Science Fair Project Encyclopedia
Caramelization
Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction because it does not need enzymes. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor.
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 should not be confused with the Maillard reaction, in which a reducing sugar reacts with amino acids.
Caramelization temperatures
| Sugar | Temperature |
|---|---|
| Fructose | 110° C |
| Galactose | 160° C |
| Glucose | 160° C |
| Maltose | 180° C |
| Sucrose | 160° C |
External links
03-10-2013 05:06:04
The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details
The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details