STABILIZED BURNT SUGAR

• Main Authors: SCHUMACHER, Helena, LUDOVICI, Karl, BONGERS, Ulrich, KÖNIG, Stefan, DEGENHARDT, Andreas Georg, KOCH, Timo
• Format: Patent
• Language: English; French
• Published: 21.12.2017
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to burnt sugar that is stabilized against clouding or precipitation. In an acidic environment, the stabilized burnt sugar according to the invention remains in solution such that the formulation does not become hazy or turbid upon storage. The invention also relates to a process for the manufacture of stabilized burnt sugar and its use. L'invention concerne du caramel qui est stabilisé contre la turbidité ou la précipitation. Dans un environnement acide, le caramel stabilisé selon l'invention reste en solution si bien que la formulation ne devient pas trouble lors du stockage. L'invention concerne également un procédé de fabrication de caramel stabilisé et son utilisation.