BROWNING:

Maillard Browning

Requires: reducing sugar, amino acid, heat + Enhance: increase temp, higher pH

Caramelization

Requires: sugar, heat (higher staring temp 320-365 fahrenheit)

Enzymatic browning

Requires: phenolic compounds, enzymes (PPO), oxygen + Lower: blanching, lowering pH, reducing temp, dehydration, adding antioxidant

Acrylamide

Class 2 carcinogen, maillard reaction product of asparagine

Class I

plain caramel color: distilled alcohol (whiskey)

Class II

Caustic sulphite caramel color: beer, sherry, malt vinegars

Class III

Ammonia caramel color: beer, sugar, candies, soy sauce

Class IV

Ammonia solfite caramel color: acididc solutions like soft drinks (coloa, dr. pepper, etc.)

4- methylimidazole

Class IV carcinogen, used in sodas