Production of caramel having a high content of fructose oligosaccharides and caramel product
AssigneeThe University of Montana
InventorGeoffrey N. Richards
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Abstract
A caramel having a high content of fructose oligosaccharides is produced by mixing sucrose and an acid and pulverizing as in a ball mill for approximately 0.5 to 4 hours, then heating at a temperature of 130.degree.-160.degree. C. for 0.5 to 30 minutes, and cooling quickly to produce the caramel product. The pulverizing step intimately mixes the sucrose and organic acid and lowers the thermolization temperature. The caramel process is carried out under substantially anhydrous conditions. The product contains a high proportion of fructose oligosaccharides (D.P. .about.2-10).
Claims18
A process for producing a caramel having an increased concentration of fructose oligosaccharides, comprising:
- (a) pulverizing a mixture of sucrose and an acid to produce a finely divided mixture;
- (b) heating the resulting mixture at a temperature which is above the melting point of the mixture of sucrose and organic acid;
- (c) cooling the mixture, all of said steps being carried out under anhydrous conditions;
- and
- (d) recovering the caramel product.
A process for producing a caramel having a high content of fructose oligosaccharides comprising:
- (a) pulverizing a mixture of about 90 to 99.1 wt. % sucrose and about 0.1 to 10 wt. % citric acid for about 0.5 to 4 hours to obtain a pulverized mixture;
- (b) heating said mixture at a temperature of about 130.degree.-160.degree. C. for about 0.5-30 minutes with constant mixing;
- and
- (c) cooling rapidly to room temperature to obtain the caramel, steps (a), (b) and (c) being conducted under anhydrous conditions.
A caramel product containing at least about 20% of fructose oligosaccharides having a DP of 2-10.
Dependencies are inferred from the claim text.