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Created page with "== Introduction == Caramelization is a complex and fascinating chemical process that occurs when sugar is heated, leading to the development of a rich, brown color and a distinct, sweet flavor. This process is a type of non-enzymatic browning, which is crucial in the culinary arts, food science, and various industrial applications. Unlike the Maillard reaction, which involves amino acids, caramelization is a purely thermal decomposition of sugars...."
