WHY FOOD TURNS BROWN WHEN COOKED

What happens?

Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 140°C. Until the Maillard reaction occurs, food will have less flavor.

How does it happens?

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning.

Product's with this reaction

The Maillard reaction is responsible for many colors and flavors in foods...

  • caramel made from milk and sugar
  • the browning of bread into toast
  • the color of beer, chocolate, coffee, and maple syrup
  • self-tanning products
  • the flavor of roast meat
  • the color of dried or condensed milk