Green tea flavonoids stop Maillard reaction

Scientists in the US are looking into the potential of green tea polyphenols to stop mis-colouring and off-flavours in dairy.

New research from the University of Minnesota reports that polyphenols have a role in food formulation. They apparently have the ability to control Maillard browning in UHT milk. The Maillard reaction, also known as non-enzymatic browning, can result in the formation of dark colours, off-flavours, and a loss of nutritional content.