Maillard Reaction
The Maillard Reaction is an important and useful chemical reaction process in the food industry that occurs when proteins and carbohydrates are heated and combine to create a wide variety of flavors and colors. This reaction is responsible for the golden-brown color and delicious flavor of roasted coffee, bread, French fries and many other commonly eaten foods. Additionally, the Maillard Reaction enhances the nutritional value of many foods by producing compounds with antioxidant activity and reducing the amount of carcinogens. For these reasons, understanding the Maillard Reaction and its effects on food quality and nutrition is critical to food scientists and manufacturers.
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