Maillard Browning Reaction in Sweetened Condensed Milk

719 Words Jan 15th, 2018 3 Pages
Its result is always a browning in the product. Understanding what happens can help us form a solution to reducing the browned reaction in sweetened condensed milk. The sugar contains a certain carbonyl group which reacts with the nucleophilic amino element of the amino acid producing N-substituted glycosylamine and water. This aggregates into a mass of molecules (also called ketosamines ) that are responsible for a range of smells and flavors. This leads to the food (or other) product darkening and becoming brown through its producing nitrogenous polymers and melanoidins that are brown. The process becomes more rapid in an alkaline environment, as the amino groups have their proton ph removed from their molecule. The result is that they acquire increased nucleophile strength.
The factors that lead to the maillard reaction are intermediate moisture levels, alkaline conditions, and high temperature (Reilly, 1982). the Maillard reaction happens at around 154 °C (309 °F) usually because then the surface water of the food is vaporized. This may explain why the condensed milk obtains a Maillard reaction at around that temperature.
Since the Maillard reaction produces water, increase in water activity may actually inhibit the Maillard reaction (Harrison a & Dake, 2005)…
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