PROCESS FOR OBTAINING NATURAL CARAMEL COLOR WITHOUT IMIDAZOLES FROM CANE SUGAR BY-PRODUCTS AND ITS DERIVATIVES

Abstract

This invention relates to caramel color used as a colorant in beverages, food, and pharmaceuticals. An original process is provided for obtaining all types of caramel color by controlled open-air boiling followed by closed-air heating, for up to 10 hours in total, to a temperature of 150°C, without caramelization, of a mixture, without the addition of sulfites or ammonium ions, of a byproduct of sucrose glucose production with a byproduct of cane sugar production, which may contain sulfited and nitrogenous components, but not in an ammoniacal state.