Vegetables being caramelized

Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Image File history File linksMetadata Download high-resolution version (1760x1168, 536 KB) carrots, onions and celery being caramelised. ... Image File history File linksMetadata Download high-resolution version (1760x1168, 536 KB) carrots, onions and celery being caramelised. ... American and British English spelling differences are one aspect of American and British English differences. ... The most fundamental reactions in chemistry are the redox processes. ... Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ...

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is about oxidation, as opposed to reaction with amino acids. The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. ... BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIiiiCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEe Category: ... Phenylalanine is one of the standard amino acids. ...

As the process occurs, 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. A piece of caramel confectionery. ... A sand bath is a common piece of laboratory equipment made from a container filled with heated sand. ... Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ...

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:

1. equilibration of anomeric and ring forms
2. sucrose inversion to fructose and glucose
3. condensation
4. azide alkyne Huisgen cycloaddition
5. intramolecular bonding
6. reflux of complex protein chains
7. isomerization of aldoses to ketoses
8. dehydration reactions
9. oxidation of keratin proteins
10. phased chiral transmission of sodium chloride crystals
11. fragmentation reactions
12. refragmentation reactions
13. cis-trans isomerism of simple sugars
14. unsaturated polymer formation

Chemical equilibrium is the state in which the concentrations of the reactants and products have no net change over time. ... Inverted sugar syrup is sucrose-based syrup treated with the enzyme invertase, and/or an acid, which splits each sucrose molecule into one glucose and one fructose molecule. ... Diagram of typical reflux apparatus. ... In chemistry, isomerization is the transformation of a molecule into a different isomer. ... Fischer projection of D-glyceraldehyde An aldose is a monosaccharide (a certain type of sugar) containing one aldehyde group per molecule and having a chemical formula of the form CnH2nOn (n>=3). ... Fructose, an example of a ketose. ... In chemistry, a dehydration reaction is a chemical reaction that involves the loss of water from the reacting molecule. ... Microscopy of keratin filaments inside cells. ... Jordanian and Israeli salt evaporation ponds at the south end of the Dead Sea Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with the formula NaCl. ... Cis-2-butene Trans-2-butene In chemistry, geometric isomerism or cis-trans isomerism is a form of stereoisomerism and describes the orientation of functional groups at the ends of a bond around which no rotation is possible. ... This article deals with sugar as food and as an important, widely traded commodity; the word also has other uses; see Sugar (disambiguation) A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alter the flavor and properties (mouthfeel, perservation... A polymer is a substance composed of molecules with large molecular mass composed of repeating structural units, or monomers, connected by covalent chemical bonds. ...

Caramelization temperatures

Fructose (or levulose) is a simple sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose. ... Galactose (also called brain sugar) is a type of sugar found in dairy products, in sugar beets and other gums and mucilages. ... Glucose (Glc), a monosaccharide (or simple sugar), is the most important carbohydrate in biology. ... α-Maltose Maltose (also: malt sugar, di-glucose) is a disaccharide with the molecular formula C12H22O11. ... Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ...

References

External links

• Sugar in food management