BROWNING FOODSTUFFS

摘要

The invention relates to the browning of foodstuffs. The invention particularly concerns the use of erythrulose for producing a foodstuff that is subjected to a browning during heating, the erythrulose contributing to the browning of the foodstuff. The invention also relates to a method for producing foodstuffs during which erythrulose is added before the heating, and to the foodstuff obtained using this method.