阅读说明：本技术 深褐色焦糖色素 (Dark brown caramel color ) 是由 布莱恩·阿维莱斯 于 2020-03-16 设计创作，主要内容包括：一种使用糖源制备焦糖色素的方法,在制色工艺中进一步加入食品级间隔剂和焦糖色素。(A method for preparing caramel pigment from sugar source comprises adding food grade spacer and caramel pigment during the coloring process.)

1. A method of forming a caramel, caramelized sugar, or cooked plant juice composition, the method comprising:

heating a source of browning components in the presence of a non-browning spacing agent at a temperature effective to produce a high color intensity brown pigment, wherein the heating is conducted in the absence of any added reactive sulfonium or ammonium compound.

2. The method of claim 1, wherein the heating is performed at a temperature of 245 ° F (118.3 ℃) to 300 ° F (148.9 ℃).

3. The method of claim 1, wherein the heating is performed at a pressure of-20 psi to 80 psi.

4. The method of claim 1, wherein the heating is performed at a pH of-0.5 to 2.5.

5. The method of claim 1, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a class I caramel having a color intensity of at most 0.600.

6. The method of claim 4, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a brown color that is stable in beverages having a pH of up to 7.

7. The method of claim 4, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a brown color that is stable in salty food products having a salt concentration of up to 20% by weight.

8. The method of claim 4, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a brown color that is stable in beer and white spirit applications.

9. The method of claim 4, wherein the caramel, caramelized sugar, or cooked plant juice composition has a brown caramelized color with a hue index of less than 4.5.

10. The method of claim 1, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a class I caramel.

11. The method of claim 1, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a cooked plant juice.

12. The method of claim 1, wherein the caramel, caramelized sugar, or cooked plant juice composition forms caramelized sugar.

13. The method of claim 1, wherein the spacer agent is selected from the group consisting of polyols, plant juices, oligosaccharides, oils, fats, and combinations thereof.

14. The method of claim 1, wherein the spacer comprises a polyol selected from the group consisting of: glycerol, erythritol, mannitol, sorbitol (glucitol), arabitol, xylitol, lactitol, arabitol, galactitol (dulcitol), ribitol, isomalt, hydrogenated starch hydrolysates, and combinations thereof.

15. The method of claim 1, wherein the spacing agent comprises a plant juice selected from a concentrated pear juice, a concentrated prune juice, a concentrated peach juice, a concentrated cherry juice, and combinations thereof.

16. The method of claim 1, wherein the spacer comprises an oligosaccharide having a dextrose equivalent value of 15 to 70, including 15 and 70.

17. The method of claim 1, wherein the spacer agent comprises an oil or fat selected from the group consisting of tallow, milk fat, fish oil, lard, corn oil, soybean oil, safflower oil, coconut oil, palm oil, canola oil, olive oil, castor oil, sesame oil, cottonseed oil, mustard oil, medium chain triglycerides, almond oil, apricot oil, avocado oil, grape seed oil, pumpkin seed oil, watermelon seed oil, bitter melon seed oil, acai berry oil, black seed oil, salmon nut oil, black sesame oil, fatty acids, pine seed oil, wheat germ oil, rice bran oil, cashew nut oil, hazelnut oil, walnut oil, perilla oil, pumpkin seed oil, chia seed oil, horse oil, mango kernel oil, shea butter, phospholipids, and combinations thereof.

18. The method of claim 1, wherein the browning component source is selected from the group consisting of glucose, fructose, high DE corn syrup, sucrose, xylose, plant juices, syrups and extracts containing reducing sugars, and combinations thereof.

19. A method of forming a caramel, caramelized sugar, or cooked plant juice composition, the method comprising: the browning component source is heated in the presence of the non-browning spacing agent at a temperature effective to produce a high color intensity brown.

20. The method of claim 18, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a class II caramel.

21. The method of claim 18, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a class II caramel having a color intensity of at most 1.000.

22. The method of claim 18, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a class III caramel.

23. The method of claim 18, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a class III caramel having a color intensity of at most 1.000.

24. The method of claim 18, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a class IV caramel.

25. The method of claim 18, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a class IV caramel having a color intensity of at most 1.000.

26. The method of claim 18, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a class IV caramel with a resinification time of up to 600 hours.

27. The method of claim 18, wherein the spacer agent is selected from the group consisting of polyols, plant juices, oligosaccharides, oils, fats, and combinations thereof.

28. The method of claim 18, wherein the spacer comprises a polyol selected from the group consisting of: glycerol, erythritol, mannitol, sorbitol (glucitol), arabitol, xylitol, lactitol, arabitol, galactitol (dulcitol), ribitol, isomalt, hydrogenated starch hydrolysates, and combinations thereof.

29. The method of claim 18, wherein the spacing agent comprises a plant juice selected from a concentrated pear juice, a concentrated prune juice, a concentrated peach juice, a concentrated cherry juice, and combinations thereof.

30. The method of claim 18, wherein the spacer comprises an oligosaccharide having a dextrose equivalent value of 15 to 70, including 15 and 70.

31. The method of claim 18, wherein the spacer agent comprises an oil or fat selected from the group consisting of tallow, milk fat, fish oil, lard, corn oil, soybean oil, safflower oil, coconut oil, palm oil, canola oil, olive oil, castor oil, sesame oil, cottonseed oil, mustard oil, medium chain triglycerides, almond oil, apricot oil, avocado oil, grape seed oil, pumpkin seed oil, watermelon seed oil, bitter melon seed oil, acai berry oil, black seed oil, salmon nut oil, black sesame oil, fatty acids, pine seed oil, wheat germ oil, rice bran oil, cashew nut oil, hazelnut oil, walnut oil, perilla oil, pumpkin seed oil, chia seed oil, horse oil, mango kernel oil, shea butter, phospholipids, and combinations thereof.

32. The method of claim 19, wherein the browning component source is selected from the group consisting of glucose, fructose, high DE corn syrup, sucrose, xylose, plant juices, syrups and extracts containing reducing sugars, and combinations thereof.

33. A caramel, caramelized sugar, or cooked plant juice composition, the composition comprising:

a source of browning components in a weight percentage of 3% to 98%, including 3% and 98%;

a spacer at a concentration of 1% to 90% by weight, including 1% and 90%; and

acid at a weight concentration of 0.002% to 20.0%, including 0.002% and 20.0%,

wherein the composition does not comprise a reactive sulfonium compound or an ammonium compound.

34. The composition of claim 31, wherein the spacing agent is selected from the group consisting of polyols, plant juices, oligosaccharides, oils and fats.

35. The composition of claim 31, wherein the spacer comprises a polyol selected from the group consisting of: glycerol, erythritol, mannitol, sorbitol (glucitol), arabitol, xylitol, lactitol, arabitol, galactitol (dulcitol), ribitol, isomalt, hydrogenated starch hydrolysates, and combinations thereof.

36. The composition of claim 31, wherein the spacing agent comprises a plant juice selected from a concentrated pear juice, a concentrated prune juice, a concentrated peach juice, a concentrated cherry juice, and combinations thereof.

37. The composition of claim 31, wherein the spacer comprises an oligosaccharide having a dextrose equivalent value of 15 to 70, including 15 and 70.

38. The composition of claim 31, wherein the spacer agent comprises an oil or fat selected from the group consisting of tallow, milk fat, fish oil, lard, corn oil, soybean oil, safflower oil, coconut oil, palm oil, canola oil, olive oil, castor oil, sesame oil, cottonseed oil, mustard oil, medium chain triglycerides, almond oil, apricot oil, avocado oil, grape seed oil, pumpkin seed oil, watermelon seed oil, bitter melon seed oil, acai berry oil, black seed oil, salmon nut oil, black sesame oil, fatty acids, pine seed oil, wheat germ oil, rice bran oil, cashew nut oil, hazelnut oil, walnut oil, perilla oil, pumpkin seed oil, chia seed oil, horse oil, mango kernel oil, shea butter, phospholipids, and combinations thereof.

39. The composition of claim 31, wherein the composition has a brown caramel color with a hue index of less than 4.5.

40. The composition of claim 31, wherein the composition is stable in beer, in 20% w/w sodium chloride, calcium chloride or potassium chloride.

41. The composition of claim 31, wherein the caramel, caramelized sugar, or cooked plant juice composition forms a brown color that is stable in beverages having a pH of up to 7.

42. The composition of claim 31, wherein the browning component source is selected from the group consisting of glucose, fructose, high DE corn syrup, sucrose, xylose, plant juices, syrups and extracts containing reducing sugars, and combinations thereof.

Technical Field

The invention relates to a method for producing caramel color and to coloring materials having a low color index, acid stability, beer stability, sodium chloride, calcium chloride or potassium chloride stability and an improved shelf life.

Background

Caramel is a primary color ingredient added to food. They are the most widely consumed food color ingredients in the world by weight. Caramel color is a dark brown material produced from food-grade carbohydrates capable of caramelization and maillard browning through a carefully controlled heat treatment.

Due to the wide variety of foods and the wide range of applications of color components, several different caramel colors are needed. Caramel has four general classifications. Caramel color I or class I, also known as regular caramel or hard caramel, is a caramel that is formed without the use of ammonium or sulfonium compounds. This is also classified as E-150a pigment. Caramel color II (E-150b), also known as caustic sulfite caramel, is formed with a sulfonium compound but in the absence of an ammonium compound. Caramel color III (E-150c), also known as ammonia or beer caramel, and baked confectionery caramel, which is formed with ammonium compounds but not with sulfonium compounds. Caramel color IV (E-150d), also known as ammonia sulfite caramel or soft drink caramel or acid resistant caramel, utilizes both ammonium and sulfonium compounds in the production of caramel.

Different classes of caramel color also have different color properties, in addition to differences in composition and manufacturing procedures. These properties, known as color intensity and hue index, are generally related to the color intensity and yellowness observed in the color. The color intensity of the liquid class I caramel color or caramelized sugar will typically be in the range of 0.010-0.054 (absorbance at 610nm of 0.1% weight/volume solution in deionized water (ABS)). The hue index of a class I caramel color or caramelized sugar (10 times the log of the absorbance at 510nm divided by the absorbance at 610nm of a 0.1% weight/volume solution in deionized water) is typically greater than 5 and less than 9, but typically greater than 5.5 and typically less than 7. In contrast, liquid class IV caramel color usually has a color intensity of 0.250ABS, about 5 times greater, and a hue index of 3.5 to 5, most commonly 3.9 to 4.5. Thus, class IV caramel color can be used in products at a concentration of 20% of the concentration of the class I caramel color or caramel color and color shade index of class IV caramel color and there is currently no way to match the color intensity and color shade index of class I caramel color, caramel or other carbohydrates without added sulfonium or ammonium components.

Due to the different manufacturing processes and starting ingredient formulations, caramel colors each yield different compounds, although they are not well defined. Caramel colors formed with ammonium compounds tend to have nitrogen-containing compounds, while caramel colors formed with sulfonium include sulfur-containing compounds. For example, class IV and III caramels typically include small amounts of 4-methylimidazole, also known as 4 MeI. 4-MeI is a heterocyclic organic compound that may be formed in a process for making caramel color using an ammonium-based process. It is generally preferred to form caramel products with as little or no 4-MeI as possible. U.S. patent No. 9,565,866 discloses a method of minimizing the amount of 4-MeI in a class IV caramel. The use of sulfonium and ammonium containing compounds in the class IV caramel color formulation allows for industry-leading stability in acidic environments such as soft drinks (typically pH 1-2.7). In a class III caramel preparation, ammonium-containing compounds such as ammonium hydroxide make this caramel color very stable in a food environment containing high sodium, calcium or potassium chloride and positively charged proteins. Caramel grade III colorants are used in beer and soy applications. Class I caramels and caramels, on the other hand, do not use ammonium or sulfonium containing ingredients in the manufacturing process. Due to the manufacturing process, the known caramel grade I and caramelised sugar cannot be used with highly acid containing liquids, such as soft drinks, without producing a pigmentation. The known caramel class I cannot be used in fermented beverages or in food products with a high sodium, calcium or potassium chloride environment (e.g. soy sauce or electrolyte beverages) without producing a color precipitate in the application.

Caramel class II color has a negative colloidal charge and exhibits good stability in alcoholic beverages and baked goods. They are commonly used in breads, spirits, dairy drinks and confectioneries. U.S. patent application 2017052444 describes a low-shade class II caramel color that requires the use of a sulfonium compound. Due to instability, caramel class III color is not used with soft drinks, but is stable in high sodium, calcium or potassium chloride applications. Caramel color class IV is suitable for soft drinks and dark brown baking applications such as rye bread. In all grades of caramel and caramelized sugar, it is beneficial to produce as much color as possible without sacrificing key color, stability and usability parameters of the ingredients. The viscosity after color formation is a key indicator of the shelf life of the material. A lower viscosity at the beginning of shelf life correlates with a longer shelf life.

The manufacture of each class IV caramel color relies on the use of sulfonium and ammonium containing compounds, such as ammonium hydroxide and sodium sulfite. Typical class IV caramel color is produced in a controlled cooking reaction using pressures and temperatures of 250-300F (121.1 to 148.9C). Adding more ammonium and sulfonium sources can help increase the color reaction, but generally results in unacceptable levels of sulfite in the final product or unreacted ammonium compound. The stage IV reaction is accelerated under acidic conditions and inhibited under higher pH conditions. These conditions can be achieved by food grade acids and bases. The accelerated shelf life test is a resinification test. In this test, a glass vial was filled with caramel color and exposed to 100 degrees celsius until the caramel color no longer flowed (failed) upon inversion. The 40-45 hours before failure corresponds to a usable shelf life of 2 years.

The caramel grade III color is cooked using sugar and an ammonium containing ingredient such as ammonium hydroxide. The benefit of this class of caramels is their stability in foods containing high sodium, calcium or potassium chloride and/or positively charged proteins; this is why caramel class III colorants are used in beer and soy applications. The color shade index of class III caramel color is higher than class IV caramel color, but generally lower than class I caramel color or caramel. With the progress of cooking and the development of pigments, it is common to use an environment of 0-20 psi. The class III reaction is accelerated under more alkaline conditions, while the lower pH environment is inhibited. These conditions can be achieved by food grade acids and bases. As the class III caramel color ages, it will continue to react under ambient storage conditions. While the usable shelf life of class III caramel color is typically 1-2 years under ambient storage conditions, improvements to delay these effects would be beneficial to the industry.

The level 1 caramel color is produced by heating a carbohydrate source. The use of sulfonium or ammonium containing compounds is not allowed for this classification. The color development is accelerated by the use of a base such as sodium hydroxide. Small amounts of acid are usually used in order to hydrolyse starch and sugar to caramelisable monosaccharides. This acid hydrolysis must be neutralized because heating the syrup to the caramelization temperature in an acidic environment produces cloudy and insoluble particles. The acidic environment also slows down the color development. Caramelized sugar caramelization is also similar but is not allowed to have an alkali such as sodium hydroxide to accelerate the browning reaction.

Caramel color class I, caramel color class II, and caramel sugar are limited in replacing caramel class IV and III compositions by the following: their color intensity is low; their instability in beer, acidic environments and concentrated sodium, calcium or potassium chloride foods; and their high hue index. In contrast to caramel class IV and III, class I colors and caramelized sugars are not stable in beer, sodium chloride, calcium chloride or potassium chloride or acidic beverage environments.

Disclosure of Invention

The present invention provides a method of increasing the stability and color development of all classes of caramel color, caramelized sugar and cooked plant juice carbohydrates.

The present invention provides dark brown class I caramel color and caramelized sugar that has acid stability, salt stability (sodium chloride, calcium chloride or potassium chloride stability), and beer stability. Caramel color has high color intensity and low color index, making it suitable for use in a variety of different applications. Furthermore, because caramel color is formed without the use of nitrogen-containing ingredients, no 4-MeI is produced. Furthermore, no other unwanted compounds, such as furfuryl alcohol, are produced. Caramel color during manufacture is less susceptible to viscosity increase and is less likely to cure under reaction conditions and during storage. The present invention also provides a method of increasing the stability and color development of all four classes of caramel color, caramelized sugar and cooked plant juice carbohydrates.

The present invention provides a method of making a class I caramel color or caramel having all of the above characteristics by heating an acidic mixture of sugar and spacing agent (spacing agent) for an amount of time effective to form the caramel color, caramel or cooked plant juice carbohydrate. The spacing agent separates the browning sugar molecules during the reaction process, allowing by-products, such as gases and the like, to escape during the reaction process. This in turn prevents the formation of extremely large caramelised molecules; if these caramelised molecules are formed, they interfere with the cooker and caramelisation process, eventually stopping the reaction completely before the caramel reaches the desired colour intensity.

The invention still further relates to a process for producing a brown caramel color having a color shade index of less than 4.5 in the presence of a spacing agent, wherein the reaction takes place at a pressure/temperature equivalent of-20 to 60psi/245-300 DEG F (118.3 to 148.9 ℃) and within a defined pH range of-0.5 to 2.5. Neither the added sulfonium-or ammonium-containing components are incorporated into the starting material to produce this brown color.

The invention still further relates to a process for producing a brown class I caramel color, caramelized sugar or cooked plant juice stable to acidic beverages, beer stable and 20% weight/weight sodium, calcium or potassium chloride stable in the presence of a spacing agent having a color index of less than 4.5, wherein the reaction occurs under pressure/temperature equivalent conditions of-20 to 5psi/245-350 ° F (118.3 to 176.7 ℃) and within a defined pH range of 0.5 to 2 by using a food grade acid. No added sulfonium or ammonium-containing component was incorporated into the starting material to produce this brown color.

The spacing agent is typically a non-browning food grade ingredient, which may be liquid or water soluble. It can be used at the beginning of cooking, during the whole cooking process or by partial cooking. Exemplary spacing agents include polyols such as glycerol, mannitol, sorbitol, xylitol, erythritol, low Dextrose Equivalent (DE) syrups, and food grade oils or lipids, which are stable at reaction temperatures. Caramelized and maillard browned ingredients may be used as typical browning ingredients in the present invention, including glucose, fructose, high DE corn syrup, sucrose, xylose, plant juices, reducing sugar containing syrups and extracts, combinations of these ingredients, and the like. Acids commonly used to adjust the pH are hydrochloric acid, phosphoric acid, citric acid, ascorbic acid, and the like.

The invention also relates to a process for producing caramel color wherein typical ingredients used in caramel class I color are combined with a spacing agent in a cooked caramel class I color product, with a higher color intensity and lower viscosity than was previously achievable without the use of a spacing agent.

The present invention also relates to a process for producing caramel color wherein typical browning ingredients used in level IV caramel color are combined with a spacing agent in a cooked level IV caramel color product with higher color intensity, lower viscosity and longer resinification time than previously achievable without the use of a spacing agent.

The present invention also relates to a process for producing caramel color wherein typical browning ingredients used in level III caramel color are combined with a spacing agent in a cooked level III caramel color product with higher color intensity, lower viscosity, and higher sodium, calcium or potassium chloride and beer stability than has previously been achievable without the use of a spacing agent.

The present invention also relates to a process for producing caramel color wherein typical browning ingredients used in level II caramel color are combined with a spacing agent in a cooked level II caramel color product with higher color intensity and lower viscosity than was previously achievable without the use of a spacing agent.

Detailed Description

The present invention, in its broader aspects, is directed to a method of forming a browning ingredient or additive including heating a source of browning ingredient in the presence of a non-browning food grade spacing agent and in the absence of any added reactive sulfonium or ammonium compound for a time and at a temperature effective to produce a high color intensity brown pigment. The reaction conditions typically span pressure/temperature equivalent conditions of-20 to 80 psi/245-350F (116.3 to 176.7C) and are within a defined pH range of-0.5 to 2.5 to produce a dark brown low-hue brown pigment. A representative composition of brown pigments would include 3% to 98% by weight of browning components; a spacer agent with a weight concentration of 1% to 90%, and an acid with a concentration of 0.002% to 20.0%. The weight concentration of the spacer may be up to 80%, or 70%, or 60%, or 50%, or 40%, or 30%, or 20%, or 10%. For the various class I-IV products described herein, the pigment can be dried to a powder with the same stability benefits and an increase per gram of pigment proportional to water removal.

Also disclosed is a brown color comprising a combination of caramel grade I, caramel or boiled plant juice and a spacing agent, wherein the spacing agent is a non-browning food grade composition that is stable at temperatures of 220 to 450 ° F (104.4 to 232.2 ℃), further wherein the caramel color, caramel or boiled plant juice is produced with the spacing agent under pressure/temperature equivalent conditions of-20 to 5psi/245 to 300 ° F (118.3 to 148.9 ℃) and at a pH range of-0.5 to 2.5, and further wherein the brown color component is stable in acidic beverages having a pH of up to 7 in the absence of added reactive sulfonium or ammonium compounds in the brown composition, in another embodiment, in the pH range of 0.25 to 2.7, beer is stable, and up to 30% or 10% to 20% weight/weight of sodium, calcium or potassium chloride is stable. Salt stability will encompass systems containing as little as 1% sodium, calcium or potassium chloride, or 1% to 5%, or 1% to 10%, or 10% to 15% weight/weight salt in contact with the brown pigment ingredient. Typically, the liquid class I caramel color has a maximum color intensity of 0.080 with a solids content of 63%. The process allows the production of a liquid class I caramel color having a color intensity of at most 0.600, or at most 0.450, or at most 0.350, or at most 0.250, or at most 0.150, or at most 0.100, with a solids content of at most 80 wt.%, or in the weight range of 20% to 80%. A representative composition of brown pigments would include 3% to 98% by weight of browning components; a spacer at a concentration of 1% to 90% by weight, and an acid at a concentration of 0.002% to 20.0%.

Also disclosed is a brown color colorant comprising caramel class IV, wherein the caramel color is produced with a spacing agent, wherein the spacing agent is a non-browning food grade composition that is stable under typical class IV caramel color reaction parameters at temperatures of 220 to 450F (104.4 to 232.2C), and further wherein caramel color of higher color intensity, higher shelf life stability, and higher resinification stability can be produced. Typically, the liquid class IV caramel color has a maximum color intensity of 0.280 with a solids content of 53%. The process allows the production of a liquid class IV caramel color having a color intensity of at most 1.000, or at most 0.800, or at most 0.500, or at most 0.0400, or at most 0.350, or at most 0.300, wherein the solids content is at most 80% by weight or in the weight range of 20% to 80%. Typically, the resinification time of a liquid class IV caramel color with a color intensity of 0.250 is 40 hours. The process allows the production of a liquid class IV caramel color with a resinification time of at most 400 hours, or at most 200 hours, or at most 100 hours, or at most 60 hours, with a color intensity of 0.250. The process also allows the production of a liquid class IV caramel color having a resinification time of at most 350 hours, at most 180 hours, at most 80 hours or at most 50 hours, wherein the color intensity is 0.300. The process also allows the production of liquid class IV caramel color with a color intensity of 0.400 with a resinification time of at most 300 hours, or at most 130 hours, or at most 50 hours, or at most 20 hours.

Also disclosed is a brown colorant comprising a combination of a class III caramel and a spacing agent, wherein the spacing agent is a non-browning food grade composition that is stable at temperatures of 220 to 450 DEG F (104.4 to 232.2 ℃), further wherein the caramel colorant is produced with the spacing agent under typical class III caramel colorant reaction parameters, and further wherein caramel colorants of higher color intensity, storage stability and greater sodium, calcium or potassium chloride and beer stability can be produced. Typically, liquid class III caramel color has a maximum color intensity of 0.220 with a solids content of 60%. The process allows the production of liquid class III caramel color with a color intensity of at most 0.500, or at most 0.400, or at most 0.350, or at most 0.250, wherein the solids content is at most 80 wt% or in the range of 20% to 80%.

Also disclosed is a brown color comprising a combination of a class II caramel and a spacing agent, wherein the spacing agent is a non-browning food grade composition that is stable at temperatures of 220 to 450 ° F (104.4 to 232.2 ℃), further wherein the caramel color is produced with the spacing agent under typical class II caramel color reaction parameters, and further wherein a caramel color of higher color intensity and higher shelf-life stability can be produced. Typically, the liquid class II caramel color has a maximum color intensity of 0.060 with a solids content of 65%. The process allows the production of liquid class II caramel color with a color intensity of at most 0.600, or at most 0.300, or at most 0.200, or at most 0.150, or at most 0.100, wherein the solids content is at most 80 wt% or in the range of 20% to 80%.

The method of producing a specific brown pigment incorporates a spacing agent component that does not react with the browning components under the reaction conditions to produce a brown pigment. The spacing agent may be selected from a variety of materials that are food grade, do not brown at reaction temperatures up to 450 ° F (232.2 ℃), and are not readily degradable under mild pressurization conditions up to 80 psi. The concentration of the spacer in the reaction mixture is preferably 5-95%, most preferably 10-50%.

Acceptable spacers include polyols, vegetable juices, oligosaccharides and certain oils and fats. Representative polyols include: glycerol, erythritol, mannitol, sorbitol (glucitol), arabitol, xylitol, lactitol, arabitol, galactitol (dulcitol), ribitol, isomaltitol, and hydrogenated starch hydrolysates, as well as combinations of these polyols.

Representative plant juices include: concentrated pear juice, concentrated prune juice, concentrated peach juice and concentrated cherry juice. These polyol sources include a browning carbohydrate and an amount of a spacing agent polyol, such as sorbitol. The polyols in these juices are typically 5% to 90% of the juice solids, or 5% to 50%, 5% to 25%, 5% to 13%, and 6% to 8% of the juice solids.

Representative oligosaccharides are carbohydrate syrups having a dextrose equivalent DE value of 15 to 70. In another embodiment, the DE is from 40 to 60. Generally, oligosaccharides consist of carbohydrates with a degree of polymerization of more than 3 and less than 1000. In another embodiment, the degree of polymerization is greater than 4 and less than 100. Under the reaction conditions typically experienced in forming caramel color, the oligosaccharide compounds hydrolyze to smaller oligosaccharides during cooking, but will still serve as a low reactivity medium and can continue to be introduced into the cooking system as the hydrolysis reaction continues. Representative oligosaccharides are: 18DE maltodextrin, 36DE corn syrup solids, 42DE corn syrup solids, 43DE corn syrup and maltose syrup, and combinations of these oligosaccharides.

Another type of spacing agent is an edible grade oil or fat. The oil is preferably refined oil and oil with a high smoke point. Most oils have smoke points of 390 ° F to 465 ° F (198.9 to 240.5 ℃). Representative fats and oils include: corn oil, soybean oil, safflower oil, coconut oil, palm oil, canola oil, olive oil, castor oil, sesame oil, cottonseed oil, mustard oil, medium chain triglycerides, almond oil, apricot oil, avocado oil, grape seed oil, pumpkin seed oil, watermelon seed oil, bitter melon seed oil, acai berry oil, black seed oil, salsify nut oil, black sesame oil, fatty acids, pine seed oil, wheat germ oil, rice bran oil, cashew nut oil, hazelnut oil, walnut oil, perilla oil, pumpkin seed oil, chia seed oil, Italian oil, mango kernel oil, shea butter, and phospholipids, as well as combinations of these oils and fats. Fats and oils of animal origin include tallow, milk fat, fish oil, and lard, as well as combinations of these fats and oils.

The spacer introduced into the reaction mixture allows the caramelization reaction to last longer when compared to a reaction system without the spacer, thereby promoting the formation of a darker color. As a result, the viscosity of the reaction mixture tends to decrease due to the presence of the spacer and due to the controlled rate of polymerization of the sugar molecules. The spacer also allows reaction vapors and volatile byproducts to escape more easily, which allows for uniform distribution of reactants during the reaction.

The reaction system for the preparation of the brown pigment component consists of a heating vessel (digester), usually with a heating jacket or a coil filled with steam. The vessel is made of a non-reactive material, such as stainless steel, or a glass-lined vessel with a mixing device. The mixing device is typically an impeller and typically has a plurality of inclined blade turbines to maximize axial mixing. Depending on the location of the heat source, a flat turbine may also be used to maximize radial mixing. The container has the capacity to add and remove products and ingredients before, during and after cooking; and has the ability to increase or eliminate pressure through vents and pumps before, during, and after cooking.

Examples of the invention

The following examples describe the process and brown pigment composition in more detail.

The following examples are brown pigment preparations without a spacing agent. Reaction conditions and properties of the final color reaction product are also provided.

A comparative formulation was prepared using 50 pounds (22.7kg) of high fructose corn syrup and 10 grams of hydrochloric acid in the above reaction system.

Once the syrup reached 300 ° F (148.9 ℃), the above reactants were heated to 300 ° F (148.9 ℃) in the above cooker at 0psi for five hours, and then cooled by adding 5 pounds (2.3kg) of water to the reaction over 10 minutes.

The resulting product is not considered to have a useful brown pigment. The reaction product was cloudy in water and had particles that settled to the bottom under 24 hours ambient temperature storage conditions. The absorbance of the 0.1w/v solution at 610nm was 0.465, but the absorbance value at 700nm was 0.441. These data indicate that it is a turbid solution with little color development. The black particles appear to be suspended in the solution. These properties are unacceptable for providing a homogenous brown color to a food or beverage product.

The second comparative example was prepared without the use of a spacer or acid. The upper cooker was charged with 50 pounds (22.7kg) of high fructose corn syrup and heated to 300 ° F (148.9 ℃) at 0psi, with a cooking time of 5 hours when the syrup reached 300 ° F (148.9 ℃). Cooling of the reaction product involved the incorporation of 7 pounds (3.2kg) of water into the digester over 10 minutes. The results of this comparative run provided a reaction product color intensity of 0.017 (absorbance of 0.1% weight/volume solution in deionized water across a 1cm cuvette) and a hue index (10 times the logarithm of ABS 510nm/ABS610nm) of 5.2. The viscosity was 2500 cP. The color of the reaction product is too low to be useful as a brown color for food or beverage applications.

In a third comparative example, 50 pounds (22.7kg) of high fructose corn syrup was combined with 0.5 pounds (0.23kg) sodium hydroxide and heated to 300 ° F (148.9 ℃) at 0psi for 7 hours when the syrup reached 300 ° F without the use of acid or spacing agent. Cooling involved the incorporation of 10 pounds (4.5kg) of water into the reaction mixture. The result of this comparative run was a reaction product with a color intensity of 0.057, with a hue index of 5.9 (10 times the logarithm of ABS 510nm/ABS610 nm). The reaction product is unstable in 5-30% w/w sodium chloride solution. It is also unstable in acidic media below pH 3, giving rise to turbidity and precipitation. The pigments are also unstable in beer. The product viscosity was 5000cP at 20 ℃. This is an example of typical caramel class I cooking, which can be used in applications such as bakeries and candy shops.

In a fourth comparative example, for a typical grade IV pigment test without a spacer, 37 pounds (16.8kg) of 80DE glucose syrup was heated to 265F (129.4C) and 50 psi. 13 pounds (5.9kg) of 70% ammonium bisulfite was then injected over 2 hours, and the reaction was heated to 265 ° F (129.4 ℃) at 50psi for 2 hours. After 2 hours, the mixture was cooled to less than 180 ° F (82.3 ℃) with cold water in a cooling coil over 4 minutes. The result of this comparative test is a color intensity of the reaction product of 0.223 with a hue index of 4.0 (10 times the logarithm of ABS 510nm/ABS610nm) and a resinification time of 25 hours.

In a fifth comparative example, for a typical grade III pigment test without a spacer, 50 pounds (22.7kg) of 80DE glucose syrup was combined with 10 pounds (4.5kg) of 28% ammonium hydroxide and heated to 280 ° F (132.8 ℃) at 30psi for 2 hours. Cooling involves flowing cold water through heat exchange coils in the vessel. The result of this comparative test was a color intensity of the reaction product of 0.194, with a viscosity of 7000cP at 20 ℃. The product is unstable in 5-30% w/w sodium chloride, calcium chloride or potassium chloride solutions or beer.

In a sixth comparative example, where no spacer was used, 50 pounds (22.7kg) of 79DE glucose syrup was combined with 4 pounds (1.8kg) of sodium hydroxide and 2 pounds (0.91kg) of sodium metabisulfite powder and heated to 300 ° F (148.9 ℃) at 0psi for 3 hours once the syrup reached 300 ° F (148.9 ℃). Cooling involved incorporating 10 pounds (4.5kg) of water into the reaction mixture. The result of this comparative test was that the color intensity of the reaction product was 0.040 with a hue index of 5.5. The product viscosity was 2000cP at 20 ℃. This is an example of a class II caramel cook without the use of a spacer.

The following examples are brown pigment preparations containing a spacing agent. Reaction conditions and properties of the final caramel color reaction product are also provided.

In inventive example 1, 10 pounds (4.5kg) of 70% sorbitol was combined with 50 pounds (22.7kg) of glucose syrup and 10 grams of hydrochloric acid. Once the reactants reached 300 ℃ F. (148.9 ℃ C.) at 5psi pressure, the mixture was heated to 300 ℃ F. (148.9 ℃ C.) for 5 hours. The reaction contents were cooled by adding 5 pounds (2.3kg) of water to the digester. The color intensity of the reaction product was 0.053, with a hue index of 4.01. The viscosity at 20 ℃ was 2000 cP. The hue, viscosity and color intensity were lower and higher compared to comparative examples 1 and 2.

In inventive example 2, 10 pounds (4.5kg) of 70% sorbitol was combined with 50 pounds (22.7kg) of glucose syrup and 10 grams of hydrochloric acid. Once the reactants reached 300 ℃ F. (148.9 ℃ C.) at 5psi pressure, the mixture was heated to 300 ℃ F. (148.9 ℃ C.) for 8 hours. The reaction contents were cooled by adding 10 pounds (4.5kg) of water to the digester. The color intensity of the reaction product was 0.101, with a hue index of 4.1. The viscosity at 20 ℃ was 4300cP, the hue was lower and the color intensity was higher compared to comparative examples 1 and 2.

In inventive example 3, 10 pounds (4.5kg) of 70% sorbitol was combined with 50 pounds (22.7kg) of glucose syrup and 10g of hydrochloric acid. Once the reactants reached 300 ℃ F. (148.9 ℃) and 0psi pressure, the mixture was heated to 300 ℃ F. (148.9 ℃) for 7 hours. The reaction contents were cooled by adding 10 pounds (4.5kg) of water to the digester. The color intensity of the reaction product was 0.080, with a hue index of 4.1. The viscosity at 20 ℃ was 2100 cP. There was no precipitation of the reaction product in a 0.1M acid solution at pH 0.1, no precipitation in a 20% w/w aqueous sodium chloride solution and no precipitation in a pilson beer.

In inventive example 4, a typical caramelised sugar is combined with a spacing agent and an acid, i.e. 2 pounds (0.91kg) of sunflower seed oil are combined with 50 pounds (22.7kg) of glucose crystals and 10g of hydrochloric acid. Once the reactants reached 300 ° F (148.9 ℃) under atmospheric conditions, the mixture was heated to 300 ° F (148.9 ℃) for 5 hours. The reaction contents were cooled by adding 5 pounds (2.3kg) of water to the digester. The oil fraction was decanted from the reaction product. The color intensity and hue index of the water-soluble brown pigment were measured. These results provide a color intensity of 0.061 and a hue index of 3.6 (10 times the logarithm of ABS 510nm/ABS610 nm). The viscosity at 20 ℃ was 2800 cP.

In inventive example 5, a typical grade I caramelized sugar is combined with a spacer and acid, i.e., 10 pounds (4.5kg) of 42D corn syrup is combined with 50 pounds (22.7kg) of high fructose corn syrup and 100 grams of phosphoric acid. The mixture was heated to 300 ° F (148.9 ℃) under atmospheric conditions. Once a reaction temperature of 300 ° F (148.9 ℃) was reached, an additional 700g of phosphoric acid was injected into the digester over 180 minutes. Once the reaction reached 300 ° F (148.9 ℃), the mixture was cooked for 7 hours. The reaction contents were cooled by adding 7 pounds (3.2kg) of water to the digester. The color intensity of the reaction product was 0.090, with a hue index of 4.5log (ABS 510nm/ABS610 nm). The reaction product was stable in aqueous solution at pH 0.5 as well as in beer and in 20% w/w sodium chloride solution. Furfuryl alcohol and 4-MeI could not be detected. The viscosity at 20 ℃ was 3000 cP.

In inventive example 6, a typical grade IV caramelized sugar is combined with a spacer agent, i.e., 35 pounds (15.9kg) of 80DE glucose syrup is mixed with 2 pounds (0.91kg) of 90% glycerin and heated to 265 ° F (129.4 ℃) and 50 psi. 13 pounds (5.9kg) of 70% ammonium bisulfite was then injected over 2 hours, and the reaction was then heated to 265 ° F (189.4 ℃) at 50psi for an additional 2 hours. The mixture was then cooled to less than 180 ° F (82.2 ℃) by cooling the mixture with cold water in a cooling coil over 4 minutes. The result of the inventive test was a reaction product with a color intensity of 0.224, a color index of 4.0log (ABS 510nm/ABS610nm) and a resinification time of 42 hours.

In inventive example 7, a typical grade III caramelized sugar was combined with a spacer, i.e., 45 pounds of 80DE glucose syrup was combined with 5 pounds (2.27kg) of 70% sorbitol and 10 pounds (4.5kg) of 28% ammonium hydroxide, and once the reactants reached 280 ° F (132.8 ℃), heated to 280 ° F (137.8 ℃) at 30psi for 2 hours. Cooling involves flowing cold water through heat exchange coils in the vessel. The result of the inventive test was a color intensity of the reaction product of 0.194, with a viscosity of 2000cP at 20 ℃. The product is stable in 5-30% w/w sodium chloride, calcium chloride or potassium chloride solutions and beer.

In inventive example 8, 40 pounds of high fructose corn syrup was combined with 0.5 pounds (0.23kg) sodium hydroxide and 10 pounds (4.5kg) glycerol and heated to 300 ° F (148.9 ℃) at 0psi for 7 hours once the syrup reached 300 ° F (148.9 ℃). Cooling involved the incorporation of 10 pounds (4.5kg) of water into the reaction mixture. The result of this comparative test is a color intensity of the reaction product of 0.057 with a hue index of 5.9(ABS 510nm/ABS610nm log 10 times). The reaction product is unstable in 15-30% w/w sodium chloride solution. It is also unstable in acidic media below pH 2.5, giving rise to turbidity and precipitation. The pigments are unstable in beer. The product viscosity was 2000cP at 20 ℃. The viscosity is lower than in the examples. This is an example of a class I caramel cook using a spacing agent.

In inventive example 9, 40 pounds (18.2kg) of 79DE glucose syrup was combined with 4 pounds (1.8kg) sodium hydroxide, 2 pounds (0.91kg) sodium metabisulfite powder and 10 pounds (4.5kg) glycerol and heated to 300 ° F (148.9 ℃) at 0psi for 3 hours once the syrup reached 300 ° F (148.9 ℃). Cooling involved the incorporation of 10 pounds (4.5kg) of water into the reaction mixture. The result of this comparative test was that the color intensity of the reaction product was 0.040 with a hue index of 5.5. The product viscosity was 1000cP at 20 ℃. This is an example of a class II caramel cook using a spacing agent.

In inventive example 10, 40 pounds (18.2kg) of high fructose corn syrup was combined with 0.5 pounds (0.23kg) sodium hydroxide and 20 pounds (9.1kg) sunflower oil without acid but with a spacer agent and heated to 300 ° F (148.9 ℃) at 0psi for 5 hours once the syrup reached 300 ° F (148.9 ℃). Cooling involved the incorporation of 10 pounds (4.5kg) of water into the reaction mixture. The oil fraction was decanted from the reaction product. The color intensity, viscosity and hue index of the water-soluble brown pigment were measured. The result of this comparative test is a color intensity of the reaction product of 0.057 with a hue index of 5.8(ABS 510nm/ABS610nm log 10 times). The product viscosity was 3000cP at 20 ℃. This is an example of a class I caramel cook using a spacing agent. The use of a spacing agent in the preparation of the caramel color in the case of any of the grade I-IV procedures allows the production of products with higher color intensity, with lower color shade indices.

While the present invention has been illustrated by a description of various embodiments and while these embodiments have been described in some detail, they are not intended to limit the scope of the appended claims or to limit in any way such detail. Additional advantages and modifications will readily appear to those skilled in the art. The various features of the present invention may be used alone or in any combination depending on the needs and preferences of the user. This is a description of the invention, as well as methods of practicing the invention that are currently known. The invention itself, however, should be limited only by the attached claims.