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Yes particularly colas and root beers.3 Interestingly, caramelization products (CP) inhibit enzymatic browning; the maximal effect is observed when the CP are prepared by heating at pH 4 and pH 6 for 90 min. This effect has not been observed at pH 8. The inhibitory effect of CP has been directly correlated with the color intensity and reducing power of caramel. Thus, the active compounds must correspond to those of high molecular weight (1000 to 3000). This property can be used in the prevention of darkening of some foods.32

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