Reactionary Sugars

Reactionary sugars are used in the production of many process flavors by heating up a mixture of reactionary sugars with other starting materials containing amino acids. The mixture is heated and held under various pressures to start the Maillard Reaction.  By varying the time and temperature of the reaction, various flavors can be produced using the same sugar and amino acid mixture.

Maillard Reaction- Reactionary Sugars

The Maillard Reaction is a non-enzymatic browning reaction of reducing sugars and proteins/amino acids that produce new compounds that are flavorful and creates browning or darkening of the color.  Maillard reactions generally only begin to occur above 280F and occur rapidly once the temperature is in the  280-300F Range.   In many foods, the flavor of the food increases significantly once the surface reaches 285F.  At higher temperatures, caramelization starts and eventually pyrolysis Common flavors produced are seared steaks, bread crust, french fries, fried foods, toasted marshmallows, and many other roasted and cooked notes.  Many foods will have a flavor transformation when the Maillard reaction occurs.

Maillard reaction requires a reactive carbonyl group on the sugar that can interact with the nucleophilic group of amino acids in alkaline environments.  The resulting compound will have interesting flavors useful in foods. In this process, hundreds of flavor compounds are created and these can further breakdown and react creating even more flavors.
Many times a top note is added that is not part of the reaction by can provide key flavor characteristics to add more depth to the resulting flavor.

Common Reactionary flavors produced

  • Roasted Meat – Beef, Pork, and chicken
  • Fried Onion
  • Umami tastes
  • Dulce de Leche
  • Cooked poultry
  • roasted notes
  • coffee
  • baked bread
  • Cooked or burnt notes

Common reactants

  • yeast extracts
  • hydrolyzed vegetable proteins
  • Onion
  • garlic
  • gelatin
  • Chocolate

Reactionary sugars offered by Del-Val Food Ingredients

  • L-Arabinose
  • D-Xylose
  • D-Rhamnose