Text size: A A

Benefits of D-xylose

• Flavour enhancement
• Flavour development
• Colour development

Application area for D-xylose

D-xylose is used in the flavour and pet food industries, in the production of savoury flavours, as it is highly effective at inducing Maillard reactions. It is also used to produce golden brown colour in food applications such as batters and breadcrumbs, thereby enhancing consumer appeal.

The Maillard Reaction

The Maillard reaction takes place when amino acids and reducing sugars react under controlled conditions of concentration, time, temperature and pH.

The carbonylamine flavours obtained will vary according to the amino acids and reducing sugars selected. In addition to obtaining exceptional savoury flavours, varying degrees of desired colour can be obtained.

The resulting combination of selected amino acids and D-xylose can be utilized to produce superior, high quality meat flavours and other notes such as:

• Roast beef
• Roast pork
• Boiled meat
• Chicken
• Baked potato
• Bakery

D-xylose products

Danisco offers three grades of D-xylose. The grade required will depend very much on the final application.

Product	Benefit	Application
D-xylose CTR		Pharma, food
D-xylose CT	Flavour and colour development	Food
D-xylose CL	Flavour and colour development Flavour enhancement	Pet food, feed Some flavour applications

Raw materials

Danisco uses renewable sources such as birch wood in the production of D-xylose.

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.