Chemistry and genotoxicity of caramelized sucrose

Kitts, David D.; Wu, Chiu H.; Kopeć, Aneta; Nagasawa, Takashi

doi:10.1002/mnfr.200600181

Cited by 26 publications

(13 citation statements)

References 46 publications

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“…Similar changes occurred to sucrose heated at 150°C, after 150-240 min. Kitts et al (2006) tested bioactivity of caramelized sucrose samples for mutagenic activity, using Salmonella typhimurium strains TA-98 and TA-100, respectively, as well as the Saccharomyces D7 yeast strain for mitotic recombination and Chinese hamster ovary cells (CHO) to assess clastogenicity. Caramelized sucrose expressed no mutagenicity in the TA-98 strain, similarly, mitotic recombination in the Saccharomyces D7 yeast strain and clastogenic activity in CHO cells were induced when exposed to caramelized sucrose.…”

Section: Caramel Toxicitymentioning

confidence: 99%

Food caramels: a review

2012

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Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. It has been classified into 4 classes to satisfy the requirement of several food and beverage systems. The variation in its consistency owing to its basic content of milk solids, sugars, and fat has been studied. Several methods have been found to estimate the amount of color provided by caramel in food products. Various formulations have been cited for the production of caramel by eradicating the frequent areas of problems during its processing. Caramel has been used as a synthetic colorant replacer in the baking and beverage industries. Researchers have aimed to ascertain the contribution to the antioxidant activity of some caramel-containing soft drinks. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of Class I caramel color as "not specified"; that of Class II as 0-160 mg/kg body weight; that of Class III as 0-200 mg/kg body weight; and that of Class IV as 0-200 mg/kg body weight. This paper is an overview of the classification, physicochemical nature, formulations, coloring properties, antioxidant properties, and toxicity of caramel in different food systems.

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Section: Caramel Toxicitymentioning

confidence: 99%

Food caramels: a review

2012

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“…The Maillard reaction is a general description of a complex series of reactions involving free amino-groups and reducing sugars (Hodge, 1953), whereas caramelisation involves only sugars (dehydration followed by isomerisation and polymerisation steps) (Kitts et al, 2006). Both types of reactions lead to formation of flavour and colour molecules giving foods like breakfast cereals their organoleptic characteristics.…”

Section: Introductionmentioning

confidence: 99%

Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals

Moreau

Lagrange²,

Bindzus³

et al. 2009

Int J of Food Sci Tech

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To elucidate the salt action in breakfast cereals to decrease its amount without a quality loss, a model system was developed. This model, composed of native maize starch, glucose and a mixture of five amino acids (glucose ⁄ amino acids molar ratio = 1 ⁄ 1) generated similar colour and volatiles (m ⁄ z = 45, 59, 69, 73, 87 and 103 g mol )1 ) after heating compared to commercial breakfast cereals. A designed experiment used this model to study the influence of salt concentration (0-5.44%), heating time (0-25 min) and temperature (180-230°C) on colour, residual volatiles and acrylamide formation. The higher the salt concentration, heating time and temperature, the darker were the products (P < 0.05). The L* values of the model systems containing 5 % salt and heated for 25 min at 230°C were twelve points lower than the same systems without salt heated in the same conditions. Presence of salt significantly decreased acrylamide formation in the model systems (up to 50 % decrease when 2.5 % salt is added). However, salt did not have a significant impact on volatile levels. These findings were confirmed by observations made on four types of commercial breakfast cereals.

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“…The Maillard reaction is a complex series of reactions involving free amino groups and reducing sugars (Hodge 1953). Caramelization involving only sugars could also be responsible for color formation (Kitts et al 2006).…”

mentioning

confidence: 99%

Influence of Sodium Chloride on Color Development of Cereal Model Systems Through Changes in Glass Transition Temperature and Water Retention

Moreau

Bindzus²,

Hill

2009

Cereal Chem

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Research efforts aim to enhance fundamental understanding about the role of salt in cereal products. Such knowledge may open new strategies for salt reduction in respective product categories. A model system, containing pregelatinized starch, glucose, and amino acids heated at 230°C for up to 10 min demonstrated that NaCl leads to darker products compared with the same model heated without NaCl (P < 0.05). The same trend was observed in wheat breakfast cereal flakes toasted at 230°C. The present study investigated two hypotheses how salt may influence color formation through Maillard Reaction: 1) hygroscopic behavior of salt may change the retention of water during heating and encourage Maillard reactions by improving mobility of reactants; 2) salt has a plasticizing effect and the presence of salt might keep the product in a rubbery state longer while heating, hence improving mobility and Maillard reactions of reactants. The same models (pregelatinized starch, glucose, and amino acids) mixed with several types of plasticizers (NaCl, KCl, or trehalose) and a blank without plasticizer were made and heat‐treated under controlled conditions. The presence of plasticizers always led to darker products but no correlation was found between color formation, the hygroscopic behavior of the system, and its glass transition temperature as measured by phase transition analyzer.

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Chemistry and genotoxicity of caramelized sucrose

Cited by 26 publications

References 46 publications

Food caramels: a review

Food caramels: a review

Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals

Influence of Sodium Chloride on Color Development of Cereal Model Systems Through Changes in Glass Transition Temperature and Water Retention

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