Maillard reaction

American  

[mahy-yar ree-ak-shuhn, mahy-yard, mahy-lard] / maɪˈjar riˌæk ʃən, ˈmaɪ jard, ˈmaɪ lard /

noun

1. Cooking, Chemistry. the chemical reaction between sugars and proteins that occurs at high temperatures and causes food to brown, as with toasted bread or a seared steak.

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Example Sentences

See Examples For:

Maillard reaction

The "browning" reaction that occurs when sugar and protein interact with heat, beloved among chefs, is called the Maillard reaction.

From Science Daily ● Oct. 16, 2023

The patty gets smashed on the griddle and sizzled until the edges form a thick, charred crust for that Maillard reaction.

From Seattle Times ● Jul. 6, 2023

Additionally, the sugars and proteins in the meat undergo the Maillard reaction.

From Washington Post ● Jul. 20, 2022

Chemists call this process the Maillard reaction, wherein a rainbow of chemicals erupt from the denatured proteins, unlocking flavor combinations that humans are hard-wired to find irresistible.

From Salon ● Jan. 13, 2022

You could turn to science to spell out why caramelization and the Maillard reaction make food taste better, but I prefer Nathan’s explanation.

From Los Angeles Times ● Feb. 27, 2019

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