The Question: What does the Maillard reaction cause?
Solidifying into jelly
The Maillard reaction is responsible for browning meat and giving food a unique flavor. The reaction occurs when sugars are heated with the amino acids in proteins, and thousands of new flavor compounds are formed. This process is different from caramelization, as it relies on enzymes and amino acids being exposed to high heat, rather than the breakdown of sugar molecules.
The correct answer is Browning.