Caramelization

From Wikipedia, the free encyclopedia

Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. When pure sugar is caramelized, it becomes caramel.

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is about oxidation, as opposed to reaction with amino acids.

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 one water molecule to sucrose to split it apart to form fructose and glucose, increasing the mass of the sugar (caramel).

When vegetable are caramelized they turn brown.

[edit] Process

Caramelization is a complex, poorly understood process that produces hundreds of chemicals. Here is an overview:

1. equilibration of anomeric and ring forms
2. sucrose inversion to fructose and glucose
3. condensation
4. azide alkyne Huisgen cycloaddition
5. intramolecular bonding
6. reflux of complex protein chains
7. isomerization of aldoses to ketoses
8. dehydration reactions
9. oxidation of keratin proteins
10. phased chiral transmission of sodium chloride crystals
11. fragmentation reactions
12. refragmentation reactions
13. cis-trans isomerism of simple sugars
14. unsaturated polymer formation

[edit] Caramelization temperatures

Caramelization temperatures^{[citation needed]}

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