Caramelization: Difference between revisions
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Like the [[Maillard Reaction]], caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolytic, as opposed to reaction with amino acids. | Like the [[Maillard Reaction]], caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolytic, as opposed to reaction with amino acids. | ||
While increasing the complexity of flavors, caramelization reduces the fermentability of sugars. | While increasing the complexity of flavors, caramelization reduces the fermentability of [[sugar|sugars]]. | ||
==External Links== | ==External Links== | ||
*[https://en.wikipedia.org/wiki/Caramelization Caramelization at Wikipedia] | *[https://en.wikipedia.org/wiki/Caramelization Caramelization at Wikipedia] | ||
*[https://www.scienceofcooking.com/caramelization.htm Science of cooking: What is Caramelization?] | |||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 23:34, 12 December 2022
Caramelization is the 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 (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl 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 pyrolytic, as opposed to reaction with amino acids.
While increasing the complexity of flavors, caramelization reduces the fermentability of sugars.