{"version":"1.0","type":"link","title":"Caramelization - Newikis","description":"Caramelization is a process of browning of sugar used extensively in cooking for the resulting 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…","provider_name":"Newikis","provider_url":"https://newikis.com","cache_age":86400,"thumbnail_url":"https://thumb.wikimedia.org/wikipedia/commons/thumb/1/19/2014_0531_Cr%C3%A8me_br%C3%BBl%C3%A9e_Doi_Mae_Salong.jpg/1280px-2014_0531_Cr%C3%A8me_br%C3%BBl%C3%A9e_Doi_Mae_Salong.jpg","thumbnail_width":1280,"thumbnail_height":1707}