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Introduction
The Maillard reaction (often defined as
nonenzymatic browning reaction) is a
chemical reaction between amino acids and
reducing sugars that gives browned food its
distinctive flavor.
2
Introduction (contd.)
4
Inhibit Millard Reaction Process
Avoid the critical water content (water
activity that cause non-enzymatic
browning, aw:0.2)
Use non-reducing sugar