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Food Standards Agency Codes

Entry: Caramelization / browning

Notation:
A07HJ

Heating to the proper high temperature in order to get a dark colour and a specific taste. In the case of sugar, it is converted into caramel. In the case of browning of other food, Maillard reaction is most often involved.

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definition Heating to the proper high temperature in order to get a dark colour and a specific taste. In the case of sugar, it is converted into caramel. In the case of browning of other food, Maillard reaction is most often involved.
hierarchyCode_cookMeth Z0016
in scheme Cooking-method
notation A07HJ
pref label Caramelization / browning
scope note Heating to the proper high temperature in order to get a dark colour and a specific taste. In the case of sugar, it is converted into caramel. In the case of browning of other food, Maillard reaction is most often involved.
state Facets
termType Core term
type Food-type | Concept