Red Arrow® - Natural flavor, pure and simple.™

Dextrose-Derived Browning Agents

Maillose is a flavorless, dextrose-derived browning agent that provides a baked, golden-brown color via the Maillard reaction. Mailose is made through the pyrolysis of dextrose. Available in dry or water-soluble forms, Maillose addresses multiple browning requirements as well as the challenges associated with syneresis. Mailose will crosslink proteins, enhancing texture. It can be applied to baked goods, meats, dough systems, microwavable entrees, batter and breading systems, marinades, and snack foods. As a result of Maillose being derived from dextrose, it is labeled as caramel color, but does not function like a caramel color. Maillose and Maillose Dry will have a positive impact on yield in most food applications.

Product Description Usage Rate Form Vegetarian Kosher Status
Maillose GF Non-GMO version of Maillose.

0.25% Aqueous Yes Kosher Pareve
Maillose

A water soluble, aqueous browning agent derived from dextrose that provides oven-baked, golden-brown color upon heating. Maillose provides stable browning with no flavor effect. Maillose is ideal for applications to products with delicate flavor profiles. Maillose requires a caramel color designation. However, it is truly not a caramel color, as it provides browning through the Maillard reaction. Maillose is an excellent cross linker, providing texture to food items.

0.25% Aqueous Yes Kosher Pareve
Maillose Dry

A dry browning agent derived from dextrose that provides oven-baked, golden-brown color upon heating. Maillose Dry provides stable browning with no flavor effect. Maillose Dry is ideal for applications to products with delicate flavor profiles and can be used in seasoning blends, rubs, batter and breadings, and dry systems. It requires a caramel color designation. However, it is truly not a caramel color, as it provides browning through the Maillard reaction. Maillose Dry is an excellent cross linker, providing texture to food items.

0.25% Aqueous Yes Kosher Pareve