ABSTRACTMixtures of casein and glucose with and without antioxidants were prepared to give a moisture content of 11, and stored at 37°C. under 60 relative humidity for O‐60 days. The effects of antioxidants on the Maillard reaction were monitored by browning, available lysine and furosine level. Browning decreased with the addition of α‐tocopherol, BHT, BHA or propyl gallate but not ascorbic acid in mixtures stored 60 days. All antioxidants improved the retention of available lysine and lowered the concentration of furosine compared to the co
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