Abstract: 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.

Abstract: Disclosed herein is a method of preparing a deer bone extract in which deer bones are subjected to extraction at normal pressure and extraction under pressure to minimize decomposition of deer bone-derived gangliosides by heat and to increase protein extraction yield.