Information AboutCaramelization |
| CATEGORIES ABOUT CARAMELIZATION | |
| food science | |
| cooking techniques | |
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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 Aldose s to Ketose s # 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 EXTERNAL LINKS |
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