Uses of Maillard Browning Reaction in Foods

Browning reaction can be a sign of product spoilage but it is useful in many food preparations. Popular examples are: toasted bread and biscuits, beer, cassava cakes, condensed milk, caramel, roasted meat and bread.

The Maillard reaction in foods is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, is a form of non-enzymatic browning.

In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.

Toasted bread and Biscuits



san miguel beer pale pilsen

Fried Onions

sauteing meat with onions

Roasted Meat

slices of lechon baboy

Condensed milk


Roasted Coffee

unevenly roasted coffee


empanada bread

Cassava Cake

cassava cake

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.