Edible caramel color composition
AssigneeThe Coca-Cola Company
InventorsJosef Klucik, Sangphyo Hong
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Abstract
An edible caramel color composition and method of making the same are disclosed. The method of making an edible caramel color composition includes the step of heating a reaction mixture to form a caramel color composition, wherein the reaction mixture contains: a carbohydrate, and a sulfite compound, in the absence of a caustic compound and in the absence of an ammonium compound.
Claims21
A method of making an edible caramel color composition comprising the step of:
- heating a reaction mixture under pressure to form a caramel color composition, wherein the reaction mixture comprises:
- a carbohydrate, and
- a sulfite compound,
- in the absence of a caustic compound and in the absence of an ammonium compound, wherein
- the edible caramel color composition has a color hue from about 3.8 to about 4.5.
An edible caramel color composition prepared by a process comprising the steps of:
- heating a reaction mixture to form a caramel color composition, wherein the reaction mixture comprises:
- a carbohydrate, and
- a sulfite compound,
- in the absence of a caustic compound and in the absence of an ammonium compound, wherein
- the edible caramel color composition has a color hue from about 3.8 to about 4.5.
An edible caramel color composition prepared by a process comprising the steps of:
- heating a reaction mixture to form a caramel color composition, wherein the reaction mixture comprises:
- a carbohydrate, and
- a sulfite compound,
- in the absence of a caustic compound and in the absence of an ammonium compound, wherein
- the edible caramel color composition has a color hue of less than about 3.8.
Dependencies are inferred from the claim text.