Process for production of concentrated salt stable and beer stable ammonia caramel color under superatmospheric pressure conditions

A method of forming a non-acid resistant salt and beer stable ammonia caramel color consisting of reacting a carbohydrate syrup containing water and carbohydrates with an ammonia catalyst, selected from the group consisting of ammonia and aqueous ammonia said method comprising:

• adding said ammonia catalyst to said carbohydrate syrup to form a mixture of said carbohydrate syrup and ammonia catalyst, said carbohydrate syrup having a dextrose equivalent of from about 75 to about 95;
• subjecting said mixture to an effective temperature and pressure for an effective time to cause caramelization of said carbohydrates wherein said effective temperature is from about 230.degree. F. to about 330.degree. F. and said effective pressure is from about 15 to about 100 psi to establish a final color formation greater than 0.1 absorbance at 610 nm at 0.1% w/v through a 10 mm cell;
• establishing the water content of said mixture at up to no more than about 40% before said mixture develops a color of about 60% of said final color formation.