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Properties: Caramel-colored syrup with high color intensity that promotes the Maillard reaction during heating, providing color and aroma to products. In addition to being used as a browning agent, it can also be used as a humectant, preventing hardness and brittleness in bakery products.

Applications:
Chocolate milk, non-alcoholic beverages, biscuits, sauces, cereals, condiments, flour-based products, oven-baked products, baking, and seasonings.

TECHNICAL DATA SHEET AND DESCRIPTION

  • Plant-based product. INS 150d.
  • Gluten-free.
  • Non-GMO: The product is made without genetically modified organisms (GMOs) at any stage of processing, from the raw materials used to the final product.

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