Caramelization
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Caramelization (British English: caramelisation) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.
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.
When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.
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[edit] Process
Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reaction:
- equilibration of anomeric and ring forms
- sucrose inversion to fructose and glucose
- condensation reactions
- intramolecular bonding
- isomerization of aldoses to ketoses
- dehydration reactions
- fragmentation reactions
- unsaturated polymer formation.
[edit] Caramelization temperatures
| Sugar | Temperature |
|---|---|
| Fructose | 110°C, 230°F |
| Galactose | 160°C, 320°F |
| Glucose | 160°C, 320°F |
| Sucrose | 160°C, 320°F |
| Maltose | 180°C, 356°F |
[edit] References
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[edit] External links
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Look up caramelization in Wiktionary, the free dictionary. |
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