Natural Food Colours
Caramel pigments are formed during:
Caramel pigments are formed during:
Try to answer before revealing the correct option and explanation.
Correct Answer
✅ C. Caramelization of sugars
Explanation
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 Are Incorrect:
- Enzymatic browning: Involves polyphenol oxidase.
- Lipid oxidation: Produces rancidity compounds.
- Protein hydrolysis: Breaks proteins into peptides and amino acids.
Key Concept
Caramel pigment → Sugar heating No amino acids required Non-enzymatic browning reaction
Related Sub-categories
References
- Awan, J. A., & Awan, K. A. (2023). Food science and technology. Unitech Communications.
- Damodaran, S., Parkin, K. L. (2017). Fennema’s Food Chemistry (5th Edition). CRC Press.
- Belitz, H. D., Grosch, W., Schieberle, P. (2009). Food Chemistry (4th Edition). Springer.
- deMan, J. M., Finley, J. W., Hurst, W. J., Lee, C. Y. (2018). Principles of Food Chemistry (4th Edition). Springer.
- Coultate, T. P. (2016). Food: The Chemistry of Its Components (7th Edition). Royal Society of Chemistry.
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