Caramelization

{{Short description|Process of browning of sugar}} {{Use mdy dates|date=May 2021}} {{Use American English|date=May 2021}} {{CSS image crop |Image = 2014 0531 Crème brûlée Doi Mae Salong.jpg |bSize = 500 |cWidth = 300 |cHeight = 300 |oTop = 300 |oLeft = 80 |Location = 'right' |Description = Caramelized crust on a [[crème brûlée]] }}

'''Caramelization''' is a process of [[Browning (food process)|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 [[Polymer|polymers]]: {{chem name|caramelans}} (C₂₄H₃₆O₁₈), {{chem name|caramelens}} (C₃₆H₅₀O₂₅), and {{chem name|caramelins}} (C₁₂₅H₁₈₈O₈₀). As the process occurs, [[Volatility (chemistry)|volatile]] chemicals such as [[diacetyl]] (known for its intense butter-like taste) are released, producing the characteristic [[caramel]] flavor.<ref>{{Cite book|title=Food Chemistry: A Laboratory Manual|last=Miller|first=Dennis|publisher=Wiley-Interscience|year=1998|isbn=978-0471175438}}</ref>

Like the [[Maillard reaction]], caramelization is a type of [[non-enzymatic browning]]. Unlike the Maillard reaction, caramelization is [[pyrolysis| pyrolytic]], as opposed to being a reaction with [[amino acid]]s.

When caramelization involves the [[disaccharide]] [[sucrose]], it is broken down into the [[monosaccharides]] [[fructose]] and [[glucose]].<ref>{{cite journal |title=Characteristics of the Thermal Degradation of Glucose and Maltose Solutions |journal=Prev Nutr Food Sci |date=2015 |pmid=26175997 |pmc=4500512 |last1=Woo |first1=K. S. |last2=Kim |first2=H. Y. |last3=Hwang |first3=I. G. |last4=Lee |first4=S. H. |last5=Jeong |first5=H. S. |volume=20 |issue=2 |pages=102–9 |doi=10.3746/pnf.2015.20.2.102 }}</ref>

==Process== {{Unreferenced section|find=search keyword(s)|date=February 2021}}

Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * [[Chemical equilibrium|equilibration]] of [[anomeric]] and ring forms * [[sucrose inversion]] to fructose and glucose * [[condensation reaction]]s * intramolecular bonding * [[isomerization]] of [[aldose]]s to [[ketose]]s * [[dehydration reaction]]s * fragmentation reactions * unsaturated [[polymer]] formation

==Effects== [[File:Teilweise_karamellisierter_Würfelzucker.png|thumb|right|A partially caramelized lump of [[sugar]]]]

The process is temperature-dependent. Specific sugars each have their own point at which the reactions begin to proceed readily. Impurities in the sugar, such as the [[molasses]] remaining in [[brown sugar]], greatly speed the reactions. {| class="wikitable sortable" |+ Caramelization temperatures<ref>Harold McGee. "On Food and Cooking", 2nd Edition (2004), Scribner, New York, NY. "Sugar, Chocolate and Confectionery", Page 656. </ref> |- ! Sugar ! Temperature |- | [[Fructose]] | {{convert|105|C}} |- | [[Galactose]] | {{convert|160|C}} |- | [[Glucose]] | {{convert|150|C}} |- | [[Sucrose]] | {{convert|170|C}} |- | [[Maltose]] | {{convert|180|C|sigfig=2}} |- |}

Reactions are also sensitive to the chemical environment,<ref>{{cite news|title=Caramelization: new science, new possibilities|author=McGee, Harold.|url=https://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html|access-date=10 May 2019|archive-date=October 28, 2018|archive-url=https://web.archive.org/web/20181028135844/https://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html|url-status=live}}</ref> and the reaction rate, or temperature at which reactions occur most readily, can be altered by controlling the level of acidity ([[pH]]). The rate of caramelization is generally lowest at near-neutral acidity (pH around 7), and accelerated under both acidic (especially pH below 3) and basic (especially pH above 9) conditions.<ref>{{cite book |title= Food biochemistry and food processing |editor1=Hui, Y. H. |editor2=Nip, W-.K. |editor3=Nollet. L. M. L. |editor4=Paliyath, G. |editor5=Simpson, B. K. |publisher= Wiley-Blackwell |year= 2006 |isbn= 978-0-8138-0378-4 |chapter= 4. Browning Reactions |author= Villamiel, M. |author2= del Castillo, M. D. |author3= Corzo, N. |pages= 83–85 }}</ref>

==Uses in food== * [[Caramel sauce]], a sauce made with caramel * ''[[Confiture de lait]]'' and ''[[dulce de leche]]'', caramelized, sweetened milk * [[Caramel]] candies * [[Crème 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.<ref>Scocca, Tom. [http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.single.html Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?] {{Webarchive|url=https://web.archive.org/web/20181001042832/http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.single.html |date=October 1, 2018 }} [[Slate.com]], May 2, 2012.</ref><ref>{{cite web |url=https://www.smith.edu/diningservices/recipes/onion-soup.php |archive-url=https://web.archive.org/web/20120502213016/http://www.smith.edu/diningservices/recipes/onion-soup.php |url-status=dead |archive-date=2012-05-02 |title=French Onion Soup |author=Child, Julia |access-date=2017-03-08 }}</ref> * Caramelized pears<ref>{{Cite news|url=https://www.stemilt.com/stem-blog/caramelizing-pears-tips/|title=Caramelizing Pears|date=2016-10-10|first=Jennifer|last=Farley|newspaper=Stemilt|language=en-US|access-date=2016-10-27|archive-date=February 14, 2019|archive-url=https://web.archive.org/web/20190214233407/https://www.stemilt.com/stem-blog/caramelizing-pears-tips/|url-status=live}}</ref> * [[Cola]], of which some brands use caramelized sugar in small amounts for color * [[Latik]], a sweet syrup made of sugar and [[coconut milk]] which is used in several [[Philippines|Filipino]] desserts. * [[Dodol]], a type of toffee made with cane sugar, rice flour, and coconut milk originating from [[Indonesia]].

== See also == {{Portal|Food}} * [[List of cooking techniques]]

==References== {{reflist|30em}}

==External links== {{commonscat}} {{Wiktionary}}

{{Cooking Techniques}}

[[Category:Cooking techniques]] [[Category:Culinary terminology]]