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UNIT 5 3 Browning Reactions
UNIT 5 3 Browning Reactions
1. Introduction
1) Maillard reaction:
• The non enzymatic browning or Maillard reaction is a chemical
reaction between an amino acid and a reducing sugat, usually
requiring heat.
• The browning reactions in lean meat are most likely due to the
breakdown of the tetrapyrrole rings of the muscle protein,
myoglobin.
• Catalysts increase the reaction rate and are used to direct the reaction to
specify types of caramel colour, solubility and acidities.
• To make caramel a carbohydrate is heated alone or in
the presence of acid, a base or salt.