Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids. As the process occurs, chemicals are released, producing the characteristic caramel flavor. If a sucrose solution is left in a sand bath o… (More on Caramelize)