Caramel Flashcards
What is the primary reason for the declining use of caramel in brewing?
Customers prefer clean label products and have safety concerns regarding caramel.
How is caramel made?
By heating sugar with acids, alkalis, or sources of nitrogen.
What reactions contribute to the color of caramel?
Maillard reaction, caramelisation, and pyrolysis.
What are the polymers formed during caramel production?
- Caramelans (C12H18O9)
- Caramelens
- Caramelins
What is the chemical formula for caramelan?
C24H36O18
What potential carcinogen can be formed during caramel production?
4-methylimidazole.
What are the four classes of caramel as classified by producers?
- Class I (E 150a)
- Class II (E 150b)
- Class III (E 150c)
- Class IV (E 150d)
What is a characteristic of Class I caramel (E 150a)?
Good stability in alcohol up to 80% v/v and not stable in acidic solutions.
What type of caramel is stable in the presence of tannins and herbal extracts?
Class II caramel (E 150b).
What is the main use of Class III caramel (E 150c)?
Used in brewing and baking products like multi grain bread and ice cream cones.
What distinguishes Class IV caramel (E 150d) from other classes?
It uses both ammonium and sulphite compounds and is stable in acid solutions.
Fill in the blank: Caramel can be added into a boiling brew in the kettle or in the beer before _______.
[packaging]
What is the benefit of adding caramel to the kettle during brewing?
Ensures proper mixing and sterilisation.
What must be accounted for when adding caramel to the brewing process?
Losses during the process due to adsorption to trub and yeast.
True or False: Metered dosing of caramel after filtration minimizes losses and enables precise control of color.
True.
What risk is associated with improper hygienic practices when adding caramel?
Microbiological contamination.
