What is: Caramelization?Caramelization, much like the maillard reaction, is a form of non-enzymatic browning that occurs in our food. Unlike the maillard reaction, however, this reaction does not involve amino acids and is instead solely dependent on sugars. In a similar fashion, however, the products of this reaction are distinct colors, aromas, and flavors of our desserts. This reaction occurs at high heat, and the temperature required is dependent on the type of sugar used. A list of these sugars is below. |
What are: Types of Sugar
The common types of sugar are listed below along with the temperature at which they undergo caramelization. As you can see, this reaction occurs at quite high temperatures!
Glucose, galactose, and fructose are all monosaccharides, while sucrose and maltose are both disaccharides. The structuctures of fructose, galactose, and glucose can be seen displayed on the right. |
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The Results
The result of heating sugars to these extreme temperatures is that they break down in a process known as pyrolysis. This is distinct from the maillard reaction, in which amino acids and sugars react to form new compounds. In caramelization, sugar alone breaks down at high temperatures, creating a variety of new compounds as a result. Caramel candies, brown sugar, molasses, as well as many of our most loved desserts owe their sweetness and smell to this reaction, so be thankful!
References
- Caramelization. Food-Info, Web. 12 Mar. 2014. <http://www.food-info.net/uk/colour/caramel.htm>.
- Caramelization and caramels are not the same. Exploratorium, Web. 12 Mar. 2014. <https://www.exploratorium.edu/cooking/candy/caramels-story.html>.
- What is Caramelization? Science of Cooking, Web. 12 Mar. 2014. <http://www.scienceofcooking.com/caramelization.htm>.