Food Grade Glycine factory As early as 1908, a.r.ling once found that when glycine and glucose mixed liquor were heated together, they would form Brown melanoidin and can smell fragrance. In 1912, the French scientist Maillard (1878-1936, L.C. Maillard) reported the phenomenon. Maillard reaction is a common non enzymatic browning phenomenon. It has been applied in the production of food flavors for many years. There are many researches abroad, and little research has been done in China. This technology has a very good application in meat flavor and tobacco flavor. The essence of the essence has the realistic effect of natural meat flavor, and has the incomparable function of the blending technology. The results showed that: glucose and fructose were mixed with glycine 2:1 (pH9.0), and the browning degree was the strongest when heated in a 100 鈩?constant temperature water bath for 180 min. The Maillard reactants of glucose glycine and fructose glycine model system have certain antioxidant capacity. Under the same volume fraction, the reduction capacity and antioxidant value of Maillard reactants in fructose glycine model system are stronger than those in glucose glycine model system.Food Grade Glycine factory website:http://www.grgaa.com/food-additives-glycine/food-grade-glycine/