SoyPass, RaPass and SoyPreme are manufactured using the Non-Enzymatic Browning technology.
![Cow And Two Glasse Of Milk](/media/ttuj3lui/cow-and-two-glasse-of-milk.jpg?anchor=center&mode=crop&quality=60&heightratio=0.425&width=1024&rnd=133040789940370000)
Manufacturing: Non-enzymatic browning
What is Non-Enzymatic Browning Technology?
Non-enzymatic browning is a chemical process that produces a brown colour in foods without the activity of enzymes.
The two main forms of non-enzymatic browning are caramelization and the Maillard reaction. Both vary in reaction rate as a function of water activity. The reaction adopted by Borregaard is the Maillard reaction, a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. The sugar interacts with the amino acid, producing a sweet odour and caramel flavour.