French fried, deterioration

Removal of glucose during the production of egg powder using glucose oxidase (cf. 11.4.3) prevents the Maillard reaction responsible for discoloration of the product and deterioration of its whippability. Similar use of glucose oxidase for some meat and protein products would enhance the golden-yellow color rather than the brown color of potato chips or French fries which is obtained in the presence of excess glucose. 

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