Other Consequences of Technological Significance

Ten aspects of the Maillard reaction will be considered in this chapter the effect on a,, on pH, on redox potential, on solubility, on texture, on foamability and foam stability, on emulsifying power, on volatile formation on storage, on binding of volatiles, and on other functionalities. The third of these has received by far the most attention and this is reflected here. 

Production of water is one of the symptoms of the Maillard reaction (see Chapter 1). In particular, sugar dehydration (Reaction C of the Intermediate Stage) produces a substantial proportion of water, which, in theory, has several potential consequences. If a food is of low aw, the moisture may be sufficient to encourage microbial growth. At low flw, an increase in moisture would also increase the rate of browning. It could contribute to a deterioration of texture as well. Although these aspects need to be borne in mind, they are by no means the primary considerations. 

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In spite of the significant ease of anodic electrooxidation when compared with any other carbonaceous fuel, methanol elec-trooxidizes at significantly lower rates than hydrogen. With state-of-the-art polymer electrolyte DMFC technology at an anode overpotential near 0.3 V (versus hydrogen reference), the rate is similar to that exhibited by a hydrogen anode at an overpotential of several millivolts. Consequently,... 

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