What is the Difference between Maillard Browning and Caramelization (Sugar Browning)?
Much confusion exists between Maillard browning and sugar browning or caramelization. Both a sugar molecule’s carbonyl group and a protein molecule’s amino group must be present if Maillard browning, also known as sugar-amine browning, is to take place. Heat accelerates the Maillard browning reactions, but they can take place at temperatures as low as 122°F […]