Retain white color in sweets
hey, which additive is used to slow down browning reaction in canned sweet products
- Food R&D Emeritus reply
Describe in detail what is that canned sweet product..
- ahmed reply
Like methai,rasmalai. etc
- Food R&D Emeritus reply
Most of it are high in protein and reducing sugar so its inevitable it will brown during cooking .To minimize Maillards reaction is to reduce the substrate pH..Try adding little a…
- ahmed reply
it can also affect taste?
- ahmed reply
if adding citric acid in milk containing sweets like rasmalai it can change ph of milk as well?
- Food R&D Emeritus reply
In theory, not as you are forming an emulsion, but that needs to be tested if it has am impact on the taste some recipes even have lemon juice ....
- ahmed reply
sodium metabisulfite also have an ability to slow down millard reaction,so shoul i try this as well?
- Food R&D Emeritus reply
Just be careful as it can confer sulfurous off taste ..