PRELIMINARY INVESTGATION OF ELECTROPHORETIC PROPERTIES OF CARAMELS

The movement of coloured components in various commercial caramels on horizontal paper electrophoresis was investigated. Buffers covering a wide range of pH values were used to show that no movement was exhibited by the coloured caramel components at their iso‐electric points. These components are positively charged at pH values more alkaline than their iso‐electric point and move towards the anode whereas at pH values more acid than their iso‐electric point they are negatively charged and move towards the cathode. The results suggest that this technique may be of greater value than existing techniques for the accurate assessment of the iso‐electric points of caramels. 1969 The Institute of Brewing & Distilling