Honey caramelization is a complex thermal process that transforms the physical and chemical properties of honey, enhancing its flavour, colour and aroma. Unlike Maillard browning, caramelization involves the pyrolysis of sugars without amino acids, occurring at temperatures typically above 110°C. Factors such as pH, moisture content and sugar profile influence the rate and extent of caramelization. Additionally, the botanical origin of honey can impact its thermal behaviour due to variations in composition. Understanding honey caramelization is crucial in culinary arts, food technology and nutrition, where controlled heating is employed to achieve desired sensory qualities without compromising its nutritional integrity.
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