Dark brown caramel color

A caramel and brown technology, applied in the field of caramel pigment preparation, can solve the problems of increased color reaction, unacceptable sulfite content, etc., and achieve the effect of high color intensity and low hue index

Pending Publication Date: 2021-12-17
THE WILLIAMSON GRP LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding more ammonium and sulfonium sources can help increase color response, but often results in unacceptable sulfite levels in the final product or unreacted ammonium compounds

Method used

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Examples

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Embodiment Construction

[0023] The present invention in its broader aspects relates to a method of forming a browning component or additive comprising the presence of a non-browning food grade spacer and at a temperature effective to produce a high color intensity browning pigment in the absence of any added The browning component source is heated for a certain period of time under conditions of a reactive sulfonium or ammonium compound. Reaction conditions generally span pressure / temperature equivalent conditions of -20 to 80 psi / 245-350°F (116.3 to 176.7°C), and within a defined pH range of -0.5 to 2.5, to produce a dark brown low-shade brown pigment. A representative composition of a brown pigment would include a browning ingredient in a weight percent range of 3% to 98%; a spacer in a concentration of 1% to 90% by weight, and an acid in a concentration of 0.002% to 20.0%. The weight concentration of the spacer can reach 80%, or 70%, or 60%, or 50%, or 40%, or 30%, or 20%, or 10%. As with the var...

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PUM

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Abstract

A process for preparing a caramel color using a sugar source, further incorporating into the color-making process a food-grade spacing agent, and a caramel color.

Description

[0001] Cross References to Related Applications [0002] This application claims the benefit of and priority to prior pending Provisional Application Serial No. 61 / 819,104, filed March 15, 2019, which is expressly incorporated herein by reference. technical field [0003] The present invention relates to a process for the preparation of caramel coloring, and coloring materials having low hue index, acid stability, beer stability, sodium chloride, calcium chloride or potassium chloride stability and improved shelf life. Background technique [0004] Caramel is a primary color ingredient added to food. By weight, they are the most widely consumed food coloring ingredient in the world. Caramel coloring is a dark brown material resulting from the carefully controlled heat treatment of food-grade carbohydrates capable of caramelization and Maillard browning. [0005] Due to the wide variety of foods and the wide range of applications for coloring ingredients, several different ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/22A23L5/48
CPCA23L5/48A23G3/22
Inventor 布莱恩·阿维莱斯
Owner THE WILLIAMSON GRP LLC
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