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.
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