(redirected from Carmelization)


 (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.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(ˌkærəməlaɪˈzeɪʃən) or


the conversion of sugar into caramel, caused by heating
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
There was proper carmelization. The Braised Lamb Shank was one of the best executed lamb shanks I've had.
It has more information on proteins, a case study on the effects of carmelization, expanded chapters on food processing to detail how operations are scaled up, discussion of how to develop a food safety plan aligned with the Food Safety Modernization Act requirements, and samples of a Certificate of Analysis and a Letter of Guarantee for documentation of food ingredients and quality.
The heated wood creates carmelization, the production of natural sugar within the wood.
At high temperatures, reactions like carmelization and Mailliard browning reactions occur.
One has to do with the carmelization, or browning reaction, that makes cooked foods turn brown as a result of the interaction between proteins and sugars when heated.
New this year are carmelization prototypes and products derived from fruits, vegetables and other carbohydrate sources.
That's from the carmelization of the natural sugar in milk.
At 388 [degrees] F, as the sugar melts and water separates from the sugar molecules, we have the first 'crack.' The sucrose fractures into two root sugars (glucose and fructose) and releases color through the carmelization process.
Ohmic equipment is relatively expensive to buy and operate and may require reformulation of product, and high-pressure processing presents similar issues, plus problems with carmelization of some foods, Schwartzel says.
So many upscale clothing stores, restaurants, wine shops, boutiques and espresso bars have opened in the last five years that locals euphemistically refer to the phenomenon as the "Carmelization" of Ashland.
Carmelization forms the dark-colored polymerization products of consecutive steps of dehydration and condensation from sugar carbohydrates.
According to Staub, "A scientific roasting scheme was used to prepare samples [of roasted, ground coffee], and a linear chemical progression was used to establish the absolute development or process index, based on sugar carmelization. A consensus of opinion [among experienced roasters] was used to establish the anchor point for extremes of classification (i.e., the darkest roast color commonly offered by the trade versus the lightest roast color accepted by the trade)." He continues, "Participating SCAA member roasters submitted three samples each from three separate roasts that each member produced as their darkest roast." (SCAA received more than 250 coffee samples.)