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April 7, 2009, 10:20 am

Chemical reaction that makes bacon tasty

The sizzling of bacon frying is often all it takes to get the mouth watering... but why is bacon so delicious? Chemistry has the answer!

[Telegraph]

Bacon sandwiches are simply yummy - but why?

Bacon, being meat, has lots of water and proteins which are made of long chains of amino acids.  And of course bacon also has fat around the meat.  Wherever there are fats, there are also reducing sugars ... and that means that the reducing sugars and amino acids can react together in what is known as the Maillard reaction.

What is the Maillard reaction?

Mmmmm... delicious, but that's not all... read about it here!

Frying bacon often "spits" as it is being heated... why do you think that happens?

Action:

If your taste buds are tingling, there is only one thing to do... go and cook a juicy bacon sandwich - here's how!