TITLE

Milking the benefits of Maillard

AUTHOR(S)
Osborn, Steve
PUB. DATE
June 2013
SOURCE
Confectionary Production;Jun2013, Vol. 79 Issue 4, p14
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
88035890

 

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