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{{Short description|Process of liquifying sugar}}
{{Short description|Process of liquifying sugar}}
{{Use mdy dates|date=May 2021}}
{{Use American English|date=May 2021}}
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|Description = Classic brown caramelized crust on a [[Crème brûlée]]
|Description = Caramelized crust on a [[crème brûlée]]
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'''Caramelization''' or '''caramelisation''' is the [[Browning (food process)|browning]] of [[sugar]], a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C<sub>24</sub>H<sub>36</sub>O<sub>18</sub>), caramelens (C<sub>36</sub>H<sub>50</sub>O<sub>25</sub>), and caramelins (C<sub>125</sub>H<sub>188</sub>O<sub>80</sub>). As the process occurs, [[Volatility (chemistry)|volatile]] chemicals such as [[diacetyl]] are released, producing the characteristic [[caramel]] flavor.<ref>{{Cite book|title=Food Chemistry: A Laboratory Manual|last=Miller|first=Dennis|publisher=Wiley-Interscience|year=1998|isbn=978-0471175438}}</ref>
'''Caramelization''' is a process of [[Browning (food process)|browning]] of [[sugar]] used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: {{chem name|caramelans}} (C<sub>24</sub>H<sub>36</sub>O<sub>18</sub>), {{chem name|caramelens}} (C<sub>36</sub>H<sub>50</sub>O<sub>25</sub>), and {{chem name|caramelins}} (C<sub>125</sub>H<sub>188</sub>O<sub>80</sub>). As the process occurs, [[Volatility (chemistry)|volatile]] chemicals such as [[diacetyl]] (known for its intense butter-like taste) are released, producing the characteristic [[caramel]] flavor.<ref>{{Cite book|title=Food Chemistry: A Laboratory Manual|last=Miller|first=Dennis|publisher=Wiley-Interscience|year=1998|isbn=978-0471175438}}</ref>


Like the [[Maillard reaction]], caramelization is a type of [[non-enzymatic browning]]. Unlike the [[Maillard reaction]], caramelization is [[pyrolysis| pyrolytic]], as opposed to being a reaction with [[amino acid]]s.
Like the [[Maillard reaction]], caramelization is a type of [[non-enzymatic browning]]. Unlike the Maillard reaction, caramelization is [[pyrolysis| pyrolytic]], as opposed to being a reaction with [[amino acid]]s.


When caramelization involves the [[disaccharide]] [[sucrose]], it is broken down into the [[monosaccharides]] [[fructose]] and [[glucose]].<ref>{{cite journal |title=Characteristics of the Thermal Degradation of Glucose and Maltose Solutions |journal=Prev Nutr Food Sci |date=2015 |pmid=26175997 |pmc=4500512 |last1=Woo |first1=K. S. |last2=Kim |first2=H. Y. |last3=Hwang |first3=I. G. |last4=Lee |first4=S. H. |last5=Jeong |first5=H. S. |volume=20 |issue=2 |pages=102–9 |doi=10.3746/pnf.2015.20.2.102 }}</ref>
When caramelization involves the [[disaccharide]] [[sucrose]], it is broken down into the [[monosaccharides]] [[fructose]] and [[glucose]].<ref>{{cite journal |title=Characteristics of the Thermal Degradation of Glucose and Maltose Solutions |journal=Prev Nutr Food Sci |date=2015 |pmid=26175997 |pmc=4500512 |last1=Woo |first1=K. S. |last2=Kim |first2=H. Y. |last3=Hwang |first3=I. G. |last4=Lee |first4=S. H. |last5=Jeong |first5=H. S. |volume=20 |issue=2 |pages=102–9 |doi=10.3746/pnf.2015.20.2.102 }}</ref>
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* unsaturated [[polymer]] formation
* unsaturated [[polymer]] formation


==Effects on caramelization==
==Effects of caramelization==
[[File:Teilweise_karamellisierter_Würfelzucker.png|thumb|right|A partially caramelized lump of [[sugar]]]]
[[File:Teilweise_karamellisierter_Würfelzucker.png|thumb|right|A partially caramelized lump of [[sugar]]]]


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Caramelization reactions are also sensitive to the chemical environment,<ref>{{cite news|title=Caramelization: new science, new possibilities|author=McGee, Harold.|url=https://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html|access-date=10 May 2019|archive-date=13 September 2012}}</ref> and the reaction rate, or temperature at which reactions occur most readily, can be altered by controlling the level of acidity ([[pH]]). The rate of caramelization is generally lowest at near-neutral acidity (pH around 7), and accelerated under both acidic (especially pH below 3) and basic (especially pH above 9) conditions.<ref>{{cite book |title= Food biochemistry and food processing |editor1=Hui, Y. H. |editor2=Nip, W-.K. |editor3=Nollet. L. M. L. |editor4=Paliyath, G. |editor5=Simpson, B. K. |publisher= Wiley-Blackwell |year= 2006 |isbn= 978-0-8138-0378-4 |chapter= 4. Browning Reactions |author= Villamiel, M. |author2= del Castillo, M. D. |author3= Corzo, N. |pages= 83–85 }}</ref>
Caramelization reactions are also sensitive to the chemical environment,<ref>{{cite news|title=Caramelization: new science, new possibilities|author=McGee, Harold.|url=https://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html|access-date=10 May 2019|archive-date=October 28, 2018|archive-url=https://web.archive.org/web/20181028135844/https://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html|url-status=live}}</ref> and the reaction rate, or temperature at which reactions occur most readily, can be altered by controlling the level of acidity ([[pH]]). The rate of caramelization is generally lowest at near-neutral acidity (pH around 7), and accelerated under both acidic (especially pH below 3) and basic (especially pH above 9) conditions.<ref>{{cite book |title= Food biochemistry and food processing |editor1=Hui, Y. H. |editor2=Nip, W-.K. |editor3=Nollet. L. M. L. |editor4=Paliyath, G. |editor5=Simpson, B. K. |publisher= Wiley-Blackwell |year= 2006 |isbn= 978-0-8138-0378-4 |chapter= 4. Browning Reactions |author= Villamiel, M. |author2= del Castillo, M. D. |author3= Corzo, N. |pages= 83–85 }}</ref>


==Uses in food==
==Uses in food==
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* [[Caramel sauce]], a sauce made with caramel
* [[Caramel sauce]], a sauce made with caramel
* ''[[Confiture de lait]]'' and ''[[Dulce de leche]]'', caramelized, sweetened milk
* ''[[Confiture de lait]]'' and ''[[dulce de leche]]'', caramelized, sweetened milk
* [[Caramel]] candies
* [[Caramel]] candies
* [[Creme Caramel]], and the similar [[crème brûlée]], a custard dish topped with sugar caramelized with a blowtorch
* [[Crème caramel]], and the similar [[crème brûlée]], a custard dish topped with sugar caramelized with a blowtorch
* Caramelized onions, which are used in dishes like [[French onion soup]]. Onions require 30 to 45 minutes of cooking to caramelize.<ref>Scocca, Tom. [http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.single.html Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?] [[Slate.com]], May 2, 2012.</ref><ref>{{cite web |url=https://www.smith.edu/diningservices/recipes/onion-soup.php |archive-url=https://web.archive.org/web/20120502213016/http://www.smith.edu/diningservices/recipes/onion-soup.php |url-status=dead |archive-date=2012-05-02 |title=French Onion Soup |author=Child, Julia |access-date=2017-03-08 }}</ref>
* Caramelized onions, which are used in dishes like [[French onion soup]]. Onions require 30 to 45 minutes of cooking to caramelize.<ref>Scocca, Tom. [http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.single.html Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?] {{Webarchive|url=https://web.archive.org/web/20181001042832/http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.single.html |date=October 1, 2018 }} [[Slate.com]], May 2, 2012.</ref><ref>{{cite web |url=https://www.smith.edu/diningservices/recipes/onion-soup.php |archive-url=https://web.archive.org/web/20120502213016/http://www.smith.edu/diningservices/recipes/onion-soup.php |url-status=dead |archive-date=2012-05-02 |title=French Onion Soup |author=Child, Julia |access-date=2017-03-08 }}</ref>
* Caramelized potatoes
* Caramelized potatoes
* Caramelized pears<ref>{{Cite news|url=https://www.stemilt.com/stem-blog/caramelizing-pears-tips/|title=Caramelizing Pears|date=2016-10-10|first=Jennifer|last=Farley|newspaper=Stemilt|language=en-US|access-date=2016-10-27}}</ref>
* Caramelized pears<ref>{{Cite news|url=https://www.stemilt.com/stem-blog/caramelizing-pears-tips/|title=Caramelizing Pears|date=2016-10-10|first=Jennifer|last=Farley|newspaper=Stemilt|language=en-US|access-date=2016-10-27|archive-date=February 14, 2019|archive-url=https://web.archive.org/web/20190214233407/https://www.stemilt.com/stem-blog/caramelizing-pears-tips/|url-status=live}}</ref>
* [[Cola]], of which some brands use caramelized sugar in small amounts for color
* [[Cola]], of which some brands use caramelized sugar in small amounts for color
* [[Latik]], a sweet syrup made of sugar and [[coconut milk]] which is used in several [[Philippines|Filipino]] desserts.

* [[Dodol]], a type of toffee made with cane sugar, rice flour, and coconut milk originating from [[Indonesia]].
Caramelization reactions involves [[Maillard reaction]], a browning reaction due to interactions between protein or high [[amino acid]] ingredients with [[Reducing sugar|reducing sugars]]. Besides appearance change, caramelization may also influence the taste and texture of the food due to the Maillard reaction.<ref>{{Cite journal|last=Starowicz|first=Małgorzata|last2=Zieliński|first2=Henryk|date=2019-11-17|title=How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?|url=https://www.tandfonline.com/doi/full/10.1080/87559129.2019.1600538|journal=Food Reviews International|language=en|volume=35|issue=8|pages=707–725|doi=10.1080/87559129.2019.1600538|issn=8755-9129}}</ref>


== See also ==
== See also ==
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{{commonscat}}
{{commonscat}}
{{Wiktionary}}
{{Wiktionary}}
*[https://www.scienceofcooking.com/caramelization.htm Caramelization] at Science of Cooking


{{Cooking Techniques}}
{{Cooking Techniques}}

Latest revision as of 22:36, 19 December 2024

Caramelized crust on a crème brûlée
Caramelized crust on a crème brûlée

Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor.[1]

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids.

When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.[2]

Process

[edit]
Mirepoix (carrots, onions, and celery) being caramelized

Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions:

Effects of caramelization

[edit]
A partially caramelized lump of sugar

The process is temperature-dependent. Specific sugars each have their own point at which the reactions begin to proceed readily. Impurities in the sugar, such as the molasses remaining in brown sugar, greatly speed the reactions.

Caramelization temperatures[3]
Sugar Temperature
Fructose 105 °C (221 °F)
Galactose 160 °C (320 °F)
Glucose 150 °C (302 °F)
Sucrose 170 °C (338 °F)
Maltose 180 °C (360 °F)

Caramelization reactions are also sensitive to the chemical environment,[4] and the reaction rate, or temperature at which reactions occur most readily, can be altered by controlling the level of acidity (pH). The rate of caramelization is generally lowest at near-neutral acidity (pH around 7), and accelerated under both acidic (especially pH below 3) and basic (especially pH above 9) conditions.[5]

Uses in food

[edit]

Caramelization is used to produce several foods, including:

See also

[edit]

References

[edit]
  1. ^ Miller, Dennis (1998). Food Chemistry: A Laboratory Manual. Wiley-Interscience. ISBN 978-0471175438.
  2. ^ Woo, K. S.; Kim, H. Y.; Hwang, I. G.; Lee, S. H.; Jeong, H. S. (2015). "Characteristics of the Thermal Degradation of Glucose and Maltose Solutions". Prev Nutr Food Sci. 20 (2): 102–9. doi:10.3746/pnf.2015.20.2.102. PMC 4500512. PMID 26175997.
  3. ^ Harold McGee. "On Food and Cooking", 2nd Edition (2004), Scribner, New York, NY. "Sugar, Chocolate and Confectionery", Page 656.
  4. ^ McGee, Harold. "Caramelization: new science, new possibilities". Archived from the original on October 28, 2018. Retrieved May 10, 2019.
  5. ^ Villamiel, M.; del Castillo, M. D.; Corzo, N. (2006). "4. Browning Reactions". In Hui, Y. H.; Nip, W-.K.; Nollet. L. M. L.; Paliyath, G.; Simpson, B. K. (eds.). Food biochemistry and food processing. Wiley-Blackwell. pp. 83–85. ISBN 978-0-8138-0378-4.
  6. ^ Scocca, Tom. Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions? Archived October 1, 2018, at the Wayback Machine Slate.com, May 2, 2012.
  7. ^ Child, Julia. "French Onion Soup". Archived from the original on May 2, 2012. Retrieved March 8, 2017.
  8. ^ Farley, Jennifer (October 10, 2016). "Caramelizing Pears". Stemilt. Archived from the original on February 14, 2019. Retrieved October 27, 2016.
[edit]
Wikimedia Commons has media related to Caramelization.
Look up caramelization in Wiktionary, the free dictionary.
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