Caramel Patents (Class 127/DIG1)
  • Patent number: 5843922
    Abstract: The invention provides a method for preparation of a bifidobacteria-nourishing medium by subjecting a saccharide-based feedstock containing fructosyl units to flash flow conditions. The resulting shearform matrix is then treated to provide a medium having fructosyl-containing oligosaccharide. Preferably, the shearform matrix is treated by subjecting it to acid thermolysis conditions. Also provided is a method of nourishing mammalian alimentary tract for preferential growth of bifidobacteria. In addition, there is provided a medium for nourishing bifidobacteria and comestible products made therefrom.
    Type: Grant
    Filed: June 11, 1996
    Date of Patent: December 1, 1998
    Assignee: Fuisz Technologies Ltd.
    Inventors: Roy L. Whistler, James N. BeMiller
  • Patent number: 5830278
    Abstract: The present invention is directed to a process for the minimization of the development of off flavor or off odor in caramel colored beverages by hydrogenation of the caramel color prior to incorporation into the beverage.
    Type: Grant
    Filed: October 16, 1997
    Date of Patent: November 3, 1998
    Assignee: Cultor Food Science, Inc.
    Inventors: Bruce A. Hay, Edward K. Watkins
  • Patent number: 5454874
    Abstract: A caramel having a high content of fructose oligosaccharides is produced by mixing sucrose and an acid and pulverizing as in a ball mill for approximately 0.5 to 4 hours, then heating at a temperature of C. for 0.5 to 30 minutes, and cooling quickly to produce the caramel product. The pulverizing step intimately mixes the sucrose and organic acid and lowers the thermolization temperature. The caramel process is carried out under substantially anhydrous conditions. The product contains a high proportion of fructose oligosaccharides (D.P. .about.2-10).
    Type: Grant
    Filed: October 24, 1994
    Date of Patent: October 3, 1995
    Assignee: University of Montana
    Inventor: Geoffrey N. Richards
  • Patent number: 5318794
    Abstract: A method for producing caramel having a high content of fructose oligosaccharides and caramel product produced thereby is disclosed which comprises mixing sucrose and an organic acid in a ball mill for approximately 0.5 to 4 hours, heating to a temperature of C. for 0.5 to 15 minutes and cooling quickly to produce a caramel product. The ball milling reduces crystallinity and intimately mixes the sucrose and organic acid, lowering the thermolization temperature. The product contains a high proportion of fructose oligosaccharides (D.P. .about.3-10).
    Type: Grant
    Filed: December 2, 1992
    Date of Patent: June 7, 1994
    Assignee: The University of Montana
    Inventor: Geoffrey N. Richards
  • Patent number: 5206355
    Abstract: Sucrose is treated with an acid catalyst to form an amorphous sucrose anhydrous melt. Heating of the anhydrous melt at C. forms three known kestoses and the novel products, viz. .alpha.-fructosylsucrose anomers of 6-kestose, neokestose, and 1-kestose. Heating of the anhydrous melt at C. produces a fructoglucan sucrose polymer having a molecular weight of about 2,000 to 10,000 Daltons. All of these products are useful as sweeteners, food additives, additives for animal food, and bulking agents.
    Type: Grant
    Filed: March 19, 1992
    Date of Patent: April 27, 1993
    Assignee: The University of Montana
    Inventors: Geoffrey N. Richards, Merilyn Manley-Harris
  • Patent number: 5114492
    Abstract: The present invention relates to the separation of color solids from caramelized carbohydrate solutions by the use of ultrafiltration, and more particularly, to a continuous process for separation of these solids into a color fraction and a non-color fraction with recycle of the non-color fraction to produce color bodies having an acceptable flavor for use in beverages or food.
    Type: Grant
    Filed: August 24, 1990
    Date of Patent: May 19, 1992
    Assignee: PepsiCo Inc.
    Inventors: Peter A. Wolf, Setlur R. Ramaswamy
  • Patent number: 4784696
    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.
    Type: Grant
    Filed: November 12, 1985
    Date of Patent: November 15, 1988
    Assignee: D. D. Williamson & Co., Inc.
    Inventor: Setlur R. Ramaswamy
  • Patent number: 4537637
    Abstract: A process for hydration drying a solids containing aqueous product is disclosed in which particulate anhydrous alpha-dextrose is violently agitated with the aqueous product for a predetermined short period of time, with the temperature agitated product maintained at or below C. Specifically a process to be carried out at room temperature is disclosed in which the temperature of the agitated products is maintained at or below C. by allowing the agitated products to remain quiescent for some period after violent agitation to dissipate the heat of hydration and the heat generated by friction during agitation.
    Type: Grant
    Filed: February 2, 1983
    Date of Patent: August 27, 1985
    Assignee: The Coca-Cola Company
    Inventors: George L. K. Hunter, Daniel B. Dennison, Charles E. Stephens
  • Patent number: 4416700
    Abstract: Caramel color concentrates are prepared by subjecting a mixture of caramel color and water to ultrafiltration through a semi-permeable membrane, wherein the pH and/or ionic strength of the caramel color/water mixture, at all or particular stages of the ultrafiltration process, is regulated so as to obtain desirable processing and product attributes, such as increased retention of desired properties of the starting caramel color, increased removal of low molecular weight materials during ultrafiltration and increased rates of ultrafiltration.
    Type: Grant
    Filed: July 20, 1981
    Date of Patent: November 22, 1983
    Assignee: The Coca Cola Company
    Inventors: Allen V. Clark, Dirck V. Myers, Vaughn I. Hatch