What is "caramelization"

alt. 1 (context cooking English) The process that converts sugars into caramel; the process of caramelizing. 2 (context cooking English) The browning of sugars by heat. n. 1 (context cooking English) The process that converts sugars into caramel; the process of caramelizing. 2 (context cooking English) The browning of sugars by heat.

Caramelization 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.