Colourants - Formation - Raw SugarBy Bento, Luis San Miguel
Posted on 2007-06-15 Last edited on 2012-01-23
Colour formation may hapen during raw sugar storage. In a raw sugar crystal, the syrup layer has a high brix and, therefore, is a factor for colour formation by Maillard reactions, with loss of amino nitrogen (Paton, 1992). This colour formation depends on temperature, storage time and ambient relative humidity.
Paton, 1992, reported that a raw sugar with 3740 IU colour, stored during 20 days at 30ºC, in an atmosphere of 52% of RH, increased its colour of 42%. She observed too that cinnamic and chlorogenic acids have decreased 50%, from their initial values of 12 ppm and 23 ppm, respectively. In atmosphers of 63% of RH, more drastic changes have occurred. After 10 days of storage, raw sugar colour increased 57% and phenolic acids concentration decreased to 1ppm.
Paton N.H., 1992, The origin of colour in raw sugar, Proc. of Aust. S.S.C.T. Conf., 8-17
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