Meaning & use
Maillard reaction
Last updated
Meaning
nouncountable or uncountablechemistrytechnical
The chemical change that happens when proteins and sugars in food are heated, giving browned surfaces and rich flavors.
Grammar: Often used with the: the Maillard reaction browns the steak.
Patterns
- the Maillard reaction in something
The Maillard reaction gives bread crust its golden color.
Pat the meat dry, because moisture slows the Maillard reaction.
Chefs rely on the Maillard reaction to build flavor.
Word forms
| plural | Maillard reactions |
|---|
Common combinations
- trigger the Maillard reaction
- High heat will trigger the Maillard reaction quickly.
- Maillard reaction browning
- Maillard reaction browning creates the toasty taste of roasted coffee.
- promote the Maillard reaction
- A dry surface helps promote the Maillard reaction.
- Maillard reaction temperature
- The Maillard reaction temperature is above about 140 degrees Celsius.
Synonyms and how they differ
- browning
- Browning is the everyday word for the visible result, while the Maillard reaction names the chemistry behind it.
- caramelization
- Caramelization involves only sugar, whereas the Maillard reaction also needs amino acids from protein.
Word family
Commonly confused: Maillard reaction or caramelization?
Maillard reaction vs caramelization
Caramelization needs only sugar; the Maillard reaction needs sugar and protein.
Practice
What is the Maillard reaction responsible for when you sear a steak?
Choose one answer.
The Maillard reaction browns surfaces and creates flavor. Softening, fat melting and evaporation are different processes.
Make it your own
Write a sentence using “Maillard reaction”, then check it and compare it with the examples above.