Preparation and Characterization of Acylcaramel

• DOI: 10.1021/acs.jafc.8b07148
• Publication Date: 2019-04-24T16:46:07Z
• Authors: Yichao Geng; Yulin Ning; Qiang Shao; Yaozhong Lv; Xianfu Wei; Yujie Dai; Shiru Jia; Cheng Zhong; Shuli Man; Liming Zhang; Xiuli Zhang
• Keywords: Characterization

Caramel is a widely used water-soluble food pigment. The acylation of caramel was conducted by aliphatic acyl chlorides with different chain lengths. Acetyl, butyryl, octyl, lauryl, palmityl, and stearyl caramels were prepared the ratio chloride/caramel 6. formation acylated confirmed Fourier transform infrared spectra, mass fraction in acylcaramel determined potentiometric titration. Thermal analysis showed that weight loss higher than raw caramel. scanning electron microscopy morphology significantly from material. increased increase Meanwhile, lipo–hydro partition coefficient, solubility corn oil, color, red, yellow indexes acylcaramel. It found has highest lipid 5.73 mg/mL oil; however, palmityl reached 25 818.60, 1.149, 1.757, respectively. This study provides method to improve phase expand application range