ABSTRACTModel melanoidins, pigments formed by nonenzymic browning reactions of amino acids with reducing sugars and glyoxal, behaved like anionic polymers that form moderately stable complexes with Ca2+and, if incorporated into diets, could possibly influence calcium bioavailability. Hydrogen ions were released during complexation. The influence of pH on degree of binding by soluble and insoluble forms of model melanoidins was determined. Pigments in coffee brew and toasted bread (milk‐free) had no measurable calcium‐binding ability, which suggested that there might be important structural differences between pigments formed in food systems and those formed from the interaction of simple amino acids with sug
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