Caramelization
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2008-04-19T16:46:24Z
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[[Image:Caramelisation of carrots.jpg|right|thumb|250px|Vegetables being caramelized]]
'''Caramelization''' or '''caramelisation''' (see [[American and British English spelling differences#-ise .2F -ize|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 acid]]s.
As the process occurs, [[wikt:volatile|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).
==Process==
Caramelization is a complex, poorly understood process that produces hundreds of chemicals. Here is an overview:
# [[Chemical equilibrium|equilibration]] of [[anomeric]] and ring forms
# [[sucrose inversion]] to fructose and glucose
# condensation
# intramolecular bonding
# [[isomerization]] of [[aldose]]s to [[ketose]]s
# [[dehydration reaction]]s
# fragmentation reactions
# unsaturated [[polymer]] formation
==Caramelization temperatures==
{| style="border: solid thin grey;"
|+ Caramelization temperatures <ref>[http://www.food-info.net/uk/colour/caramel.htm Food-Info on caramelization]</ref>
|-
! Sugar
! Temperature
|-
| [[Fructose]]
| 110°C, 230°F
|-
| [[Galactose]]
| 160°C, 320°F
|-
| [[Glucose]]
| 160°C, 320°F
|-
| [[Maltose]]
| 180°C, 356°F
|-
| [[Sucrose]]
| 160°C, 320°F
|}
==References==
<div class="references-small">
<references/>
</div>
{{Refimprove|date=January 2008}}
==External links==
{{Wiktionary}}
*[http://oregonstate.edu/instruct/nfm236/sugar/index.cfm Sugar in food management]
[[Category:Food science]]
[[Category:Cooking techniques]]
[[cs:Karamelizace]]
[[de:Karamellisieren]]
[[fr:Caramélisation]]
[[nl:Karamelisatie]]
[[ja:キャラメル化]]
[[no:Karamellisering]]
[[pt:Caramelização]]