Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

► We created starch-based model food system to define better furan formation in food. ► Furan was studied in the systems containing carbohydrates without and with proteins, ascorbic acid or soybean oil. ► The most efficient carbohydrate was lactose at pH 6. ► Presence of proteins increased significantly the amounts of furan. ► A synergistic effect between sugars and highly oxidised lipids was observed.