Home▸Chemistry & Materials▸Maillard Reaction: Food Browning Chemistry Simulator

Maillard reaction: browning of food

Interactive 3D simulation of the Meyer reaction: glucose and lysine condense on a hot surface, undergoing Schiff base formation, Amadori rearrangement & cascade reactions forming aromatic volatiles and melanoidins. Adjust surface temperature & humidity.

Chemistry & Materials3DModerate60 FPS📱 Mobile-adapted

Details

CategoryChemistry & Materials

RenderingThree.js · WebGL

DifficultyModerate

Target FPS60

ControlsTemperature slider (20-220C) sets the cooking-surface heat; moisture slider (0-100%) sets surface humidity, which must evaporate before browning can start; Start cooking / Pause toggles the reaction clock; Reset returns all molecules, the pan color and accumulated stats to the initial state; drag to orbit the camera, scroll to zoom.

Three.jschemistryfood scienceMaillard reactionorganic chemistrymolecular simulation

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This 3D simulation illustrates the molecular mechanism of the Maillard reaction—a chemical process responsible for browning and the aroma of fried, baked, and grilled food. Adjust the surface temperature and its humidity; click Start cooking and observe how glucose molecules and lysine approach, condense into a Schiff base, rearrange into an Amadori product, and decompose into volatile aromatic compounds and brown melanoidins.

⚙ Under the hood

3D molecular simulation of the Maillard reaction: glucose and lysine molecules condense on a heated surface through a Schiff base intermediate and Amadori rearrangement, cascading into volatile aroma compounds and brown melanoidin pigments. Tune surface temperature and moisture and watch the reaction rate and browning respond.

Three.jschemistryfood scienceMaillard reactionorganic chemistrymolecular simulation

3D · Three.js / WebGL renderer · 60 FPS target · runs fully client-side, no install