GB1041626A – Process for preparing a caramel color composition
– Google Patents
GB1041626A – Process for preparing a caramel color composition
– Google Patents
Process for preparing a caramel color composition
Info
Publication number
GB1041626A
GB1041626A
GB24776/64A
GB2477664A
GB1041626A
GB 1041626 A
GB1041626 A
GB 1041626A
GB 24776/64 A
GB24776/64 A
GB 24776/64A
GB 2477664 A
GB2477664 A
GB 2477664A
GB 1041626 A
GB1041626 A
GB 1041626A
Authority
GB
United Kingdom
Prior art keywords
liquor
caramelization
heat exchanger
temperature
caramel
Prior art date
1963-06-17
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB24776/64A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever Bestfoods North America
Original Assignee
Unilever Bestfoods North America
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
1963-06-17
Filing date
1964-06-15
Publication date
1966-09-07
1964-06-15
Application filed by Unilever Bestfoods North America
filed
Critical
Unilever Bestfoods North America
1965-08-31
Priority claimed from NL6511379A
external-priority
patent/NL6511379A/xx
1966-09-07
Publication of GB1041626A
publication
Critical
patent/GB1041626A/en
Status
Expired
legal-status
Critical
Current
Links
Espacenet
Global Dossier
Discuss
Classifications
C—CHEMISTRY; METALLURGY
C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
C12C5/00—Other raw materials for the preparation of beer
C12C5/02—Additives for beer
C12C5/04—Colouring additives
A—HUMAN NECESSITIES
A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
A23G3/32—Processes for preparing caramel or sugar colours
B—PERFORMING OPERATIONS; TRANSPORTING
B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
B01J39/00—Cation exchange; Use of material as cation exchangers; Treatment of material for improving the cation exchange properties
B01J39/04—Processes using organic exchangers
B01J39/05—Processes using organic exchangers in the strongly acidic form
Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
Y10S127/00—Sugar, starch, and carbohydrates
Y10S127/01—Caramel
Abstract
1,041,626. Caramel colours. CORN PRODUCTS CO. June 15, 1964 [June 17, 1963], No. 24776/64. Heading A2B. A continuous process for preparing caramel colour compositions comprises continuously introducing a carbohydrate liquor under pressure into a heat exchanger whereby the temperature of the liquor is raised to caramelization temperature, maintaining the liquor at said caramelization temperature with agitation for a sufficient period of time to obtain the desired degree of caramelization, and thereafter cooling the resultant caramel colour composition, said heat exchanger being equipped with heating means and scraping means, the scraping means wiping the interior surfaces of the heat exchanger and providing continual agitation of the material passing therethrough. The liquor may be passed through more than one heat exchanger. The cooling may be done in a heat exchanger of similar construction. The caramelization temperature may be reached in less than one minute and the liquor maintained at the caramelization temperature for 1 to 10 minutes. The caramelization temperature may range up to 200C. An agent to aid the caramelization may be added to the liquor, e.g. ammonium bisulphite. The liquor may comprise starch hydroolyzates, sucrose, dextrose, invert sugar, molasses, malt syrup and lactose.
GB24776/64A
1963-06-17
1964-06-15
Process for preparing a caramel color composition
Expired
GB1041626A
(en)
Applications Claiming Priority (2)
Application Number
Priority Date
Filing Date
Title
US288482A
US3214294A
(en)
1963-06-17
1963-06-17
Process for preparing caramel color
NL6511379A
NL6511379A
(en)
1965-08-31
1965-08-31
Publications (1)
Publication Number
Publication Date
GB1041626A
true
GB1041626A
(en)
1966-09-07
Family
ID=26643929
Family Applications (1)
Application Number
Title
Priority Date
Filing Date
GB24776/64A
Expired
GB1041626A
(en)
1963-06-17
1964-06-15
Process for preparing a caramel color composition
Country Status (6)
Country
Link
US
(1)
US3214294A
(en)
BE
(2)
BE649255A
(en)
BR
(1)
BR6459995D0
(en)
DE
(1)
DE1517004A1
(en)
GB
(1)
GB1041626A
(en)
NL
(1)
NL6406898A
(en)
Cited By (1)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
DE3434282A1
(en)
*
1984-09-19
1986-03-27
Milei GmbH, 7970 Leutkirch
METHOD FOR PRODUCING CARAMELIZED PRODUCTS
Families Citing this family (12)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
US3385733A
(en)
*
1964-07-09
1968-05-28
D D Williamson & Co Inc
Manufacture of caramel color
US4138271A
(en)
*
1977-10-14
1979-02-06
Ajinomoto Co., Inc.
Process for preparing caramel
FR2409703A1
(en)
*
1977-11-29
1979-06-22
Ajinomoto Kk
Powdered caramel prodn. from starch or dextrin – by regulating moisture content and pH and extruding under pressure
US4784696A
(en)
*
1985-08-26
1988-11-15
D. D. Williamson & Co., Inc.
Process for production of concentrated salt stable and beer stable ammonia caramel color under superatmospheric pressure conditions
US4614662A
(en)
*
1985-08-26
1986-09-30
D. D. Williamson & Co., Inc.
Fast cook-continuous process for production of ammonia caramel color
US5830278A
(en)
*
1996-01-26
1998-11-03
Cultor Food Science, Inc.
Preventing off-flavor in certain caramel colored beverages
US6444249B1
(en)
*
1997-09-27
2002-09-03
General Mills, Inc.
Stabilized annatto-caramel food colorant
US9565866B2
(en)
*
2008-07-03
2017-02-14
D.D. Williamson & Co., Inc.
Method of preparing acid stable caramel
CN102702792A
(en)
*
2012-06-21
2012-10-03
加加食品集团股份有限公司
Production method of white sugar pigment
JP6985014B2
(en)
*
2014-06-18
2021-12-22
ザ コカ・コーラ カンパニーThe Coca‐Cola Company
How to reduce low molecular weight chemicals in caramel
WO2017021084A1
(en)
*
2015-07-31
2017-02-09
Nestec S.A.
Reduced sugars caramel composition for frozen confection
NL2027191B1
(en)
*
2020-12-21
2022-07-15
Buisman Ingredients B V
Industrial batch process for preparing caramelized sugar
Family Cites Families (3)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
US2582261A
(en)
*
1950-01-13
1952-01-15
Union Starch & Refining Compan
Caramel color manufacture
US2835589A
(en)
*
1954-11-23
1958-05-20
Whitefield Bernard
Processing and means for caramelizing caramel, toffee and similar substances
US2767108A
(en)
*
1955-01-19
1956-10-16
Standard Brands Inc
Caramel color manufacture from starch hydrolysates
0
BE
BE668799D
patent/BE668799A/xx
unknown
1963
1963-06-17
US
US288482A
patent/US3214294A/en
not_active
Expired – Lifetime
1964
1964-06-12
BR
BR159995/64A
patent/BR6459995D0/en
unknown
1964-06-13
DE
DE19641517004
patent/DE1517004A1/en
active
Pending
1964-06-15
BE
BE649255D
patent/BE649255A/xx
unknown
1964-06-15
GB
GB24776/64A
patent/GB1041626A/en
not_active
Expired
1964-06-17
NL
NL6406898A
patent/NL6406898A/xx
unknown
Cited By (1)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
DE3434282A1
(en)
*
1984-09-19
1986-03-27
Milei GmbH, 7970 Leutkirch
METHOD FOR PRODUCING CARAMELIZED PRODUCTS
Also Published As
Publication number
Publication date
BE668799A
(en)
US3214294A
(en)
1965-10-26
DE1517004A1
(en)
1969-04-24
BR6459995D0
(en)
1973-08-09
BE649255A
(en)
1964-12-15
NL6406898A
(en)
1964-12-18
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None