CARAMELIZATION Articles Caramelization or caramelisation (s


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Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.

As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. If a sucrose solution is left in a sand bath over night, the sucrose (once the water has evaporated) will caramelize.

When caramelization involves sucrose, it adds one water molecule to sucrose to split it apart to form fructose and glucose, increasing the mass of the sugar (caramel).

Showing 1 to 1 of 1 Articles matching 'Caramelization' in related articles.

Pages: 1

1. Bosch Microwaves Overview
July 30, 2008

Microwave ovens have been readily available since around the 1950s and are generally used for time efficiency in both industrial applications such as restaurants and at home, rather than for cooking quality. Although some modern recipes using microwave ovens rival recipes using traditional ovens and stoves, professional chefs as well as domestic cooks generally find microwave ovens to be of limited usefulness because browning and caramelization cannot occur due to the limited temperature range. However, a benefit of microwaves is that people who want fast cooking times can use microwaves to pr... (read more)

Author: Braeg Heneffe

Pages: 1

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