MAILLARD REACTION

The sear on your ribeye steak? That’s the Maillard reaction.

The color of your toast? Maillard.

The crisp edges on your fried egg? That’s it, too.

MAILLARD REACTION

The sear on your ribeye steak? That’s the Maillard reaction.

The color of your toast? Maillard.

The crisp edges on your fried egg? That’s it, too.

MAILLARD REACTION

The sear on your ribeye steak?
That’s the Maillard reaction.

The color of your toast?
Maillard.

The crisp edges on your fried egg?
That’s it, too.

ORGANIC   •   NATURAL   •   GLUTEN FREE   •   VEGAN   •   KOSHER   •   HALAL   •   NON-GMO   •   ALLERGEN FREE   •   DAIRY FREE   •   MASKING   •   MOUTHFEEL

Maillard Reaction

The Maillard Reaction is named after Louis-Camille Maillard, a French chemist who was studying the “browning effect” in 1912. Essentially, the reaction, or Maillard browning is responsible for the flavors and aromas created when food is heated enough that the amino acids (the building blocks of proteins) and carbohydrates (the building blocks of sugars) start to dance together, resulting in complex flavor that would be impossible without prolonged exposure to high heat. During the process, the surface of the food starts to brown and get crunchy. It develops a richness and depth of flavor and texture that cannot be produced by wet cooking methods like steaming or braising.

The list of foods improved by Maillard reaction cooking is endless and different foods react in distinct ways. Both Filet Mignon and cookies undergo this process, but they look, smell, and taste vastly different from each other. Because of the reaction: steaks develop their richly flavorful surface; brisket builds a bark; crust forms on loaves of bread; dark beer gets a clandestine flavor; and beans are transformed into coffee and chocolate. These reactions are a chemical equation that equals mouthwatering results.

Maillard Reaction Flavors
Maillard Reaction Flavors

What begins as a simple chemical reaction becomes more complicated as the hundreds of different flavor compounds created during the reaction interact and break down to form yet more flavor compounds — all of which contribute to the taste and aroma of the food. Done right, the reward is beautiful food with maximum flavor. Common flavors produced as a result of the Maillard reaction include red meat, poultry, coffee, vegetables, alliums, bread crust and roasted notes. The main advantage of the reaction flavor is that it produces the characteristic meat, burnt, roasted, caramelized, or chocolate profiles desired by the food industry.

Other foods that benefit from one of the most important flavor-producing reactions in molecular gastronomy include pan-fried dumplings, toasted marshmallows, roasted garlic, fried donuts and more. Our expert chemists build flavor compounds that deliver the authentic taste of grilled, sautéed, roasted and seared steak — providing desired flavors for complex recipes.

ORGANIC   •   NATURAL   •   GLUTEN FREE   •   VEGAN   •   KOSHER   •   HALAL   •   NON-GMO   •   ALLERGEN FREE   •   DAIRY FREE   •   MASKING   •   MOUTHFEEL

Maillard Reaction

The Maillard reaction is named after Louis-Camille Maillard, a French chemist who was studying the “browning effect” in 1912. Essentially, the reaction, or Maillard browning is responsible for the flavors and aromas created when food is heated enough that the amino acids (the building blocks of proteins) and carbohydrates (the building blocks of sugars) start to dance together, resulting in complex flavor that would be imposs