Caramel Preparation

Caramel Preparation

1. Fat

   • Amount
   • Vegetable
     • Melting Point
     • Hardened fat
     • partly hardened
     • Origin
   • milkfat
     • Butter
     • Cream
     • Water free Milkfat

2. Protein

   • Whey Protein
   • Caseinate
     • Acid
     • Enzymatic
   • Funktional Proteine
     • Simplesse
     • Arla Nutrilac Yo 8075
   • Copräzipitates

3. Burning Degree

   • Mailard reaction
     • Yes / No
   • Taste forming
   • Color
     • Temperature
     • Time
     • Addition of E150a
   • Proteindenaturation
     • Temperature
     • PH base
     • Stabilisers
   • no Caramelisation
     • blend Condensd Milk + Color
     • Temperature < 100C

4. Viscosity/Stukture

   • Sugar
     • Sugar typs
       • Mono saccarides
       • Di Saccharides
       • Higher Sugars
   • Fibers
     • added
       • soluble
       • insoluble
     • coming from other ingrediens
       • Soloble
       • in soluble
     • origin
       • Fruits
       • Vegetable
       • Wood
   • Hydrokolloid
     • Starch
     • Caragenan
     • Guar Gum
     • Locust ben Gum
     • Cellulosis
       • MC
       • MCC
       • CMC
   • Emulsifier
     • native
       • Egg Yolk
       • Phospholipide ex Milkparts
       • Proteins
         • Casein
         • Wheyprotein
     • ENumber
       • E 471 A
       • Lecithin
       • Xanthan
       • E471 B

5. Freezing

   • Dry Matter
   • Watter activity
   • Air bubbles
     • Amount
     • Stability
     • Size
   • Ice Crystals
     • Shock freezing
     • Deep Freeze Extrusion
     • Smaler Particles
       • Homogenisation
     • low Wateractivity
       • Alkohol
       • monosaccarides
       • Disaccharides
       • Salts
         • Buffer salts
       • Minerals
         • Calcium Salts
         • Sodium
       • acids
         • Citric Acid
         • Lactic Acid
         • Malic acid
         • Acetic Acid
   • Deep Freeze Extrusion
   • Fat
     • solid -10C
     • liquid -10C
     • fatty acids
   • Homogenisationeffekt

6. Sweetness

   • Bulk Sweeteners
     • Sugar
       • Mono saccharides
         • Galactose
         • Glucose
           • High DE
           • Low DE
         • Fructose
       • Di saccharides
         • Sucrose
         • Maltose
         • Lactose
       • Higher sugars
         • Glukosesyrups
         • Dextrine
         • Nutriose
         • Polydextrose
         • Starch
     • Polyols
       • sorbitol
       • Eritritol
       • Maltitol
       • Xylithol
   • High intensity Sweeteners
     • Sucralose
     • acesulfam
     • aspartam
     • Stevia
     • Advantame
     • Sweet Falvours