IDENTIFICATION AND QUANTIFICATION OF CLASS-IV CARAMELS USING CAPILLARY ELECTROPHORESIS AND ITS APPLICATION TO SOFT DRINKS

A capillary electrophoresis method was developed for the analysis of C lass IV caramels using sodium carbonate buffer at pH 9.5. A relationsh ip was established between the migration time of the coloured 'caramel ' peak and the caramel's sulphur content. There was also a linear rela tionship between the concentration of caramel solids in water and the peak area of the 'caramel' peak in the range 0.1-10 g litre(-1). A ran ge of soft drinks was analysed for caramel. Seven non-diet and 12 diet cola products had Class IV caramel of high-sulphur, high-nitrogen con tent at concentrations estimated to be between 0.57 and 0.82 g solids litre(-1). (C) Crown Copyright 1998.