This reaction is a kind of non-enzymatic browning. Being secondary amines, both salbutamol (SLB) and terbutaline (TRB) react by Maillard reaction (MR) with lactose, which is added as an inactive ingredient in tablets.

The reaction rate during storage is depending on water content, time and temperature, but the presence of reducing sugars is a requirement. One disadvantage of lactose-free dairy products in which lactase has been used is that the glucose formed during lactose hydrolysis is much more reactive in the Maillard reaction than lactose (Section 6.3.4). Maillard products have also been identified in unstressed capsules. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction.

Maillard reaction of lactose and fluoxetine hydrochloride, a secondary amine This reaction makes the fundamental base of the flavouring industry as different types of …

Journal of Agricultural and Food Chemistry 2000, 48 (4) , 1041-1046. Sucrose (regular granulated sugar) however is not. The Maillard reaction is a form of non-enzymatic browning that occurs in foods when proteins and/or amino acids chemically react with carbohydrates of reducing sugars. The Maillard reaction is named after the French chemist Louis Camille Maillard. Maillard reaction definition suggests that it is a chemical reaction between reducing sugar and amino acid in the presence of heat. The Amadori rearrangement products were synthesized, isolated, and characterized by mass spectrometry. Maillard products have also been identified in unstressed capsules. The Maillard reaction is an organic chemical reaction in which reducing sugars react with amino acids to form a complex mixture of compounds. DOI: 10.1021/jf990652a. Applying heat during cooking accelerates and continues this intricate process, which elevates the taste, aromas, and appearance of food. 6.4.2.3. Product storage, shelf life and Maillard reactions Maillard reactions happen during heating processes such as in a factory but also during long term storage of products. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French: ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. This reaction is responsible for the characteristic flavour and aroma of browned food. Maillard reaction in lactose-free dairy products. Maillard reaction mechanism – step 1 – Amadori & Heyns. A Comparison of Color Formation and Maillard Reaction Products of a Lactose−Lysine and Lactose−Nα-Acetyllysine Model System.

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