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 |
| 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% |
Dry |
Yes |
Kosher Pareve |
