Download 5. SACCHARIDES sugars classification according number of sugar

5. SACCHARIDES
sugars
classification
according number of sugar molecules
 monosaccharides
 oligosaccharides (2-10 monosacharides)
 polysaccharides ( 10 monosacharides)
 conjugated (complex) saccharides
 free
 bound
homoglycosides, heteroglycosides, aglycons (non-sugar components)
Monosaccharides
polyhydroxyalkyl substituted aldehydes a ketones and derived compounds
main nutrients, biological and sensory activites
content (book 1, tab. 4.4, 4.5)
structure and classification
according to type of carbonyl group
 aldoses
 ketoses
H
C O
C O
according to number of C atoms (3-8)
 trioses
1
CH O
2
H C * OH
3
CH2OH
CH O
CH O
* OH
H C* OH
CH2OH
CH2OH
H
CH O
D-(+)-glyceraldehyde (D-glycero-triose)
optical isomers (enantiomers)
D/L,
HO C* H
CH2OH
L-(-)-glyceraldehyde
R/S
d/l, +/-
CH2OH
C O
CH2OH
1,3-dihydroxyacetone (1,3-dihydroxypropane-2-one, glycerone)
 tetroses
 pentoses, hexoses
CH O
H
HO
H
H
C* OH
C* H
C* OH
C* OH
CH2OH
CH2OH
C O
HO C* H
H C* OH
H C* OH
CH2OH
D-glucose (D-gluko-hexosa)
D-fructose (D-arabino-hex-2-ulose)
dextrose, grape sugar
levulose, fruit sugar
according to chain
 linear chain
 branched chain
 according to type of lactol
2
2
R OH
1
1
R OH
O H
OR 2
OR
aldehyde
2
R CH
R CH
R CH O
OR
1
semiacetal
acetal
 furanose
 pyranose
CH2OH
O OH
OH
*
O
5
OH
* 1
OH
HO
OH
HO CH2
-D-fruktopyranosa
-D-glukofuranosa
OH
CH2OH HO CH2 O
O
HO
*
HO *
CH2OH
OH
OH
OH
OH
-D-fruktopyranosa
-D-glukofuranosa
CH2OH
HO
*
OH
OH
O OH
HO *
OH
OH
*
OH
HO
OH
-D-glukopyranosa
O CH2OH
HO * 2
OH
HO
OH
-D-glukopyranosa
HO
HO
HO
HO
OH
5
CH2OH
CH2OH
CH2OH
-D-fruktofuranosa
-D-fruktofuranosa
mutarotation
anomers, anomeric C, anomeric OH
-pyranosa
-pyranosa
acyklická forma
-furanosa
-furanosa
conformation
 furanoses (envelope E, twist T)
 pyranoses (chair 4C1, 1C4)
 acyclic forms (cik-cak)
occurrence
present in all food
less typical monosaccharides
CH2OH
CH2OH
H
HO
CH O
HO
OH
H
CH2OH
CH2OH
HO
O
O
HO
H
H
HO
H
OH
H
OH
H
H
OH
CH2OH
CH2OH
D-apiose
L-sorbose
D-manno-hept-2-ulose
branched sugar
root vegetables
rowanberries
ketoheptose
avokado
2
abbreviations
glucose
fructose
mannose
apiose
sorbose
Glc
Fru
Man
Api
Sor
furanose
pyranose
acid
-D-glukopyranose
f
p
A
-D-Glcp
derivatives of monosaccharides
formation
 oxidation (or rearrangement)
sugar acids
ketoaldoses, diketoses
suger alcohols
deoxysugars
anhydrosugars
glycosides
ethers
esters
amino sugars
 reduction
 dehydration
 reaction with other compounds
sugar acids
content in malt and chicory (book 1, tab. 4.10)
 aldonic
Ca-gluconan (medicine), -laktone (fermented salami, 0,1 %)
 alduronic
polysaccharidy: D-GlcA6 (glycoproteins), D-GalA6 (pectins), D-ManA6 a L-GulA6 (alginates)
 aldaric, for example tartaric and malic acids
ketoaldoses, diketoses
main products of Maillard reaction and oxidation
 3-deoxyglycosuloses
 1-deoxyglycodiuloses
 4-deoxyglycodiuloses
CH O
CH3
C O
C O
CH2
C
C OH
H
H C
O
H C OH
OH
H C
CH2OH
OH
CH2OH
o
3-deoxy-D-erythro-hexos-2-ulosa 1-deoxy-D-erythro-hexo-2,3-diulosa
CH O
CH2OH
C O
C
C O
O
HO C
H
CH2
H C
OH
H C OH
H C
OH
CH2OH
CH2OH
4-deoxy-D-glycero-hexo-2,3-diulosa
-arabino-hexos-2-ulosa
D
sugar alcohols
3
alditols, glycitols (homologues of glycerol)
reduction
content (book 1, tab. 4.7 a 4.8)
CH2OH
CH2OH
H C OH
CH2OH
H C
OH
H C
H C
OH
HO C
H C
OH
H C
CH2OH
ribitol
CH2OH
HO C
OH
H
HO
C H
HO
C H
H
H C
OH
H C
OH
OH
H C OH
H C
OH
CH2OH
CH2OH
xylitol
CH2OH
D-glucitol
D-mannitol
 natural components of food
ribitol
riboflavin
arabinitol
mushrooms
xylitol
mushrooms
D-glucitol
plums, rowanberries, pears
D-mannitol
mushrooms, rowanberries, celery, green coffee
galactitol
mushrooms, fermented milk products
 synthetic (reduction H2/catalyst., NaHgx, sweetners)
xylitol, D-glucitol
cyclitols
content (book 1, tab. 4.9)
cyclohexane-1,2,3,4,5,6-hexols (inositols, cycloses)
OH OH
OH OH
2
OH
1
6
OH
OH HO
OH
3
4
HO
OH
HO
HO
OH
HO
5
OH
OH
myo-inositol ( meso-inositol)
OH
1D-(+)-chiro-inositol
1L-(-)-chiro-inositol
OH OH
OH
OH
OH
OH OH
OH
HO
OH HO
HO
HO
OH
scyllo-inositol (scyllitol)
HO
OH OH
neo-inositol
allo-inositol
OH OH
OH OH
OH
OH OH
HO
OH HO
OH HO
epi-inositol
OH HO
OH
HO
HO
 myo-inositol
 pseudooligosaccharides
o
OH
muko-inositol
cis-inositol
widespread” phospholipids, fytates
pulses
myo-inositol
D-galaktosa
CH2OH
HO
OH
5
O
6
OH
1

OH
1
O
2
OH
HO
4
3
OH OH
galaktinol
deoxysugars
reduction of primary / secondary hydroxyl
 natural
4
 Maillard reaction
2-deoxysugars
CH2OH
O
2
H
OH
OH
H
2-deoxy-D-ribose (thyminose)
deoxyribonucleic acids
6-deoxysugars (6-deoxyhexose = methylpentose)
CH3
6
HO 6
O
CH3HO
OH
6
O
CH3
HO
O
OH
OH
OH
HO
OH
OH
OH OH
L-fucose
L-rhamnose
D-chinovose
6-deoxy-L-galactose
6-deoxy-L-mannose
6-deoxy-D-glucose
milk oligosaccharides heteroglycosides
heteroglycosides
anhydrosugars
sugar anhydrides, glycosans
water elimination, mostly poloacetal and other OH
 natural components of polysaccharides
CH2
HO
O
O
OH
OH
3,6-anhydro--D-galactopyranose (carageenan)
3,6-anhydro--L-galactopyranose (agar)
 products of thermal reactions
O
CH2
O
OH
HO
OH
1,6-anhydro--D-glucopyranose (-glucosan, levoglucosan) (caramel)
glykosides, ethers, esters and other derivatives
O
CH2OH
CH2OH
O O R
R C O CH2
O OH
OH
O OH
OH
HO
OH
HO
HO
OH
O-glykosid
ether
CH2OH
O S
OH
OH
O R
ester
CH2OH
CH2OH
R
O OH
O NH R
OH
OH
HO
HO
HO
OH
S-glykosid
OH
N-glykosid
NH2
2-amino-2-deoxycukr
5
O-glykosides
ethers
esters
S-glycosides
N-glycosides
aminodeoxysugars
C-glycosides
widespread
4-O-methyl-D-GlcpA (hemiceluloses)
2-O-methyl-D-Xylp (pectins)
natural (phosphates, acetates, benzoates etc.), synthetic (fatty acids, emulgators)
glucosinolates in brassica vegetables
natural (ATP, NADH), Maillard reaction (glycosylamines)
natural (chitosamine), Maillard reaction (Amadori products)
OH O
HO
CH2OH
O
OH
HO
OH
OH
CO OH
OH O
CH3
karminovÿá kyselina
(anthrachinony)
carminic acid
Oligosaccharides
homoglycosides
pentoses, hexoses, sugar acids and other derivatives
furanoses, pyranoses
classification
according to number of monosaccharides (2-10)
 disaccharides (bioses) – decasacharides (decaoses)
according to semiacetal OH
 reducing (glycosides)
 non-reducing (glycosylglycosides)
according to major monosaccharids (backbone)
 glucooligosaccharides
maltose, maltooligosaccharides
 fructooligosaccharides
saccharose
 galactooligosaccharides
lactose, -galactosides
according to digestability
 digestible
 non-digestible
according to biological effects

prebiotic effects
(stimulate growth and metabolisms of desirable microorganisms)

probiotic effects
(with fibre influence and regulate peristaltic activity)

symbiotic effects (simultaneously prebiotic and probiotic effects)
6
CH2OH
O
OH
1
OH
CH2OH
O
CH2OH
O
4
1
OH
HO
4
+
OH
OH
CH2OH
O
OH
OH
-D-glukopyranosa
-D-glukopyranosa
O
 -trehalosa
-H2O
1
OH
HO
OH
1


HO
CH2OH
O
4
1
OH

HO
CH2OH
4
1
OH
HO
4
+
OH
1
OH
OH
OH
OH
-D-glukopyranosa
OH
maltosa
- H2O
HO
OH
OH


O
HO
-D-glukopyranosa
OH
1
OH
HOH2C
OH
O
1
O
CH2OH
CH2OH
O
CH2OH
O OH
4
1
OH
+
4
 -trehalosa
1-
OH
HO
HO
H2O
OH
OH
OH
-D-glukopyranosa
CH2OH
O
-D-glukopyranosa
OH

O
1
OH
4
HO
4
1
OH
HO
+
4
CH2OH
O OH
1 - H2O
OH
-D-glukopyranosa
OH
cellobiosa
HO
CH2OH
O
OH
OH
OH
O
CH2OH
OH
CH2OH
O OH
OH
OH
O
CH2OH
O OH
O
OH
HOH2C
OH
O
-D-glukopyranosa
O
1
OH
OH


1
HO
OH
HOH2C
OH
O
OH
  -trehalosa
terminology
maltose
,-trehalose
glucooligosaccharides
maltose
-D-glucopyranosyl-(14)-D-glucopyranose
4-O--D-glucopyranosyl-D-glucopyranose
-D-Glcp-(14)-D-Glcp
-D-glucopyranosyl--D-glucopyranoside
-D-Glcp-(11)--D-Glcp
-D-Glcp-(14)-D-Glcp
CH2OH
O
CH2OH
O
1

OH
HO
malt sugar
4
O
OH
OH
OH
OH
occurrance (book 1, tab.4.11 a 4.12)
product of starch hydrolysis, reversion of glucose
malt, bread (1,7-4,3 %), honey (2,7-16 %)
production
 maltose sirups (85 %), glucose sirups (acids, enzymes)
 maltose
 isomeration on maltulose, -D-Glcp-(14)-D-Fruf
 reduction on maltitol, -D-Glcp-(14)-D-glucitol
7
fructooligosaccharides
saccharose
-D-Glcp-(12)--D-Fruf
CH2OH
O
OH
HO
HO CH2 O
1

O
CH2OH
OH
OH
occurrance (book 1, obr. 4.14)
fruits
vegetables
green coffee (roasted)
sugar beet
sugar cane
maple sirup
date sirup
HO
2

up to 8 %
0,1-12 %
6-7 % (0,2 %)
15-20 %
12-26 %
saccharose
saccharose
production (from sugar beet)
 extraction of sugar beet slices (diffusion)
 cleaning (epuration) of crude juice, clarification by Ca(OH)2
 saturation by CO2
 filtration, light juice
 thickening
heavy juice (61-67 % saccharose, 68-72 % dry matter)
 crude (brown) sugar
96 % saccharose, 2-3 % non-sugars, 1-2 % water
(1,0-1,2 % organic, 0,8-1,0 % inorganic matters)
 afinade
 rafinade
molasses (folder, substrat for fermentation processes)
production of invert suger, other products
galactooligosaccharides
lactose
-D-Galp-(14)-D-Glcp
milk sugar
HO CH2
HO CH2
HO
O
OH
O

4
OH
OH
O
1
OH
OH
occurrance (book 1, tab.4.15, 4.16)
cow milk
4-5 %
human milk
5,5-7 %
production (from whey)
 ultrafiltration
 thickening, crystalisation
 production of galactose, galactitol, lactulose, lactitol
other -galactooligosaccharides of milk
8
-galactooligosaccharides of pulses
content (book 1, tab.4.17)
HOCH2
HO
sacharosa
O
1
OH
6

O
CH2
1
HO CH2 O
O
OH
n
1
OH

HO
raffinosa (n = 1)
verbaskosa (n = 2)
stachyosa (n = 3)
ajugosa (n = 4)
O

HO
2
OH
CH2OH
OH
REACTIONS OF SACCHARIDES
complex of enzymatic and nonenzymatic reactions
carbonyl, anomers OH, primary OH, secondary OH
nonenzymatic browning reactions
 reaction of saccharides
 Maillard reaction (reaction with proteins, amino acids)
 caramelisation
Reaction of saccharides
reactants
 reducing mono- and oligosaccharides
 non-reducing oligo- and polysaccharides after hydrolysis
main reactions of monosaccharides
(acid-basic catalysed)
in acid medium
(futher factors: temperature, time)
in alcali medium
mutarotation
formation (hydrolysis) of glycosides
dehydration
reductone formation
mutarotation
isomeration
fragmentation
rearrangement
oxidation
formation and hydrolysis of glycosides
reaction of poloacetals OH
CH2OH
O
H
CH2OH
O
+
HO
H
+
OH
CH2OH
O
R OH
OH
+
-H
H
OH
OH
CH2OH
O
+
O R
OH
O R
OH
HO
HO
HO
karbeniový kation
monosacharid
+
OH
OH
OH
CH2OH
O
CH2OH
O
- H2O
O H
OH
OH
OH
HO
+
HO
OH
glykosid (hetero- nebo homoglykosid)
9
hydrolysis (inversion)
 production of starch hydrolysates
 invert sugar
 galactose

formation (reverse, Fischer reaction)
side products of inversion (starch sirup: 5-6 %)
side products of caramelisation
low energy products
indicaters of edulteration
dehydratation reactions
reaction of semiacetal OH and other OH
semiacetal OH / and other OH
anhydrosugars (glycosans)
other OH / other OH
 deoxysugars
anhydrosugars
-D-Glcp

1,6-anhydro--D-Glcp (-glucosan)
6
O
CH2
O
OH
1
HO
OH
ketoses  dimericanhydrides (tricyclic compounds)
CH2OH
O
HO
1
2
O
,
1
2
O
,
HO
CH2OH
O
OH
OH
(-D-fruktofuranosa)-( -D-fruktofuranosa)-1,2´:1´,2-dianhydrid
deoxysugars
1,2-enolisation (series of isomeration and dehydratation)
H C OH
H C O
CH O
C OH
H C OH
C O
HO C H
HO C H
CH2
H C OH
H C OH
H C OH
H C OH
H C OH
CH2OH
CH2OH
CH2OH
-glukosa
1-en-1,2-diol
D
- H2O
H C OH
3-deoxy-D-erythro-hexos-2-ulosa
CH O
C O
CH
- H2O
CH
H C OH
- H2O
HO CH2
O
CH
O
CH2OH
3,4-dideoxy-D-glycero-hex-3-enos-2-ulosa
5-hydroxymethylfuran-2-karbaldehyd
o
10
D-glukosa
HO CH2
O
O
CH
5-hydroxymethylfuran-2-karbaldehyd
D-fruktosa
o
CH2OH
O
O
2-hydroxyacetylfuran
pentosy, L-askorbová kyselina
O
CH
O
furan-2-karbaldehyd
6-deoxyhexosy (methylpentosy)
CH3
O
CH O
5-methylfuran-2-karbaldehyd
2,3-enolisation
CH2OH
CH2 OH
CH2
CH3
C O
C OH
C O H
C O
HO C H
H
HO C
O C
C OH
H C OH
H C OH
CH2OH
-fruktosa
- H2O
H C OH
H C OH
H C OH
H C OH
CH2OH
CH2OH
CH2OH
1-deoxy-D-erythro-hexo-2,3-diulosa
2-en-2,3-diol
D
C O
H C OH
O
OH
CH3
CH3
C O
C O
C O H
C O
- H2O
C OH
H C O H
CH2OH
C OH
O
CH3
maltol
- H2O
OH
H C
CH2OH
O
COCH3
isomaltol
caramel aroma
reductone formation
 Antioxidants (reduction of organic substances, metal ions)
R1
C O
R
-2H
C OH
C OH
R
2
redukton
1
C O
C O
2H
C O
R
2
triulosa
isomerisation
aldose  ketose
aldose  aldose (epimeration)
11
H
CH O
CH OH
C OH
C OH
HO C H
HO
C
CH O
HO C H
HO C H
H
H C OH
H C OH
H C
H C OH
H C OH
H C OH
CH2OH
CH2OH
CH2OH
1-en-1,2-diol
D-mannosa
D-glukosa
OH
CH2OH
C O
HO C H
H C OH
H C OH
CH2OH
disaccharides isomeration
lactose
-D-Galp-(14)-D-Glcp
D-fruktosa
lactulose
-D-Galp-(14)-D-Fruf
epilactose
-D-Galp-(14)-D-Manp
rearrangement to acids
1-en-1,2-diol, Cannizzaro reaction, benzyl rearrengement
fragmentation
formation of reactive componds
 retroaldolisation
R
R
CH CH=O
aldolizace
OH
R CH CH C CH=O
OH OH OH
retroaldolizace
 oxidadation (after isomeration, dehydration)
12
CH O
CH O
H C OH
H C OH
CH2OH
CH2OH
-glyceraldehyd
D
H
HO
CH2OH
H C OH
CH2OH
-glyceraldehyd
CH2OH
-glyceraldehyd
1,3-dihydroxyaceton
D
D
CH O
CH OH
CH2OH
CH2OH
C OH
C OH
C O
C OH
C H
HO
HO C H
H C OH
H
C OH
H
H
CH O
C O
C H
HO C
C OH
H C OH
H C OH
C OH
H C OH
H C OH
CH2OH
CH2OH
CH2OH
CH2OH
-glukosa
1-en-1,2-diol
D
CH O
H CH
O
formaldehyd
2-en-2,3-diol
-fruktosa
D
HO C H
CH2OH
CH O
CH O
H C OH
H C OH
H C OH
glykolaldehyd
H C OH
CH2OH
-arabinosa
D
CH2OH
-erythrosa
D
MAILLARD REACTION
non-enzymatic browning reaction
reactants
 sugars (carbonyl compounds)
monosaccharides and reducing oligosaccharides
(nonreducing oligosaccharides, polysaccharides, glycosides)
triose  ….  pentose  hexose (acyclic forms)
aldose  ketose
-dicarbonyls  aldehydes  ketones  saccharides
 proteins (amino compounds)
-NH2 Lys, N-ending NH2, guanidyl Arg, SH Cys
free amino acids, amines, ammonia
-NH2  ….  -NH2  -NH2
NH3  R-NH2  amino acids
reaction conditions
 water activity (aw 0,3-0,7)
 pH (9-10)
 others (temperature, time of reaction, other components)
concequences: positive, negative
 formation of aroma compounds
 formation of yelow, brown, black pigments melanoidins
 decrease of nutritive value
 formation potentially toxic products
 reaction in vivo (glykosylation of proteins)
13
mechanism of reaction
3 stages
 initial stage
formation of glykosylamines (Amadori rearrangement) and formation of aminodeoxysugars
(Amadori products)
 central stage
decomposition of saccharides, glycosylamines, aminodeoxysugars (dehydratation, fragmentation)
decomposition of amino acids (Strecker degradation)
 final stage
reaction of degradation products, formation of aroma, taste and colour products (melanoidins)
glycosylamines and aminodeoxysugars
NH R
N R
CH O
CHOH
CH
H C OH
H C OH
R NH2
HO C H
- H2O
HO C H
HO C H
H C OH
H C OH
H C OH
H C OH
H C OH
H C OH
CH2OH
CH2OH
CH2OH
D-glukosa
+
H
+
NH R
OH
NH R
NH R
CH
CH
CH2
C OH
C O
H C OH
-H
HO C H
HO
OH
HO C H
D-glukosylamin
O
CH2 NH R
HO
HO C H
HO
H C OH
H
C OH
H C OH
H C OH
H
C OH
H C OH
CH2OH
CH2OH
CH2OH
D-glukosylamin
OH
NH R
+
NH R
OH
HO
imin (Schiffova báze)
karbinolamin
CH2OH
O
CH2OH
O
H C OH
OH
OH
kation Schiffovy D-fruktosamin (1-amino-1-deoxy- D-fruktosa)
cyklická forma
enolforma
oxoforma
báze
totally utilisable form
non-utilisable form
ketose  ketosylamine  aldosamine (2-amino-2-deoxyaldose), Heyns rearrangement
mechanisms (reaction of acyclic forms)
decomposition of aminodeoxysugars
1,2-enolisation in acidic medium
2,3-enolisation in neutral and alkali medium
formation of glycosuloses and glycodiuloses (aldoketoses a diketoses)
1,2-enolisace
CH NHR
C OH
+
CH NHR
+
H
C OH
C H
H2O C H
R
CH2 NHR
- H2O C OH
+
HO C H
CH O
CH NR
R
R
enaminol
H2O
C O
- H + CH2
produkty
- R NH2 R
3-deoxy-D-erythro-hexos-2-ulosa
C O
HO C H
R
-fruktosamin
2,3-enolisace
CH NHR
C OH
D
H
+
+
CH2 NH2R
CH2
CH3
C OH
C OH
C O
C O
C O
R
R
HO C
H O C
R
R
endiol
-H
+
- R NH2
produkty
o
1-deoxy-D-erythro-2,3-hexo-2,3-diulosa
analogy with reaction of sugars but:
 lower activation energy
 products contain N a S
 qualitativelly and quantitativelly more products
14
important heterocyclic products
OH
CH3
O
O
HO
CH3
O
O
CH3
CH2
SH
O
isomaltol
(caramel)
furaneol
(strawberry, pineapple)
furfurylthiol
(coffee)
O
O
N
CH3
OH
S
CH3
CH3
CH3
N
CH3
N
CH3
O
maltol
(caramel)
2,4-dimethylthiophene 2-acetyl-1-pyrroline 2,6-dimethylpyrazine
(fried anion)
(bread)
(chocolate, nuts)
Maillard reaction in important food commodities
positive and negative consequences, desirable and undesirable reactions
technology (aroma, taste, colour, nutritive value)
 roasting
 boiling, frying , backing
 drying
 extrusion, microvawe heating
 milk, milk products
Lys losses: 10-30 % traditional drying, 3 % sprey drying
 cereals, vcereal products
Lys losses: 70 % bread crust, 10 % total
 meat, meat products
mutagenes
 fruits, vegetables
 coffee, cocoa, nuts
reaction during processing of milk non-utilisable (blocked) Lys (example)
NH
CH2 NH [CH 2 ]4 CH
NH
CH2OH
O
HO
OH
O
NH2 [CH2]4 CH
CH2OH
C O
+
O
HN
CH R
OH
OH
O C
OH
H C
HN
O
CH2OH
protein
2 H2O
OH
OH
H C OH
OH
laktosa
C O
C O
HO C H
HCl
OH
HOH2C
O
1-lysino-1-deoxylaktulosa
-N-deoxylaktulosyllysin)
CH2 NH [CH2]4
CH COOH
C O
NH2
O
C O
C CH 2 NH [CH 2 ]4 CH COOH
O
CH2
furosin
H C OH
NH 2
CH 3
CH2OH
O
HO
N [CH 2 ]4 CH COOH
NH 2
pyridosin
15
isomeration lactose  lactulose + epilactose
lysinoalanine
inhibition of Maillard reaction
 unfavourable conditions
water content (activity), lower temperature, regulation of pH
 removal of one reaction partner
 use of inhibitors
SO2 + H2O
H+ + HSO3-
H2SO3
-
SO3
CH=O
CHOH
-
HSO3
H C OH
H C OH
o
aldehyd
sulfonová kyselina
CARAMELISATION
sugars (saccharose, glucose, fructose, starch sirup, invert sugar)
temperature: 150-190oC (240oC)
reaction time: 5-10 hours
catalysts
caramel = solid product, couler = liquid product
class
I
CP
name of couler
additives matter
utilisation
caustic
Na2CO3, K2CO3, NaOH, KOH,
alcoholic beverages
H2SO4, acetic citric acid,
(high content of alcohol)
II CCS caustic sulphite
SO2, H2SO4, Na2SO3, K2SO3, NaOH, vinegar, beer, alcoholic
KOH,
beverages, aromatised wine
III AC ammonium
NH3, (NH4)2SO4, Na2CO3, H2SO4, beer, alcoholic beverages,
NaOH, KOH
acid food
IV SAC ammonium-sulphite NH3, SO2, (NH4)2SO3, Na2SO3,
acid food, non-alcoholic
K2SO3, Na2CO3, K2CO3, NaOH,
beverages
KOH, H2SO4,
16