Aqueous caramel model systems consisted the D-glucose/NH3/sulfite or food additives were heated at 100 �C for 2h and amounts of carcinogenic 4(5)-methylimidazole (4-MI) formed were determined. Various food additives such as FeSO4, CaSO4, MgSO4, ZnSO4, cysteine and tryptophan were used in this system. The amount formed ranged from 7.0 to 656.7 ppm. A system with 0.1M sulfite yielded the greatest amount of 4-MI, which was 54% more than that yielded from a system without sulfite. When the amount of sulfite increased over 0.1M, the amount of 4-MI reduced. The greatest reduction was achieved with 0.2M sulfite by 68% compared to 0 M sulfite, suggesting that sulfite plays an important role in the formation of carcinogenic 4-MI in caramel color. Among additives, the greatest reduction was occurred in the system with FeSO4 by 80%. Also, a system with 0.1M sulfite yielded the most intense caramel color but the other levels of sulfite or additives did not change the color intensity significantly. Sulfite contributed slightly to the level of flavor chemicals evaluated using pyrazine formation. The results suggest that sulfite and FeSO4 addition at appropriate amount reduces 4-MI formation in caramel color without sacrificing flavor and color formation.

Formation and reduction of carcinogenic 4(5)-methylimidazole in caramel model systems

246th National Meeting (2013)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.