MX359757B - Produccion de color caramelo bajo en 4-metilimidazol (4-mei) clase iv. - Google Patents
Produccion de color caramelo bajo en 4-metilimidazol (4-mei) clase iv.Info
- Publication number
- MX359757B MX359757B MX2014015352A MX2014015352A MX359757B MX 359757 B MX359757 B MX 359757B MX 2014015352 A MX2014015352 A MX 2014015352A MX 2014015352 A MX2014015352 A MX 2014015352A MX 359757 B MX359757 B MX 359757B
- Authority
- MX
- Mexico
- Prior art keywords
- mel
- methylimidazole
- production
- low
- caramel color
- Prior art date
Links
- XLSZMDLNRCVEIJ-UHFFFAOYSA-N 4-methylimidazole Chemical compound CC1=CNC=N1 XLSZMDLNRCVEIJ-UHFFFAOYSA-N 0.000 title 2
- 239000000940 FEMA 2235 Substances 0.000 title 1
- 239000000203 mixture Substances 0.000 abstract 4
- 238000010438 heat treatment Methods 0.000 abstract 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000003054 catalyst Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D233/00—Heterocyclic compounds containing 1,3-diazole or hydrogenated 1,3-diazole rings, not condensed with other rings
- C07D233/54—Heterocyclic compounds containing 1,3-diazole or hydrogenated 1,3-diazole rings, not condensed with other rings having two double bonds between ring members or between ring members and non-ring members
- C07D233/56—Heterocyclic compounds containing 1,3-diazole or hydrogenated 1,3-diazole rings, not condensed with other rings having two double bonds between ring members or between ring members and non-ring members with only hydrogen atoms or radicals containing only hydrogen and carbon atoms, attached to ring carbon atoms
- C07D233/58—Heterocyclic compounds containing 1,3-diazole or hydrogenated 1,3-diazole rings, not condensed with other rings having two double bonds between ring members or between ring members and non-ring members with only hydrogen atoms or radicals containing only hydrogen and carbon atoms, attached to ring carbon atoms with only hydrogen atoms or radicals containing only hydrogen and carbon atoms, attached to ring nitrogen atoms
-
- 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
- B01J27/00—Catalysts comprising the elements or compounds of halogens, sulfur, selenium, tellurium, phosphorus or nitrogen; Catalysts comprising carbon compounds
- B01J27/02—Sulfur, selenium or tellurium; Compounds thereof
- B01J27/04—Sulfides
-
- 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
- B01J27/00—Catalysts comprising the elements or compounds of halogens, sulfur, selenium, tellurium, phosphorus or nitrogen; Catalysts comprising carbon compounds
- B01J27/24—Nitrogen compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
La presente invención se refiere a un proceso que comprende a) acidificar un carbohidrato a un pH por debajo de 2; b) calentar la mezcla de la etapa a) a una temperatura desde aproximadamente 60°C hasta aproximadamente 100°C; c) agregar un catalizador a la mezcla de la etapa b) durante un tiempo desde aproximadamente 10 minutos hasta aproximadamente 200 minutos; d) calentar la mezcla de la etapa o) a una temperatura desde aproximadamente 121°C hasta aproximadamente 140°C y a una presión de aproximadamente 4.5 Kg/cm2 hasta aproximadamente 5.3 Kg/cm2 durante un tiempo desde aproximadamente 15 minutos hasta aproximadamente 90 minutos; y e) mantener la mezcla de la etapa d) a una temperatura desde aproximadamente 121°C hasta aproximadamente 140°C y una presión de aproximadamente 4.5 Kg/cm2 hasta aproximadamente 5.3 Kg/cm2 durante un tiempo desde aproximadamente 1 minuto hasta aproximadamente 300 minutos.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US14/170,048 US9732040B2 (en) | 2014-01-31 | 2014-01-31 | Low 4-methylimidazole (4-Mel) caramel color class IV production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MX2014015352A MX2014015352A (es) | 2016-01-12 |
| MX359757B true MX359757B (es) | 2018-10-03 |
Family
ID=55696779
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2014015352A MX359757B (es) | 2014-01-31 | 2014-12-15 | Produccion de color caramelo bajo en 4-metilimidazol (4-mei) clase iv. |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US9732040B2 (es) |
| AR (1) | AR100111A1 (es) |
| BR (1) | BR102015001976B1 (es) |
| MX (1) | MX359757B (es) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11058127B2 (en) | 2014-11-07 | 2021-07-13 | Corn Products Development, Inc. | Low 4-methylimidazole caramel color class IV production |
| CN106189350B (zh) * | 2016-07-15 | 2017-06-23 | 千禾味业食品股份有限公司 | 一种降低氨法焦糖色中4‑甲基咪唑含量的生产工艺 |
| CN108991473B (zh) * | 2018-06-27 | 2021-08-03 | 丰城恒泰食品有限公司 | 一种改善双倍焦糖色风味的生产工艺 |
| CN110079121B (zh) * | 2019-04-22 | 2020-07-14 | 千禾味业食品股份有限公司 | 一种提升双倍焦糖色耐酸性的生产工艺 |
| CN113383893B (zh) * | 2021-06-15 | 2022-11-29 | 佛山市海盛食品有限公司 | 焦糖色及其制备方法 |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2582261A (en) | 1950-01-13 | 1952-01-15 | Union Starch & Refining Compan | Caramel color manufacture |
| US2784118A (en) | 1955-05-16 | 1957-03-05 | Union Starch & Refining Compan | Caramel color manufacture |
| US4138271A (en) | 1977-10-14 | 1979-02-06 | Ajinomoto Co., Inc. | Process for preparing caramel |
| 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 |
| EP0212049A3 (en) | 1985-08-26 | 1988-03-09 | D.D. Williamson Co., Inc. | Process for production of concentrated salt stable and beer stable ammonia caramel color under superatmospheric pressure conditions |
| DE3642484A1 (de) | 1986-12-12 | 1988-06-23 | Basf Ag | Verfahren zur herstellung von 4-methylimidazol |
| 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 |
| US20110250338A1 (en) | 2010-04-08 | 2011-10-13 | Pepsico., Inc. | Adsorption Purification Of Caramel |
-
2014
- 2014-01-31 US US14/170,048 patent/US9732040B2/en active Active
- 2014-12-15 MX MX2014015352A patent/MX359757B/es active IP Right Grant
-
2015
- 2015-01-28 BR BR102015001976-9A patent/BR102015001976B1/pt active IP Right Grant
- 2015-01-30 AR ARP150100288A patent/AR100111A1/es active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| US9732040B2 (en) | 2017-08-15 |
| BR102015001976A2 (pt) | 2016-04-12 |
| US20160221961A1 (en) | 2016-08-04 |
| BR102015001976B1 (pt) | 2020-12-08 |
| AR100111A1 (es) | 2016-09-14 |
| MX2014015352A (es) | 2016-01-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant or registration |