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Caramelization is the browning of sugar, a process used extensively in cooking for the flavor and color it imparts to food. It occurs when sugars are heated to temperatures above their melting point, causing them to break down and reform into new compounds. This process is distinct from the Maillard reaction, which involves both sugars and amino acids.

The process begins as sugar melts, typically around 160°C (320°F) for sucrose. As the temperature continues to rise, the sugar undergoes a series of chemical reactions. These reactions produce a complex mixture of hundreds of different flavor and aroma compounds, including diacetyl, which contributes a buttery flavor, and furfural, which gives a nutty aroma. The resulting color ranges from light golden brown to deep dark brown, depending on the extent of heating and the type of sugar used.

Different sugars caramelize at slightly different temperatures. Fructose, for example, caramelizes at a lower temperature than glucose. The presence of water can also affect the process, often delaying caramelization until the water has evaporated. Acids and bases can either accelerate or inhibit caramelization.

Caramelization is used in a wide variety of culinary applications. It is fundamental to making caramel candy, toffee, and many desserts. It also contributes to the browning and flavor of baked goods like cookies and cakes, as well as roasted vegetables and meats. The subtle sweetness and nutty notes developed through caramelization enhance the overall taste profile of many dishes.