Articles
PREPARATION OF CARAMEL COLOUR FROM DATES
Article number
736_53
Pages
537 – 541
Language
English
Abstract
Caramel colour was produced by the thermal treatment of date juice (21oBrix) or dibis (72oBrix) in the presence of small amounts of ammonia (NH3) and concentrated sulphuric acid (H2SO4). Minute quantities of sodium sulfite (Na2SO3) or sodium metabisulfite (Na2S2O5) were added to some treatments.
Two ml ammonia and 0.1 ml conc. sulphuric acid were added to 20 g of dibis (72oBrix). Ethanol was used as an extracting solvent to obtain a clear and applicable caramel colour from the reaction products.
The produced colour showed high solubility in water solutions as well as acid stability without the addition of sulfite ion, which has to be monitored.
The determined colour hue of the date caramel showed a tendency to the red note.
In addition, the measurements of colour space (L*a*b*) confirmed the colour hue.
Other specifications of the produced caramel such as pH (4.5-5.5), TSS (76-77), specific gravity (1.39614), viscosity (7770 cps), haze point (2.15 hrs), gel point (2.30 hrs) and resinification (25 hrs) complied with the requirements for diverse food applications.
Hence the acid stability test, which had been carried out for three months in acidic solution (pH 2.7) and 10oBrix similar to commercial beverages, showed no precipitation and good colour stability.
This finding indicated the kind of the caramel charge, which was most likely negative.
The highly viscose hygroscopic caramel colour has been successfully spray dried to powder, using maltodextrin and gum arabic as formulation aids.
Two ml ammonia and 0.1 ml conc. sulphuric acid were added to 20 g of dibis (72oBrix). Ethanol was used as an extracting solvent to obtain a clear and applicable caramel colour from the reaction products.
The produced colour showed high solubility in water solutions as well as acid stability without the addition of sulfite ion, which has to be monitored.
The determined colour hue of the date caramel showed a tendency to the red note.
In addition, the measurements of colour space (L*a*b*) confirmed the colour hue.
Other specifications of the produced caramel such as pH (4.5-5.5), TSS (76-77), specific gravity (1.39614), viscosity (7770 cps), haze point (2.15 hrs), gel point (2.30 hrs) and resinification (25 hrs) complied with the requirements for diverse food applications.
Hence the acid stability test, which had been carried out for three months in acidic solution (pH 2.7) and 10oBrix similar to commercial beverages, showed no precipitation and good colour stability.
This finding indicated the kind of the caramel charge, which was most likely negative.
The highly viscose hygroscopic caramel colour has been successfully spray dried to powder, using maltodextrin and gum arabic as formulation aids.
Publication
Authors
M. Al-Abid, K. Al-Shoaily, M. Al-Amry, F. Al-Rawahy
Keywords
dates derived industries, colour measurements
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