Caramelization

Caramelization is a process when sugars go brown when heated. It also gives sugar a more nutty taste. Caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80) are responsible for the brown color.
Uses in food.
Caramelization is used to in several foods:
Note that many caramelized foods also uses the Maillard reaction; particularly recipes having protein.