Cooling immediately after adding is effective! Introducing the coloring properties in the presence of amino acids!
"Pure Toast" is prone to coloring due to the Maillard reaction in the presence of reducing sugars and amino acids. To suppress the Maillard reaction, it is effective to add carbohydrates after the mixture has cooled down (60°C to 70°C) and to cool it immediately after adding. 【Features】 ■ Reducing sugars ■ Prone to coloring due to the Maillard reaction in the presence of amino acids ■ Effective measures to suppress the Maillard reaction: - Add carbohydrates after cooling down (60°C to 70°C) - Cool immediately after adding *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.