Process for production of concentrated salt stable and beer stab

Details Process for production of concentrated salt stable and beer stab Process for production of concentrated salt stable and beer stab

1985-11-12

1988-11-15

Sneed, H. M. S.

Sugar, starch, and carbohydrates

Processes

Carbohydrate manufacture and refining

127DIG1, 426540, 426658, 426442, 426250, C13F 300

Patent

active

047846968

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.

REFERENCES:
patent: 2582261 (1952-01-01), Longenecker
patent: 2767108 (1956-10-01), Fetzer
patent: 2784118 (1957-03-01), Pyle
patent: 3214294 (1965-10-01), Meisel
patent: 3385733 (1968-05-01), Ackermann
patent: 3618588 (1971-11-01), Anwar et al.
patent: 4138271 (1979-02-01), Ohira et al.
patent: 4614662 (1986-09-01), Ramaswamy

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