The effect of reactants on the Maillard reaction of a gel matrix [microcrystalline cellulose (220 g kg(-1)), agar (10 g kg(-1)), glucose (9 g kg(-1)), glycine (3.7 g kg(-1))] during the dehydration in air at 80 degrees C was studied. The moisture content, glucose, glycine and reaction product distributions were obtained in a cylindrical sample of gel Matrix. It was found that the reaction products increased with increasing solute concentrations. Distribution data were used to develop a model describing the Maillard reaction in the gel matrix as a function of solute concentration. The model was in agreement with the experimental data.