Abstract:The caramel color is one of the most widely used natural food colorants. At present, there are few reports about its modification. The modification of caramel is expected to improve its stability, color indexes and compatibility with food. In this paper, succinic and maleic acid modified caramels were prepared by esterification reaction of the raw caramel with succinic anhydride and maleic anhydride, and characterized by ultraviolet-visible (UV-vis) spectra, Fourier transform infrared (FTIR) analysis, and scan… Show more
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