PROCESS OF PREPARING CARAMEL COLOR REPLACEMENT

PROCESS OF PREPARING CARAMEL COLOR REPLACEMENT

The present invention relates to a process of preparing a caramel color based food dye having the same or greater color intensity compared to that of a conventional caramel dye, and a caramel color based food dye using the process. The process uses Maillard reaction, not caramel reaction, to prepare...

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Hauptverfasser: PARK Soo-Hyun, JEON Byoung-Oon, PARK Joo-Won, CHOI Moon-Hyuck, KIM Jeong-Joo, JUNG Sung-Ug
Format: Patent
Sprache:eng
Schlagworte:
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator PARK Soo-Hyun
JEON Byoung-Oon
PARK Joo-Won
CHOI Moon-Hyuck
KIM Jeong-Joo
JUNG Sung-Ug
description The present invention relates to a process of preparing a caramel color based food dye having the same or greater color intensity compared to that of a conventional caramel dye, and a caramel color based food dye using the process. The process uses Maillard reaction, not caramel reaction, to prepare a caramel color based food dye. It is possible to prepare a caramel color based food dye that does not generate harmful substances such as 4-MEI and has a similar color intensity and a color pattern as the conventionally used type-III caramel dye. Moreover, it is possible to avoid a harmful problem caused by the conventional type III caramel dye since the food dye of the present invention can be replaced with the conventional type III caramel dyes in the same amount.
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The process uses Maillard reaction, not caramel reaction, to prepare a caramel color based food dye. It is possible to prepare a caramel color based food dye that does not generate harmful substances such as 4-MEI and has a similar color intensity and a color pattern as the conventionally used type-III caramel dye. 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subjects CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title PROCESS OF PREPARING CARAMEL COLOR REPLACEMENT
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