HIGHLIGHTS
SUMMARY
"Dulce de leche" (DL) is a dairy product elaborated by milk and sucrose concentrated in favorable conditions for the Maillard Reaction (MR). This reaction develops organoleptic properties, like aroma and color. The MR is a type of non-enzymatic browning which involves the reaction of carbonyl compounds, reducing_sugars with compounds that possess a free amino group such as amino_acids, amines and proteins. The final stage of the chemical reaction is typified by the production of brown nitrogen-containing polymers and co-polymers, melanoidins. Recent research relating these products explores their antioxidant, antimicrobial, anti-inflammatory . . .
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