Chemistry Behind Food Browning

2 Types of Browning

Caramelization refers to a series of reactions that occur when sugars molecules break down due to exposure to heat, usually in a concentrated amount or in a dry environment. Depending on the type of sugar molecules, caramelization usually occurs between 230°F (110°C) and 397°F (203°C). For example, the caramelization of table sugar (sucrose) takes place at 320°F (160°C).

Maillard reactions refer to a series of reactions that take place when part of a sugar molecule (the aldehyde group) interacts with part of a protein molecule (the nitrogen group). Maillard reactions take place at temperatures over 280°F (140°C).

So which one is taking place when I brown my food?