Caramelization is relatively simple at least by comparison. Caramel has a brown color and it originates from various sugars when they are heated.
Pure sucrose melts at 186 degree C, decomposition begins at lower temperature and continues up until around 199 degree C.
It become so hot that it melts and fairly rapidly goes from a colorless liquid to a golden brown and then to a deep brown following by black if heating continue.
As it darkens, the sugar develops its characteristics caramel flavor.
Caramelization results in hundred of compounds being generated as a sugar decomposes, and these new compounds result in both browning and the generation of enjoyable aromas
These commonly occur on
-Baking, cooking, heating, roasting and toasting of foods including coffee, roasted nuts.
-Prolonged storage of fruits, vegetables and other foods
The aroma of a simple caramelized sugar has several different notes, among them buttery and milky (from diacetyl), fruity (esters and lactones), flowery, sweet rum-like and roasted.
As the reaction proceed, the taste of the mixture becomes less sweet as more of the original sugar is destroyed, with more pronounced acidity and eventually bitterness and an irritating, burning sensation.
Two important roles of caramelization in the food industry are caramel flavour and color production.
There are three commercial types of caramel colors:
-Acid fast caramel, used in cola drinks, s made suing ammonium bisulphate catalyst
-Brewers’’ color, found in beer is made form sucrose in the presence of ammonium ion
-Baker’s color, in baked goods, results from direct pyrolysis and sucrose to give burnt sugar.
Caramelization
