MX2022000229A - Metodo de reduccion de especies de bajo peso molecular en caramelo. - Google Patents

Metodo de reduccion de especies de bajo peso molecular en caramelo.

Info

Publication number
MX2022000229A
MX2022000229A MX2022000229A MX2022000229A MX2022000229A MX 2022000229 A MX2022000229 A MX 2022000229A MX 2022000229 A MX2022000229 A MX 2022000229A MX 2022000229 A MX2022000229 A MX 2022000229A MX 2022000229 A MX2022000229 A MX 2022000229A
Authority
MX
Mexico
Prior art keywords
molecular weight
low molecular
weight species
caramel
caramels
Prior art date
Application number
MX2022000229A
Other languages
English (en)
Inventor
Josef Klucik
You Chen
Patricio Gutierrez
Original Assignee
Coca Cola Co
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 Coca Cola Co filed Critical Coca Cola Co
Publication of MX2022000229A publication Critical patent/MX2022000229A/es

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
    • A23L5/48—Compounds of unspecified constitution characterised by the chemical process for their preparation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)

Abstract

La presente invención proporciona un método de formación de caramelos que tienen especies de bajo peso molecular reducidas tales como 4-MeI. Los caramelos de 4-MeI bajo producidos por este método tienen estabilidad y sabor mejorados con respecto a los conocidos en la técnica. La invención también se extiende a los caramelos producidos por los métodos desvelados y al uso de tales caramelos en comida y bebidas.
MX2022000229A 2014-06-18 2016-12-15 Metodo de reduccion de especies de bajo peso molecular en caramelo. MX2022000229A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462013896P 2014-06-18 2014-06-18
US201462019648P 2014-07-01 2014-07-01

Publications (1)

Publication Number Publication Date
MX2022000229A true MX2022000229A (es) 2022-02-03

Family

ID=54936241

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2016016692A MX2016016692A (es) 2014-06-18 2015-06-18 Metodo de reduccion de especies de bajo peso molecular en caramelo.
MX2022000229A MX2022000229A (es) 2014-06-18 2016-12-15 Metodo de reduccion de especies de bajo peso molecular en caramelo.

Family Applications Before (1)

Application Number Title Priority Date Filing Date
MX2016016692A MX2016016692A (es) 2014-06-18 2015-06-18 Metodo de reduccion de especies de bajo peso molecular en caramelo.

Country Status (7)

Country Link
US (2) US10575535B2 (es)
EP (1) EP3157352A4 (es)
JP (3) JP6985014B2 (es)
CN (1) CN106455644A (es)
MX (2) MX2016016692A (es)
MY (1) MY177579A (es)
WO (1) WO2015195969A2 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108690369A (zh) * 2018-06-27 2018-10-23 丰城恒泰食品有限公司 一种提高焦糖色耐盐稳定性的普通法焦糖色生产工艺

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2582261A (en) * 1950-01-13 1952-01-15 Union Starch & Refining Compan Caramel color manufacture
US2767108A (en) 1955-01-19 1956-10-16 Standard Brands Inc Caramel color manufacture from starch hydrolysates
BE668799A (es) * 1963-06-17
JPS5910178B2 (ja) * 1976-06-04 1984-03-07 ダイセル化学工業株式会社 カラメルの精製法
US4416700A (en) * 1981-07-20 1983-11-22 The Coca Cola Company Process for treating caramel colors
US4614662A (en) * 1985-08-26 1986-09-30 D. D. Williamson & Co., Inc. Fast cook-continuous process for production of ammonia caramel color
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
JPH084786B2 (ja) 1987-05-25 1996-01-24 日本碍子株式会社 製餡廃水中の抗酸化物回収法
US5114492A (en) * 1990-08-24 1992-05-19 Pepsico Inc. Process for separating caramel colors
US6630195B1 (en) * 2000-11-21 2003-10-07 Cargill, Incorporated Process for producing oilseed protein products
IL178519A (en) * 2006-10-15 2016-04-21 Shlomo Magdassi Edible paint preparation
US9565866B2 (en) * 2008-07-03 2017-02-14 D.D. Williamson & Co., Inc. Method of preparing acid stable caramel
US20110244102A1 (en) * 2010-03-30 2011-10-06 Pepsico, Inc. Removal Of Reaction Byproducts And Impurities From Caramel Color And A Shelf Stable Caramel Color Concentrate
JP5347163B2 (ja) 2010-06-08 2013-11-20 株式会社日本システムアカデミー 食品工場排水を再利用する環境保全方法
JP2012017325A (ja) 2010-06-09 2012-01-26 Toray Ind Inc フルフラールの製造方法およびその装置
CN101993606A (zh) * 2010-10-13 2011-03-30 广西巴帝食品有限责任公司 一种焦糖色的制备方法和装置
CN102020870A (zh) * 2010-12-27 2011-04-20 岳阳湘渝焦糖实业有限公司 一种鲜亮型焦糖的生产工艺
CN102634228B (zh) * 2012-04-05 2013-06-05 千禾味业食品股份有限公司 甘蔗糖蜜生产高色率双倍焦糖色的方法
CN102642862B (zh) * 2012-04-25 2014-02-05 中南大学 难选细粒硫化渣的水热调控优化其浮选行为的方法
WO2014024954A1 (ja) 2012-08-10 2014-02-13 東レ株式会社 糖液の製造方法
JPWO2014065364A1 (ja) 2012-10-25 2016-09-08 東レ株式会社 有機酸またはその塩の製造方法
CN103740129B (zh) * 2013-12-19 2015-09-16 广州市华侨糖厂 一种低4-甲基咪唑焦糖色素的制备工艺

Also Published As

Publication number Publication date
US10575535B2 (en) 2020-03-03
US20170135366A1 (en) 2017-05-18
WO2015195969A3 (en) 2016-03-31
JP7171642B2 (ja) 2022-11-15
JP6985014B2 (ja) 2021-12-22
MX2016016692A (es) 2017-04-27
MY177579A (en) 2020-09-21
EP3157352A2 (en) 2017-04-26
JP2017518057A (ja) 2017-07-06
US11980206B2 (en) 2024-05-14
US20200154729A1 (en) 2020-05-21
WO2015195969A2 (en) 2015-12-23
CN106455644A (zh) 2017-02-22
EP3157352A4 (en) 2018-05-30
JP2022190049A (ja) 2022-12-22
JP2020108403A (ja) 2020-07-16

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