Non-enzymic browning Enzymic browning Caramelization Dextrinisation BROWNING This is the term used to describe colour changes in foods. This affects their appearance. There are four causes of browning: Non-enzymic browning Enzymic browning Caramelization Dextrinisation

Non-enzymic browning (Maillard Reaction) Simple sugars (carbohydrates) react with the protein in the food. This acts to brown the product when cooked in a dry heat. An example of this is when meat which is dry is cooked (for example, in an oven) it turns a golden brown.

Enzymic Browning This occurs when some fruit and vegetables are cut or sliced and exposed to the air. The enzymes present in the food react with the oxygen in the air and turn the cut surface brown. Adding an acid to the cut surface, such as lemon juice (an antioxidant), can prevent this.

Caramelization This is the heating of a sugar to a temperature above its melting point. The sugar thickens and turns brown, producing a toffee like flavour and consistency. For example, when set, caramelized sugar will form toffee around an apple. Caramelization is also often used in sugar spinning or to form a caramel topping on crème brulee. Its crunchy texture and sweet taste is very appealing.

Dextrinisation This occurs when, in a dry heat, starch is turned into dextrin (a simple sugar) that caramelizes and turns brown. Examples include toasting or grilling bread.