Biogenic Amino Acids and their Metal Salts as Catalysts of Caramelization

Marek Sikora , Piotr Tomasik

Abstract

Basic amino acids and one neutral aminohydroxy acid ‐ serine ‐, all at the concentration of 5%(w/w), are the most suitable as catalysts of caramelization. Among basic amino acids asparagine is the superior catalyst. Although caramels obtained with serine as the catalyst showed higher tinctorial strength they do not fully dissolve in alcohol, beer, hydrochloric acid and aq. citric acid. The application of lithium, sodium, and potassium salts of amino acids under study sometimes give an increase of tinctorial strength of caramels which, however, form precipitate in the citric acid test. The choice between particular salts as catalysts can be dependent on requested aroma of the caramel.
Author Marek Sikora (FoFT / DoCT)
Marek Sikora,,
- Department of Carbohydrate Technology
, Piotr Tomasik (FoAE)
Piotr Tomasik,,
- Faculty of Agriculture - Economic
Journal seriesStarch-Starke, [Starch/Staerke], ISSN 0038-9056, e-ISSN 1521-379X, (A 30 pkt)
Issue year1994
Vol46
No4
Pages150-155
Publication size in sheets0.5
DOIDOI:10.1002/star.19940460407
URL https://onlinelibrary.wiley.com/doi/epdf/10.1002/star.19940460407
Languageen angielski
Score (nominal)0
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 1999 = 0.817; WoS Impact Factor: 2006 = 1.136 (2) - 2007=1.533 (5)
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Udział procentowyM. Sikora: 75%
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