Nonenzymatic Browning in Model Systems Containing Sucrose

Freeze-dried systems containing sucrose and organic acids underwent rapid nonenzymatic browning, even at low relative humidities. Addition of protein reduced the rate of browning, especially at low humidities. The browning was due to reducing sugars produced by acid-catalyzed hydrolysis of sucrose, which occurred even at water contents below 1 % and below Brunauer-Emmett-Teller monolayer coverage.