Prevention of the Browning Reaction in the Production of Candies

Studies on the Sugar and Citric Acid System

Abstract

As a result of the studies on the prevention of the browning reaction during the production of candies, Na-tetraphosphate was found to have superior preventing action than the other poly-phosphates. The poly-phosphates have a remarkable effect at 100mg%, and good results are given with regard to the influence of pH for those products, when this value is lower than 4.0.The poly-phosphates have no relation to the Maillard reaction, while they prevent the browning reaction based on the oxidative destruction of fructose which comes from sucrose.