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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

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

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

Effects of caramelization

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

Caramelization is used to produce several foods, including:

Caramel sauce, a sauce made with caramel
Confiture de lait and dulce de leche, caramelized, sweetened milk
Caramel candies
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.^[6]^[7]
Caramelized potatoes
Caramelized pears^[8]
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 Filipino desserts.
Dodol, a type of toffee made with cane sugar, rice flour, and coconut milk originating from Indonesia.

References

^ Miller, Dennis (1998). Food Chemistry: A Laboratory Manual. Wiley-Interscience. ISBN 978-0471175438.
^ 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.
^ Harold McGee. "On Food and Cooking", 2nd Edition (2004), Scribner, New York, NY. "Sugar, Chocolate and Confectionery", Page 656.
^ McGee, Harold. "Caramelization: new science, new possibilities". Archived from the original on October 28, 2018. Retrieved May 10, 2019.
^ 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.
^ 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.
^ Child, Julia. "French Onion Soup". Archived from the original on May 2, 2012. Retrieved March 8, 2017.
^ Farley, Jennifer (October 10, 2016). "Caramelizing Pears". Stemilt. Archived from the original on February 14, 2019. Retrieved October 27, 2016.

External links

[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.

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@@ Line 10: / Line 10: @@
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-|Description = Caramelized crust on a [[Crème brûlée]]
+|Description = Caramelized crust on a [[crème brûlée]]
 }}
-'''Caramelization''' is a process of [[Browning (food process)|browning]] of [[sugar]] used extensively in cooking for the resulting sweet nutty 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]] 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>
@@ Line 74: / Line 74: @@
 * 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
+* [[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]].
 == See also ==
@@ Line 85: / Line 87: @@
 {{commonscat}}
 {{Wiktionary}}
-*[https://www.scienceofcooking.com/caramelization.htm Caramelization] at Science of Cooking
 {{Cooking Techniques}}