Four model caramelisation products (CPs) have been prepared by heating
different Saccharides solutions (glucose, fructose, lactose and xylose) at 100°C
for 3 hours at different pH( 2.5, 4, 7 and 10). Both Browning and intermediate
thermal degradat
ion products {the caramelisation products} were studied using
ultraviolet /visible spectrophotometer. Generally, the results showed that CPs
increased with increasing heating time, and the formation rate depends upon
the type of Saccharides and pH value. The reducing power of the four distinct
CPs was defined, also. Among all the Saccharides tested, fructose CPs exhibited
the highest reducing power values in alkaline solutions. Finally, the
concentration changes of Saccharides during heating were quantitatively
defined by using high performance liquid chromatography HPLC.