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caramelization

noun

car·​a·​mel·​i·​za·​tion ˌkär-mə-lə-ˈzā-shən How to pronounce caramelization (audio)
ˌker-ə-mə-,
ˌka-rə-mə-
: the process of heating sugar (such as granulated white sugar or the sugar contained in a food) at high temperature so that water is removed and the sugar is broken down (as into glucose and fructose) and then reformed into complex polymers producing a sweet, nutty, or buttery flavor and golden-brown to dark brown color : the nonenzymatic process of changing sugar or the sugar content of a food into caramel (see caramel sense 1)
An intense caramelization of the carrots concentrates their flavor and brings up their sweetness until they're almost like candy-but the roasted garlic and thyme keep the dish on the savory side. April Bloomfield

Word History

First Known Use

1845, in the meaning defined above

Time Traveler
The first known use of caramelization was in 1845

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