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 with an ammonia compound and a sulfite compound and at pH from about 5.1 to about 6.0; and
b) heating 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 1.5 hours, wherein said time and temperature are sufficient to yield a product having a color level of at least about double strength and a level of 4-methylimidazole (4-MeI) of less than about 15 ppm.
2. The process of claim 1 , wherein the temperature is from about 125° C. to about 135° C.
3. The process of claim 1 , wherein the temperature is from about 128° C. to about 133° C.
4. The process of claim 1 , wherein the time of heating and maintaining is at least about 2 hours.
5. The process of claim 1 , wherein the time of heating and maintaining is from about 2.5 hours to about 7 hours.
6. The process of claim 1 , wherein the time of heating and maintaining is from about 3 hours to about 5 hours.
7. The process of claim 1 , wherein the pH is from about 5.1 to about 5.7.
8. The process of claim 1 , wherein the pH is from about 5.1 to about 5.5.
9. The process of claim 1 , wherein the caramel color at 0.1% w/v measured at 610 nm is at least about 0.2.
10. The process of claim 1 , wherein the caramel color at 0.1% w/v measured at 610 nm is at least about 0.21.
11. The process of claim 1 , wherein the caramel color at 0.1% w/v measured at 610 nm is at least about 0.23.
12. The process of claim 1 , wherein the 4-MeI content is less than 10 ppm.
13. A process of making a caramel color comprising:
a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from about 5.1 to about 6.0;
b) heating the mixture from step a) in a sealed vessel to a first temperature of from about 80° C. and about 110° C. and holding at about that first temperature for a first hold time of at least about 30 minutes;
c) heating the product from step b) in a sealed vessel to a second temperature higher than the first temperature and less than about 130° C. and maintaining a temperature below about 130° C. for a second hold time of at least about 15 minutes;
d) heating the product from step c) in a sealed vessel to a third temperature higher than the second temperature and less than about 145° C. and for a third hold time of at least about 30 minutes.
14. The process of claim 13 , 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.
15. The process of claim 13 , wherein said pH is from about 5.1 to about 5.5.