ANALYSIS FOR CARAMEL COLOR (CLASS-III)

Authors
COFFEY JS CASTLE L
Citation
Js. Coffey et L. Castle, ANALYSIS FOR CARAMEL COLOR (CLASS-III), Food chemistry, 51(4), 1994, pp. 413-416
Citations number
3
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
51
Issue
4
Year of publication
1994
Pages
413 - 416
Database
ISI
SICI code
0308-8146(1994)51:4<413:AFCC(>2.0.ZU;2-R
Abstract
Ion-pair high performance liquid chromatography (HPLC) and capillary e lectrophoresis (CE) methods of analysis have been developed to disting uish Class III caramels from Classes I and IV. These methods show prom ise for the detection and estimation of Class III caramel added to foo ds.