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 (kăr′ə-mə-līz′, kär′mə-)
v. car·a·mel·ized, car·a·mel·iz·ing, car·a·mel·iz·es
To be converted into a brown syrup: Sugar caramelizes when heated.
To cook (food), often with sugar, until a brown syrup is formed: caramelized the onions.

car′a·mel·i·za′tion (-mə-lĭ-zā′shən) n.


(ˌkærəməlaɪˈzeɪʃən) or


the conversion of sugar into caramel, caused by heating
References in periodicals archive ?
MICROWAVE - Without wasting precious time to preheat and bake, you can still achieve the sweet caramelization that an oven-baked sweet potato is known for.
The caramelization is off the charts," Terry says of his unique waffles.
Important process parameters in the baking industry such as the degree of browning, caramelization, or temperature and humidity of the ambient air will be analyzed and the data used to adjust the baking process (temperature, humidity) in real-time through a feedback loop.
More specifically, the program will examine caramelization and how maple sugars participate in the Maillard reaction, the combination of amino acids and reducing agents that yields the desirable flavour of browned foods such as seared meats or pan-fried dumplings.
The mature agaves are slowly cooked at low heat to assure the caramelization of all their sugar.
8,871,698 B2; Advanced Biocatalytics Corporation, Irvine, CA, has patented a method of reducing the formation of carbonization and caramelization of organic food or oil residues on a surface.
However, these findings are inconsistent with other similar studies where it was reported that cassava flour supplementation in composite bread did not reduce the caramelization process which forms the brown colour during baking [8].
You do not want heavy caramelization of the onions.
Caramelization and charring can add complexity to a fruit or vegetable's natural flavor.
A long boil of about two hours allows caramelization of the sugars in the wort, which yields a big, malty, deep copper colored beer with hints of toffee and caramel," Mr.
Because the honeycomb-textured foods are cooked at low temperatures, their flavors can be determined at the ingredient mixing stage, and remain largely unchanged during processing, because there is no caramelization or browning.