Wood-derived browning lacks smoke flavor and offers 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. Cross-linking 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. Labeling of wood-derived browning is not required on processed meats. A natural flavor declaration is needed when this browning is used internally.

Wood Derived Browning Products
Product Description Usage Rate Form Vegetarian Kosher Pareve Halal EU Approved
CharDex RA08062 A spray dried version of RA04010. 1.0% Dry Yes Yes No No
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. 0.25% Aqueous Yes Yes No Yes
RA03036 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. 0.25% Aqueous Yes Yes Yes Yes
SmokEz Enviro Gold-N- Brown- 4.0 Produced from smoke through distillation. Very slight smoke flavor and can be labeled as smoked. Should not be used on sweet bakery items. 0.25% Aqueous Yes Yes Yes Yes
SmokEz 6033 Economical browning agent for co-extrusion lines & other meat applications. Low flavor, but not for (sweet) bakery items. Originally developed for microwave bacon. 0.25% Aqueous Yes No No Yes