BR112019005473A2 - composição de cor de caramelo comestível - Google Patents
composição de cor de caramelo comestívelInfo
- Publication number
- BR112019005473A2 BR112019005473A2 BR112019005473A BR112019005473A BR112019005473A2 BR 112019005473 A2 BR112019005473 A2 BR 112019005473A2 BR 112019005473 A BR112019005473 A BR 112019005473A BR 112019005473 A BR112019005473 A BR 112019005473A BR 112019005473 A2 BR112019005473 A2 BR 112019005473A2
- Authority
- BR
- Brazil
- Prior art keywords
- color composition
- caramel color
- edible caramel
- edible
- colored composition
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title abstract 4
- 239000000940 FEMA 2235 Substances 0.000 title 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 3
- 235000013736 caramel Nutrition 0.000 abstract 3
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 239000011541 reaction mixture Substances 0.000 abstract 2
- 150000003868 ammonium compounds Chemical class 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000003518 caustics Substances 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- -1 sulfite compound Chemical class 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
- A23L5/48—Compounds of unspecified constitution characterised by the chemical process for their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/32—Processes for preparing caramel or sugar colours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/06—Function of food ingredients pH modification agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
trata-se de uma composição de cor de caramelo comestível e método para produzir a mesma. o método para produzir uma composição de cor de caramelo comestível inclui a etapa de aquecer uma mistura de reação para formar uma composição de cor de caramelo, sendo que a mistura de reação contém: um carboidrato e um composto de sulfito, na ausência de um composto cáustico e na ausência de um composto de amônio.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201662396994P | 2016-09-20 | 2016-09-20 | |
US62/396,994 | 2016-09-20 | ||
PCT/US2017/052444 WO2018057587A1 (en) | 2016-09-20 | 2017-09-20 | Edible caramel color composition |
Publications (2)
Publication Number | Publication Date |
---|---|
BR112019005473A2 true BR112019005473A2 (pt) | 2019-06-04 |
BR112019005473B1 BR112019005473B1 (pt) | 2023-04-25 |
Family
ID=61690664
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112019005473-1A BR112019005473B1 (pt) | 2016-09-20 | 2017-09-20 | Método para produzir uma composição de cor de caramelo comestível e composição de cor de caramelo comestível |
Country Status (7)
Country | Link |
---|---|
US (1) | US11291217B2 (pt) |
EP (1) | EP3515209B1 (pt) |
JP (1) | JP2019528744A (pt) |
KR (1) | KR102566245B1 (pt) |
CN (1) | CN109788788B (pt) |
BR (1) | BR112019005473B1 (pt) |
WO (1) | WO2018057587A1 (pt) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109907212A (zh) * | 2019-02-14 | 2019-06-21 | 上海爱普食品工业有限公司 | 一种降低焦糖色中二氧化硫残留的方法 |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2767108A (en) * | 1955-01-19 | 1956-10-16 | Standard Brands Inc | Caramel color manufacture from starch hydrolysates |
US3618588A (en) * | 1969-01-14 | 1971-11-09 | Pepsico Inc | Caramel color manufacture |
JPS5910178B2 (ja) * | 1976-06-04 | 1984-03-07 | ダイセル化学工業株式会社 | カラメルの精製法 |
AU2001298047A1 (en) * | 2000-11-18 | 2003-05-12 | Warren O. Fey | Fuel for energetic compositions comprising caramel color bodies |
US20040016482A1 (en) * | 2001-11-19 | 2004-01-29 | Fey Warren O | Fuel for energetic compositions comprising caramel color bodies |
DK1678290T3 (en) * | 2003-09-29 | 2017-10-23 | Heineken Supply Chain Bv | BEVERAGES AND FOODS RESISTANT TO LIGHT-INDEXED TASTE CHANGES, PROCESSES FOR PREPARING THEM AND COMPOSITIONS TO CREATE SUCH RESISTES |
DK1675938T3 (da) * | 2003-09-29 | 2007-09-24 | Heineken Supply Chain Bv | Drikke- og födevarer som er resistente over for lysinducerede aromaændringer, fremgangmåder til fremstilling deraf samt præparater til opnåelse af en sådan resistens |
US9565866B2 (en) * | 2008-07-03 | 2017-02-14 | D.D. Williamson & Co., Inc. | Method of preparing acid stable caramel |
EP3060531A1 (de) | 2013-10-25 | 2016-08-31 | Sika Technology AG | Karamellisierter zucker als verflüssiger für mineralische bindemittelzusammensetzungen |
US11058127B2 (en) * | 2014-11-07 | 2021-07-13 | Corn Products Development, Inc. | Low 4-methylimidazole caramel color class IV production |
CN105925011B (zh) * | 2016-05-19 | 2017-10-31 | 千禾味业食品股份有限公司 | 一种苛性亚硫酸盐法焦糖色生产工艺 |
-
2017
- 2017-09-20 KR KR1020197010578A patent/KR102566245B1/ko active IP Right Grant
- 2017-09-20 WO PCT/US2017/052444 patent/WO2018057587A1/en unknown
- 2017-09-20 US US16/334,649 patent/US11291217B2/en active Active
- 2017-09-20 BR BR112019005473-1A patent/BR112019005473B1/pt active IP Right Grant
- 2017-09-20 CN CN201780060996.7A patent/CN109788788B/zh active Active
- 2017-09-20 EP EP17853789.0A patent/EP3515209B1/en active Active
- 2017-09-20 JP JP2019515493A patent/JP2019528744A/ja active Pending
Also Published As
Publication number | Publication date |
---|---|
BR112019005473B1 (pt) | 2023-04-25 |
US11291217B2 (en) | 2022-04-05 |
EP3515209A4 (en) | 2020-05-13 |
US20210282427A1 (en) | 2021-09-16 |
EP3515209A1 (en) | 2019-07-31 |
CN109788788B (zh) | 2023-06-23 |
CN109788788A (zh) | 2019-05-21 |
KR20190045359A (ko) | 2019-05-02 |
EP3515209B1 (en) | 2024-06-12 |
KR102566245B1 (ko) | 2023-08-11 |
WO2018057587A1 (en) | 2018-03-29 |
JP2019528744A (ja) | 2019-10-17 |
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Legal Events
Date | Code | Title | Description |
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B06W | Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 patent gazette] | ||
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
B09W | Correction of the decision to grant [chapter 9.1.4 patent gazette] |
Free format text: RETIFICA-SE O DEFERIMENTO DA RPI 2718 DE 07/02/2023, POR TER SIDO EFETUADO COM INCORRECOES. |
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B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 20/09/2017, OBSERVADAS AS CONDICOES LEGAIS |