Fructose milk crumb

Milk-crumbs and soya-crumbs are new aroma sources produced by the Maillard reaction and intended to be used in the food industry. During the production of the crumbs thermal reactions take place in the material (e.g. milk) and the added glucose and amino acid constituents. Fructose-lysine and... 

Among the values given in the Table I only milk crumb and the whipping agent have furosine levels that can be compared to the fructose-lysine (or lactulose-lysine) content used in Erbersdobler s experiment. 

The potential toxicity of the Amadori products (e.g. fructose-lysine) is still uncertain. The high levels of furosine in the milk-crumb add to the need to settle this question. 

Milk-crumb D-fructose- and D-lactulose-lysine as 2FMAA 4 g /100 g protein [24]... 

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See also in sourсe #XX -- [ , ]

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