EP3471554A1 - Stabilisierter gebrannter zucker - Google Patents

Stabilisierter gebrannter zucker

Info

Publication number
EP3471554A1
EP3471554A1 EP17729888.2A EP17729888A EP3471554A1 EP 3471554 A1 EP3471554 A1 EP 3471554A1 EP 17729888 A EP17729888 A EP 17729888A EP 3471554 A1 EP3471554 A1 EP 3471554A1
Authority
EP
European Patent Office
Prior art keywords
acid
process according
value
burnt sugar
stabilized
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP17729888.2A
Other languages
English (en)
French (fr)
Inventor
Helena SCHUMACHER
Ulrich Bongers
Timo Koch
Karl Ludovici
Andreas Georg DEGENHARDT
Stefan König
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pfeifer and Langen GmbH and Co KG
Original Assignee
Pfeifer and Langen GmbH and Co KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pfeifer and Langen GmbH and Co KG filed Critical Pfeifer and Langen GmbH and Co KG
Publication of EP3471554A1 publication Critical patent/EP3471554A1/de
Pending legal-status Critical Current

Links

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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
    • 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
    • A23L2/56—Flavouring or bittering 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
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives

Definitions

  • the invention relates to burnt sugar that is stabilized against clouding or precipitation.
  • the stabilized burnt sugar according to the invention remains in solution such that the formulation does not become hazy or turbid upon storage.
  • the invention also relates to a process for the manufacture of stabilized burnt sugar and its use.
  • Caramelization is the browning of sugar, a process used extensively in cooking for the resulting flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Caramelization is a type of non-enzymatic browning upon heating involving a wide variety of different processes and reactions such as inversion, oxidation, condensation, oligomerization, polymerization, isomerization, pyrolysis, and the like.
  • Caramel color (also known as “burnt sugar color”) is manufactured using edible carbohydrates such as glucose or sucrose, which are heated and sometimes mixed with a liquid reactant (e.g. specified acids or salts) under controlled temperature and pressure until desired color intensity is obtained, after which the caramel color is cooled, filtered and stored until put on the market.
  • a liquid reactant e.g. specified acids or salts
  • caramel color is used to color a product, the particles of the caramel color must have the same charge as the particles of the product. Since the charge of product particles may vary, several classes of caramel color have been developed with different properties.
  • Burnt sugar is a light to dark brown liquid or solid which is obtained from controlled heating of sugars and which is used primarily for flavoring and/or sweetening.
  • Other terms historically used to describe this material include “caramelized sugar”, “caramelized syrup”, or “aromatic sugar”. Burnt sugar is sold under other denominations in various countries, including (non- exhaustive list):
  • caramel aromatique or caramel
  • caramel menagere caramel patissier
  • Burnt sugar and caramel color are both obtained from the controlled heating of food grade carbohydrates. However, burnt sugar on the one hand and caramel color on the other hand need to be carefully distinguished from one another.
  • Burnt sugar is a flavor, i.e. an aromatic foodstuff. Burnt sugar is a light to dark brown material, but its color is an incidental property.
  • burned sugar is the product obtained exclusively from the controlled heating of sucrose in the absence of any chemical additives, i.e. without bases, without acids, and without any other additives such as caramelization promoters (typically sulfite compounds and ammonium compounds).
  • caramel color is not a flavor, i.e. not an aromatic foodstuff, but simply a coloring agent.
  • Caramel color is a dark brown material which is defined and regulated as a food color additive.
  • the coloring capacity of caramel color is quantified in EBC units (European Brewery Convention).
  • JECFA Joint Expert Committee on Food Additives
  • caramel color class II is caustic sulfite process caramel color (food additive El 50b) made by controlled heat treatment of food grade carbohydrates in the presence of sulfite compounds but absence of ammonium compounds; caramel color of class 11 (El 50b) typically has EBC color values in the range of from about 11000 EBC to about 20000 EBC (based on os);
  • caramel color class III is ammonia process caramel color (food additive El 50c) made by controlled heat treatment of food grade carbohydrates in the presence of ammonium compounds but absence of sulfite compounds; caramel color f class I I I (El 50c) typically has EBC color values in the range of from about 20000 EBC to about 44000 EBC (based on os); and
  • caramel color class IV is sulfite ammonia process caramel color (food additive E150d) made by controlled heat treatment of food grade carbohydrates in the presence of both ammonium compounds as well as sulfite compounds; caramel color of class IV (E150d) typically has EBC color values in the range of from about 45000 EBC to about 64000 EBC (based on os).
  • Burnt sugar is obtained exclusively in the absence of any chemical additives, whereas manufacture of caramel color may involve chemical additives. Although the c lor of burnt sugar is an incidental property, it may also be quantified in EBC units. Burnt sugar typically has EBC color values below about 16000 EBC (based on os).
  • Caramel color of classes II, III and IV i.e. food additives E150b, E150c, and E150d
  • caramelization promoters in the course of manufacture. While caramel color of classes II, III and IV are made in the presence of sulfite compounds and/or ammonium compounds, burnt sugar is made in the absence of any chemical additives.
  • caramel color of class I (food additive 150a) is made by controlled heat treatment of food grade carbohydrates in the presence of alkalis or acids, it can also be distinguished from burnt sugar by the use of such alkalis or acids in the course of manufacture.
  • caramel color of class I (food additive 150a) is made by controlled heat treatment of food grade carbohydrates in the absence of alkalis or acids, however, it cannot so easily be distinguished from burnt sugar, because under these circumstances both materials are made in the absence of alkalis or acids.
  • EUTECA European Technical Caramel Association
  • UTCCA European Technical Caramel Association
  • caramel color of class I food additive 150a
  • chemical reactants include permitted food-grade acids, alkalis, and salts employed to assist caramelization, but do not include food-grade acids or alkalis that are added after controlled heating.
  • small quantities of organic acids can be added during the process of production of burnt sugars in order to promote the hydrolysis of sugar (AFNOR Standard NF V 00-100).
  • EUTECA when the product is obtained without the help of chemical reactants, it depends on whether the product imparts the foodstuff with a perceptible taste or not. This can be assessed by a blind test between a foodstuff containing the product and a foodstuff which does not contain the product. When the test yields no perceptible difference in taste, the product is also to be considered as caramel color of class I (food additive 150a). When the test does yield a perceptible difference in taste, the product is to be considered as a burnt sugar.
  • Caramel is a GRAS food substance.
  • Caramel When used for non-coloring purposes a Caramel should be labeled as “Caramel”, and a product used primarily for coloring should be labeled as “Caramel Color”, “Colored with Caramel” or simply "Color Added”.
  • Caramel color is widely used in food industry for coloring.
  • the pH of caramel color is important in some applications where it may influence the compatibility and functionality of the other components of the finished food or beverage by influencing the pH of the final product.
  • Caramel color has good functionality across a wide range of pH from 2 to 10.
  • Caramel color molecules carry ionic (electrochemical) charges which may be either positive or negative depending upon the processing conditions of a particular product.
  • Most of the caramel color used today is negatively charged.
  • positively charged caramel color is required, particularly in applications where it comes in contact with proteins as in beer and meat products.
  • color precipitation, flocculation, or migration problems can be eliminated with the use of a positive Caramel Color.
  • the term "acid proof relates to the use of caramel color in carbonated beverages.
  • the term means the caramel color is stable in a beverage concentrate where it is combined with phosphoric acid and must remain stable for several months.
  • US 6 156 360 discloses annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color.
  • the caramel food colorant is prepared in the presence of ammonia, i.e. a chemical additive (caramelization promoter).
  • ammonia i.e. a chemical additive (caramelization promoter).
  • the caramel food colorant is a typical caramel color, but not a burnt sugar.
  • US 4 416 700 relates to caramel color concentrates that are prepared by subjecting a mixture of caramel color and water to ultrafiltration through a semi-permeable membrane, wherein the pH and/or ionic strength of the caramel color/water mixture, at all or particular stages of the ultrafiltration process, is regulated so as to obtain desirable processing and product attributes, such as increased retention of desired properties of the starting caramel color, increased removal of low molecular weight materials during ultrafiltration and increased rates of ultrafiltration.
  • the mixture of caramel color and water that is subjected to ultrafiltration comprises a typical caramel color, but not a burnt sugar.
  • CN 102 977 629 discloses a method for preparing caramel pigment from molasses.
  • the method is characterized by comprising the following steps of: adding hydrochloric acid or phosphoric acid solution to the molasses prepared by the conventional process to adjust the pH of the molasses to 2.0-2.5, adding flocculant to the molasses for depositing impurities after the molasses is heated to be boiled, heating and stirring supernate for 1 h-1.5 h to prepare acido lysis solution, filtering the acidolysis solution by a filter bag, adding slaked lime milk to the filtered acidolysis solution for mixing, adjusting the pH of mixed solution to 8-10, heating and concentrating the mixed solution to 88-92 degrees Bx, filtering the mixed solution by a curved sieve, and storing the mixed solution in a molasses storage.
  • the caramelization is thus performed in the presence of acids.
  • Molasses contain substantial amounts of nitrogen compounds. The nitrogen content according to Kjeldahl varies
  • US 2 582 261 relates to a caramel color and the process for the production of such caramel color.
  • the pH is adjusted to a value within the range of from 3 to 7.5 by adding ammonia or ammonia compounds and the mixture is caramelized.
  • the caramel color is a typical caramel color, but not a burnt sugar.
  • US 2011/250338 discloses a process of purifying a caramel color solution comprising introducing the caramel color solution into an adsorbent wherein the adsorbent adsorbs 4-Mel to form a purified caramel color solution, and adding an acid to the purified caramel color solution to lower the pH to less than 5.
  • the caramel color solution comprises a typical caramel color, but not a burnt sugar.
  • conventional burnt sugar does not have a good functionality across a wide range of pH from 2 to 10, especially in acidic environment.
  • conventional burnt sugar is not acid proof, e.g. in carbonated beverages.
  • conventional burnt sugar is provided e.g. in a beverage or in a beverage concentrate where it is combined with phosphoric acid, it does not remain stable for several months but precipitates thereby providing the beverage with an unpleasant hazy appearance. This has led manufacturers of beverages to commercialize beverages containing burnt sugar in metal cans or other intransparent containers such that turbidity is not visible.
  • burnt sugar can be stabilized against clouding in acidic medium by firstly increasing the pH value from the acidic initial pH value of crude burnt sugar to a basic intermediate pH value, and secondly decreasing the pH value again from the basic intermediate pH value to an acidic final pH value.
  • the thus obtained stabilized burnt sugar composition comprises a stabilized burnt sugar that exhibits a substantially less pronounced tendency towards clouding in acidic media than a comparative composition comprising a crude burnt sugar that has not been subjected to the transient alteration of the pH value in accordance with the invention.
  • a first aspect of the invention relates to a process for the preparation of a stabilized burnt sugar composition
  • a stabilized burnt sugar composition comprising a stabilized burnt sugar, wherein the stabilized burnt sugar, and typically also the stabilized burnt sugar composition, is stable against clouding in acidic media.
  • percentages are weight percentages (wt.-%) of stabilized burnt sugar and stabilized burnt sugar composition, respectively.
  • a "burnt sugar” according to the invention is defined in accordance with EUTECA as set forth above. Therefore, a “burnt sugar” according to the invention does not encompass a “caramel color”.
  • a "burnt sugar” is to be regarded as a "burned sugar” in accordance with the European Union regulation EC 110/2008, whereas the burnt sugar according to the invention does not necessarily have to originate exclusively from sucrose, but may preferably originate from sucrose or exclusively from sucrose.
  • the stabilized burnt sugar according to the invention can be obtained by transiently increasing the pH value of an aqueous formulation comprising a conventional crude burnt sugar.
  • An aqueous formulation comprising a conventional crude burnt sugar typically has an acidic pH value.
  • the burnt sugar can be stabilized against clouding in acidic medium by firstly increasing the pH value from the acidic initial pH value to a basic intermediate pH value, and secondly decreasing the pH value again from the basic intermediate pH value to an acidic final pH value.
  • the pH alteration may typically be achieved by the addition of bases and acids, respectively, that finally yields a salt which may be partly or completely dissolved.
  • a salt which may be partly or completely dissolved.
  • the salt per se does not originate from the caramelization of a carbohydrate which has yielded the crude burnt sugar that is employed as starting material, for the purpose of the specification it is distinguished between a “stabilized burnt sugar composition” on the one hand (which may also comprises base and acid, i.e. salt, optionally water and further constituents) and the "stabilized burnt sugar” on the other hand that is contained as a component within the "stabilized burnt sugar composition”.
  • Caramelization is a very complex process involving many different reactions through various intermediates and yielding a mixture of a multitude of different substances.
  • the terms "crude burnt sugar” and “stabilized burnt sugar” refer to a mixture of such multitude of different substances. Said multitude is regarded as one component, namely the “crude burnt sugar” and “stabilized burnt sugar”, respectively, although in fact in either case it is a mixture of probably hundreds of different substances.
  • the transient pH treatment according to the invention stabilizes the burnt sugar with respect to clouding in acidic media.
  • the stabilized burnt sugar clearly differs from the crude burnt sugar. It appears that said transient pH treatment causes some chemical and/or physical modification of the material. Accordingly, the stabilized burnt sugar likely contains different substances and/or different relative amounts of substances compared to the crude burnt sugar that has not been subjected to said transient pH treatment according to the invention.
  • stability against clouding refers to a suppressed or at least less pronounced tendency to render a solution hazy, cloudy or otherwise turbid, and to precipitate and flocculate, respectively, in comparison to a crude burnt sugar that has not been subjected to the transient pH treatment according to the invention.
  • Stability against clouding according to the invention is preferably quantified by turbidity measurement before and after storage under defined conditions (see below).
  • the process according to the invention comprises the steps of
  • Figure 1 compares coloring capacities [EBC dry substance] and zeta potentials [mV at 0.5 g/100 g] of various commercial caramel colors (E150a, E150c and E150d) with that of commercial crude burnt sugars and stabilized burnt sugars according to the invention.
  • the process according to the invention at least comprises steps (a), (b); preferably (a), (b) and (c); or (a), (b) and (d); or (a), (b) and (e); more preferably (a), (b), (c) and (d); or (a), (b), (c) and (e); or (a), (b), (d) and (e); or (a), (b), (c), (d) and (e).
  • the process steps are performed in alphabetical order.
  • step (a) of the process according to the invention an aqueous formulation is provided having an initial pH value of not more than 7.0 and comprising a crude burnt sugar, which is a conventional burnt sugar that has not yet been processed by the pH treatment according to the invention, i.e. has not yet been stabilized against clouding in acidic media.
  • a crude burnt sugar which is a conventional burnt sugar that has not yet been processed by the pH treatment according to the invention, i.e. has not yet been stabilized against clouding in acidic media.
  • the initial pH value is not more than 6.5, or not more than 6.0, or not more than 5.5, or not more than 5.0, or not more than 4.5, or not more than 4.0, or not more than 3.5, or not more than 3.0.
  • the initial pH value is the pH value of a formulation that is obtained upon caramelization of an aqueous solution of a carbohydrate, preferably in the absence of caramelization promoters, more preferably in the absence of chemical additives.
  • the initial pH value is within the range of 3.0 ⁇ 2.0, more preferably 3.0 ⁇ 1.5, still more preferably 3.0 ⁇ 1.0, and most preferably 3.0 ⁇ 0.5.
  • Methods for determining the pH value of aqueous formulations comprising burnt sugar are known to the skilled person. Preferably, pH values are measured according to ICUMSA Method GS 1/2/3/4/7/8/9-23 (2009): "The Determination ofpH by a Direct Method" .
  • the aqueous formulation provided in step (a) comprises no colorant such as annatto.
  • the aqueous formulation provided in step (a) essentially consists of the crude burnt sugar and water.
  • the crude burnt sugar in the aqueous formulation provided in step (a) has a zeta potential [mV] at a concentration of 0.5 g/100 g within the range of from -45 mV to -10 mV, more preferably -40 mV to -15 mV, still more preferably from -35 mV to -20 mV.
  • the zeta potential is determined by electrolyte titration, more preferably as described in the experimental section.
  • step (a) of the process according to the invention comprises the sub-steps of
  • the thus obtained caramelized formulation is the aqueous formulation having an initial pH value of not more than 7.0 and comprising a crude burnt sugar that is provided in step (a) of the process according to the invention.
  • the pH value of the caramelized formulation obtained in step (a-2) and allowed to cool in step (a-3) is not modified by any additives, such that the caramelized formulation as such may be employed in step (a) as the aqueous formulation having an initial pH value of not more than 7.0 and comprising a crude burnt sugar.
  • sub-steps (ai) to (as) are performed not only in the absence of chemical caramelization promoters (e.g. sulfite compounds and/or ammonium compounds), but in the absence of any chemical additives.
  • the formulation comprising one or more carbohydrates provided in step (ai) contains essentially no water.
  • the formulation comprising one or more carbohydrates provided in step (ai) contains water and preferably, is an aqueous solution of the one or more carbohydrates.
  • step (a-1) one or more carbohydrates are employed as starting material for the preparation of the crude burnt sugar, which according to the invention is only an intermediate that is subsequently transformed into the stabilized burnt sugar by transient alteration of the pH value.
  • the one or more carbohydrates are not particularly limited, as long as they may be considered as food-grade carbohydrates, i.e. edible carbohydrates.
  • a burnt sugar according to the invention is the product obtained exclusively from the controlled heating of sucrose (in accordance with the European Union regulation EC 110/2008) or alternatively of other edible carbohydrates, in either case in the absence of any chemical additives, i.e. without bases, without acids, and without any other additives such as caramelization promoters (typically sulfite compounds and ammonium compounds).
  • the one or more carbohydrates are selected from the group consisting of monosaccharides, disaccharides, trisaccharides, oligosaccharides, or mixture thereof.
  • the one or more carbohydrates may be employed as solid, dry, dried, or liquid material.
  • the one or more carbohydrates may be employed as amorphous or crystalline material, may have D- configuration or L-configuration, may be present in form of the a-anomer or the ⁇ -anomer, or may be present in form of mixtures of any of the foregoing.
  • the one or more carbohydrates are selected from
  • sucrose sucrose
  • cane sugar full cane sugar
  • syrup process syrup
  • molasses from sugar cane or sugar beet, and mixtures thereof
  • starch saccharification products such as glucose, glucose syrup (dextrose, grape sugar, corn sugar), isoglucose, maltodextrins, dextrins, and mixtures thereof;
  • fructose fructose syrup (laevulose), oligofructose, inulin, and mixtures thereof;
  • - juice concentrate or mixtures of juice concentrates which are optionally refined; - mannose, galactose, allulose (psicose), sorbose, tagatose, cellobiose, gentiobiose, isomaltose, isomaltulose, lactose, whey permeate, whey, whey derivatives, lactulose, laminaribiose, maltose, malt extract, maltulose, melibiose, neohesperidose, neotrehalose, nigerose, rutinose, sambubiose, sophorose, fucosidolactose, gentianose, isokestose (1 -kestose), kestose (6-kestose), maltotriose, manninotriose, melezitose, neokestose, panose, raffinose, um
  • step (&2) is performed until the caramelized formulation provides a coloring capacity of not more than 19000 EBC, not more than 18000 EBC, or not more than 17000 EBC, more preferably not more than 16000 EBC, in each case preferably based on os (original substance).
  • step (&2) is performed until the caramelized formulation provides a coloring capacity within the range of 12000 ⁇ 3000, or 13000 ⁇ 3000, or 14000 ⁇ 3000, or 15000 ⁇ 3000, or 16000 ⁇ 3000, or 12000 ⁇ 2000, or 13000 ⁇ 2000, or 14000 ⁇ 2000, or 15000 ⁇ 2000, or 16000 ⁇ 2000, or 12000 ⁇ 1000, or 13000 ⁇ 1000, or 14000 ⁇ 1000, or 15000 ⁇ 1000, or 16000 ⁇ 1000, in each case preferably based on os (original substance).
  • step (&2) is performed until the caramelized formulation provides a coloring capacity of not more than 31000 EBC, not more than 30000 EBC, or not more than 29000 EBC, more preferably not more than 28000 EBC, in each case preferably based on ds (dry substance).
  • step (a2) is performed until the caramelized formulation provides a coloring capacity within the range of 20000 ⁇ 4000, or 21000 ⁇ 4000, or 22000 ⁇ 4000, or 23000 ⁇ 4000, or 24000 ⁇ 4000, or 25000 ⁇ 4000, or 20000 ⁇ 3000, or 21000 ⁇ 3000, or 22000 ⁇ 3000, or 23000 ⁇ 3000, or 24000 ⁇ 3000, or 25000 ⁇ 3000, or 20000 ⁇ 2000, or 21000 ⁇ 2000, or 22000 ⁇ 2000, or 23000 ⁇ 2000, or 24000 ⁇ 2000, or 25000 ⁇ 2000, or 20000 ⁇ 1000, or 21000 ⁇ 1000, or 22000 ⁇ 1000, or 23000 ⁇ 1000, or 24000 ⁇ 1000, or 25000 ⁇ 1000, in each case preferably based on ds (dry substance).
  • the coloring capacity in the unit EBC is preferably based on dry substance (dry matter), i.e. is independent from the concentration.
  • step (a.2) is performed until a blind test between
  • said blind test is performed at a concentration of the caramelized formulation in the foodstuff or beverage that corresponds to the typical concentration thereof as flavoring additive in commercial foodstuffs or beverages.
  • a representative but non-limiting concentration is 2.0 wt.-% of the caramelized formulation.
  • said blind test is performed at a concentration of 2.0 wt.-% of the caramelized formulation, in skimmed milk (1.5 wt.-% fat) that was sweetened by 4.5 wt.-% sucrose.
  • step (b) of the process according to the invention the pH value of the aqueous formulation is increased to an intermediate pH value of more than 7.0.
  • the intermediate pH value is at least 7.5, or at least 8.0, or at least 8.5, or at least 9.0, or at least 9.5, or at least 10.0, or at least 10.5, or at least 11.0, or at least 11.5, or at least 12.0, or at least 12.5, or at least 13.0.
  • the intermediate pH value is not more than 13.0, or not more than 12.5, or not more than 12.0, or not more than 11.5, or not more than 11.0, or not more than 10.5, or not more than 10.0, or not more than 9.5, or not more than 9.0.
  • the intermediate pH value is within the range of 8.0 ⁇ 1.0, or 8.0 ⁇ 0.5, or 9.0 ⁇ 2.0, or 9.0 ⁇ 1.5, or 9.0 ⁇ 1.0, or 9.0 ⁇ 0.5, or 10.0 ⁇ 3.0, or 10.0 ⁇ 2.5, or 10.0 ⁇ 2.0, or 10.0 ⁇ 1.5, or 10.0 ⁇ 1.0, or 10.0 ⁇ 0.5, or 11.0 ⁇ 3.0, or 1 1.0 ⁇ 2.5, or 11.0 ⁇ 2.0, or 11.0 ⁇ 1.5, or 11.0 ⁇ 1.0, or 11.0 ⁇ 0.5, or 12.0 ⁇ 2.0, or 12.0 ⁇ 1.5, or 12.0 ⁇ 1.0, or 12.0 ⁇ 0.5, or 13.0 ⁇ 1.0, or 13.0 ⁇ 0.5.
  • step (b) involves the addition of a base to the aqueous formulation.
  • a base to the aqueous formulation.
  • the pH value may be increased by alternative measures, e.g. by ion exchange resins and the like.
  • the nature of the base is not particularly limited, as long as it may be used for the preparation of foodstuffs and beverages, i.e. as long as it is edible in the neutralized state.
  • the base is an inorganic base, which is preferably selected from the group consisting of ammonium carbonate, alkali metal carbonates, alkaline earth metal carbonates. ammonium hydrogencarbonate, alkali metal hydrogencarbonates, alkaline earth metal hydrogen- carbonates, alkali metal hydroxides, alkaline earth metal hydroxides, alkali metal oxides, alkaline earth metal oxides, and mixtures thereof.
  • the base is selected from the group consisting of lithium carbonate, lithium hydrogencarbonate, lithium hydroxide, lithium oxide, sodium carbonate (soda), sodium hydrogencarbonate, sodium hydroxide, sodium oxide, ammonia, ammonium carbonate, ammonium hydrogencarbonate, potassium hydrogencarbonate, potassium carbonate, potassium hydroxide, potassium oxide, magnesium carbonate, magnesium hydrogencarbonate, magnesium hydroxide, magnesium oxide, calcium carbonate, calcium hydrogencarbonate, calcium hydroxide, and calcium oxide.
  • the relative difference of the intermediate pH value and the initial pH value is at least 2.0 pH units, or at least 2.5 pH units, at least 3.0 pH units, or at least 3.5 pH units, at least 4.0 pH units, or at least 4.5 pH units, or at least 5.0 pH units, or at least 5.5 pH units, or at least 6.0 pH units, or at least 6.5 pH units, or at least 7.0 pH units, or at least 7.5 pH units, or at least 8.0 pH units, or at least 8.5 pH units.
  • the relative difference of the intermediate pH value and the initial pH value is not more than 10.0 pH units, or not more than 9.5 pH units, or not more than 9.0 pH units, or not more than 8.5 pH units, or not more than 8.0 pH units, or not more than 7.5 pH units, or not more than 7.0 pH units, or not more than 6.5 pH units, or not more than 6.0 pH units, or not more than 5.5 pH units, or not more than 5.0 pH units, or not more than 4.5 pH units, or not more than 4.0 pH units, or not more than 3.5 pH units.
  • step (b) is not particularly limited.
  • the increase of the pH value e.g. by adding a base and homogenizing the resultant mixture, is achieved within a few minutes, preferably not more than 10 minutes, preferably not more than 5 minutes.
  • step (b) already provides the stabilized burnt sugar composition comprising the stabilized burnt sugar.
  • step (c) of the process according to the invention the aqueous formulation is allowed to remain at the intermediate pH value.
  • the aqueous formulation may be stirred or not stirred.
  • optional step (c) is performed for not more than 60 minutes, more preferably for not more than 45 minutes, or for not more than 30 minutes, or for not more than 15 minutes.
  • optional step (c) is performed for more than 60 minutes, more preferably for at least 2 hours, or for at least 3 hours, or for at least 4 hours, or for at least 5 hours, or for at least 6 hours, or for at least 8 hours, or for at least 10 hours, or for at least 12 hours, or for at least 15 hours, or for at least 18 hours, or for at least 21 hours, or for at least 24 hours, or for at least 1.5 days, or for at least 3 days, or for at least 10 days, or for at least 30 days, or for at least 3 months, or for at least 6 months.
  • step (c) already provides the stabilized burnt sugar composition comprising the stabilized burnt sugar.
  • the pH value of the aqueous formulation is preferably decreased to a final pH value of not more than 7.0 thereby providing the stabilized burnt sugar composition comprising the stabilized burnt sugar.
  • the final pH value is at least 1.5, or at least 2.0, or at least 2.5, or at least 3.0, or at least 3.5, or at least 4.0, or at least 4.5, or at least 5.0, or at least 5.5, or at least 6.0, or at least 6.5.
  • the final pH value is not more than 6.5, or not more than 6.0, or not more than 5.5, or not more than 5.0, or not more than 4.5, or not more than 4.0, or not more than 3.5, or not more than 3.0, or not more than 2.5, or not more than 2.0.
  • the final pH value is within the range of 2.0 ⁇ 1.0, or 2.0 ⁇ 0.5, or 3.0 ⁇ 2.0, or 3.0 ⁇ 1.5, or 3.0 ⁇ 1.0, or 3.0 ⁇ 0.5, or 4.0 ⁇ 3.0, or 4.0 ⁇ 2.5, or 4.0 ⁇ 2.0, or 4.0 ⁇ 1.5, or 4.0 ⁇ 1.0, or 4.0 ⁇ 0.5, or 5.0 ⁇ 2.0, or 5.0 ⁇ 1.5, or 5.0 ⁇ 1.0, or 5.0 ⁇ 0.5, or 6.0 ⁇ 1.0, or 6.0 ⁇ 0.5.
  • optional step (d) involves the addition of an acid to the aqueous formulation.
  • the pH value may be decreased by alternative measures, e.g. by ion exchange resins and the like.
  • the acid is an inorganic acid, preferably the acid is an acid or oxoacid of boron, carbon, nitrogen, phosphor, sulfur or chlorine.
  • the acid is selected from the group consisting of boric acid, carbonic acid, hyponitrous acid, nitrous acid, nitric acid, peroxynitric acid, hydrazoic acid, hypophosphourous acid, phosphonic acid, phosphorous acid, diphosphorous acid, triphosphorous acid, peroxymono- phosphorous acid, peroxydiphosphorous acid, sulfoxylic acid, sulfurous acid, sulfuric acid, disulfuric acid, peroxymonosulfuric acid, peroxydisulfuric acid, hydrochloric acid, and mixtures thereof.
  • the acid is an organic acid, preferably a carboxylic acid.
  • the acid is selected from the group consisting of saturated monocarboxylic acids, unsaturated monocarboxylic acids, saturated dicarboxylic acids, unsaturated dicarboxylic acids, saturated tricarboxylic acids, unsaturated tricarboxylic acids, saturated hydroxycarboxylic acids, unsaturated hydroxycarboxylic acids, and mixtures thereof.
  • the acid is selected from the group consisting of acetic acid, adipic acid, butyric acid, capric acid, caproic acid, caprylic acid, citric acid, eicosenoic acid, formic acid, fumaric acid, gluconic acid, glutaric acid, glycolic acid, glyoxalic acid, heptadecanoic acid, heptanoic acid, isocitric acid, lactic acid, lauric acid, linolenic acid, linolic acid, maleic acid, malic acid, malonic acid, myristic acid, nonadecanoic acid, oleic acid, oxalic acid, oxaloacetic acid, palmitic acid, palmitoleic acid, pelargonic acid, pentadecanoic acid, propionic acid, ricinoleic acid, sorbic acid, stearic acid, succinic acid, tartaric acid, trichloro
  • the relative difference of the intermediate pH value and the final pH value is at least 2.0 pH units, or at least 2.5 pH units, at least 3.0 pH units, or at least 3.5 pH units, at least 4.0 pH units, or at least 4.5 pH units, or at least 5.0 pH units, or at least 5.5 pH units, or at least 6.0 pH units, or at least 6.5 pH units, or at least 7.0 pH units, or at least 7.5 pH units, or at least 8.0 pH units, or at least 8.5 pH units.
  • the relative difference of the intermediate pH value and the final pH value is not more than 10.0 pH units, or not more than 9.5 pH units, or not more than 9.0 pH units, or not more than 8.5 pH units, or not more than 8.0 pH units, or not more than 7.5 pH units, or not more than 7.0 pH units, or not more than 6.5 pH units, or not more than 6.0 pH units, or not more than 5.5 pH units, or not more than 5.0 pH units, or not more than 4.5 pH units, or not more than 4.0 pH units, or not more than 3.5 pH units.
  • the final pH value essentially corresponds to the initial pH value.
  • the final pH value is greater than the initial pH value.
  • the initial pH value is greater than the final pH value.
  • the relative difference of the initial pH value and the final pH value is at least 0.5 pH units, or at least 1.0 pH units, or at least 1.5 pH units, or at least 2.0 pH units, or at least 2.5 pH units, at least 3.0 pH units, or at least 3.5 pH units, at least 4.0 pH units, or at least 4.5 pH units, or at least 5.0 pH units.
  • the relative difference of the initial pH value and the final pH value is not more than 7.0 pH units, or not more than 6.5 pH units, or not more than 6.0 pH units, or not more than 5.5 pH units, or not more than 5.0 pH units, or not more than 4.5 pH units, or not more than 4.0 pH units, or not more than 3.5 pH units, or not more than 3.0 pH units, or not more than 2.5 pH units, or not more than 2.0 pH units, or not more than 1.5 pH units.
  • the initial pH value, intermediate pH value and final pH value satisfy any one of the following requirements, wherein the first value represents the initial pH value, the first value in parenthesis represents the range for the initial pH value, the second value represents the intermediate pH value, the second value in parenthesis represents the range for the intermediate pH value, the third value represents the final pH value, and the third value in parenthesis represents the range for the final pH value: 2( ⁇ 2)-8( ⁇ 2)-2( ⁇ 2), 2( ⁇ 2)- 8( ⁇ 2)-3( ⁇ 2), 2( ⁇ 2)-8( ⁇ 2)-4( ⁇ 2), 2( ⁇ 2)-8( ⁇ 2)-5( ⁇ 2), 2( ⁇ 2)-8( ⁇ 2)-6( ⁇ 2); 2( ⁇ 2)-9( ⁇ 2)-2( ⁇ 2), 2( ⁇ 2)- 9( ⁇ 2)-3( ⁇ 2), 2( ⁇ 2)-9( ⁇ 2)-4( ⁇ 2), 2( ⁇ 2)-9( ⁇ 2)-5( ⁇ 2), 2( ⁇ 2)-9( ⁇ 2)-6( ⁇ 2); 2( ⁇ 2)-10( ⁇ 2)-2( ⁇ 2)
  • the embodiment 3( ⁇ 2)-9( ⁇ 2)-4( ⁇ 2) means that the initial pH value is within the range of from 1 to 5, the intermediate pH value is within the range of from 7 to 11, and the final pH value is within the range of from 2 to 6.
  • the initial pH value, intermediate pH value and final pH value satisfy any one of the following requirements, wherein the first value represents the initial pH value, the first value in parenthesis represents the range for the initial pH value, the second value represents the intermediate pH value, the second value in parenthesis represents the range for the intermediate pH value, the third value represents the final pH value, and the third value in parenthesis represents the range for the final pH value: 2( ⁇ 1)-8( ⁇ 1)-2( ⁇ 1), 2( ⁇ 1)-
  • step (e) of the process according to the invention the stabilized burnt sugar composition is concentrated. This may be achieved e.g. by evaporation of water, optionally under reduced pressure.
  • step (a) and/or step (b) and/or optional step (c) and/or optional step (d) and/or optional step (e) are performed at room temperature.
  • step (b) and step (c) and step (d) are performed at room temperature.
  • step (b) and/or optional step (c) and/or optional step (d) and/or optional step (e) are performed at room temperature.
  • step (b) and step (c) and step (d) are performed at a temperature within the range of from 10 °C to 35 °C, more preferably within the range of from 15 °C to 30 °C, still more preferably within the range of from 20 °C to 25 °C.
  • step (a) and/or step (b) and/or optional step (c) and/or optional step (d) and/or optional step (e) are performed at elevated temperature.
  • the temperature independently is within the range of from 40 °C to 90 °C.
  • the temperature is within the range of 30 ⁇ 10 °C, or 40 ⁇ 20 °C, or 40 ⁇ 10 °C, or 50 ⁇ 30 °C, or 50 ⁇ 20 °C, or 50 ⁇ 10 °C, or 60 ⁇ 30 °C, or 60 ⁇ 20 °C, or 60 ⁇ 10 °C, or 70 ⁇ 20 °C, or 70 ⁇ 10 °C, or 80 ⁇ 10 °C.
  • the process according to the invention comprises the steps of
  • step (a) providing an aqueous formulation having an initial pH value of not more than 7.0, preferably at most 6.0, more preferably at most 5.0, most preferably at most 4.0; and comprising a crude burnt sugar; wherein step (a) comprises the sub-steps of
  • sucrose sacharose
  • cane sugar full cane sugar
  • syrup process syrup
  • molasses from sugar cane or sugar beet
  • liquid invert sugar invert sugar syrup
  • glucose syrup isoglucose
  • maltodextrins dextrins
  • fructose fructose syrup
  • mixtures thereof more preferably sucrose, invert sugar, and mixtures thereof;
  • an inorganic base more preferably alkali hydroxide, still more preferably sodium hydroxide, potassium hydroxide or mixtures thereof;
  • the process according to the invention does not involve an ultrafiltration.
  • the process according to the invention does not involve a filtration.
  • the process according to the invention does not involve an adsorption.
  • the process according to the invention does not involve any step separating a constituent of the crude burnt sugar from other constituents of the crude burnt sugar, such as removal of low molecular weight materials or adsorption of4-MeI.
  • Another aspect of the invention relates to a stabilized burnt sugar composition
  • a stabilized burnt sugar composition comprising a stabilized burnt sugar, wherein the stabilized burnt sugar and preferably also the stabilized burnt sugar composition as such is stable against clouding in acidic media, wherein the stabilized burnt sugar composition is soluble in an acidic aqueous composition at a concentration of 0.5 wt.-%, thereby providing a clear solution; and wherein said clear solution remains clear when being stored for two weeks, preferably for six weeks, at a temperature of 8.0 °C.
  • the stabilized burnt sugar composition according to the invention is obtainable by the process according to the invention as described above.
  • the stabilized burnt sugar in the stabilized burnt sugar composition has a zeta potential [mV] at a concentration of 0.5 g/100 g within the range of from -55 mV to -20 mV, more preferably -50 mV to -25 mV, still more preferably from -45 mV to -30 mV.
  • the stabilized burnt sugar composition comprises no colorant such as annatto.
  • the stabilized burnt sugar composition according to the invention is soluble in an acidic aqueous composition at a concentration of 0.5 wt.-% thereby providing a clear solution; wherein said clear solution remains clear when being stored for two weeks, preferably for six weeks, at a temperature of 8.0 °C.
  • the clear solution is clear in a meaning that with the naked eye no turbidity, haze or cloud can be recognized.
  • said acidic aqueous composition consists of demineralized water which has been adjusted to a pH value of 2.0 by adding citric acid.
  • said acidic aqueous composition consists of demineralized water which has been adjusted to a pH value of 2.2 by adding phosphoric acid (85 wt.-%).
  • the above testing conditions at different pH values have preference depending upon the final purpose the stabilized burnt sugar according to the invention is devoted for.
  • the first conditions are preferred.
  • the stabilized burnt sugar is to be used as flavoring agent in a soft drink having a pH value of about 2.2 and/or phosphoric acid, the second conditions are preferred.
  • the stability against clouding of the stabilized burnt sugar composition according to the invention and of stabilized the burnt sugar according to the invention, respectively, is preferably assessed by a turbidity measurement before and after storage under defined conditions.
  • the turbidity is measured as further specified in the experimental section.
  • FNU units does not relatively increase over storage by more than 5 FNU units, more preferably 4.5 FNU units, still more preferably 4.0 FNU units, yet more preferably 3.5 FNU units, even more preferably 3.0 FNU units, and most preferably 2.5 FNU units.
  • the above test requires storage for a duration of at least 2 weeks, preferably for at least 6 weeks.
  • the more preferred the stabilized burnt sugar composition according to the invention the longer it satisfies the above stability requirements.
  • particularly preferred stabilized burnt sugar compositions according to the invention satisfy the above stability requirements for 3 months, more preferably for six months.
  • said blind test is performed at a concentration of the stabilized burnt sugar composition in the foodstuff or beverage that corresponds to the typical concentration thereof as flavoring additive in commercial foodstuffs or beverages.
  • a representative but non-limiting concentration is 2.0 wt.-% of the stabilized burnt sugar composition.
  • said blind test is performed at a concentration of 2.0 wt.-% of the stabilized burnt sugar composition in skimmed milk (1.5 wt.-% fat) that was sweetened by 4.5 wt.-% sucrose.
  • the stabilized burnt sugar composition according to the invention has a coloring capacity of not more than 19000 EBC, not more than 18000 EBC, or not more than 17000 EBC, more preferably not more than 16000 EBC, in each case preferably based on os (original substance).
  • the stabilized burnt sugar composition according to the invention has a coloring capacity within the range of 12000 ⁇ 3000, or 13000 ⁇ 3000, or 14000 ⁇ 3000, or 15000 ⁇ 3000, or 16000 ⁇ 3000, or 12000 ⁇ 2000, or 13000 ⁇ 2000, or 14000 ⁇ 2000, or 15000 ⁇ 2000, or 16000 ⁇ 2000, or 12000 ⁇ 1000, or 13000 ⁇ 1000, or 14000 ⁇ 1000, or 15000 ⁇ 1000, or 16000 ⁇ 1000, in each case preferably based on os (original substance).
  • the stabilized burnt sugar composition according to the invention has a coloring capacity of not more than 31000 EBC, not more than 30000 EBC, or not more than 29000 EBC, more preferably not more than 28000 EBC, in each case preferably based on ds (dry substance).
  • the stabilized burnt sugar composition according to the invention has a coloring capacity within the range of 20000 ⁇ 4000, or 21000 ⁇ 4000, or 22000 ⁇ 4000, or 23000 ⁇ 4000, or 24000 ⁇ 4000, or 25000 ⁇ 4000, or 26000 ⁇ 4000, or 20000 ⁇ 3000, or 21000 ⁇ 3000, or 22000 ⁇ 3000, or 23000 ⁇ 3000, or 24000 ⁇ 3000, or 25000 ⁇ 3000, or 26000 ⁇ 3000, or 20000 ⁇ 2000, or 21000 ⁇ 2000, or 22000 ⁇ 2000, or 23000 ⁇ 2000, or 24000 ⁇ 2000, or 25000 ⁇ 2000, or 26000 ⁇ 2000, or 20000 ⁇ 1000, or 21000 ⁇ 1000, or 22000 ⁇ 1000, or 23000 ⁇ 1000, or 24000 ⁇ 1000, or 25000 ⁇ 1000, or 26000 ⁇ 1000, in each case preferably based on ds (dry substance).
  • the stabilized burnt sugar composition according to the invention is solid, preferably in form of a powder.
  • the stabilized burnt sugar composition according to the invention is liquid, preferably aqueous, e.g. an aqueous solution or dispersion.
  • aqueous e.g. an aqueous solution or dispersion.
  • the water content within the range of from 5.0 wt.-% to 95 wt.-%, relative to the total weight of the stabilized burnt sugar composition.
  • the stabilized burnt sugar composition according to the invention has a pH value below 7.0.
  • the pH value is not more than 6.5, or not more than 6.0, or not more than 5.5, or not more than 5.0, or not more than 4.5, or not more than 4.0, or not more than 3.5, or not more than 3.0.
  • the pH value is within the range of 3.0 ⁇ 2.0, more preferably 3.0 ⁇ 1.5, still more preferably 3.0 ⁇ 1.0, and most preferably 3.0 ⁇ 0.5.
  • the stabilized burnt sugar composition according to the invention has a pH value of 7.0 or above.
  • the pH value is at least 7.5, or at least 8.0, or at least 8.5, or at least 9.0, or at least 9.5, or at least 10.0, or at least 10.5, or at least 11.0.
  • the stabilized burnt sugar composition according to the invention comprises or essentially consist of the stabilized burnt sugar, a salt, and optionally water.
  • the salt results from the pH alteration that was realized in the course of the preparation of the stabilized burnt sugar composition.
  • the salt comprises
  • a cation selected from the group consisting of ammonium, alkali metals and alkaline earth metals; and/or
  • the salt comprises
  • a cation selected from the group consisting of ammonium, lithium, sodium, potassium, magnesium and calcium; and/or
  • Another aspect of the invention relates to a foodstuff or beverage comprising a stabilized burnt sugar composition according to the invention as described above.
  • the foodstuff or beverage is acidic.
  • the foodstuff or beverage has a pH value within the range of from 1.5 to 3.5, more preferably within the range of from 2.0 to 3.0.
  • the foodstuff or beverage is a carbonated beverage.
  • the foodstuff or beverage is an alcoholic beverage.
  • the foodstuff or beverage is a non-alcoholic beverage.
  • the foodstuff or beverage is not particularly limited. In preferred embodiments of the invention, the foodstuff or beverage is selected from
  • non-alcoholic beverages preferably soft drinks, energy drinks, ice tea, and coffee drinks;
  • - alcoholic drinks preferably beer, alcopops and coffee drinks
  • - dairy products preferably yoghurt and ice cream
  • compositions preferably cough syrup
  • the foodstuff or beverage is stable against clouding under ambient conditions for at least two weeks, preferably for at least six weeks, whereas under these circumstances clouding is preferably assessed with the naked eye. Turbidity measurements are not appropriate in this regard, as the other constituents of the foodstuff or beverage would influence the measurement. In bread, for example, this would not be possible.
  • Another aspect of the invention relates to the use of a stabilized burnt sugar composition according to the invention as described above for flavoring and/or sweetening a foodstuff or beverage.
  • a caramelized formulation comprising a crude burnt sugar was prepared by heating sugar (sucrose) in the absence of chemical additives.
  • the crude burnt sugar was a conventional burnt sugar, i.e. it had not yet been processed by the pH treatment according to the invention and thus had not yet been stabilized against clouding in acidic media. Its concentration was 70 ⁇ 5 wt.-%, dry matter.
  • the thus obtained caramelized formulation comprising the crude burnt sugar was allowed to cool to room temperature.
  • the color intensity was ⁇ 18.000 EBC and the pH value was within the range of 3 ⁇ 1.
  • a third step immediately after the second step, at room temperature, the pH was decreased and adjusted to the initial value of 3 ⁇ 1 by adding the necessary volume of aqueous phosphoric acid (85 wt.-%). The formulation was stirred for 1 minute to homogenously mix all components. A stabilized burnt sugar composition comprising a stabilized burnt sugar was obtained.
  • a caramelized formulation comprising a crude burnt sugar was prepared in accordance with preparation example 1 and allowed to cool to room temperature.
  • the caramelized formulation comprising the crude burnt sugar obtained in the first step was heated to 60 °C and at a temperature of 60 °C, the pH was increased and adjusted to a value within the range of 9.5 ⁇ 0.2 by adding the necessary volume of aqueous sodium hydroxide solution (33 wt.-%). The formulation was stirred for 1 minute to homogenously mix all components.
  • a third step immediately after the second step, at a temperature of 60 °C, the pH was decreased and adjusted to the initial value of 3 ⁇ 1 by adding the necessary volume of aqueous phosphoric acid (85 wt.-%). The formulation was stirred for 1 minute to homogenously mix all components. A stabilized burnt sugar composition comprising a stabilized burnt sugar was obtained.
  • a caramelized formulation comprising a crude burnt sugar was prepared in accordance with preparation examples 1 and 2 and allowed to cool to room temperature.
  • a third step immediately after the second step, at room temperature, the pH was decreased and adjusted to the initial value of 3 ⁇ 1 by adding the necessary volume of aqueous phosphoric acid (85 wt.-%). The formulation was stirred for 1 minute to homogenously mix all components. A stabilized burnt sugar composition comprising a stabilized burnt sugar was obtained.
  • a comparative caramelized formulation comprising a crude burnt sugar was prepared by heating sugar in the absence of chemical additives.
  • the thus obtained comparative caramelized formulation comprising the crude burnt sugar was allowed to cool to room temperature.
  • the color intensity was ⁇ 18.000 EBC and the pH value was within the range of 3 ⁇ 1.
  • the measurement was performed in accordance with ISO 7027 as quantitative measurement by means of an optical turbidity measuring device detecting scattered light (light scattering measurement).
  • the measured turbidity was provided in FNU units (formazine nephelometric units, also known as NFU units) which is useful for clear aqueous formulations typically having turbidities in the range of from 0 to 40 FNU.
  • FNU units formazine nephelometric units, also known as NFU units
  • a first bulk solution was prepared from demineralized water and phosphoric acid.
  • a pH value of 2.2 was adjusted by adding the necessary volume of aqueous phosphoric acid (85 wt.-%) to the mineralized water.
  • a second bulk solution was prepared from demineralized water and citric acid.
  • a pH value of 2.0 was adjusted by adding the necessary amount of citric acid to the mineralized water.
  • the turbidity before storage was measured 60 minutes after sample preparation at 20 ⁇ 0.5 °C using a device HACH Model 2100P ISO equipped with a LED light source 860 nm. The sample was homogenized. About 15 mL were filled into a cuvette that was sealed. Three measurements were made on each sample. If the measured turbidity varied by more than 0.5 FNU units within the limits of up to 30 FNU, the measurement was repeated. Outside said limits, variations of more than 0.5 FNU units were possible. [0165] The samples were then stored for six weeks at 8 ⁇ 2 °C and the turbidity after storage was measured as described above.
  • the stabilized burnt sugar according to the invention clearly yields a perceptible taste.
  • polyDADMAC polydiallyldimethylammonium chloride in aqueous solution, Sigma- Aldrich, 20 wt.-% in water
  • polyDADMAC polydiallyldimethylammonium chloride in aqueous solution, Sigma- Aldrich, 20 wt.-% in water
  • PVS sodium polyvinyl sulfate in aqueous solution, Sigma-Aldrich, 25 wt.-% in water
  • Samples were adjusted to a content of dry matter of 0.5 g/100 g by adding pure water. 10 ml of the solution were transferred to the sample beaker of the measuring device and the initial potential was determined by means of the Check Sample function. Depending upon the initial potential, titration was performed by means of adding cationic polyDADMAC (0.0025 N) or anionic PVS (0.0025 N). Titration was performed automatically by means of the method Zeta Jones 1.

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP17729888.2A 2016-06-16 2017-06-16 Stabilisierter gebrannter zucker Pending EP3471554A1 (de)

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EP16174839 2016-06-16
PCT/EP2017/064764 WO2017216336A1 (en) 2016-06-16 2017-06-16 Stabilized burnt sugar

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CN114716843B (zh) * 2022-05-19 2024-05-07 千禾味业食品股份有限公司 一种亚硫酸铵法焦糖色生产工艺及焦糖色

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US2582261A (en) 1950-01-13 1952-01-15 Union Starch & Refining Compan Caramel color manufacture
US4416700A (en) 1981-07-20 1983-11-22 The Coca Cola Company Process for treating caramel colors
US4699664A (en) * 1985-05-01 1987-10-13 Nestec S.A. Stabilized natural pigment complexes
US6444249B1 (en) 1997-09-27 2002-09-03 General Mills, Inc. Stabilized annatto-caramel food colorant
US20110143001A1 (en) * 2008-08-11 2011-06-16 Green Life Café Ltd. Date kernel preparation
US20110250338A1 (en) 2010-04-08 2011-10-13 Pepsico., Inc. Adsorption Purification Of Caramel
CN102977629A (zh) 2012-11-30 2013-03-20 广西崇左市湘桂糖业有限公司 利用废蜜制焦糖色素的方法
CN105062132B (zh) * 2015-09-10 2017-05-17 千禾味业食品股份有限公司 一种亚硫酸铵法焦糖色生产工艺

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