Low 4-methylimidazole caramel color class IV production
A process of making a caramel color comprising a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from just greater than about 4.0 to about 6.0; and b) heating of the mixture from step a) in a sealed vessel to a temperature of from about 120° C. to about 137° C. and maintaining a temperature in said range for at least about 2 hours, said time and temperature being sufficient to yield a product having a color level of at least about double strength and a level of 4-MeI of less than about 20 ppm, is provided. Also provided is a process of ramped heating which results in a similar caramel color product.
1. A process of making a caramel color comprising:
a) mixing a carbohydrate solution, an ammonia or an ammonium compound and a sulfite compound, to obtain a mixture having a pH of between 5.1 and 5.5; and
b) heating the mixture from step a) in a sealed vessel from a temperature of 23° C. to a temperature of from 128° C. to 133° C. over a period of about three hours, wherein said time and temperature are sufficient to yield a product having at 0.1% w/v a color level measured at 610 nm of at least about 0.2 and a level of 4-methylimidazole (“4-MeI”) between between 10 and 15 ppm.
2. The process of claim 1 , wherein the caramel color at 0.1% w/v measured at 610 nm is at least about 0.21.
3. The process of claim 1 , wherein the caramel color at 0.1% w/v measured at 610 nm is at least about 0.23.
4. The process of claim 1 wherein the catalyst is an ammonium bisulfite solution having a pH of 5.7.
5. The process of claim 1 wherein the caramel color, when concentrated to Baume of between 30° and 31° at 15.5° C., has a viscosity of less than 100 cP when heated to 23° C.
6. The process of claim 1 wherein the caramel color has an initial viscosity which changes by less than 50 cP when stored at 40° C. for at least 8 weeks.
7. The process of claim 1 wherein the caramel color has an initial viscosity which changes by less than 50 cP when stored at 40° C. for at least 12 weeks.
8. A process of making a caramel color comprising:
a) mixing a carbohydrate solution with an ammonia compound and a sulfite compound to obtain a mixture having pH between 5.1 and 5.5;
b) heating the mixture from step a) in a sealed vessel from a temperature below 70° C. to a first temperature of from 80° C. and 110° C. and holding the mixture at about the first temperature for a first hold time of between 1 and 3 hours to form a product;
c) heating the product from step b) in a sealed vessel to a second temperature higher than the first temperature but less than 130° C. and holding the mixture at about the second temperature for a second hold time of between 15 minutes and 1 hour;
d) heating the product from step c) in a sealed vessel to a third temperature between 138° and 142° C. for and holding the mixture at about the their temperature for a third hold time for between 15 minutes and 2 hours but less than the first hold time;
wherein the total heating time is between 360 and 630 minutes; and
wherein said time and temperature are sufficient to yield a product having at 0.1% w/v a color level measured at 610 nm of at least about 0.2 and a level of methylimidazole (“4-MeI”) between 10 and 15 ppm.
9. The process of claim 8 , wherein said first hold time is at least about twice as long as said third hold time and said third hold time is at least about twice as long as said second hold time.
10. The process of claim 8 further comprising:
ii) in step b) heating the mixture of step a) to at least the first temperature and a fourth temperature, the fourth temperature being different from the first temperature, and between 80° C. and 100° C., and holding the mixture at the fourth temperature for a fourth hold time of between 1 and 3 hours.