Wood-derived browning agents lack smoke flavor and offer an elevated
browning capability. Browning is created through the Maillard reaction,
which produces the typical colors, tastes and flavors associated with
baked foods. Unlike a caramel color, the browning is fixed, and cross-links protein reducing purge loss.
of proteins is achieved with browning solutions, providing outer layer. In addition to the textural
enhancement, cross-linking of proteins can contribute to an increase in texture to the yields.
wood-derived browning agents is not required on processed meats. A
natural flavor declaration is needed when these browning agents are used
||A spray dried version of RA04010.
||An aqueous solution produced by controlled pyrolysis of wood, with additional processing to minimize / remove flavor and enhance browning capabilities. Higher browning than VSA or RA03036, with virtually no flavor impact.
||A (wood) cellulose-derived browning agent made from the pyrolysis of
sawdust that will impart excellent browning without any smoke flavor
impact. More refined than VSA and equal in browning capability.
Provides excellent browning and texture to multiple foods.
||Condensed Natural Smoke (CNS) with the flavoring component optimized to a low
level. This flavor works best where browning is desired and a very low
amount of a smoke flavor is acceptable. This product is acceptable for use with
finished meats that can tolerate a minimum amount of smoke or heavy
browned notes such as baked turkey breasts, breakfast sausage, artisan
sausage preparations and oven cooked food items. This almost
transparent CNS is specifically designed to impart a range of browning
color without overpowering the finished product with smoke taste.