Browning

Browning is a term used to describe a change in color or appearance that occurs when materials are exposed to heat, oxygen, or other reactive agents. In everyday language it most often refers to the brown color itself or to processes that yield brown surfaces.

In cooking and food science, browning describes chemical changes that darken the surface of foods during heating. The Maillard reaction occurs when amino acids react with reducing sugars at moderate high temperatures, producing a range of flavor compounds, aromas, and a brown exterior. Caramelization is the breakdown of sugars at higher temperatures that also yields brown coloration and sweet flavors. Browning enhances flavor and texture, and is influenced by temperature, time, moisture, pH, and surface contact. Examples include searing meat, toasting bread, and roasting coffee or cocoa. A browned surface does not always indicate that food is fully cooked internally; internal temperature remains the standard measure of doneness.

Enzymatic browning is a separate phenomenon common in fruits and vegetables. When tissue is cut or damaged, enzymes such as polyphenol oxidase catalyze the oxidation of phenolic compounds, forming brown pigments. This form of browning can be slowed by reducing exposure to oxygen, acidifying the surface, cooling, or applying antioxidants.

Browning also denotes a color family, ranging from light tan to deep chocolate, used in design, fashion, and art. In onomastics, Browning is a surname and can appear in place names and branding.