Definitions for "Caramelization"
Keywords:  sugar, roasting, brown, flame, sauteed
The browning of sugars on a food's surface that occurs when exposed to heat at or higher to 300°F.
One of my favorite cooking words. This is simply the browning of a food product. Caramelization is what makes us hungry. It's the grill marks on steaks or the dark color we see on vegetables that have been sauteed over an open flame.
All meat and vegetables contain some sugar (in the form of carbohydrates). Under intense dry heat, as in roasting or sautéing, these sugars break down. The result is the brown color and rich flavor called caramelization.