| abstract |
A process of producing a distinctive color comprises the steps of providing an aqueous mixture of Maillard reactants (a) and (b), and exposing the aqueous mixture to drying and reactive conditions such as spray drying, wherein substantially all the water is rapidly evaporated to yield a dry product having a color which is distinctive relative to the aqueous mixture. Examples of Maillard reactants include various sugars one of which is dextrose, and various amino acids one of which is glycine. |