Preparation method and application of fatty acid modified caramel pigment

A technology of fatty acid modification and caramel pigment, applied in chemical instruments and methods, azo dyes, organic dyes, etc., to achieve high fat solubility, improved thermal stability, and convenient operation

Inactive Publication Date: 2019-06-25
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, the caramel pigments that are mature and commercialized are all water-soluble caramels with good water solubility, salt resistance or acid resistance, and the research on oil-soluble caramels that can be industrially produced is still a big one. gap

Method used

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  • Preparation method and application of fatty acid modified caramel pigment
  • Preparation method and application of fatty acid modified caramel pigment
  • Preparation method and application of fatty acid modified caramel pigment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of production method that stearic acid modified caramel pigment is prepared as modifying agent with stearyl chloride, comprises the steps:

[0023] (1) Dissolve 0.5g of raw caramel and 3.3ml of stearyl chloride in a mixed solvent of 4ml of anhydrous DMF and 1ml of anhydrous DMSO, use 0.79ml of anhydrous pyridine as a catalyst, and heat at room temperature for 6h. Add an appropriate amount of distilled water to the reaction system, stir slightly, and quench the reaction. The reaction solution was suction-filtered, washed with a large amount of absolute ethanol, and the solid part was dried overnight in an oven at 60° C. to obtain 0.69 g of reddish-brown stearic acid-modified caramel pigment.

[0024] (2) Determination of the degree of substitution of the sample: the degree of substitution of the stearoyl chloride-modified caramel pigment was determined by saponification method. Its calculation formula is;

[0025]

[0026] Among them, M fatty acid residue: th...

Embodiment 2

[0036] Application of a stearic acid modified caramel coloring in edible oil coloring

[0037] Weigh 0.01 g of the stearic acid-modified caramel pigment prepared in Example 1, dissolve it in 10 ml of edible oil, shake it in a constant temperature water bath shaker at 30 ° C for 2 h, centrifuge at 2500 r / min for 10 min, and take the supernatant for determination For its color ratio, red index and yellow index, edible oil was used as a blank control. Its color index is 131666.7 EBC units, its red index is 2.289657, and its yellow index is 3.491824. For the comparison chart of caramel pigment modified with stearyl chloride and edible oil, see Figure 1-2 .

Embodiment 3

[0039] A kind of production method of the caramel pigment of stearic acid modification, comprises the steps:

[0040] Dissolve 0.5 g of raw caramel and 3.3 ml of stearyl chloride in a mixed solvent of 3 ml of anhydrous DMF and 2 ml of anhydrous DMSO, use 0.79 ml of anhydrous pyridine as a catalyst, and heat at room temperature for 6 h. Add an appropriate amount of distilled water to the reaction system, stir slightly, and quench the reaction. The reaction solution was suction-filtered, washed with a large amount of absolute ethanol, and the solid part was dried overnight in an oven at 60°C to obtain 0.58 g of reddish-brown stearoyl chloride-modified caramel pigment, with an ester-water partition coefficient of 4.21 and a degree of substitution of 2.73, adding stearic acid-modified caramel pigment has a color rate of 103921.7 EBC units, a red index of 2.16, and a yellow index of 3.23537. The infrared spectrum is shown in Picture 1-1 in c.

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Abstract

The invention relates to a preparation method and application of a fatty acid modified caramel pigment. The fatty acid modified caramel pigment is obtained by esterification reaction of acetyl chloride, palmitoyl chloride, stearoyl chloride and other a series of fatty acyl chlorides or fatty acid anhydrides with different chain lengths and hydroxyl functional groups in caramel. After the esterification reaction, the contents of the hydroxyl functional groups and ester bonds in the raw material caramel are obviously changed, the content of the ester bonds is improved, the lipid solubility is enhanced, the fat water distribution coefficient is increased, and the fatty acid modified caramel pigment can be better applied to coloring of grease and related products.

Description

technical field [0001] The invention belongs to the technical field of food coloring agents, in particular, it relates to a series of methods for modifying caramel pigments with fatty acids of different chain lengths and applications thereof. Background technique [0002] Caramel color (Caramel color) is a viscous substance with a thick dark brown appearance. Because of its burnt-like aroma and good water solubility, it has become a food additive widely used in many industries such as food, beverage, and medicine. When traditional caramel is dissolved in water, the solution is clear and transparent without turbidity. When high-quality caramel is used for coloring, it also has good light resistance and salt resistance. At the same time, the coloring is uniform and the smell is sweet. With the continuous growth of related industries, the demand for caramel coloring is also increasing, and now caramel coloring has become an important food additive in life. Therefore, people pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L5/43
Inventor 戴玉杰耿艺超宁玉林凌君
Owner TIANJIN UNIV OF SCI & TECH
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