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Text File  |  1992-09-03  |  276b  |  8 lines

  1. The process for the production of caramel
  2. from sugar by heating. Complex chemical
  3. reactions are involved, resulting in a number
  4. of compounds that contribute to the colour
  5. and flavour of caramel. Commercially, the
  6. process is speeded up by the addition of
  7. selected amino acids.
  8.