Heat treatment of carbohydrates to produce caramel color
Caramel colors are brown powders or viscous liquids that are used to impart yellow to dark brown and have been used in carbonated beverages, distilled liquors, wines, pharmaceutical, extracts, bakery products, candy, soups, and baked beans for decades. This color additive can be prepared from variou...
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| Format: | Undergraduates Project Papers |
| Language: | English |
| Published: |
2010
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| Online Access: | http://umpir.ump.edu.my/id/eprint/3162/ http://umpir.ump.edu.my/id/eprint/3162/1/CD5934_KHALIZATUL_RADHIAH_KASIM.pdf |