Biogenic Amino Acids and their Metal Salts as Catalysts of Caramelization
Marek Sikora , Piotr Tomasik
AbstractBasic 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.
|Journal series||Starch-Starke, [Starch/Staerke], ISSN 0038-9056, e-ISSN 1521-379X, (A 30 pkt)|
|Publication size in sheets||0.5|
|Publication indicators||: 1999 = 0.817; : 2006 = 1.136 (2) - 2007=1.533 (5)|
|Udział procentowy||M. Sikora: 75%|
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