Study Of Caramel Pigment For Soy Sauce And Oil Stability Caramel Pigment Processing And Property

Caramel pigment was widely used as colorant for food. But during the process of caramelpigment, it generated convulsive substances like5-hydroxymethylfurfural and4-methylimidazole. So its food safety was being questioned. This paper took maltodextrin asraw material to produce ordinary caramel (ClassⅠcaramel), and optimized through responsesurface experiments. The aim was producing the high color ratio, high red index and good saltstability product, while controlling caramel4-methylimidazole content. And then comparedthe product with the commercial caramel pigment in various index, to get comprehensiveevaluation of product’s quality.At last, commercial caramel pigment (Class Ⅳ caramel) wasextracted by supercritical carbon dioxide extractor, in order to obtain high color ratio and lowpolarity caramel pigment. The results were as following:(1) The optimized product was produced under the following condition: liquid maltodextrinof DE27~30was diluted into concentration of80%(w/v), mixed with sodium hydroxide,the dosage of which was20%weight of maltodextrin. The mixture was heated under thetemperature of123℃for60.5min. The product was detected11,102EBC in color ratioand6.08in red index.(2) Compared with commercial caramel pigment （class Ⅰ）, the product’s red indexincreased6.3%, content of4-methylimidazole was reduced to1/90. They had similarsalt stability and pH.(3) Supercritical carbon dioxide extraction process was investigated. The optimum extractionprocess was proved to be: choosing ethanol as entrainer, carbon dioxide flow rate was setto be25L/h, extraction pressure was25MPa, extraction time was90min and extractiontemperature was45℃. The result showed the product was detected46,300EBC in colorratio,98.4NTU in turbidity, and3780μmol trolox/g in ORAC value.(4) The main volatile components in rectificated product were acids, esters, aldehydes,ketones substances. All maximum content of each rectification temperature product were4-Oxo-pentanoic acid with the content of more than57%, followed by acetic acid with thecontent between15~30%.