Enzymatic Browning

Caramelization vs. Enzymatic Browning: Two Different Reactions, Two Different Fixes

Caramelization is a heat-driven breakdown of sugar, creating sweet, nutty flavors and brown colors, while enzymatic browning is an oxygen-driven reaction in produce that causes discoloration. Understanding these distinct processes allows cooks to control browning for desired culinary outcomes or prevent unwanted spoilage.