Caramelization

（重定向自Caramelisation）

Mirepoix (carrots, onions, and celery) being caramelized

Caramel of sucrose; all brown color is a result of browning, as sucrose is normally colorless

Caramelization (British English:caramelisation) is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.

单词	Caramelisation
释义	Caramelisation 英语百科 Caramelization （重定向自Caramelisation） Caramelization (British English:caramelisation) is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.
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