GB137339A - A new or improved process for producing caramel - Google Patents
A new or improved process for producing caramelInfo
- Publication number
- GB137339A GB137339A GB1667817A GB1667817A GB137339A GB 137339 A GB137339 A GB 137339A GB 1667817 A GB1667817 A GB 1667817A GB 1667817 A GB1667817 A GB 1667817A GB 137339 A GB137339 A GB 137339A
- Authority
- GB
- United Kingdom
- Prior art keywords
- kilos
- caramel
- acetic acid
- sodium acetate
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/04—Colouring additives
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
137,339. Daniel, A. Nov. 13, 1917. Caramel is obtained by heating carbohydrates, such as starch potato syrup, grape, beetroot, fruit, or milk-sugar, or molasses or treacle with acetic acid while adding dehydrating-agents, such as acetic anhydride, sodium acetate, hydroxide or carbonate, or mineral acids, or with sodium acetate alone. The process may be carried out either in an open vesel with or without a reflux cooler, or in a closed vessel under pressure. In an example, 100 kilos of beet-root sugar are dissolved in a solution of 10 kilos of acetic acid and 10 kilos of sodium acetate in an enamelled iron vessel provided with a reflux cooler, and the solution boiled for 6-8 hours. The caramel produced is precipitated by sodium carbonate or hydrate. By using a double quantity of acetic acid, the tinctorial power of the caramel is nearly doubled. In some cases, acetic acid may be used alone. In another example, 100 kilos of beet-root sugar are melted in an iron vessel, and 10 to 20 kilos of sodium acetate added while intermixing the mass. The caramel obtained is easily soluble in water and alcohol, and colours rum, brandy, and liquors without distilling taking place.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1667817A GB137339A (en) | 1917-11-13 | 1917-11-13 | A new or improved process for producing caramel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1667817A GB137339A (en) | 1917-11-13 | 1917-11-13 | A new or improved process for producing caramel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB137339A true GB137339A (en) | 1920-01-15 |
Family
ID=10081654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1667817A Expired GB137339A (en) | 1917-11-13 | 1917-11-13 | A new or improved process for producing caramel |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB137339A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101798470A (en) * | 2010-03-15 | 2010-08-11 | 李松 | Method for producing caramel |
-
1917
- 1917-11-13 GB GB1667817A patent/GB137339A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101798470A (en) * | 2010-03-15 | 2010-08-11 | 李松 | Method for producing caramel |
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