Caramelization does not reduce sugar, but instead caramelization breaks down the sugar and transforms sugar molecules into other compounds which result in a change of color and taste but not a reduction in the overall sugar content.
The process of caramelization is a chemical process in which sugar molecules in food, break down and react when heated, which results in a golden brown color and also a distinctive and complex flavor.
The process of caramelization is also known as pyrolysis and occurs when the sugar is exposed to heat and causes the sugar to oxidize and form new compounds which result in a caramelized substance and a rich, sweet and nutty flavor.
The difference between Maillard and caramelization is Maillard reaction is the interaction between two amino acids and reducing sugars which result in a broader range of complex and savory flavors.
Caramelization is the browning of the sugars in the food when it's heated, which leads to a sweeter, nutty and slightly bitter flavor.
Both Maillard reaction and caramelization are non enzymatic browning reactions that occur when the food is heated but they involve different chemical processes and produce distinct flavors.
Maillard reactions also occur in dried fruit and when champagne ages in the bottle.
Caramelization is an entirely different process from Maillard browning, though the results of the two processes are sometimes similar to the naked eye (and taste buds).
The 4 types of fodo that can undergo the Maillard reaction include.
Bread which develops a darker and thicker outer crust.
Eggs which creates a brown lining and crackled edges.
Meat and Fish which sears on a fine, crunchy brown outer coating.
Beer "while not food", malts are roasted to various degrees and added into the brewing process.
The Maillard reaction is a chemical reaction between amino acids (the building blocks of proteins) and reducing sugars (like those in molasses or fruit juice) that happens when food is heated.
This reaction is responsible for the browning and flavor development we see in things like seared steaks, roasted bread, and caramelized onions.