Dextrose-derived browning provides a baked, golden-brown color via the Maillard reaction. Available in dry or water-soluble forms, SmokEz 5003 and SmokEz 5004 addresses multiple browning requirements as well as the challenges associated with syneresis. They will crosslink proteins, enhancing texture. They can be applied to baked goods, meats, dough systems, microwavable entrees, batter and breading systems, marinades, and snack foods. As a result of Maillose browning being derived from dextrose, it is labeled as caramel color, but does not function like a caramel color. 5003 and 5004 will have a positive impact on yield in most food applications.

Dextrose Derived Browning Solutions
Product Description Usage Rate Form Vegetarian Kosher Pareve Halal EU Approved
SmokEz 5003 A water soluble, aqueous browning agent derived from dextrose that provides oven-baked, golden-brown color upon heating. SmokEz 5003 provides stable browning with no flavor effect. It is ideal for applications to products with delicate flavor profiles. It requires a caramel color designation. However, it is truly not a caramel color, as it provides browning through the Maillard reaction. SmokEz 5003 is an excellent cross linker, providing texture to food items. 0.25% Water Soluble Yes Yes Yes Yes
SmokEz 5004 A dry browning agent derived from dextrose that provides oven-baked, golden-brown color upon heating. SmokEz 5004 provides stable browning with no flavor effect. It 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. SmokEz 5004 is an excellent cross linker, providing texture to food items. 0.25% Dry Yes Yes Yes Yes