New answers tagged

3

Caramelization is defined as the pyrolysis of sugars. Pryolysis is decomposition due to high temperature. So, yes, caramelization is always an effect on the sugars present in an ingredient. The Maillard reaction, as pointed out in a comment above, also contributes to flavors and browning when cooking. However, the Maillard reaction specifically refers to ...


Top 50 recent answers are included