New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

Non‐enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever‐debatable health effects. This review provides a new perspective to the Maillard reaction apart from its...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2017-03, Vol.97 (5), p.1379-1385
Main Authors: Lee, Yee‐Ying, Tang, Teck‐Kim, Phuah, Eng‐Tong, Alitheen, Noorjahan Banu Mohamed, Tan, Chin‐Ping, Lai, Oi‐Ming
Format: Article
Language:English
Subjects:
application
Browning
Emulsifiers
Emulsifying Agents - chemistry
Encapsulating
Entrapment
Food processing industry
Food science
Food-Processing Industry - methods
Foods
Maillard Reaction
Maillard reaction products
Maillard reaction products (MRPs)
microencapsulation emulsion
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Summary:Non‐enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever‐debatable health effects. This review provides a new perspective to the Maillard reaction apart from its ubiquitous function in enhancing food flavour, taste and appearance. It focuses on the recent application of Maillard reaction products as an inexpensive and excellent source of emulsifiers as well as superior encapsulating matrices for the entrapment of bioactive compounds. Additionally, it will also discuss the latest approaches employed to perform the Maillard reaction as well as several important reaction parameters that need to be taken into consideration when conducting the Maillard reaction. © 2016 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8124