Resumo

BENITEZ CORTES, Isnel et al. Obtention of caramel color for carbonated beverages. cen. az. [online]. 2016, vol.43, n.3, pp. 39-48. ISSN 2223-4861.

This work is done in order to evaluate a process for the preparation of caramel color to produce carbonated soft drinks. The effect of the concentration of phosphoric acid and ammonium hydroxide in caramel color properties such as density, pH, color and Brix is evaluated and it is compared with a color pattern caramel color which was imported. The results indicate that the prepared sample with 3.6 mL of phosphoric acid and 46 mL of ammonium hydroxide has similar characteristics to the sample pattern. With this sample, iromber and cola syrup is prepared, showing very good results for the case of the cola, not so for iromber syrup. Durability studies are favorable, keeping the pH constant and color stability.

Palavras-chave : phosphoric acid; ammonia; beer; caramel color; carbonated beverage.

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