Which process results in food products turning a golden brown color due to heated sugar?

The process that results in food products turning a golden brown color due to heated sugar is caramelisation. This occurs when sugar is heated to a certain temperature, leading to a complex series of reactions that transform its chemical structure. As sugar breaks down, it develops new compounds, including those responsible for the golden brown color and rich flavors associated with caramel.

Caramelisation not only contributes to the appearance and taste of various foods, like candies and desserts, but also enhances the aroma and texture, making it a key technique in cooking and baking. This process is distinct from others, such as gelatinisation, which involves starches absorbing water and swelling when heated, or emulsification, which is the mixing of two immiscible liquids, like oil and water. Shortening refers to the process of making dough tender, typically in pastry making, and does not involve heating sugar.