Final answer:
Caramelization is a chemical process that occurs when sugars are exposed to high temperatures, resulting in the browning and flavor development of foods. While it typically happens in foods with sugar content, some foods with little to no sugar can undergo a similar reaction called the Maillard reaction.
Step-by-step explanation:
Caramelization is a chemical process that involves the browning and breaking down of sugars. It occurs when sugars are exposed to high temperatures, leading to the formation of new compounds that give foods a rich flavor and color. While caramelization typically occurs in foods that contain sugar, it is possible for some foods with little to no sugar content to undergo a Maillard reaction, which is similar to caramelization. This reaction can happen when amino acids and reducing sugars react under high heat, resulting in the browning and flavor development of the food.