ES8203199A1 - Procedimiento de fabricacion de caramelo de azucar en forma de polvo seco - Google Patents
Procedimiento de fabricacion de caramelo de azucar en forma de polvo secoInfo
- Publication number
- ES8203199A1 ES8203199A1 ES502972A ES502972A ES8203199A1 ES 8203199 A1 ES8203199 A1 ES 8203199A1 ES 502972 A ES502972 A ES 502972A ES 502972 A ES502972 A ES 502972A ES 8203199 A1 ES8203199 A1 ES 8203199A1
- Authority
- ES
- Spain
- Prior art keywords
- manufacture
- powdered form
- sugar
- mass
- sugar caramel
- 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.)
- Expired
Links
Classifications
-
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0231—Transformation of a liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
-
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0294—Moulding or shaping of cellular or expanded articles
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
PROCEDIMIENTO PARA OBTENER CARAMELO EN FORMA PULVERULENTA. SE CALIENTA AZUCAR A UNA TEMPERATURA COMPRENDIDA ENTRE 140 Y 200 C. SE DEJA ENFRIAR LA MASA VISCOSA DE CARAMELO HASTA 120 C Y SE ADICIONA SAL DE AMONIO, QUE ES VOLATIL EN FORMA GASEOSA A ESTA TEMPERATURA, EN CANTIDAD SUFICIENTE PARA PRECOLOREAR LA MASA A UN COLOR MARRON DESEADO. SE MANTIENE LA MASA A UNA TEMPERATURA DE 100-110 C Y SE ADICIONAN 0,5 A 5 POR 100 EN PESO DE BICARBONATO DE SODIO T 0,5 A 5 POR 100 EN PESO DE UN ACIDO CITRICO O ACIDO TARTARICO, PARA TRANSFORMAR LA MASA VISCOSA EN ESPUMA.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH517480A CH635228A5 (fr) | 1980-07-04 | 1980-07-04 | Procede de fabrication de caramel de sucre sous forme pulverulente. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES8203199A1 true ES8203199A1 (es) | 1982-04-16 |
ES502972A0 ES502972A0 (es) | 1982-04-16 |
Family
ID=4289147
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES502972A Granted ES502972A0 (es) | 1980-07-04 | 1981-06-11 | Procedimiento de fabricacion de caramelo de azucar en forma de polvo seco |
Country Status (13)
Country | Link |
---|---|
US (1) | US4358469A (es) |
JP (1) | JPS5925586B2 (es) |
AT (1) | AT373123B (es) |
AU (1) | AU538273B2 (es) |
BE (1) | BE889126A (es) |
CA (1) | CA1139607A (es) |
CH (1) | CH635228A5 (es) |
DE (1) | DE3124575C2 (es) |
ES (1) | ES502972A0 (es) |
FR (1) | FR2485887B1 (es) |
GB (1) | GB2079131B (es) |
IT (1) | IT8105173A0 (es) |
ZA (1) | ZA813638B (es) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5318794A (en) * | 1992-12-02 | 1994-06-07 | The University Of Montana | Process for producing caramel having a high content of fructose oligosaccharides and caramel product produced thereby |
US5454874A (en) * | 1993-11-30 | 1995-10-03 | University Of Montana | Production of caramel having a high content of fructose oligosaccharides and caramel product |
DE19709304C2 (de) * | 1997-03-07 | 2002-08-14 | Suedzucker Ag | Verfahren zur Herstellung von Hartkaramellen und Tabletten |
US6074684A (en) * | 1999-03-22 | 2000-06-13 | Shelesky; Stefanie T. | Process of making nut brittle |
GB0005348D0 (en) * | 2000-03-06 | 2000-04-26 | Nestle Sa | Effervescent caramel product |
DE10105167B4 (de) * | 2001-02-06 | 2008-08-14 | Jac Products Deutschland Gmbh | Fahrzeugdach |
US20070026118A1 (en) * | 2005-07-29 | 2007-02-01 | Frump Ernest D Jr | Nut brittle making method |
CN102702792A (zh) * | 2012-06-21 | 2012-10-03 | 加加食品集团股份有限公司 | 一种白糖色素的生产方法 |
KR101426802B1 (ko) | 2012-12-21 | 2014-08-05 | 대상 주식회사 | 4-메틸이미다졸 함량이 저감된 카라멜 색소의 제조방법 |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA694206A (en) * | 1964-09-15 | R. Fetzer Walter | Ammoniated syrup | |
CH230495A (de) * | 1942-01-02 | 1944-01-15 | R Buisman S Gebrande Suikerpoe | Verfahren zur Herstellung von Karamel durch Erhitzen von Wasser und einen alkalischen Stoff enthaltenden Zuckermassen. |
FR920225A (fr) * | 1946-01-15 | 1947-04-01 | O J Meijer S Dextrinefabrieken | Procédé pour la fabrication d'un caramel non hygroscopique ou pratiquement non hygroscopique d'une matière colorante ou de produits analogues en chauffant des sucres en présence de substances alcalines |
US2582261A (en) * | 1950-01-13 | 1952-01-15 | Union Starch & Refining Compan | Caramel color manufacture |
DE877135C (de) * | 1951-12-06 | 1953-05-21 | Union Starch & Refining Compan | Verfahren zur Herstellung von Zuckercouleur |
US2767108A (en) * | 1955-01-19 | 1956-10-16 | Standard Brands Inc | Caramel color manufacture from starch hydrolysates |
US3385733A (en) * | 1964-07-09 | 1968-05-28 | D D Williamson & Co Inc | Manufacture of caramel color |
FR1423285A (fr) * | 1965-01-30 | 1966-01-03 | Ver Kaffee Und Genussmittel G | Procédé de fabrication d'un demi-produit dérivé de sucre comme produit de base et procédé de transformation de ce produit de base en un produit nutritif ou alimentaire |
US3618588A (en) * | 1969-01-14 | 1971-11-09 | Pepsico Inc | Caramel color manufacture |
DD96391A1 (es) * | 1971-11-18 | 1973-03-20 | ||
US4138271A (en) * | 1977-10-14 | 1979-02-06 | Ajinomoto Co., Inc. | Process for preparing caramel |
-
1980
- 1980-07-04 CH CH517480A patent/CH635228A5/fr not_active IP Right Cessation
-
1981
- 1981-02-26 US US06/238,648 patent/US4358469A/en not_active Expired - Fee Related
- 1981-05-27 CA CA000378406A patent/CA1139607A/en not_active Expired
- 1981-05-29 ZA ZA00813638A patent/ZA813638B/xx unknown
- 1981-06-05 FR FR8111180A patent/FR2485887B1/fr not_active Expired
- 1981-06-05 BE BE0/205024A patent/BE889126A/fr not_active IP Right Cessation
- 1981-06-09 IT IT8105173A patent/IT8105173A0/it unknown
- 1981-06-11 ES ES502972A patent/ES502972A0/es active Granted
- 1981-06-12 JP JP56090721A patent/JPS5925586B2/ja not_active Expired
- 1981-06-23 DE DE3124575A patent/DE3124575C2/de not_active Expired
- 1981-06-24 GB GB8119410A patent/GB2079131B/en not_active Expired
- 1981-06-25 AU AU72133/81A patent/AU538273B2/en not_active Ceased
- 1981-07-02 AT AT0294581A patent/AT373123B/de not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
FR2485887B1 (fr) | 1985-06-28 |
ATA294581A (de) | 1983-05-15 |
AT373123B (de) | 1983-12-27 |
JPS5925586B2 (ja) | 1984-06-19 |
US4358469A (en) | 1982-11-09 |
IT8105173A0 (it) | 1981-06-09 |
ES502972A0 (es) | 1982-04-16 |
ZA813638B (en) | 1982-06-30 |
GB2079131B (en) | 1983-08-10 |
GB2079131A (en) | 1982-01-20 |
BE889126A (fr) | 1981-10-01 |
CA1139607A (en) | 1983-01-18 |
JPS5794250A (en) | 1982-06-11 |
AU7213381A (en) | 1982-01-07 |
AU538273B2 (en) | 1984-08-09 |
FR2485887A1 (fr) | 1982-01-08 |
CH635228A5 (fr) | 1983-03-31 |
DE3124575A1 (de) | 1982-06-16 |
DE3124575C2 (de) | 1985-10-03 |
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