Attached
Caramel colour is commonly used in food products such as bakery products, Soy bean sauces,
ground sauces, soft drinks, ground molt, alcoholic beverages and in gravies and vinegar. According to the
modern researches consumers of these beverages can be exposed to 4- methylimidazole (4-MEI), a potential
carcinogen formed during its manufacture. The objective of this research study was to develop a refused tea
based food colourant as a substitute for caramel colour. After selecting the proper raw materials( 96.68%
moisture , 0.52% Ash, 0.58% total solid) colour extraction and stabilization was carried out with carrageenan
(0.6-1.0 % ) and the behaviour of the product was analyzed with different pH values, concentrations and time –
temperature conditions. Furthermore, viability of the developed colourant was studied with the commercially
available caramel colour(E , INS 150) using structured sensory evaluation tests and colour comparison
techniques . The initial pH value of the product was 4.9 and the developed colour can be used from 3 to 12 pH
range effectively. And also the product can be used from 10YR 6/8 to 7.5YR 0.4/2 range in different
concentrations. (0.05 to 3.0% v/v) without any significant difference in developed food colour and the
commercially available caramel black colour. So the developed product is applicable for the food industry.
Moreover the total polyphenol content of the product was 0.04718 mg/ml and Trance – 2 – hexenal, Cis - 3 -
Hexenol, Linalool, Methyl salicylate, 2-phynylethanol, β - ionone have been identified as the main flavor
compounds.
