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...

Ausführliche Beschreibung

Bibliographische Detailangaben

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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