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The Process Of Caramelization
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The Process Of Caramelization
Bennion, Marion, and Barbara Scheule. "Food Composition." Introductory foods. 13th
ed. Upper Saddle River, N.J.: Pearson/Prentice Hall, 2004. 137. Print.
Co., Inc.." CARAMEL COLOR MANUFACTURE - Pepsi Co., Inc.. A SumoBrain
Solutions Company, 9 Nov. 1971. Web. 19 Feb. 2014.
<http://www.freepatentsonline.com/3618588
Temperatures and Carmelization
These sugars are heated to a temperature that is above their melting point. These sugars undergo a series of chemical reactions that start from Dehydration and end with Polymerization.
Caramelization Temp.
Usually when heat is still applied after the browning, the carmelized sugar will get darker.
Carmelized Sugar
(Brown)
Inorder for the reaction of Caramelization to occur, the removal of water and the breakdown of sugar is needed. The chart below will show the necessary temperature of the types of sugar needed to be cooked.
Sugar Temperature
Fructose 110° C
Galactose 160° C
Glucose 160° C
Maltose 180° C
Saccharose 160° C
Steps for making Carmelized Sugar
Step Two
What is Caramelization?
Step One: You have to let the sugars melt at their temperature, which can cause foaming from the pan/pot. As the sugar compound Sucrose decomposes, fructose and glucose are formed.
Step Two: In this stage saccharose, a sugar decomposes into glucose and fructose.In this step, individual sugars lose water and react with each other, this brings out the distinct flavors and scents. The image below shows how Carmelized sugar looks when cooked.
According to Food-Info.net, "Caramelization is simply one of the most important types of browning processes in food, when combined with Mailard Reactions and Enzymatic browning." Caramelization is used with several foods and beverages such as coffee,beer, bakery goods, and peanuts.
References
Step Three (Final Step
The last step for Carmelization, is the process by which molecules get combined. Aldoses, which is a monosaccharide gets transformed to Ketoses, which is also a common sugar. A dehydration reaction is also used within the sugars to bring out the flavour (sweet) and the color (Browning). If cooking continues, the browning from the sugars will only get darker.