HÓA HỌC THỰC PHẨM - CHƯƠNG 7 - CHẤT MÀU TP
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MAØU TAÏO THAØNH TRONG QUAÙ TRÌNH CHEÁ BIEÁN<br />
Phaûn öùng Caramel<br />
C 12<br />
H 22<br />
0 11 C 6<br />
H 10<br />
O 5 + C 6<br />
H 10<br />
O 5 + H 2<br />
O<br />
+ C 12<br />
H 20<br />
0 10<br />
Saccharose Glucose Fructose<br />
C 6<br />
H 10<br />
O 5 + C 6<br />
H 10<br />
O 5<br />
185 - 190 o C<br />
C 12<br />
H 20<br />
0 10<br />
Glucose Fructose Isosaccharosal<br />
C 12<br />
H 20<br />
0 10<br />
T o<br />
C 36<br />
H 48<br />
O 24<br />
.H 2<br />
O + 3H 2<br />
O (14%)<br />
2 C 12<br />
H 22<br />
0 10<br />
T o<br />
(C 12<br />
H 18<br />
O 9<br />
) 2 + 2H 2<br />
O (10%)<br />
Isosaccharosal<br />
Caramelal (vaøng)<br />
Caramelen (naâu)
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