Maillard Browning Reaction of Sugar‐Glycine Model Systems: Changes in Sugar Concentration, Color and Appearance

ABSTRACT The reactivities of glucose, fructose, and sucrose with glycine (1:1 molar ratio) at 60°C and pH 3.5, were compared over 280 hr. While fructose initially browned at a faster rate, it was overtaken by glucose after 80 hr. Initially more fructose than glucose was consumed, but the reverse was true after 60 hr. Sucrose was readily hydrolyzed under these reaction conditions and underwent Maillard browning reactions, its color and appearance being similar to the glucose solutions at the later stages of the experiment. Glucose and sucrose solutions developed considerable haze while the fructose‐glycine solution remained clear.