Preventing off-flavor in certain caramel colored beverages

Details Preventing off-flavor in certain caramel colored beverages Preventing off-flavor in certain caramel colored beverages

1996-01-26

1998-01-13

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Reaction flavor per se, or containing reaction flavor...

426548, 426590, 426650, A23L 256, A23L 258

Patent

active

057076758

ABSTRACT:
The present invention is directed to a process for the minimization of the development of off flavor or off odor in caramel colored beverages by hydrogenation of the caramel color prior to incorporation into the beverage.

REFERENCES:
Ranken et al, Food Industries Manual, 23rd ed., Blackie Academic & Professional, New York, pp. 364-365, 1993 (no month available).

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