Caramelization

Caramelization is a process when sugars go brown when heated. It also gives sugar a more nutty taste. Caramelans (C₂₄H₃₆O₁₈), caramelens (C₃₆H₅₀O₂₅), and caramelins (C₁₂₅H₁₈₈O₈₀) are responsible for the brown color.

Uses in food

Caramelization is used to in several foods:

• Caramel sauce, a sauce made with caramel
• Confiture de lait and Dulce de leche, caramelized, sweetened milk
• Caramel candies
• Creme Caramel, and the similar Crème Brûlée, a custard dish topped with sugar caramelized with a blowtorch
• Caramelized onions, which are used in dishes like French onion soup. Onions require 30 to 45 minutes of cooking to caramelize.
• Caramelized potatoes
• Caramelized pears
• Cola, of which some brands use caramelized sugar in small amounts for color

Note that many caramelized foods also uses the Maillard reaction; particularly recipes having protein.

References

This short article about science can be made longer. You can help Wikipedia by adding to it.

This short article about food can be made longer. You can help Wikipedia by adding to it.