FR2409703A1 - Procede de preparation de caramel - Google Patents

Procede de preparation de caramel

Info

Publication number
FR2409703A1
FR2409703A1 FR7735933A FR7735933A FR2409703A1 FR 2409703 A1 FR2409703 A1 FR 2409703A1 FR 7735933 A FR7735933 A FR 7735933A FR 7735933 A FR7735933 A FR 7735933A FR 2409703 A1 FR2409703 A1 FR 2409703A1
Authority
FR
France
Prior art keywords
moisture content
dextrin
starch
prodn
under pressure
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
FR7735933A
Other languages
English (en)
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to FR7735933A priority Critical patent/FR2409703A1/fr
Publication of FR2409703A1 publication Critical patent/FR2409703A1/fr
Pending legal-status Critical Current

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
    • A23G3/32—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)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)

Abstract

L'INVENTION CONCERNE UN PROCEDE DE PREPARATION DE CARAMEL. SELON L'INVENTION, ON MELANGE UN AMIDON PREGELATINISE OU UNE DEXTRINE AVEC DE L'EAU ET UN REACTIF ACIDE EN QUANTITE SUFFISANTE POUR DONNER UNE TENEUR TOTALE EN HUMIDITE D'ENVIRON 10 A 30 EN POIDS ET UN PH D'ENVIRON 1,5 A 4,0 ET ON EXTRUDE LE MELANGE DANS DES CONDITIONS DE TEMPERATURE ET DE PRESSION ELEVEES EFFICACES POUR CARAMELISER LE MELANGE A TRAVERS UN ORIFICE DANS DES CONDITIONS PRATIQUEMENT ATMOSPHERIQUES.
FR7735933A 1977-11-29 1977-11-29 Procede de preparation de caramel Pending FR2409703A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7735933A FR2409703A1 (fr) 1977-11-29 1977-11-29 Procede de preparation de caramel

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7735933A FR2409703A1 (fr) 1977-11-29 1977-11-29 Procede de preparation de caramel

Publications (1)

Publication Number Publication Date
FR2409703A1 true FR2409703A1 (fr) 1979-06-22

Family

ID=9198221

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7735933A Pending FR2409703A1 (fr) 1977-11-29 1977-11-29 Procede de preparation de caramel

Country Status (1)

Country Link
FR (1) FR2409703A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0175160A2 (fr) * 1984-09-19 1986-03-26 MILEI Gesellschaft mit beschränkter Haftung Procédé de fabrication de produits caramélisés

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB674038A (en) * 1943-07-19 1952-06-18 Joergen Brabaek Improvements in or relating to method for the production of candy, caramels, fillers for candies and fillers for confections
GB686509A (en) * 1951-05-30 1953-01-28 Bjoern Selvig Method of producing sugar colour in a solid state
US2784118A (en) * 1955-05-16 1957-03-05 Union Starch & Refining Compan Caramel color manufacture
US2835589A (en) * 1954-11-23 1958-05-20 Whitefield Bernard Processing and means for caramelizing caramel, toffee and similar substances
FR1185724A (fr) * 1956-11-13 1959-08-04 Corn Prod Refining Co Procédé de fabrication de caramel colorant
US3214294A (en) * 1963-06-17 1965-10-26 Corn Products Co Process for preparing caramel color
US3385733A (en) * 1964-07-09 1968-05-28 D D Williamson & Co Inc Manufacture of caramel color
US3543696A (en) * 1968-01-22 1970-12-01 Kraftco Corp Method of making fudge,caramel,fondant and hard candy type confections

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB674038A (en) * 1943-07-19 1952-06-18 Joergen Brabaek Improvements in or relating to method for the production of candy, caramels, fillers for candies and fillers for confections
GB686509A (en) * 1951-05-30 1953-01-28 Bjoern Selvig Method of producing sugar colour in a solid state
US2835589A (en) * 1954-11-23 1958-05-20 Whitefield Bernard Processing and means for caramelizing caramel, toffee and similar substances
US2784118A (en) * 1955-05-16 1957-03-05 Union Starch & Refining Compan Caramel color manufacture
FR1185724A (fr) * 1956-11-13 1959-08-04 Corn Prod Refining Co Procédé de fabrication de caramel colorant
US3214294A (en) * 1963-06-17 1965-10-26 Corn Products Co Process for preparing caramel color
US3385733A (en) * 1964-07-09 1968-05-28 D D Williamson & Co Inc Manufacture of caramel color
US3543696A (en) * 1968-01-22 1970-12-01 Kraftco Corp Method of making fudge,caramel,fondant and hard candy type confections

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0175160A2 (fr) * 1984-09-19 1986-03-26 MILEI Gesellschaft mit beschränkter Haftung Procédé de fabrication de produits caramélisés
EP0175160A3 (en) * 1984-09-19 1987-06-03 Milei Gesellschaft Mit Beschrankter Haftung Process for making caramelized products

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