GB686509A - Method of producing sugar colour in a solid state - Google Patents

Method of producing sugar colour in a solid state

Info

Publication number
GB686509A
GB686509A GB1274951A GB1274951A GB686509A GB 686509 A GB686509 A GB 686509A GB 1274951 A GB1274951 A GB 1274951A GB 1274951 A GB1274951 A GB 1274951A GB 686509 A GB686509 A GB 686509A
Authority
GB
United Kingdom
Prior art keywords
sugar
water
colour
sugar colour
agar
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
Application number
GB1274951A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB1274951A priority Critical patent/GB686509A/en
Publication of GB686509A publication Critical patent/GB686509A/en
Expired 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)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)

Abstract

Solid sugar colour is made by heating sugar with some water to produce a brown mass to which a binding agent is added before all the water is evaporated, cooling the mass and grinding it, in the presence of such a quantity of a volatile organic liquid that it will evaporate completely during grinding, and making the pulverised product into tablets. Preferably the binding agent is added when the sugar colour is relatively easy flowing and heating is continued until the sugar colour contains only 5 per cent water. Ether, acetone and chloroform are suitable organic liquids. The binding agents are preferably water absorbing materials, e.g. potato starch, but gelatine, alginic acid, rubber, resins and the like may be used. The tablets may be covered with sugar, agar-agar or the like. An example is given.
GB1274951A 1951-05-30 1951-05-30 Method of producing sugar colour in a solid state Expired GB686509A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1274951A GB686509A (en) 1951-05-30 1951-05-30 Method of producing sugar colour in a solid state

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1274951A GB686509A (en) 1951-05-30 1951-05-30 Method of producing sugar colour in a solid state

Publications (1)

Publication Number Publication Date
GB686509A true GB686509A (en) 1953-01-28

Family

ID=10010408

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1274951A Expired GB686509A (en) 1951-05-30 1951-05-30 Method of producing sugar colour in a solid state

Country Status (1)

Country Link
GB (1) GB686509A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2409703A1 (en) * 1977-11-29 1979-06-22 Ajinomoto Kk Powdered caramel prodn. from starch or dextrin - by regulating moisture content and pH and extruding under pressure

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2409703A1 (en) * 1977-11-29 1979-06-22 Ajinomoto Kk Powdered caramel prodn. from starch or dextrin - by regulating moisture content and pH and extruding under pressure

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