Process of manufacture of sugar caramel in powdered form

Details Process of manufacture of sugar caramel in powdered form Process of manufacture of sugar caramel in powdered form

1981-02-26

1982-11-09

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

127 29, 426470, 426658, 426660, A23L 127

Patent

active

043584691

ABSTRACT:
A powdered sugar caramel composition is prepared by heating the sugar to 140.degree.-200.degree. C., cooling the viscous mass to about 120.degree. C., adding an ammonium salt which is volatile at this temperature, such as ammonium carbonate to precolor the mass, foaming the mass, and cooling the foam to ambient temperature. The cooled foam is then powdered.

REFERENCES:
patent: 2582261 (1950-01-01), Longenecker
patent: 2767108 (1956-10-01), Fetzer
patent: 3385733 (1964-07-01), Ackermann
patent: 3618588 (1971-11-01), Anwar et al.

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