Process for production of concentrated salt stable and beer stable ammonia caramel color under superatmospheric pressure conditions

Procédé de fabrication de colorant caramel dit à l'ammoniac stable aux sels concentrés et à la bière, sous pression supérieure à la pression atmosphérique

Verfahren zur Herstellung von gegen konzentrierte Salze sowie gegen Bier stabilem Ammoniak-Karamelfarbstoff unter Hochdruckbedingungen

Abstract

Ammonia caramel color is formed in a fast cook method under elevated pressure and temperature by reacting ammonia catalyst with a carbohydrate syrup wherein the amount of water in the ammonia carbo­hydrate syrup mixture is controlled. The water content is maintained at preferably less than 40% of the mixture during a substantial portion of the caramelization reaction. Preferably the ammonia caramel is formed by reacting a carbohydrate syrup having a solids content of at least 75-80% with an anhydrous ammonia catalyst and reacting this at elevated temperature and super-atmospheric pressure over a period of 1-2 hours. Although the carameliza­tion reaction generates water, the water content will not exceed 40%. This facilitates the rapid formation of caramel color without increasing the 4MeI or THI content, and without hazing of the caramel color. Further this produces a remarkably salt stable product.

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    EP-2306844-A1April 13, 2011D.D. Williamson&Co., Inc.Procédé de préparation de caramel stable en milieur acide
    EP-2306844-A4April 03, 2013D D Williamson & Co IncProcédé de préparation de caramel stable en milieur acide
    FR-2733122-A1October 25, 1996Aisne Sucreries DistillPrepn. of liq. caramel of specified water content, in twin-screw boiler-extruder
    US-8445050-B2May 21, 2013Heineken Supply Chain B.V.Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance
    US-9565866-B2February 14, 2017D.D. Williamson & Co., Inc.Method of preparing acid stable caramel
    US-9732040-B2August 15, 2017Corn Products Development, Inc.Low 4-methylimidazole (4-Mel) caramel color class IV production
    WO-2005030919-A1April 07, 2005Heineken Supply Chain B.V.Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance
    WO-2010002723-A1January 07, 2010D.D. Williamson & Co., Inc.Procédé de préparation de caramel stable en milieur acide