Louis Camille Maillard | |
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| Born | 4 February 1878 Pont-à-Mousson, France |
| Died | 12 May 1936 (aged 58) Paris, France |
| Known for | Maillard reaction |
Louis Camille Maillard (/maɪˈjɑːr/ my-YAR; French: [lwi kamij majaʁ] ; 4 February 1878 – 12 May 1936) was a French physician and chemist. He made important contributions to the study of kidney disorders. He also became known for the "Maillard reaction", the chemical reaction which he described in 1912, by which amino acids and sugars react in foods via contact with fats, giving a browned, flavorful surface to everything from bread and seared steaks to toasted marshmallows.[1]
- ^ Philippov, Michelle (2016). Fats: A Global History. London: Reaktion Books. p. 45.