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Natural Food Colours — Card 32 of 33
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Question
Caramel pigments are formed during:
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Answer
C. Caramelization of sugars
when sugar is heated under controlled conditions in the absence of water, they form anhydrous-sugars that readily polymerize to give typical taint and brown pigment , called caramel. It is responsible for the desired brown color of bread crust, sweets, toffees.Why Other Options A...
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