Milking the benefits of Maillard

Osborn, Steve
June 2013
Confectionary Production;Jun2013, Vol. 79 Issue 4, p14
The article focuses on the dairy ingredients in confectionery. A definition of the Maillard reaction is presented, referring to the essential chemical mechanism in confectionery. In 1912, Louis-Camille Maillard discovered the Maillard reaction after observing browning in an aqueous solution of glucose and lysine. The components that cause the browning are lactose and the amino acids in the milk element. A discussion on the significance of milk ingredients in confectionery is presented.


Related Articles

  • Marshmallows, a Medicine! Schmitt, Donna J. // Hopscotch;Jun/Jul2013, Vol. 25 Issue 1, p10 

    The article offers information on the history of marshmallows, including the use of marsh mallow syrup as medicine and the ingredients of modern marshmallows.

  • Sweets without taboo – about food at the human and celestial table. Ziethen, Gabriele // Electryone;2014, Vol. 2 Issue 2, p1 

    This article deals with the subject of history of nutrition in Antiquity as well as with surviving traditions of preparing special sweets in Mediterranean and Near Eastern practices. Especially in case of sweets named "halwa" we can find Mediterranean, Arabian and Indian traditions by using...

  • Taste trends. Schinck, Hans // Confectionary Production;Dec2013/Jan2014, Vol. 79 Issue 9, p22 

    The article focuses on latest trends in the world of confectionary ingredients as of December 2013. Topics include introduction of sour taste in confectioneries by the use of acidic flavor, an increased demand for acidulants manufactured naturally and requirement of a holistic approach for the...

  • Conflicting labelling rules. Osborn, Alan // Confectionary Production;May2013, Vol. 79 Issue 3, p22 

    The article discusses issues related to the conflicting labeling rules in the confectionery sector of the European Union (EU). It mentions that the European Commission (EC) has proposed a rule that require confectionery manufacturers to declare all the ingredients that they used in the labels of...

  • Formulating Health. Birkebaek, Susanne // Confectionary Production;Nov2014, Vol. 80 Issue 8, p20 

    The article discusses the substitution of traditional confectionery ingredients for something healthier. Information on the potential health and dental issues in excessive consumption of sugar is offered. Details about the process of reducing fat and sugar and use of confectionery enrichments to...

  • Ingredient Substitutions: Food Scientists Needed. O'Donnell, Claudia D. // Prepared Foods;Apr2006, Vol. 175 Issue 4, p64 

    Provides information on several ingredients being used by vegans as substitutes for various food products. Honey; Sugar; Milk and cheese.

  • Farewell to hydrogenated fats.  // Food & Drink Technology;Jan2008, Vol. 7 Issue 4, p12 

    The article focuses on Lamequick whipping agents which is based on hydrogenated fats and aspires to help customers compete in a market which demands a healthier ingredients. The whipping agents are available as spray dried powders based on vegetable fats and it also incorporate aerating...

  • Ask the Chef. HILLSON, BETH // Living Without;Dec2012/Jan2013, Vol. 16 Issue 1, p68 

    The article presents questions and answers related to cooking which include the use of different measuring cups for wet and dry ingredients, replacing white sugar in a cake recipe, and protein in dairy-free milk.

  • Dairy's Simple Complexity. Phillips, David // Food Processing (00156523);Nov2013, Vol. 74 Issue 11, p37 

    The article focuses on various important facts to be kept in mind while making the dairy products. It discusses several aspects including proper selection of ingredients like colors, proper creamy texture and nutritional values. It refers to the production development of several dairy products...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics