Characteristics, Mechanism, and Applications of The Caramelization and Maillard Reaction Product – A Review
Browning reaction is a reaction that causes brown on various food products. Browning reaction is divided into two, namely enzymatic and non-enzymatic. Non-enzymatic browning includes the Maillard reaction and caramelization. This review discusses the Maillard and caramelization reaction, which provides for its characteristics, mechanisms, and applications in various food products. The Maillard reaction is a browning reaction that involves reducing sugars and amine groups, which can be supported at high temperatures to produce a final product in the form of a brown polymer. Maillard reactions can be used in various food processing. Another non-enzymatic browning is caramelization. This reaction does not involve amino compounds but requires high temperatures and produces the final product in the form of a brown polymer. Caramelization reactions usually occur in ingredients or food products that have high carbohydrates or sugar, including candy, sugar syrup, bread, biscuits, nutrition bars, and muffins. Therefore the Maillard and caramelization reaction has the potential to continue to be developed in improving the quality of various food products.