Test conditions: Introducing coloring data from heating for 120 minutes at a sugar concentration of 10% and pH 6.0!
The change in color intensity when heating "Pure Toast" is smaller than that of isomerized sugar or powdered maltose. Color intensity is also influenced by factors such as sugar content and auxiliary materials, so please use it according to your manufacturing conditions and equipment. If using a starch dough, heating it to around 80°C before adding it will also make the sugar penetration into the starch more efficient. 【Features】 ■ The change in color intensity when heated is smaller than that of isomerized sugar or powdered maltose. ■ Color intensity is influenced by factors such as sugar content and auxiliary materials. ■ For starch dough, heating it to around 80°C before adding will make sugar penetration into the starch more efficient. *For more details, please refer to the PDF document or feel free to contact us.
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Under the philosophy of "providing solutions with knowledge and ideas in chemistry to contribute to the creation of a richer future society," GunEi Chemical Industry Co., Ltd. has been developing its business since its founding, focusing on chemicals related to automobiles, housing, and electronic materials, and on food, primarily centered around sugars. As technology advances at an increasingly rapid pace, we will leverage the knowledge and ideas in chemistry that we have cultivated to contribute to the creation of a richer future society.
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