GB1082284A - Caramel-containing emulsified edible oil compositions and process for their preparation - Google Patents

Abstract

An emulsified composition consists essentially of at least one edible oil and a sufficient amount of caramel colour, preferably electro-negative caramel colour, to maintain the oil in a stable, emulsified form. The electro-negative caramel colour has a pH of about 2.9, such as 2.7, and typically includes 30 parts by weight of water and 70 parts by weight of caramel solids. Between 7 and 8.5% of the caramel colour consists of caramel colour bodies; in double strength caramel colour, this proportion is increased to about 13%. Many essential oils, vegetable oils and fatty oils are particularly mentioned. Up to 9 or 9.5% (by weight of the final mixture) of essential oils and up to about 15% of vegetable oils, respectively, may be emulsified in the caramel colour; when employing double strength caramel colour, it is possible to obtain emulsions containing 30% or more of the edible oils. The caramel-containing emulsified oil compositions may be included in alcoholic and non-alcoholic beverages, such as liqueurs, brandies, ginger ale and root beer, soft drink bases, flavours and syrups. An example is directed to a soft drink flavour base consisting of 1.67 parts of lemon, lime, and orange oils, oil of cassia, oil of nutmeg and oil of weroli, emulsified in 98.33 parts of electro-negative caramel colour containing 7-8% of colour bodies. A soft drink syrup is prepared by mixing with the soft drink flavour base a soft drink flavour compounded from cola nut extract, vanilla extract, glycerine, lime juice and water, phosphoric acid (including caffeine), further caramel colour and sugar-water syrup. The syrup is diluted with carbonated water to form a soft drink. According to a further example, the electro-negative caramel colour is incorporated directly into the ingredients of the soft drink flavour and the essential oils are then emulsified into this mixture. In a comparative experiment, the essential oils are emulsified in a base prepared from gum tragacanth, gum arabic, pectin and benzoic acid, instead of in the electro-negative caramel colour. Further examples disclose emulsified oil compositions containing: (1) 7.5% lemon oil, 43.5% sucrose, 41.2 water and 7.9% electro-negative caramel colour bodies; the sugar may be replaced by glycerol or propylene glycol; (2) 7 1/2 % imitation brandy flavour oil and 92 1/2 % of electro-negative caramel colour, to which there may be added a 50% solution of alcohol in water; and (3) 7 1/2 % cake flavour oil and 92 1/2 % electro-negative caramel colour, for use in the preparation of a fruit cake.ALSO:An emulsified composition consists essentially of at least one edible oil and a sufficient mount of caramel colour, preferably electronegative caramel colour, to maintain the oil in a stable, emulsified form. The electronegative caramel colour has a pH of about 2.9, such as 2.7, and typically includes 30 parts by weight of water and 70 parts by weight of caramel solids. Between 7 and 8.5% of the caramel colour consists of caramel colour bodies; in double strength caramel colour, this proportion is increased to about 13%. Many essential oils, vegetable oils and fatty oils are particularly mentioned. Up to 9 or 9.5% (by weight of the final mixture) of essential oils and up to about 15% of vegetable oils, respectively, may be emulsified in the caramel colour; when employing double strength caramel colour, it is possible to obtain emulsions containing 30% or more of the edible oils. The caramel-containing emulsified oil compositions may be included in alcoholic and non-alcoholic beverages, such as liqueurs, brandies, ginger ale and root beer, soft drink bases, flavours and syrups, candies, condiments, cake mixes, pie fillings and sauces. An example is directed to a soft drink flavour base consisting of 1.67 parts of lemon, lime, and orange oils, oil of cassia, oil of nutmeg and oil of neroli, emulsified in 98.33 parts of electronegative caramel colour containing 7-8% of colour bodies. A soft drink syrup is prepared by mixing with the soft drink flavour base a soft drink flavour compounded from cola nut extract, vanilla extract, glycerin, lime juice and water, phosphoric acid (including caffeine), further caramel colour and sugar-water syrup. The syrup is diluted with carbonated water to form a soft drink. According to a further example, the electronegative caramel colour is incorporated directly into the ingredients of the soft drink flavour and the essential oils are then emulsified into this mixture. In a comparative experiment, the essential oils are emulsified in a base prepared from gum tragacanth, gum arabic, pectin and benzoic acid, instead of in the electronegative caramel colour. Further examples disclose emulsified oil compositions containing: (1) 7.5% lemon oil, 43.5% sucrose, 41.2% water and 7.9% electronegative caramel colour bodies; the sugar may be replaced by glycerol or propylene glycol; (2) 7 1/2 % imitation brandy flavour oil and 92 1/2 % of electronegative caramel colour, into which there may be added a 50% solution of alcohol in water; and (3) 7 1/2 % cake flavour oil and 92 1/2 % electronegative caramel colour, for use in the preparation of a fruit cake.