Caramelization

Definition

Caramelization is a cooking process where sugar is heated, causing it to turn brown and develop a rich, sweet flavor.

Scientific / Technical Definition

Caramelization is a complex chemical process in which sugar molecules break down and reform into compounds with a characteristic brown color and rich, nutty, and sweet flavors. This non-enzymatic browning reaction primarily involves sucrose and glucose interacting at temperatures typically above 150°C (302°F).

Benefits

• Enhances flavor profiles of dishes by adding sweetness and depth.
• Can reduce the need for additional sugar, aligning with healthier cooking approaches.

Examples

• The browning of onions when sauteed
• The burnished crust on roasted vegetables
• The golden surface on creme brulee

Additional Information

• Known issues: Prolonged high heat during caramelization can lead to the formation of acrylamide, a potential carcinogen. Therefore, moderate heat and careful monitoring are recommended.

Related Terms

• Roasting

References

• The Science of Caramelization and Maillard Reaction
• Caramelization: Flavor Chemistry and Food Safety