Difference between Maillard reaction and Caramelization

Maillard reaction and caramelization are distinct non-enzymatic browning processes that enhance food color and flavor during heating, but they differ in reactants, conditions, and outcomes.

Definition

Maillard reaction: It is a chemical reaction between amino acids (the building blocks of protein) and reducing sugars (like glucose and fructose) when exposed to heat, producing savory, complex flavors (like in roasted meat or bread crusts).

• Named after French chemist Louis-Camille Maillard.

Caramelization is the breakdown of sugars alone under heat, yielding sweet, nutty flavors like in caramel.

Maillard Reaction	Caramelization
Reactants: Amino acids/proteins + reducing sugars	Sugars only (sucrose, fructose, glucose)
Temperature: 110-165°C (lower threshold)	160-180°C+ (higher, sugar-dependent)
Flavor Profile: Savory, roasted, nutty (pyrazines, furans)	Sweet, buttery, toasty (nutty/bitter)
Products: A complex series of reactions between the carbonyl group of a sugar and the amino group of an amino acid, forming melanoidins (brown pigments).	A pyrolytic process (thermal decomposition) where sugar molecules break down and reform into new compounds like caramelans, caramelens, and caramelins.
pH/Water Effect: Optimal pH 5-7; slows at high water activity or aw	Dry conditions; hydrolysis aids breakdown
Examples: Seared steaks, toasted bread, roasted coffee beans, and the crust on baked goods.	Caramel sauce, roasted onions

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