CHARACTERIZATION AND SPECIFICATIONS OF CARAMEL COLORS - AN OVERVIEW

被引：38

作者：

MYERS, DV

HOWELL, JC

机构：

[1] The Coca-Cola Company, External Technical Affairs Dept, Atlanta, GA 30301

来源：

FOOD AND CHEMICAL TOXICOLOGY | 1992年 / 30卷 / 05期

关键词：

D O I：

10.1016/0278-6915(92)90061-O

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An overview of the chemical characterization and specifications of the four classes of caramel colour, the historical development of the four classes, and the methods of manufacture is presented. The rationale for the approach used to characterize caramel colour and the derivation of the specifications are given. Results of the characterization programme and the derived specifications are presented in subsequent papers in this issue of Food and Chemical Toxicology.

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页码：359 / 363

页数：5

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