March 5

Caramelization vs. Maillard Reaction

Though both create brown color and complex flavors, caramelization and the Maillard reaction are chemically different. Caramelization involves heating sugars alone above 320°F, breaking them down and creating new compounds. The Maillard reaction requires both sugars and proteins, occurring at lower temperatures (285°F+). Caramel has a simpler, sweeter flavor while Maillard reactions create hundreds of complex, savory flavors.