Development and use of a gas Chromatographic method of analysis for low molecular weight compounds in glucose syrups and caramel colourings

Abstract

Abstract A method of analysis was devised to assess low molecular weight components present in glucose syrups and caramel colourings. Chloroform/ethanol‐soluble components from ammonia, caustic and sulphite ammonia caramels and glucose syrups used for the preparation of caramels were chromatographed by wall coated open tubular gas chromatography using an OV101 phase. For ammonia caramels produced in the UK the technique allowed identification of manufacturer of the ammonia caramels, but not class type. UK‐produced sulphite ammonia and caustic caramels and Canadian and Japanese‐produced ammonia caramels each had distinctive GC fingerprints which were unlike UK ammonia caramels. Glucose syrups contain a much smaller number of components when compared to the caramels.