Everything about Caramelization totally explained
Caramelization or
caramelisation (see
spelling differences) is the
oxidation of
sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.
Like the
Maillard reaction, caramelization is a type of
non-enzymatic browning. However, unlike the Maillard reaction, caramelization is
pyrolysis, as opposed to reaction with
amino acids.
As the process occurs, chemicals are released, producing the characteristic
caramel flavor. If a sucrose solution is left in a
sand bath over night, the
sucrose (once the water has evaporated) will caramelize.
When caramelization involves sucrose, it adds one water molecule to sucrose to split it apart to form fructose and glucose, increasing the mass of the sugar (caramel).
Process
Caramelization is a complex, poorly understood process that produces hundreds of chemicals. Here is an overview:
- equilibration of anomeric and ring forms
- sucrose inversion to fructose and glucose
- condensation
- intramolecular bonding
- isomerization of aldoses to ketoses
- dehydration reactions
- fragmentation reactions
- unsaturated polymer formation
Caramelization temperatures
Further Information
Get more info on 'Caramelization'.
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