Removal of reaction byproducts and impurities from caramel color and a shelf stable caramel color concentrate

A technology of caramel coloring and storage resistance, which is applied in confectionery, application, confectionery industry, etc.

Inactive Publication Date: 2013-01-02
PEPSICO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A particular problem with caramel coloring prepared in the ammonia method is the production of MeI

Method used

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Embodiment Construction

[0010] Caramel color is produced by caramelizing a carbohydrate solution to form high molecular weight color bodies. For example, US Patent 4,614,662 discloses a continuous process for the production of caramel coloring using ammonium sulfite. After the caramel color is produced, the solution is filtered using ultrafiltration to separate the color bodies.

[0011] Ultrafiltration is a method of separating relatively high molecular weight materials from lower molecular weight materials. The method generally involves placing a solvent (eg, water) solution containing the material to be separated on one side of a semipermeable membrane (the retentate side). The size of the membrane is selected such that material above a certain molecular weight in solution is retained, while material below a certain molecular weight is passed with the solvent. Application of hydrostatic or hydrodynamic pressure to the solution, and continuous or periodic addition of solvent to the solution, allo...

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Abstract

Caramel color concentrates are prepared by subjecting a solution of caramel color to ultrafiltration through a semi-permeable membrane having a Molecular Weight Cut Off (MWCA) of no greater than 3000 Daltons to retain caramel solids, but remove 4 MeI and other salts. After ultrafiltration, the retentate is subjected to an acidifying step to convert remaining impurities into salts which are then removed. A shelf stable concentrate is obtained having color bodies with a wide range of molecular weight.

Description

[0001] This application claims priority to US Provisional Application No. 61 / 318,836, filed March 30, 2010, which is hereby incorporated by reference in its entirety. field of invention [0002] The present invention relates to a process for removing 4-methyl-imidazole (4MeI) reaction by-products from caramel coloring, and further relates to shelf-stable liquid caramel coloring. Background of the invention [0003] Caramel coloring is a food ingredient used to impart varying shades and intensities of brown color to various foods and beverages. By far the largest application of caramel coloring is in cola drinks. Caramel coloring is also used in considerable quantities in beer, bakery products, sauces and distilled spirits. [0004] Caramel colors have different physical characteristics and compositions. Soft drink caramel coloring is prepared by reacting any acceptable food grade carbohydrate with ammonium sulfite. Distillery Caramel Color is made by reacting carbohydrate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/275A23L2/58A23G3/32A23L5/20A23L5/40A23L5/41A23L35/00
CPCA23L2/58A23L1/275A23L1/0152A23G3/32A23L5/23A23L5/42
Inventor S·R·拉马斯瓦米C·瓦尔贝格
Owner PEPSICO INC
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