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Novel caramel color food additive and preparation method thereof

A food additive, caramel color technology, applied in the preparation of sugar derivatives, food ingredients as antioxidants, chemical instruments and methods, etc.

Pending Publication Date: 2022-03-18
上海爱普食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above needs have been gradually solved in the progress of technology. At present, the market has put forward higher requirements for antioxidant properties. The current method is mainly to add a certain amount of antioxidants to the caramel color, but the antioxidants themselves will bring some problems

Method used

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  • Novel caramel color food additive and preparation method thereof
  • Novel caramel color food additive and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A novel caramel-colored food additive is prepared by the following preparation method:

[0031] (1) Add a certain amount of sulfuric acid to the 70% solid content sucrose aqueous solution of 1000g to adjust the pH to 3;

[0032] (2) Heating the sucrose solution to 110° C. for reaction, and performing a dehydration reaction until the system quality is stable;

[0033] (3) the polyphenolic compound caffeic acid of 10g (structural formula is ) was added to the system, and then the system was heated to 130° C. for reaction for 3 hours;

[0034] (4) Then the system was heated up to 145°C, and vacuum dehydration was carried out at 600mbar under vacuum control, and the reaction was carried out for 3 hours;

[0035] (5) After the reaction is finished, the system is lowered to 60-80° C., and 80° C. hot water and 30% sodium hydroxide solution are added for preparation to obtain the desired caramel-colored food additive.

Embodiment 2

[0037] A novel caramel-colored food additive is prepared by the following preparation method:

[0038] (1) Add a certain amount of sulfuric acid to the 80% solid content sucrose aqueous solution of 1000g to adjust the pH to 2.5;

[0039] (2) Heating the sucrose solution to 100°C for reaction, and performing a dehydration reaction until the system quality is stable;

[0040] (3) the polyphenolic compound chlorogenic acid of 10g (structural formula is ) was added to the system, and then the system was heated to 130° C. for reaction for 3 hours;

[0041] (4) Then the temperature of the system was raised to 145° C., and vacuum dehydration was carried out at 700 mbar by controlling the vacuum degree, and the reaction was carried out for 2 hours;

[0042] (5) After the reaction is finished, the system is lowered to 60-80° C., and 80° C. hot water and 30% sodium hydroxide solution are added for preparation to obtain the desired caramel-colored food additive.

Embodiment 3

[0044] A novel caramel-colored food additive is prepared by the following preparation method:

[0045] (1) Adding a certain amount of sulfuric acid to the 60% solid content sucrose aqueous solution of 1000g adjusts the pH to 3;

[0046] (2) Heating the sucrose solution to 120° C. for reaction, and performing a dehydration reaction until the system quality is stable;

[0047] (3) the polyphenolic compound gallic acid of 10g (structural formula is ) was added to the system, and then the system was heated to 130° C. for reaction for 3 hours;

[0048] (4) Then the system was heated up to 145°C, and vacuum dehydration was carried out at 700mbar under vacuum control, and the reaction was carried out for 3 hours;

[0049] (5) After the reaction is finished, the system is lowered to 60-80° C., and 80° C. hot water and 30% sodium hydroxide solution are added for preparation to obtain the desired caramel-colored food additive.

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Abstract

The invention discloses a novel caramel color food additive and a preparation method thereof. The preparation method specifically comprises the following steps: adjusting the pH value of a sucrose solution to 2-4 by using acid; heating for dehydration reaction; reacting the polyphenol compound with the dehydrated cane sugar under a heating condition; raising the temperature of the system to 140-150 DEG C, and carrying out vacuum dehydration; and finally adding hot water and alkali for blending to obtain the required caramel color. The caramel color system prepared by the invention has relatively higher molecular weight, can achieve a better coloring effect under the condition that a smaller amount of caramel color system is added, and also has better oxidation resistance.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a novel caramel-colored food additive and a preparation method thereof. Background technique [0002] Caramel color, commonly known as caramel color, is the coking substance produced when sugar is heated above 130°C. It is also a viscous liquid or powder boiled with maltose, sucrose, etc. It is dark brown and has a bitter taste. It is mainly used in soy sauce, candy, vinegar, beer etc. for coloring. Caramel color is a food coloring agent widely used in food and an important member of food additives. [0003] With the development of the food industry, caramel color is used more and more. At the same time, more requirements are put forward for caramel color. Bitterness requirements. [0004] The above needs have been gradually solved in the progress of technology. At present, the market has put forward higher requirements for antioxidant properties. The current method is mainly to ...

Claims

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Application Information

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IPC IPC(8): C09B61/00A23L5/43C07H15/203C07H1/00
CPCC09B61/00A23L5/43C07H15/203C07H1/00A23V2002/00A23V2200/02A23V2200/04
Inventor 谢文明魏廉
Owner 上海爱普食品工业有限公司
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