Browning Agents

Advantages

Features

The main function of browning agents is to enhance the Maillard reaction that occurs due to the action of temperature during the food preparation process.

In this way, we reduce the browning time and make it much more cost-effective.

  • "Clean Label" labeling
  • Savings in time and waste
  • Absolute quality control

The hue is achieved thanks to the Maillard Reaction

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Applications

Features

Imagine achieving a stable brown toast colour of almost any shade with minimal heat. Imagine a product that reacts in the microwave and gives texture, colour and toasted flavour to frozen foods.

  • Different labels: Smoke flavour, flavour or adjuvant (no need to label)
  • Applications such as: Roasting, IV and V range or Bakery

The right solution for every product

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