Caramelization: Difference between revisions
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'''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. |
'''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. |
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==Process== |
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Caramelization is a complex, poorly understood process that produces hundreds of chemicals. Here is an overview: |
Caramelization is a complex, poorly understood process that produces hundreds of chemicals. Here is an overview: |
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# equilibration of [[anomeric]] and ring forms |
# equilibration of [[anomeric]] and ring forms |
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Caramelization should not be confused with the [[Maillard reaction]], in which a [[reducing sugar]] reacts with [[amino acids]]. |
Caramelization should not be confused with the [[Maillard reaction]], in which a [[reducing sugar]] reacts with [[amino acids]]. |
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==Caramelization |
==Caramelization temperatures== |
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Revision as of 08:33, 29 December 2004
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 |