Non-enzymatic reaction (Maillard reaction)

Maillard reaction is a type of non-enzymatic browning which involves the reaction of simple sugar (carbonyl group at reducing sugar) and amino acid (free amino group) in high temperature condition. When react, brown polymers call melanoidin will occur. These polymers can be off flavors (bitter), off aroma (rancid) and off color (brown). As the same property of high acid and temperature stability, our products do not undergo browning reaction which advantage for food industry such as candies and confectionery.