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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
Different sugars caramelize at slightly different temperatures. Fructose, for example, caramelizes at a lower temperature than
Caramelization is used in a wide variety of culinary applications. It is fundamental to making caramel candy,