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Method for preparing oil-soluble and fat-soluble caramel pigments with edible safety

A caramel pigment and oil-soluble technology, applied in chemical instruments and methods, bulk chemical production, azo dyes, etc., can solve problems such as complex processes, improve reaction efficiency, shorten preparation time, and enhance food safety Effect

Active Publication Date: 2012-12-05
QINGDAO RICHEN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can prepare oil-soluble caramel pigment, the process is relatively complicated, and a large amount of edible oil and emulsifier need to be added.
In addition, the above three methods all use long-term high-temperature treatment, and the treatment temperature exceeds 90°C; the preparation time is 2 to 4 hours, which not only consumes the amount, but also easily produces potentially harmful substances that affect food safety, such as: 4-methylimidazole and Toxic and harmful substances such as acrylamide

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The HA120-50-02 supercritical fluid extraction apparatus produced by Nantong Huaan Supercritical Extraction Equipment Co., Ltd. was selected as the supercritical CO 2 Fluid extraction device, the volume of the extraction tank of the device is 2L; the volume of the separation tank I is 0.6L; the volume of the separation tank II is 0.3L; the maximum pressure of the high-pressure pump is 60Mpa; the maximum heating of the extraction tank, the separation tank I and the separation tank II is The temperatures were all 90°C. Take 1L of "Jianshi brand" liquid caramel pigment produced by Guilin Red Star Food Ingredients Co., Ltd. with a solid content of 70% by mass, and put it into the extraction kettle of a supercritical fluid extraction device. Add caramel color 10% ethanol as an entrainer, shake well to make a mixed solution. The mixed solution was subjected to supercritical CO 2 For fluid extraction, the extraction conditions are set as follows: (1) pressure of extraction k...

Embodiment 2

[0024] The HA220-40-20 supercritical fluid extraction apparatus produced by Nantong Huaan Supercritical Extraction Equipment Co., Ltd. was selected as the supercritical CO 2 Fluid extraction device, wherein, the volume of the extraction kettle is 20L; the volume of the separation kettle I is 10L; the volume of the separation kettle II is 10L; the maximum pressure of the high-pressure pump is 60Mpa; 90°C. Get Liuzhou Jintai Food Co., Ltd. to produce 10L of "Jintai brand" liquid caramel pigment with a solid mass percentage content of 85%, and put it into the extraction kettle of a supercritical fluid extraction device. Ethyl acetate with 5% mass of caramel pigment was added as an entrainer, and shaken well to make a mixed solution. The mixed solution was subjected to supercritical CO 2 For fluid extraction, the extraction conditions are set as follows: (1) pressure of extraction kettle: 40Mpa, pressure of separation kettle I: 18Mpa, pressure of separation kettle II: 14Mpa; (2)...

Embodiment 3

[0027] The HA120-40-50 supercritical fluid extraction apparatus produced by Nantong Huaan Supercritical Extraction Equipment Co., Ltd. was selected as the supercritical CO 2 Fluid extraction device, wherein, the volume of the extraction tank is 50L; the volume of the separation tank I is 20L; the volume of the separation tank II is 10L; the maximum pressure of the high-pressure pump is 50Mpa; the maximum heating temperature of the extraction tank, the separation tank I and the separation tank II is 90°C. Take 10 kg of "Tianyang brand" double caramel pigment with a solid particle size of 80-100 mesh produced by Guangzhou Tianyangtai Natural Pigment Co., Ltd., and put it into the extraction kettle of the supercritical fluid extraction device. Do not add any entrainer. The above solid caramel coloring was subjected to supercritical CO 2 For fluid extraction, the extraction conditions are set as follows: (1) pressure of extraction kettle: 12Mpa, pressure of separation kettle I: ...

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Abstract

The invention discloses a method for preparing oil-soluble and fat-soluble caramel pigments with edible safety. The method comprises the following steps: firstly, filling caramel pigment raw materials into an extraction kettle of a supercritical fluid extracting device; then, performing the supercritical CO2 fluid extraction on the caramel pigment raw materials under the following extraction conditions that: the extraction kettle pressure is between 10 and 40 MPa, the pressure of a separation kettle I is between 5 and20 MPa, the pressure of a separation kettle II is between 3 and 15 MPa, the extraction time is 10 to 90 min, the temperature of the extraction kettle is between 20 and 90 DEG C, the temperature of the separation kettle I is between 10 and 60 DEG C and the temperature of the separation kettle II is between 5 and 40 DEG C; and after the extraction is completed, concentrating or dehydrating the materials in the separation kettle II, and drying the materials to prepare an oil-soluble or fat-soluble caramel pigment product. The method has the characteristics of no pollution, simple process, high product yield and high edible safety.

Description

technical field [0001] The invention relates to caramel pigment, in particular to a method for preparing edible safe oil-soluble and fat-soluble caramel pigment, and belongs to the field of green food processing. Background technique [0002] Caramel color (Caramel color) is one of the food colorings with the longest history of human use, and it is also the most widely used and most popular food additive currently used by people. Caramel coloring is not a single compound (approximately 100 different compounds), and its physical properties are brown, brown to black liquid or solid. Chinese invention patent CN1450122 discloses a method for Maillard reaction of amino acid and glucose to produce a Maillard reaction product. The method heats a mixed solution of glucose and amino acid, and reacts at 120°C to 150°C for 2 to 3 hours to prepare a food additive product. Chinese Invention Patent Application 03159243.0 discloses the preparation method of caramel coloring. Heating the h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00C09B67/54
CPCY02P20/54
Inventor 管永光于淑娟王军徐献兵
Owner QINGDAO RICHEN FOODS
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