What occurs during the caramelisation process?

Caramelisation is a process that involves the heating of sugar to produce a complex flavor and color change. When sugar is heated, its molecular structure begins to break down, leading to the formation of new compounds that create rich, sweet, and slightly bitter flavors, along with a characteristic golden to dark brown color. This process is significant in cooking and baking as it enhances the flavor profile of various foods, such as desserts and sauces. The heat applied during caramelisation causes the sugar molecules to lose water and undergo several chemical reactions, resulting in the development of both flavor and aroma.

The other options refer to cooking techniques that do not involve the caramelisation of sugar. The breakdown of proteins typically happens during processes like cooking or marinating. Emulsification is the mixing of fats and liquids to create a stable blend, while blanching is a method used to partially cook vegetables by quickly boiling them and then plunging them into ice water to stop the cooking process. These methods are distinct from caramelisation, which is specifically focused on the transformation of sugar under heat.