Caramel derived color with increased brightness
Use of a caramel colorant derived composition comprising the lower Molecular Weight (MW) solid particles of a caramel color product of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of these Classes for coloring an edible product.
1. A method of coloring an edible product, comprising:
adding to an edible product an edible; water-soluble caramel colorant, wherein the edible water-soluble caramel colorant composition comprises solid particles of one or more caramel color products of a Class selected from one or more of Class I (E150a), Class II (E150b), Class III (E150c), and Class IV (E150d), wherein the edible water caramel colorant composition is added to the edible product in an amount of from 0.001% (w/w) to 3% (w/w) of the edible product, wherein the edible water-soluble caramel colorant composition is obtained by a process:
subjecting a solution of the one or more caramel color product to an ultrafiltration using a semi-permeable membrane, wherein the ultrafiltration is performed with a transmembrane pressure from 0.5 to 2.5 bar and with a temperature range from 10 to 40 degrees Celsius;
collecting a permeate, wherein the permeate comprises the solid particles having a molecular weight (MW) below 12500 Da; and
concentrating the permeate to at least 50-degree Brix,
wherein the caramel colorant composition in the L*C*h* color space, measured at an L* value of 70.0 in deionized water in a 1 cm-length quartz cell using spectrophotometer Data color 650 in transmission mode under D65 illuminant 10-degree observer with wavelength range 360 nm to 700 nm and reporting at 10 nm intervals with transmission sampling aperture size of 22 mm, has a C* value from 100.0 to 130 and an h* value from 65.0 to 77.0.
2. The method of claim 1 , wherein the semi-permeable membrane has a MW cut-off of from 10500 Da to 950 Da.
3. The method of claim 1 , wherein the semi-permeable membrane has a MW cut-off of from 10500 Da to 4500 Da.
4. The method of claim 1 , further comprising drying the permeate.
5. The method of claim 1 , wherein the caramel colorant composition has a degree Brix of at least 50.
6. The method of claim 1 , wherein the caramel color product(s) are of a Class selected from one or more of Class I (E150a) and Class II (E150b).