Caramelization

Caramelization (British English: caramelisation) is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.

When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.

Read more about CaramelizationProcess, Effects On Caramelization, Uses in Food

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... Honey also contains acids, which act as catalysts, decreasing the caramelization temperature even more ... The temperature at which caramelization begins varies, depending on the composition, but is typically between 70 °C (158 °F) and 110 °C (230 °F) ... Melting crystallized honey can easily result in localized caramelization if the heat source is too hot, or if it is not evenly distributed ...