To install click the Add extension button. That's it.

The source code for the WIKI 2 extension is being checked by specialists of the Mozilla Foundation, Google, and Apple. You could also do it yourself at any point in time.

4,5
Kelly Slayton
Congratulations on this excellent venture… what a great idea!
Alexander Grigorievskiy
I use WIKI 2 every day and almost forgot how the original Wikipedia looks like.
What we do. Every page goes through several hundred of perfecting techniques; in live mode. Quite the same Wikipedia. Just better.
.
Leo
Newton
Brights
Milds

Caramelization

From Wikipedia, the free encyclopedia

Caramelized crust on a Crème brûlée

Caramelization is a process of browning of sugar used extensively in cooking for the resulting rich, butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense, butter-like taste) are released, producing the characteristic caramel flavor.[1]

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is  pyrolytic, as opposed to being a reaction with amino acids.

When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.[2]

YouTube Encyclopedic

  • 1/5
    Views:
    1 209
    154 961
    414
    9 664
    14 433
  • Caramelization | Food Chemistry Lecture 15 | Mehwish zerlasht
  • What Is the Maillard Reaction? - Instant Egghead #44
  • What’s really going on in caramelization? Explore chemical changes through CARAMEL APPLES
  • Fast caramelized onions - "Everyday Chemistry" video contest
  • How to make caramelised onions using science

Transcription

Process

Mirepoix (carrots, onions, and celery) being caramelized

Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions:

Effects of caramelization

A partially caramelized lump of sugar

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.

Caramelization temperatures[3]
Sugar Temperature
Fructose 105 °C (221 °F)
Galactose 160 °C (320 °F)
Glucose 150 °C (302 °F)
Sucrose 170 °C (338 °F)
Maltose 180 °C (360 °F)

Caramelization reactions are also sensitive to the chemical environment,[4] and the reaction rate, or temperature at which reactions occur most readily, can be altered by controlling the level of acidity (pH). 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.[5]

Uses in food

Caramelization is used to produce several foods, including:

See also

References

  1. ^ Miller, Dennis (1998). Food Chemistry: A Laboratory Manual. Wiley-Interscience. ISBN 978-0471175438.
  2. ^ Woo, K. S.; Kim, H. Y.; Hwang, I. G.; Lee, S. H.; Jeong, H. S. (2015). "Characteristics of the Thermal Degradation of Glucose and Maltose Solutions". Prev Nutr Food Sci. 20 (2): 102–9. doi:10.3746/pnf.2015.20.2.102. PMC 4500512. PMID 26175997.
  3. ^ Harold McGee. "On Food and Cooking", 2nd Edition (2004), Scribner, New York, NY. "Sugar, Chocolate and Confectionery", Page 656.
  4. ^ McGee, Harold. "Caramelization: new science, new possibilities". Archived from the original on October 28, 2018. Retrieved May 10, 2019.
  5. ^ 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.
  6. ^ Scocca, Tom. Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions? Archived October 1, 2018, at the Wayback Machine Slate.com, May 2, 2012.
  7. ^ Child, Julia. "French Onion Soup". Archived from the original on May 2, 2012. Retrieved March 8, 2017.
  8. ^ Farley, Jennifer (October 10, 2016). "Caramelizing Pears". Stemilt. Archived from the original on February 14, 2019. Retrieved October 27, 2016.

External links

This page was last edited on 22 March 2024, at 02:45
Basis of this page is in Wikipedia. Text is available under the CC BY-SA 3.0 Unported License. Non-text media are available under their specified licenses. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc. WIKI 2 is an independent company and has no affiliation with Wikimedia Foundation.