HORTICULTURE

Detailed explanation-1: -Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.

Detailed explanation-2: -Caramelization reaction is oxidation of carbohydrates or sugar resulting in the development of the brown colour and caramellic flavour when heated at high temperature. The temperature of reaction depends on the type of sugar present in the food.

Detailed explanation-3: -Initiating caramelization: heat The temperature at which caramelization starts varies by sugar type: Fructose kicks off first at 110°C (230°F). Galactose, glucose and sucrose all start to caramelize around 160°C (320°F). Maltose caramelizes, starting at 180°C (356°F).

Detailed explanation-4: -The breakdown of sucrose into glucose and fructose is an example of caramelization. Supersaturated sugar solutions are very stable and likely to form small crystals.