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Food Standards Agency Codes

Entry: Caramelization / browning

URI:
http://data.food.gov.uk/codes/foodtype/id/A07HJ
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.

State:
Facets
Term type:
Core term
Create code:
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Hierarchies
Hierarchy Process Broader Cooking and similar thermal preparation processes Narrower

Full Details

broader_process Cooking and similar thermal preparation processes
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_process Z0005.0014
in scheme Process
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