« on: December 09, 2009, 02:57:07 PM »
It's Mallard reactions that are dominant in the kettle. Like caramelization, it's a form of non-enzymatic browning that is acheived.
There is not enough heat in the kettle for classic caramelization.
The process of caramelization starts with the melting of the sugar at high temperatures, followed by foaming or boiling. At this stage saccharose (sugar) decomposes into glucose and fructose. This is followed by a condensation step, in which the individual sugars lose water and react with each other. In other words it's the breaking down of sugar.
This is my understanding as well.