Pennie & Edmonds LLP
Limitation of browning
 A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product. 
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Elaine Regina George Dharam Vir
Wedral Cherian Vadehra