Assessment of the ribose-induced Maillard reaction as a means of gelatine powder identification and quality control

► Main sources of gelatine are porcine and bovine skin. ► Islam forbids pork-related products, whereas Hinduism forbids cow-related products. ► Important to identify and control the quality of gelatine. ► The gelatines yielded different extent of Maillard reaction when heated with ribose. ► Potential to be developed into a fast and simple quality control procedure.