Explanation

Caramelization happens when sugar is heated to very high temperatures around 200 degrees. The sugar molecules break down and form new compounds. This creates a brown color and sweet, nutty flavor.

Coagulation is when proteins firm up, like eggs when cooked. Gelatinization happens with starches in water. Browning is general, but caramelization is specific to sugar.

Caramelized sugar is used in desserts, sauces, and toppings. It gives foods a rich, complex sweetness that plain sugar cannot provide.