Caramelization

Caramelization is the oxidation of sugar, a process used in cooking for the resulting sweet nutty flavor and brown color. Sugars are present in many ingredients, so the process is not exclusive to the cooking of sweet dishes. Caramelization reactions are also used in the production of chocolate and maple syrup.

Process

In cooking, caramelization is the browning of sugar, a process that occurs slowly over a period of time, around 170 °C (340 °F). As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.

Types of Sugar

Different types of sugar, such as glucose, fructose, and sucrose, will caramelize at different temperatures. For example, fructose and glucose caramelize at lower temperatures than sucrose.

Uses in Cooking

Caramelization is used in cooking to give foods a distinct flavor. It is commonly used in the creation of desserts such as crème brûlée. It is also used in the creation of caramel sauce, a popular topping for ice cream and other desserts.

Health Effects

While caramelization can enhance the flavor of foods, it can also produce harmful by-products. These include acrylamide, a potential carcinogen that is formed when foods high in carbohydrates are cooked at high temperatures.

See Also

• Maillard reaction
• Caramel
• Candy making

Caramelization Resources
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