Cooking science

Caramelisation

Thermal degradation of sugars alone, with no amino compound involved, producing colour and its own distinct aroma set.

What it depends on

Caramelisation is governed by water activity effect on browning.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- 5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices (Foods 10(2):417) 1. Introduction authoritative
Caramelisation is governed by pyrolysis and char.
Reasonable evidence
Evidence type
professional consensus
Confidence
high
Sources
- Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein (Compr Rev Food Sci Food Saf 24(6):e70299) 2.3 Caramelization authoritative
Last reviewed
2026-08-09
Caramelisation is governed by pH effect on browning.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein (Compr Rev Food Sci Food Saf 24(6):e70299) 2.3 Caramelization authoritative

What you notice

Caramelisation increases browning colour.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein (Compr Rev Food Sci Food Saf 24(6):e70299) 2.3 Caramelization authoritative
Applies
- Effect direction raises
Caramelisation increases bitterness.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein (Compr Rev Food Sci Food Saf 24(6):e70299) 2.3 Caramelization authoritative
Applies
- Effect direction raises

Where it sits

Caramelisation is a special case of non-enzymatic browning.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein (Compr Rev Food Sci Food Saf 24(6):e70299) 2.3 Caramelization authoritative
Last reviewed
2026-08-09

Often confused with

Maillard reaction