Caramelization: Difference between revisions
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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 ( | 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 (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, 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. | 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. | ||
Revision as of 23:35, 8 October 2017
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.