Abstract: Class IV caramel color with reduced 4-MeI content is formed by combining carbohydrate with ammonium bisulfite and acid in an amount effective to establish a pH of less than 5. This is heated in a closed reactor vessel and heated to a temperature and for a time effective to provide the desired intensity caramel color. A base is injected into the closed reaction vessel during heating to control the caramelization reaction.

Abstract: An aqueous-based food coloring concentrate is formed by blending a food-grade emulsifier with a food-grade organic solvent to form a blend which is then mixed with an aqueous solution of a food-grade colorant. The co-solvent must both disperse the emulsifier and be miscible in water. The formed concentrate is a single-phase product that can be mixed with oil or fat. If mixed with fat, it disperses evenly throughout the fat providing a uniformly-colored product without streaks or splotches. When combined with the oil it forms a single-phase product that remains stable for a period long enough to be applied to color the surface of other food products.

Abstract: Class IV caramel color with reduced 4-MeI content is formed by combining carbohydrate with ammonium bisulfite and acid in an amount effective to establish a pH of less than 5. This is heated in a closed reactor vessel and heated to a temperature and for a time effective to provide the desired intensity caramel color. A base is injected into the closed reaction vessel during heating to control the caramelization reaction.

Abstract: An extremely white water absorbent fiber having a high percentage of total dietary fiber and hemicellulose and a low concentration of lignin and silica is disclosed. The dietary fiber is formed by subjecting ground oat hulls to an alkaline digestion at elevated temperatures and pressures. The digested oat hulls are then filtered, neutralized and bleached to form the desired end product. The formed fibers are comparable or better than fibers formed by digestion of wood products. These fibers can be added in high concentrations to bakery products, particularly bread, without imparting a gritty feel to the bread or causing significant discoloration of the bread.

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.

Abstract: Ammonia caramel coloring is formed continuously by pumping a heated stream of corn syrup through a reaction zone under pressure. 4MeI content and THI content are maintained at a low level by preheating the ammonia catalyst prior to injection into the reaction zone. Preferably ammonia catalyst is added to the reaction zone at a plurality of injection ports. This permits rapid formation of ammonia caramel coloring without increasing the 4MeI of THI content, and without hazing of the caramel color.