THERMAL DEGRADATION OF SUCROSE, GLUCOSE AND FRUCTOSE. FORMATION OF CANDIES

Abstract

In sugar industry, caramel formation has been studied starting only from sucrose. This study aims to analyze the caramel formation starting from sucrose, fructose and glucose. In all cases, 320 g were placed in the reactor and moistened using 30 mL ultra pure water. The mixture was reflux heated for 3 h at 130 °C. The products were analyzed by UV and visible spectrometry (Hlf vs. Llf diagram and principal components analysis). Samples were also analyzed by SEC finding that caramels are low molar mass compounds (d” 0,4 kg/mol).