Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown colour. The brown colours are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.
Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reaction:
Effects on caramelizationEdit
The process is temperature-dependent. Specific sugars each have their own point at which the reactions begin to proceed readily. Impurities in the sugar, such as the molasses remaining in brown sugar, greatly speed the reactions.
|Fructose||110 °C, 230 °F|
|Galactose||160 °C, 320 °F|
|Glucose||160 °C, 320 °F|
|Sucrose||160 °C, 320 °F|
|Maltose||180 °C, 356 °F|
The caramelization reactions are also sensitive to the chemical environment. By controlling the level of acidity (pH), the reaction rate (or the temperature at which the reaction occurs readily) can be altered. The rate of caramelization is generally lowest at near-neutral acidity (pH around 7), and accelerated under both acidic (especially pH below 3) and basic (especially pH above 9) conditions.
Uses in foodEdit
Caramelization is used to produce several foods, including:
- Caramel sauce, a sauce made with caramel
- Confiture de lait, caramelized, sweetened milk
- Dulce de leche, caramelized, sweetened milk
- Caramel candies
- Caramelized onions, which are used in dishes like French onion soup. Onions require 30 to 45 minutes of cooking to caramelize.
- Caramelized potatoes
- Caramelized pears
- Cola, of which some brands use caramelised sugar in small amounts for colour
Note that the preparation of many "caramelized" foods also involves the Maillard reaction; particularly recipes involving protein- and/or amino acid-rich ingredients.
- Miller, Dennis (1998). Food Chemistry: A Laboratory Manual. Wiley-Interscience. ISBN 978-0471175438.
- Food-Info on caramelization
- McGee, Harold. "Caramelization: new science, new possibilities". Retrieved 10 May 2019.
- Villamiel, M.; del Castillo, M. D.; Corzo, N. (2006). "4. Browning Reactions". In Hui, Y. H.; Nip, W-.K.; Nollet. L. M. L.; Paliyath, G.; Simpson, B. K. (eds.). Food biochemistry and food processing. Wiley-Blackwell. pp. 83–85. ISBN 978-0-8138-0378-4.
- Scocca, Tom. Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions? Slate.com, May 2, 2012.
- Child, Julia. "French Onion Soup". Archived from the original on 2012-05-02. Retrieved 2017-03-08.
- "Caramelizing Pears | Stemilt". Stemilt. 2016-10-10. Retrieved 2016-10-27.