When simple sugars such as sucrose (or table sugar) are heated, they melt and break down into glucose and fructose, two other forms of sugar.
Continuing to heat the sugar at high temperature causes these sugars to lose water and react with each other producing many different types of compounds. These compounds are responsible for the different flavour elements of caramel for example butterscotch, nutty and toasty flavours. The increases in temperature causes the sugar to darken in colour.
This process also can occur during the heating of food with natural sugar, for example frying onions. As they are heated they turn from white to a golden brown colour. This is due to the natural sugars in the onions being caramelised.
Recap: caramelisation occurs when table sugar (sucrose) is heated at a high temperature.
Carbohydrates, the sugars found in starches and in fruits and vegetables, turn golden brown and form new flavors when exposed to high temperatures. This transformation is called caramelization, and indeed it is literally the process that causes sugar to turn into caramel.
Caramelization reaction is oxidation of carbohydrates or sugar resulting in the development of the brown colour and caramellic flavour when heated at high temperature. The temperature of reaction depends on the type of sugar present in the food.
Caramelization is what happens when any sugar is heated to the point that the molecules undergo chemical reactions with oxygen in the air and with each other – the molecules either break apart into smaller molecules, or combine with one another to make larger molecules.
Caramelization itself does not pose health risks, but consuming caramelized foods in excess may contribute to increased sugar intake and associated health issues.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
