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Caramelization

Process of browning of sugar

Caramelization (or caramelisation) is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: (C24H36O18), (C36H50O25), and (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor.

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids.

When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.

Process

Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions:

equilibration of anomeric and ring forms
sucrose inversion to fructose and glucose
condensation reactions
intramolecular bonding
isomerization of aldoses to ketoses
dehydration reactions
fragmentation reactions
unsaturated polymer formation

Effects

The process is temperature-dependent. Specific sugars each have their own point at which the reactions begin to proceed readily. Impurities in the sugar, such as the molasses remaining in brown sugar, greatly speed the reactions.

Sugar	Temperature
Fructose	105 C
Galactose	160 C
Glucose	150 C
Sucrose	170 C
Maltose	180 C

Caramelization reactions are also sensitive to the chemical environment, and the reaction rate, or temperature at which reactions occur most readily, can be altered by controlling the level of acidity (pH). The rate of caramelization is generally lowest at near-neutral acidity (pH around 7), and accelerated under both acidic (especially pH below 3) and basic (especially pH above 9) conditions.

Uses in food

Caramelization is used to produce several foods, including:

Caramel sauce, a sauce made with caramel
Confiture de lait and dulce de leche, caramelized, sweetened milk
Caramel candies
Crème caramel, and the similar crème brûlée, a custard dish topped with sugar caramelized with a blowtorch
Caramelized onions, which are used in dishes like French onion soup. Onions require 30 to 45 minutes of cooking to caramelize.
Caramelized pears
Cola, of which some brands use caramelized sugar in small amounts for color
Latik, a sweet syrup made of sugar and coconut milk which is used in several Filipino desserts.
Dodol, a type of toffee made with cane sugar, rice flour, and coconut milk originating from Indonesia.

References

Miller, Dennis. (1998). "Food Chemistry: A Laboratory Manual". Wiley-Interscience.
(2015). "Characteristics of the Thermal Degradation of Glucose and Maltose Solutions". Prev Nutr Food Sci.
Harold McGee. "On Food and Cooking", 2nd Edition (2004), Scribner, New York, NY. "Sugar, Chocolate and Confectionery", Page 656.
McGee, Harold.. "Caramelization: new science, new possibilities".
Villamiel, M.. (2006). "Food biochemistry and food processing". Wiley-Blackwell.
Scocca, Tom. [http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.single.html Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?] {{Webarchive. link. (October 1, 2018 [[Slate.com]], May 2, 2012.)
Child, Julia. "French Onion Soup".
Farley, Jennifer. (2016-10-10). "Caramelizing Pears". Stemilt.

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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