Caramelization:
(1) pyrolytic, non-enzymatic browning of sugar
(2) imparts a brown color and sweet, nutty flavor
(3) is enhanced in either an acidic or alkaline condition
Examples: caramelized onions, caramel sauce, caramelized potatoes
Caramelization of sugars can occur from 110°C to 180°C, depending on the sugar.
During caramelization:
(1) sucrose breaks down into glucose and fructose.
(2) polymers (caramelans, caramelens, and caramelins) are formed
(3) results in a large number of chemical products
Related processes:
(1) Maillard reaction (involves amino acids)
