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# THE MAGIC OF MAILLOSE

No more of the old “Now-you-see-it, Now-you-don’t” trick!

New Maillose natural browning agent from Red Arrow is capable of providing over roasted color to a wide cariety of feed and meat products without color fade. It’s only a matter of seconds before Maillose  works it’s magic on your product, facilitating shorter processing time by accelerating brown color development. You can even obtain rich brown color at low temperatures. You’ll enjoy the benefits of more moisture and increased yielf in your products, while your customers will love the appeal of browned food straight from their microwaves. To learn more about the magic of MAILLOSE, call the Red Arrow food technology team.

# Manitowoc, Wisconsin

[alt text]

A white-gloved hand waves a wand over a pie, making it appear more browned. In the corner, four crossaints lay on a platter, each progessively darked in color from left to right. 

[additional notes]

Is this what causes brown spots on processed flour tortillas? Rotisserie chickens?

How does a browned color contribute to our perception of food/make it more appealing to consumers?

- Sarah Giovennella