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 Polymer: (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 pyrolysis, as opposed to being a reaction with .
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 to
-
dehydration reactions
-
fragmentation reactions
-
unsaturated polymer formation
Effects of caramelization
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.
+ Caramelization temperatures[Harold McGee. "On Food and Cooking", 2nd Edition (2004), Scribner, New York, NY. "Sugar, Chocolate and Confectionery", Page 656. ] |
|
| Fructose | |
| Galactose | |
| Glucose | |
| Sucrose | |
| Maltose | |
|
Caramelization reactions are also sensitive to the chemical environment,
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.
[Scocca, Tom. Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions? Slate.com, May 2, 2012.]
-
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 Philippines desserts.
-
Dodol, a type of toffee made with cane sugar, rice flour, and coconut milk originating from Indonesia.
See also
-
List of cooking techniques
External links
