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Caramelization of Sugar

Jeff Nguyen

Updated March 12, 2015

Transcript

Here's Why

There's More!

Decomposition (sucrose breaking down)

Oxidation (fructose+glucose reacting with air)

Oligomerization (browning and texture) F+G

Glucose + Fructose (C6H12O2) --> Carmelan (C12H18O9), Caramelen (C36H50O25), Caramelin (C125H188O80)

I didn't know that was a chemical reaction!

But Wait!

During Decomposition (breakdown of sucrose) new molecules are produced: furans, diacetyl, maltol, ethyl acetate.

Sucrose (C12H22O11) --> glucose + fructose

Caramelization of Sugar

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