What is the simplest most effective explanation between caramelization and Maillard reaction? Please explain to me what the fundamental differences are between these two technical terms and provide an example of each.
Difference between caramelization and Maillard reaction
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The caramelization process involves the heating of sugars, such as sucrose, resulting in their breakdown into simpler compounds, leading to a browning effect and the development of new flavors, like toffee or butterscotch.
On the other hand, the Maillard reaction occurs when sugars react with amino acids in the presence of heat, producing a complex series of chemical reactions that create a range of different flavors and aromas, seen in the browning of bread crust or the searing of meat.