METHOD FOR PREVENTING BROWNING OF SACCHARIDE AND BROWNING PREVENTIVE AGENT

摘要

PURPOSE:To prevent the browning of a saccharide, by adding ammonium alum to a drink and food containing the saccharide. CONSTITUTION:The browning due to the Maillard reaction or caramelization can be prevented by adding preferably 0.1-1wt% ammonium alum to a drink and food, e.g. a cake, rice confectionary, biscuit, boiled beans, fruit juice beverage, carbonated beverage, milk beverage, etc.