Caramelization
From Free net encyclopedia
| Revision as of 23:04, 17 April 2006 Moonslight (Talk | contribs) ← Previous diff |
Current revision Moonslight (Talk | contribs) |
Current revision
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. If a sucrose solution is left in a sand bath over night, the sucrose (once the water has evaporated) will caramelize.
When Caramelization involves sucrose, it adds 1 water molecule to sucrose to split it apart to form fructose and glucose, increasing the mass of the sugar (caramel).
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 reducing sugar reacts with amino acids.
Caramelization temperatures
| Sugar | Temperature |
|---|---|
| Fructose | 110° C, 230° F |
| Galactose | 160° C, 320° F |
| Glucose | 160° C, 320° F |
| Maltose | 180° C, 356° F |
| Sucrose | 160° C, 320° F |
External links
ja:キャラメル化 nl:Karamelisatie no:Karamellisering pt:Caramelização