GB1041626A - Process for preparing a caramel color composition - Google Patents
Process for preparing a caramel color compositionInfo
- Publication number
- GB1041626A GB1041626A GB24776/64A GB2477664A GB1041626A GB 1041626 A GB1041626 A GB 1041626A GB 24776/64 A GB24776/64 A GB 24776/64A GB 2477664 A GB2477664 A GB 2477664A GB 1041626 A GB1041626 A GB 1041626A
- Authority
- GB
- United Kingdom
- Prior art keywords
- liquor
- caramelization
- heat exchanger
- temperature
- 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
- 239000000203 mixture Substances 0.000 title abstract 3
- 239000000940 FEMA 2235 Substances 0.000 title 1
- 238000004519 manufacturing process Methods 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
- 238000013019 agitation Methods 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 2
- 238000007790 scraping Methods 0.000 abstract 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- ZETCGWYACBNPIH-UHFFFAOYSA-N azane;sulfurous acid Chemical compound N.OS(O)=O ZETCGWYACBNPIH-UHFFFAOYSA-N 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 238000010276 construction Methods 0.000 abstract 1
- 238000010924 continuous production Methods 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000008121 dextrose Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 229960004903 invert sugar Drugs 0.000 abstract 1
- 239000008101 lactose Substances 0.000 abstract 1
- 235000020429 malt syrup Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000013379 molasses Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/04—Colouring additives
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J39/00—Cation exchange; Use of material as cation exchangers; Treatment of material for improving the cation exchange properties
- B01J39/04—Processes using organic exchangers
- B01J39/05—Processes using organic exchangers in the strongly acidic form
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S127/00—Sugar, starch, and carbohydrates
- Y10S127/01—Caramel
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US288482A US3214294A (en) | 1963-06-17 | 1963-06-17 | Process for preparing caramel color |
| NL6511379A NL6511379A (enExample) | 1965-08-31 | 1965-08-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1041626A true GB1041626A (en) | 1966-09-07 |
Family
ID=26643929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB24776/64A Expired GB1041626A (en) | 1963-06-17 | 1964-06-15 | Process for preparing a caramel color composition |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US3214294A (enExample) |
| BE (2) | BE649255A (enExample) |
| BR (1) | BR6459995D0 (enExample) |
| DE (1) | DE1517004A1 (enExample) |
| GB (1) | GB1041626A (enExample) |
| NL (1) | NL6406898A (enExample) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3434282A1 (de) * | 1984-09-19 | 1986-03-27 | Milei GmbH, 7970 Leutkirch | Verfahren zur herstellung von karamelisierten produkten |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3385733A (en) * | 1964-07-09 | 1968-05-28 | D D Williamson & Co Inc | Manufacture of caramel color |
| US4138271A (en) * | 1977-10-14 | 1979-02-06 | Ajinomoto Co., Inc. | Process for preparing caramel |
| FR2409703A1 (fr) * | 1977-11-29 | 1979-06-22 | Ajinomoto Kk | Procede de preparation de caramel |
| US4784696A (en) * | 1985-08-26 | 1988-11-15 | D. D. Williamson & Co., Inc. | Process for production of concentrated salt stable and beer stable ammonia caramel color under superatmospheric pressure conditions |
| US4614662A (en) * | 1985-08-26 | 1986-09-30 | D. D. Williamson & Co., Inc. | Fast cook-continuous process for production of ammonia caramel color |
| US5830278A (en) * | 1996-01-26 | 1998-11-03 | Cultor Food Science, Inc. | Preventing off-flavor in certain caramel colored beverages |
| US6444249B1 (en) | 1997-09-27 | 2002-09-03 | General Mills, Inc. | Stabilized annatto-caramel food colorant |
| US9565866B2 (en) * | 2008-07-03 | 2017-02-14 | D.D. Williamson & Co., Inc. | Method of preparing acid stable caramel |
| 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 |
| WO2015195969A2 (en) * | 2014-06-18 | 2015-12-23 | The Coca-Cola Company | Method for reducing low molecular weight species in caramel |
| WO2017021084A1 (en) * | 2015-07-31 | 2017-02-09 | Nestec S.A. | Reduced sugars caramel composition for frozen confection |
| NL2027191B1 (nl) * | 2020-12-21 | 2022-07-15 | Buisman Ingredients B V | Industrieel batch-proces voor het bereiden van gekaramelliseerde suiker |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2582261A (en) * | 1950-01-13 | 1952-01-15 | 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 |
| US2767108A (en) * | 1955-01-19 | 1956-10-16 | Standard Brands Inc | Caramel color manufacture from starch hydrolysates |
-
0
- BE BE668799D patent/BE668799A/xx unknown
-
1963
- 1963-06-17 US US288482A patent/US3214294A/en not_active Expired - Lifetime
-
1964
- 1964-06-12 BR BR159995/64A patent/BR6459995D0/pt unknown
- 1964-06-13 DE DE19641517004 patent/DE1517004A1/de active Pending
- 1964-06-15 GB GB24776/64A patent/GB1041626A/en not_active Expired
- 1964-06-15 BE BE649255D patent/BE649255A/xx unknown
- 1964-06-17 NL NL6406898A patent/NL6406898A/xx unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3434282A1 (de) * | 1984-09-19 | 1986-03-27 | Milei GmbH, 7970 Leutkirch | Verfahren zur herstellung von karamelisierten produkten |
Also Published As
| Publication number | Publication date |
|---|---|
| BE668799A (enExample) | |
| BR6459995D0 (pt) | 1973-08-09 |
| NL6406898A (enExample) | 1964-12-18 |
| BE649255A (enExample) | 1964-12-15 |
| DE1517004A1 (de) | 1969-04-24 |
| US3214294A (en) | 1965-10-26 |
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