Process for producing caramel having a high content of fructose oligosaccharides and caramel product produced thereby
AssigneeThe University of Montana
InventorGeoffrey N. Richards
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Abstract
A method for producing caramel having a high content of fructose oligosaccharides and caramel product produced thereby is disclosed which comprises mixing sucrose and an organic acid in a ball mill for approximately 0.5 to 4 hours, heating to a temperature of 130.degree.-160.degree. C. for 0.5 to 15 minutes and cooling quickly to produce a caramel product. The ball milling reduces crystallinity and intimately mixes the sucrose and organic acid, lowering the thermolization temperature. The product contains a high proportion of fructose oligosaccharides (D.P. .about.3-10).
Claims18
A process for producing caramel comprising:
- pulverizing a mixture of sucrose and an organic acid for a sufficient time to form a finely pulverized mixture and to reduce the thermalization temperature of the sucrose;
- (b) heating said mixture at a temperature which is above the melting point of the mixture of sucrose and organic acid until the mixture melts and continuing said heating until fructose oligosaccharides are formed;
- (c) cooling the mixture;
- (d) and recovering a caramel which contains fructose oligosaccharides.
A process for producing caramel having a high content of fructose oligosaccharides comprising:
- ball-milling about 90 to 99.1 wt. % sucrose and about 0.1 to 10 wt. % citric acid for about 0.5 to 4 hours;
- heating at a temperature of about 130.degree.-160.degree. C. for about 0.5-15 minutes with constant mixing;
- and
- cooling rapidly to room temperature.
A caramel product containing at least about 20% of fructose oligosaccharides.
Dependencies are inferred from the claim text.