Huh, I guess I’d never really looked into the chemistry behind the distinction (which is strange because i am a chemist that loves food), but Maillard reactions involve the proteins, while caramelization involves the sugars. Though both are examples of nonenzymatic browning.
The good news is that the wiki page for caramelization says that either acidic or basic conditions speed up the caramelization processes, so i think we’re good to go in either front!
Leggo my prego?