Wetenschap - 1 januari 1970

Martins captures the moment that chocolate turns brown

Martins captures the moment that chocolate turns brown

Martins captures the moment that chocolate turns brown


Portuguese PhD graduate Sara Martins built a model that shows how the brown
colour in roasted and baked foods such as chocolate, bread, fried meat and
beer develops. She studied in minute detail what happens to amino acids and
sugars when heated, recording one of the most important reactions in the
food industry.

In 1912 the French chemist Louis-Camille Maillard discovered that when they
are heated together, amino acids and sugars form substances that are
responsible for the brown colour found in many foods. Ever since then
technologists have been studying the reaction, but there is still much we
don’t understand completely.

“The substances created in the Maillard reaction are also important for the
taste of products,

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