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Year Number of Results
1992 1
2012 2
2013 2
2014 1
2016 1
2017 2
2018 2
2020 1
2021 1
2022 0
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Page 1
Formation of carcinogenic 4(5)-methylimidazole in caramel model systems: a role of sulphite.
Lee KG, Jang H, Shibamoto T. Lee KG, et al. Food Chem. 2013 Feb 15;136(3-4):1165-8. doi: 10.1016/j.foodchem.2012.09.025. Epub 2012 Sep 16. Food Chem. 2013. PMID: 23194510
When the amount of sulphite increased over 0.1 M, the amount of 4-MI reduced. The greatest reduction was achieved with 0.2 M sulphite by 68% compared to 0 M sulphite, suggesting that sulphite plays an important role in the formation of carcinogenic 4-M …
When the amount of sulphite increased over 0.1 M, the amount of 4-MI reduced. The greatest reduction was achieved with 0.2 M sulph …
Caramel color safety - An update.
Vollmuth TA. Vollmuth TA. Food Chem Toxicol. 2018 Jan;111:578-596. doi: 10.1016/j.fct.2017.12.004. Epub 2017 Dec 5. Food Chem Toxicol. 2018. PMID: 29222054 Free article. Review.
The four distinct classes of caramel color (Plain Caramel, Sulfite Caramel, Ammonia Caramel, and Sulfite Ammonia Caramel) are well characterized and each have specifications that take into account processing variables …
The four distinct classes of caramel color (Plain Caramel, Sulfite Caramel, Ammonia Caramel, and …
Caramel colour and process contaminants in foods and beverages: Part II - Occurrence data and exposure assessment of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI) and 4-methylimidazole (4-MEI) in Belgium.
Fierens T, Van Holderbeke M, Cornelis C, Jacobs G, Sioen I, De Maeyer M, Vinkx C, Vanermen G. Fierens T, et al. Food Chem. 2018 Jul 30;255:372-379. doi: 10.1016/j.foodchem.2018.02.013. Epub 2018 Feb 3. Food Chem. 2018. PMID: 29571489
In Europe, 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI) and 4-methylimidazole (4-MEI) are - to a certain level - allowed to be present in the food colours ammonia caramel (E 150c) and sulphite ammonia caramel (E 150d). Besides their pre …
In Europe, 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI) and 4-methylimidazole (4-MEI) are - to a certain level - allowed to be pres …
Exposure to food additive mixtures in 106,000 French adults from the NutriNet-Santé cohort.
Chazelas E, Druesne-Pecollo N, Esseddik Y, de Edelenyi FS, Agaesse C, De Sa A, Lutchia R, Rebouillat P, Srour B, Debras C, Wendeu-Foyet G, Huybrechts I, Pierre F, Coumoul X, Julia C, Kesse-Guyot E, Allès B, Galan P, Hercberg S, Deschasaux-Tanguy M, Touvier M. Chazelas E, et al. Sci Rep. 2021 Oct 4;11(1):19680. doi: 10.1038/s41598-021-98496-6. Sci Rep. 2021. PMID: 34608173 Free PMC article.
The top 50 also included several food additives for which potential adverse health effects have been suggested by recent experimental studies: lecithins (86.6% consumers), mono- and diglycerides of fatty acids (78.1%), carrageenan (77.5%), sodium nitrite (73.9%), di-, tri- and po …
The top 50 also included several food additives for which potential adverse health effects have been suggested by recent experimental studie …
Food additives: distribution and co-occurrence in 126,000 food products of the French market.
Chazelas E, Deschasaux M, Srour B, Kesse-Guyot E, Julia C, Alles B, Druesne-Pecollo N, Galan P, Hercberg S, Latino-Martel P, Esseddik Y, Szabo F, Slamich P, Gigandet S, Touvier M. Chazelas E, et al. Sci Rep. 2020 Mar 4;10(1):3980. doi: 10.1038/s41598-020-60948-w. Sci Rep. 2020. PMID: 32132606 Free PMC article.
Some food additives with suspected health effects also pertained to the top 50: sodium nitrite, potassium nitrate, carrageenan, monosodium glutamate, sulfite ammonia caramel, acesulfame K, sucralose, (di/tri/poly) phosphates, mono- and diglycerides of fatty a …
Some food additives with suspected health effects also pertained to the top 50: sodium nitrite, potassium nitrate, carrageenan, monosodium g …
False positive detection of peanut residue in liquid caramel coloring using commercial ELISA kits.
Stelk T, Niemann L, Lambrecht DM, Baumert JL, Taylor SL. Stelk T, et al. J Food Sci. 2013 Jul;78(7):T1091-3. doi: 10.1111/1750-3841.12146. Epub 2013 May 6. J Food Sci. 2013. PMID: 23647653
Caramel production centers on the heating of sugars, often glucose, under controlled heat and chemical processing conditions with other ingredients including ammonia, sulfite, and/or alkali salts. ...We sought to determine the reliability of commercially avai …
Caramel production centers on the heating of sugars, often glucose, under controlled heat and chemical processing conditions with oth …
Promotion effect of sulfite on deoxyosones and 4-methylimidazole in caramel model system.
Xu XB, Yu P, Yu SJ. Xu XB, et al. Food Chem. 2017 May 15;223:121-127. doi: 10.1016/j.foodchem.2016.12.033. Epub 2016 Dec 18. Food Chem. 2017. PMID: 28069117
In this study, hydrogen-deuterium (H/D) exchange experiment was carried out to reveal the promotion effect of sulfite on the formation of deoxyosones and 4-methylimidazole (4-MeI) in the Maillard reaction. ...Results showed that the aldo-enol transition of enediol was prom …
In this study, hydrogen-deuterium (H/D) exchange experiment was carried out to reveal the promotion effect of sulfite on the formatio …
Subchronic toxicity study of Caramel Colour II in F344 rats.
MacKenzie KM, Carter JL, Petsel SR, Chappel CI, Emerson JL, Stanley J. MacKenzie KM, et al. Food Chem Toxicol. 1992 May;30(5):411-6. doi: 10.1016/0278-6915(92)90068-v. Food Chem Toxicol. 1992. PMID: 1386587
It is made with sulphite reactants but without ammonia. The red colour and a high alcohol solubility provide functional characteristics that are important in foods or beverages containing natural flavour extractives. Caramel Colour II is widely used in ice cr …
It is made with sulphite reactants but without ammonia. The red colour and a high alcohol solubility provide functional charac …
Qualitative and quantitative control of carbonated cola beverages using ¹H NMR spectroscopy.
Maes P, Monakhova YB, Kuballa T, Reusch H, Lachenmeier DW. Maes P, et al. J Agric Food Chem. 2012 Mar 21;60(11):2778-84. doi: 10.1021/jf204777m. Epub 2012 Mar 13. J Agric Food Chem. 2012. PMID: 22356160 Free PMC article.
The quantification of caffeine, acesulfame-K, aspartame, cyclamate, benzoate, hydroxymethylfurfural (HMF), sulfite ammonia caramel (E 150D), and vanillin was simultaneously possible using external calibration curves and applying TSP as internal standard. ...
The quantification of caffeine, acesulfame-K, aspartame, cyclamate, benzoate, hydroxymethylfurfural (HMF), sulfite ammonia …
Reduction of carcinogenic 4(5)-methylimidazole in a caramel model system: influence of food additives.
Seo S, Ka MH, Lee KG. Seo S, et al. J Agric Food Chem. 2014 Jul 9;62(27):6481-6. doi: 10.1021/jf502008q. Epub 2014 Jun 27. J Agric Food Chem. 2014. PMID: 24933159
The effect of various food additives on the formation of carcinogenic 4(5)-methylimidazole (4-MI) in a caramel model system was investigated. The relationship between the levels of 4-MI and various pyrazines was studied. When glucose and ammonium hydroxide were heated, the …
The effect of various food additives on the formation of carcinogenic 4(5)-methylimidazole (4-MI) in a caramel model system was inves …