7 06, 2015

Brown Sugar

Brown Sugar What is Brown Sugar? Brown sugar is granulated cane sugar with added molasses. It is coarser and more moist than white sugar and imparts a unique flavor and dark color to food systems. Two main forms of brown sugar are available: Unrefined Partially refined Origin Brown sugar originated [...]

7 06, 2015

Brown Rice Syrup

Brown Rice Syrup  What is Brown Rice Syrup? Brown rice syrup made from brown or whole rice flour. It is considered a premium sweetener due to its brown color and distinct flavors, which comes from the bran of the rice kernel. Unlike glucose and fructose syrups made from pure starch sources, this [...]

7 06, 2015

Maillard Reaction

Maillard Reaction Also Known As Browning What is the Maillard Reaction? The Maillard reaction, also known as carbonyl-amine reaction, is a non-enzymatic browning (NEB) reaction that produces desirable colors and flavors in baked products and other thermally-processed foods. Maillard reaction takes place when sugar and protein containing formulations are subjected to heat [...]

6 06, 2015

Acrylamide

Acrylamide What is acrylamide? Acrylamide is formed from the reaction of reducing sugars—mainly glucose and fructose—with the amino acid asparagine in the presence of moisture and heat at temperatures above 120oC (248oF). It is considered a byproduct of the Maillard reaction. Low levels of acrylamide are found in heat-treated foods including, bakery [...]

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