The Maillard reaction in foods

The nonenzymatic browning (NEB) reaction in food systems has been studied extensively since its first discovery in 1912. The reaction contributes both to positive and negative effects on food quality and safety. Of interest to the food industry is the control of the browning reaction. Classic control methods include elimination of reactable substrate, lowering of pH, chelation of trace minerals, limiting the water content, maintaining low temperatures and the use of inhibitors like sulfite. Since 1986, when the FDA banned the use of sulfite in certain instances, there has been renewed interest in browning inhibition studies. This paper will review the classical methods used to inhibit browning and then focus on the recent work on acyclic formation rate of sugars and cysteine inhibition.