FOOD TECHNOLOGY

Detailed explanation-1: -Caramelization is a slow cooking process that occurs when sugar is cooked over low heat, causing a change in both appearance and flavor. Through a process called pyrolysis, during caramelization, the sugar in a food oxidizes, taking on a brown color and a rich, slightly sweet and nutty flavor.

Detailed explanation-2: -Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color.

Detailed explanation-3: -Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the break down of the sugar. The caramelization reaction depends on the type of sugar.

Detailed explanation-4: -This reaction is responsible for the characteristic flavour and aroma of browned food. The Maillard reaction is named after the French chemist Louis Camille Maillard.