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Caramelization

Caramelization is a non-enzymatic browning reaction that occurs when sugars are heated to high temperatures, resulting in the thermal decomposition of carbohydrates into brown pigments and volatile flavor compounds without the presence of amino acids.^[1] Unlike the Maillard reaction, which requires both reducing sugars and proteins or amino acids to produce similar effects, caramelization involves sugars alone and is catalyzed primarily by heat, acids, or bases.^[2] This process is fundamental in food science for developing the characteristic nutty, toasty aromas and deep golden-to-brown colors in various culinary applications.^[3] The chemical mechanism of caramelization begins with the melting of sugars, followed by isomerization to form enediol intermediates, dehydration to yield unsaturated carbonyl compounds, and subsequent fragmentation and polymerization reactions.^[1] For common sugars like sucrose, the reaction typically initiates around 160–170°C (320–338°F), though fructose caramelizes at lower temperatures near 110°C (230°F) and maltose requires higher heat up to 180°C (356°F).^[4] Key products include low-molecular-weight aroma volatiles such as furaneol, cyclotene, and maltol, which contribute sweet, caramel-like scents, as well as high-molecular-weight brown polymers like caramelan (C₁₂H₁₈O₉) and caramelin.^[1] Factors influencing the reaction include pH—acidic conditions accelerate dehydration while alkaline environments promote fragmentation—and the type of sugar used, with monosaccharides reacting more readily than disaccharides. In food production, caramelization enhances sensory qualities in items like candies, baked goods, sauces, and beverages, where controlled heating transforms simple sugars into complex flavors and visual appeal.^[5] It is widely applied in confectionery for creating caramel sauces and toffees, and in brewing or roasting for depth in coffee and beer profiles.^[1] While generally recognized as safe, certain industrially produced caramels may contain process contaminants like 4-methylimidazole, prompting regulatory limits such as an acceptable daily intake of 0–200 mg/kg body weight for specific classes.^[5] Overall, caramelization exemplifies how thermal processing can elevate the palatability and marketability of sugar-rich foods through precise chemical control.^[6]

Definition and Basics

Definition

Caramelization is the pyrolysis, or thermal decomposition, of sugars that results in browning and the development of complex flavors and aromas, without the involvement of proteins or amino acids.^[5]^[4] This non-enzymatic process transforms carbohydrates under heat, producing brown polymeric pigments such as caramelan (C₁₂H₁₈O₉), caramelen (C₃₆H₅₀O₂₅), and caramelin (C₉₆H₁₀₂O₅₁) responsible for the characteristic coloration.^[4] Key characteristics of caramelization include the formation of brown hues ranging from light yellow to dark brown, intricate aromas such as buttery notes derived from diacetyl, and flavors that are sweet and nutty.^[4]^[7] These sensory attributes arise from the release of volatile compounds during the reaction, which occurs at temperatures typically above 110–170°C depending on the sugar type, with fructose caramelizing at lower thresholds around 110°C and sucrose requiring about 160°C.^[7]^[4] The process requires only carbohydrates—primarily sugars like sucrose, glucose, and fructose—and heat, with no need for enzymes or other reactants beyond the sugar itself.^[4] It begins with the inversion of sucrose, where it hydrolyzes into its monosaccharide components, glucose and fructose, under thermal conditions.^[7]^[8] Unlike the Maillard reaction, caramelization does not involve amino acids and thus lacks nitrogenous compounds in its products.^[5]

Historical Overview

The English word "caramel" derives from the French "caramel" (17th century), borrowed from Spanish "caramelo," ultimately from Medieval Latin "cannamellis" meaning "cane honey."^[9] The process of caramelization has ancient roots in culinary practices involving the heating of sugars or sugar-rich substances to create flavored confections. As early as 1500 BCE, ancient Egyptians produced some of the first known candies by coating fruits, nuts, and dates with honey, which caramelized upon heating to form a hardened, sweet coating used for both consumption and ceremonial purposes.^[10] In ancient India, where sugarcane cultivation dates back to around 2000 BCE, early forms of heated sugar preparations, such as jaggery-based sweets, likely involved similar thermal transformations, though refined crystallization techniques emerged later around 500 BCE. By the medieval period in Europe, sugar—introduced via Arab trade routes—began appearing in confections, with boiled sugar syrups used to create simple sweets like dragées and nougats, precursors to caramelized treats, though availability remained limited to the elite. The Arabs are credited with pioneering caramelized sugar candies around 1000 CE, producing a salted variety known as kurat al milh (ball of salt) by heating sugar to a molten state and forming it into balls, which influenced European sweets as trade expanded.^[11] Scientific interest in caramelization intensified in the 19th century, coinciding with increased sugar production and industrialization. The term "caramelization" entered usage during this era to describe the thermal decomposition of sugars, distinct from protein-involved browning. In 1858, French chemist M. A. Gelis published the first technical study on the process, analyzing heated sucrose and identifying primary products such as caramelan (C₁₂H₁₈O₉), caramelen (C₃₆H₅₀O₂₅), and caramelin (C₉₆H₁₀₂O₅₁).^[5] This work laid the foundation for industrial applications, including caramel colorants in brewing and spirits by the late 1800s. By the mid-19th century, caramel candies became commercially viable in Europe and America, with factories producing wrapped toffees and chews that popularized the flavor. In the 20th century, research advanced through detailed examinations of sugar pyrolysis. In 1912, French chemist Louis-Camille Maillard described the non-enzymatic browning reaction between amino acids and reducing sugars, which is distinct from pure caramelization and later became known as the Maillard reaction. Studies in the 1930s and 1940s, including those on thermal degradation kinetics, further elucidated reaction pathways; notably, Pigman and Goepp's 1948 Chemistry of the Carbohydrates provided comprehensive analysis of sucrose breakdown under heat. Post-1990s investigations focused on volatile compounds, such as a 1998 study by Hollnagel and Kroh identifying α-dicarbonyl intermediates like diacetyl formed during mono- and disaccharide heating, enhancing understanding of flavor profiles.^[12] These developments paralleled culinary innovations, from crème brûlée in 17th-century France to global industrial caramel production by the mid-20th century.

Chemical Mechanisms

Molecular Breakdown

Caramelization begins with the hydrolysis of disaccharides such as sucrose, which undergoes inversion to yield equal parts of the monosaccharides glucose and fructose. This process is catalyzed by heat and acidity, where protons from dissociated water or emerging acidic byproducts facilitate the cleavage of the glycosidic bond. The reaction can be represented as:

\text{C}_{12}\text{H}_{22}\text{O}_{11} + \text{H}^{+} + \text{H}_{2}\text{O} \rightarrow \text{C}_{6}\text{H}_{12}\text{O}_{6} \ (\text{glucose}) + \text{C}_{6}\text{H}_{12}\text{O}_{6} \ (\text{fructose})

^[13]^[5] Following hydrolysis, the resulting monosaccharides, particularly fructose, undergo dehydration and fragmentation, involving the progressive loss of water molecules to form reactive intermediates. A key example is the conversion of fructose to 5-hydroxymethylfurfural (HMF), a furan derivative that serves as a critical precursor in caramelization pathways. This step proceeds through β-elimination in the open-chain form, with the general dehydration of a hexose depicted as:

\text{C}_{6}\text{H}_{12}\text{O}_{6} \rightarrow \text{intermediates (e.g., HMF)} + n\text{H}_{2}\text{O}

where n typically ranges from 3 to 5 water molecules in early fragmentation. Glucose follows analogous pathways but at slightly higher temperatures due to its lower reactivity compared to fructose.^[14]^[13] Isomerization and enolization further transform these monosaccharides by facilitating tautomerization between aldose and ketose forms via enediol intermediates, as seen in the Lobry de Bruyn–van Ekenstein transformation. Under heat, glucose equilibrates with fructose through a 1,2-enediol, which then undergoes dehydration to yield dicarbonyl compounds such as 3-deoxyglucosone (3-DG). The enolization step can be outlined as:

\text{Glucose/Fructose} \rightleftharpoons \text{1,2-enediol} \xrightarrow{-\text{H}_{2}\text{O}} \text{3-deoxyglucosone}

This dicarbonyl is highly reactive and contributes to subsequent fragmentations, with concentrations accumulating notably at temperatures around 200°C.^[15]^[13]

Reaction Products and Stages

Caramelization unfolds through a series of progressive stages, each characterized by specific chemical transformations and product formations. In the initial stage, sugars such as sucrose hydrolyze into monosaccharides like glucose and fructose, followed by fragmentation that yields colorless volatile compounds, including diacetyl, which imparts buttery aromas.^[3] This early phase occurs without significant color change, focusing on the release of low-molecular-weight volatiles as sugars begin to dehydrate and rearrange under heat.^[1] The intermediate stage marks the onset of visible coloration, transitioning from pale yellow to brown as hydroxymethylfurfural (HMF) accumulates through dehydration and cyclization of sugar fragments. HMF serves as a crucial precursor, contributing to the characteristic caramel hue and serving as an intermediate for further reactions.^[2] At this point, additional volatiles like furans emerge, enhancing fruity and toasty notes.^[3] In the advanced stage, intensified heating drives polymerization, forming complex, dark non-volatile compounds that dominate the final product's color and structure. These include caramelan (C₁₂H₁₈O₉), formed around 110–150°C, caramelens (C₃₆H₅₀O₂₅), developing at 150–180°C, and caramelins (C₁₂₅H₁₈₈O₈₀), produced above 180°C, which are high-molecular-weight polymers responsible for the deep brown pigmentation and viscosity.^[3]^[16] Key aroma contributors in this phase encompass maltol, lending nutty undertones, alongside other furans for a rich, roasted profile.^[3] Non-volatile products consist of melanoidin-like polymeric structures, distinct from Maillard reaction outcomes, that provide the insoluble brown matrix.^[1] The overall polymerization can be broadly represented as monosaccharides undergoing dehydration and condensation to form oligomers, which further link into high-molecular-weight brown pigments, yielding hundreds of intertwined products due to branching pathways and side reactions.^[7] The rate of progression varies markedly with time and temperature; for instance, significant browning may require approximately 1 hour at 120°C, whereas at 200°C, it accelerates to mere seconds or minutes, emphasizing the Arrhenius-dependent kinetics of the process.^[17]^[18]

Factors Influencing Caramelization

Temperature and pH Effects

Caramelization onset temperatures vary by sugar type, with fructose beginning the process at 105–110°C, glucose at approximately 160°C, and sucrose at around 170°C.^[7]^[19] These thresholds reflect the sugars' molecular structures, where fructose's five-membered ring facilitates earlier dehydration and polymerization. Higher temperatures generally accelerate the reaction rate following Arrhenius kinetics, often doubling the rate for every 10°C increase, but excessive heat above 180–200°C promotes over-decomposition, yielding bitter, acrid compounds like hydroxymethylfurfural derivatives.^[20]^[21] pH significantly modulates caramelization kinetics through acid-base catalysis of key steps like enolization. The reaction proceeds most slowly at neutral pH (around 7), where protonation and deprotonation equilibria limit intermediate formation. In contrast, extremes accelerate it: acidic conditions (pH <3) enhance acid-catalyzed enolization of the aldose/keto forms, increasing the rate of ring opening and dehydration; for instance, below pH 3, the enolization rate constant rises exponentially, favoring 1,2-enolization pathways. Basic conditions (pH >9) promote deprotonation, speeding fragmentation and polymerization via 2,3-enolization.^[22]^[23]^[24] The interplay of temperature and pH allows for targeted control; low pH reduces the effective temperature threshold, as seen in culinary applications like adding lemon juice (pH ~2.2) to sauces, which catalyzes caramelization at 140–150°C instead of 160°C for neutral systems. Studies confirm this synergy: at pH 4–5 and 80–100°C, reaction rates increase 2–5 fold compared to neutral conditions at the same temperature, enabling milder heating without compromising flavor development.^[25]^[26] Progress of caramelization is typically monitored via color development, using visual color charts that match samples to standardized scales (e.g., Lovibond tintometer) or instrumental methods like UV-visible spectrometry, which quantifies browning through absorbance at 420–510 nm. These techniques provide objective metrics for reaction extent, correlating color intensity with polymer formation.^[5]^[27]

Sugar Types and Additives

Caramelization rates and outcomes vary significantly among sugar types, primarily due to structural differences between monosaccharides and disaccharides. Monosaccharides, such as fructose and glucose, undergo dehydration and polymerization more readily than disaccharides like sucrose and lactose, as they do not require prior hydrolysis to reactive forms.^[28] Fructose, a ketose, caramelizes most easily among common sugars, initiating at approximately 110°C and producing a darker, more intensely flavored product compared to aldoses like glucose, which requires higher temperatures around 160–170°C.^[28]^[5] In contrast, disaccharides caramelize more slowly; sucrose begins at about 170°C after hydrolyzing into glucose and fructose, while lactose, the disaccharide in milk, is the most resistant, often exceeding 200°C due to its stable β-galactoside linkage, resulting in lighter browning unless combined with proteins.^[28]^[5]^[29] Impurities in unrefined sugars, such as those in brown sugar, accelerate caramelization and enhance sensory attributes. Brown sugar contains molasses residues rich in organic compounds and minerals, which promote faster dehydration and Maillard-like reactions, yielding deeper color and complex flavors like toffee notes without significantly raising the required temperature.^[5] Minerals, including iron and calcium present in unrefined cane sugar, act as catalysts by facilitating enolization and reducing activation energy for browning, leading to quicker color development than in purer forms.^[30] Differences between cane and beet-derived sugars arise from their impurity profiles; cane sugars exhibit faster hydrolysis (up to 34% inversion at 120°C) and thus more pronounced browning due to trace metals and polyphenols, whereas beet sugars, with higher sulfite levels, show inhibited discoloration and milder flavor evolution.^[30] Additives can modulate the caramelization process by altering reaction kinetics, though their effects must be controlled to avoid unintended pathways. Acids, such as citric acid, lower the activation energy for sugar dehydration, enabling caramelization at reduced temperatures (e.g., 10–20°C below standard) and producing brighter, more stable colors through enhanced furan formation.^[5] Salts like ammonium compounds catalyze polymerization, intensifying color intensity in industrial caramels, but proteins have minimal direct impact unless amino groups trigger crossover into Maillard reactions, potentially yielding nutty flavors at the risk of uneven browning.^[5] Experimental studies highlight quantitative differences in key products; for instance, fructose generates substantially higher levels of 5-hydroxymethylfurfural (HMF)—a primary indicator of advanced caramelization—than glucose under equivalent heating conditions (e.g., 2–3 times more at 100–120°C), reflecting its greater reactivity in forming furanic compounds.^[5]

Applications

Culinary Uses

Caramelization plays a central role in various culinary techniques involving sugars, enhancing flavors through the thermal decomposition of carbohydrates into brown pigments and aroma compounds. While similar browning in vegetables and fruits often involves the Maillard reaction alongside sugar breakdown and is commonly referred to as "caramelization" in culinary parlance, pure caramelization occurs with sugars alone. In dry heating methods, granulated sugar is melted directly in a pan over medium heat without added liquid, allowing it to liquefy and develop a deep amber color as it reaches temperatures around 160–180°C, ideal for creating caramel sauces or toppings.^[31] This approach requires constant swirling of the pan to ensure even melting and prevent localized burning, as the sugar can quickly exceed 180°C and turn bitter if overheated.^[32] In contrast, wet methods involve dissolving sugar in water or another liquid before heating, which promotes a more gradual caramelization and reduces the risk of scorching, often used for smoother sauces or when incorporating other ingredients early.^[31] A classic application of dry caramelization is in preparing crème brûlée, where a layer of granulated sugar is sprinkled over set custard and torched with a butane kitchen torch to form a crisp, glassy crust in about 1–2 minutes, achieving an even melt by moving the flame steadily across the surface at a distance of 4–6 inches.^[33] For savory dishes, browning techniques involving the Maillard reaction and sugar breakdown are employed in mirepoix preparation for sauces like demi-glace, where diced onions, carrots, and celery are sautéed in butter or oil at 140–160°C until golden and softened, contributing nutty, complex flavors to the reduced stock without dominating the overall profile.^[34] The process commonly called onion caramelization exemplifies a low-and-slow method, typically involving thinly sliced onions cooked in a wide pan with minimal fat over low heat (around 110–120°C) for 30–45 minutes, during which natural sugars break down and Maillard reactions yield sweet, jammy results with browning; stirring every few minutes prevents sticking and ensures uniform color development.^[35] In baked goods such as tarte tatin, apples are arranged in a skillet with butter and sugar, cooked on the stovetop to caramelize at medium heat for 15–20 minutes until the mixture bubbles and turns amber, then baked under pastry to intensify the flavors—though apples contain some amino acids, the primary effect is from sugar caramelization.^[36] Effective control of caramelization hinges on vigilant monitoring and technique adjustments to balance flavor development with texture. Stirring or swirling during the process distributes heat evenly, mitigating hot spots that lead to uneven caramelization or burning above 180°C, while lowering the heat or adding a splash of water can deglaze and recover if edges begin to darken excessively.^[37] In sauces, browned mirepoix forms the flavorful base for reductions like demi-glace, where the vegetables' sugars enhance umami without overpowering the meat stock.^[34] Modern culinary innovations include sous-vide techniques to achieve caramel-like results in ingredients like onions or fruits, by sealing them in vacuum bags with seasonings and cooking at controlled low temperatures (e.g., 85°C for 18–24 hours or longer) to gently extract and concentrate sugars, followed by a final sear to induce Maillard browning for color and flavor.^[38]^[39] This method is particularly useful in professional kitchens for consistent results in dishes requiring subtle sweetness, such as glazes or vegetable sides, though it does not produce true caramelization due to the low temperature.

Industrial Production

Industrial production of caramel focuses on large-scale manufacturing of caramel colorants and bases, primarily through controlled heating of food-grade carbohydrates such as glucose or sucrose. The process begins with the preparation of a sugar solution, which is then subjected to continuous heating in evaporators to achieve caramelization at temperatures typically ranging from 120°C to 180°C, depending on the desired color intensity. Catalysts like ammonium, sulfite, or caustic compounds are added to produce the four classes of caramel color (E150a–d), with E150d being the most common for its stability in acidic environments. This continuous method ensures uniform product quality and high throughput, often using scraped-surface heat exchangers to prevent scorching and maintain flow.^[40]^[41] To optimize flavor preservation and reduce energy use, vacuum processes are integrated into the production line, lowering the boiling point and allowing caramelization at reduced temperatures around 100°C–140°C. In these systems, the sugar mixture is cooked under partial vacuum in batch or continuous evaporators, followed by rapid cooling to halt the reaction and minimize volatile loss. This approach is particularly valuable for producing high-quality confectionery bases and flavor extracts, where subtle aroma profiles are essential. Manufacturers like BCH Ltd employ such vacuum evaporators to achieve precise solids content, typically 70–85% for caramel masses.^[42]^[43] The resulting products serve as versatile food colorings and bases, with caramel color applied in beverages like sodas and beers to impart a rich brown hue without altering taste, and in confectionery for bases in items such as caramel chews. Flavor extracts derived from these processes enhance products like sauces and baked goods. Global production of food-grade caramel coloring exceeds 500,000 tons annually, supporting widespread use across the food industry.^[44]^[45] Regulatory oversight ensures safety and purity, with the FDA and EU enforcing standards under the Food Chemicals Codex and E150 specifications, respectively. These include limits on 4-methylimidazole (4-MEI), a byproduct classified as a potential carcinogen, capped at 250 mg/kg in Classes III and IV caramel colors to mitigate exposure risks. Post-2010 innovations, such as microwave-assisted heating, have improved efficiency by enabling faster, more uniform caramelization while reducing processing time and energy consumption compared to traditional methods.^[41]^[46]^[47]

Effects and Implications

Sensory and Nutritional Changes

Caramelization induces profound sensory transformations in food, primarily through the thermal degradation and polymerization of sugars. The process shifts the color of sugar solutions from clear or pale yellow to an amber-brown hue, attributable to the formation of high-molecular-weight polymers such as caramelan (C₁₂H₁₈O₉), caramelen (C₃₆H₅₀O₂₅), and caramelin (C₉₆H₁₀₂O₅₁), which absorb light in the visible spectrum.^[48] This browning enhances visual appeal in products like baked goods and confectionery, with color intensity often measured spectrophotometrically at 610 nm, ranging from 0.01 to 0.60 absorbance units depending on reaction conditions.^[48] Flavor complexity arises from the generation of numerous volatile compounds, including furanones, acetylfuran, and 5-hydroxymethylfurfural (HMF), which impart characteristic toffee, burnt sugar, and honey-like notes; for instance, analysis of aromatic caramels has identified 49 such volatiles out of 76 detected odor zones, contributing to a rich, caramel-specific profile.^[48]^[49] Texture is also altered, transitioning from soft and viscous to crisp or chewy states due to water loss and polymer formation; a notable example is the hardened, brittle surface in crème brûlée achieved through rapid caramelization.^[48] These sensory attributes are typically evaluated using trained sensory panels, which assess aroma intensity and flavor descriptors on hedonic scales to quantify palatability enhancements.^[50] Nutritionally, caramelization leads to a substantial reduction in simple sugars through dehydration and condensation reactions, potentially decreasing available carbohydrates by 20–30% in model systems under typical cooking conditions, thereby lowering the overall caloric content from digestible sugars.^[51] The polymerization can result in complex structures that are less readily absorbed.^[52] Concurrently, the reaction produces compounds with antioxidant properties, such as HMF and caramel polymers, which exhibit free radical scavenging activity in moderation, potentially offering protective effects against lipid oxidation in foods. However, excessive caramelization may form trace amounts of acrylamide, a process-linked compound that could impact nutritional safety, though its levels are generally low in pure sugar systems.^[53] These nutritional shifts are quantified via laboratory assays, including high-performance liquid chromatography (HPLC) for sugar content and DPPH assays for antioxidant capacity, providing insights into the process's dual role in enhancing food quality while altering bioavailability.^[48]

Health and Safety Aspects

Caramelization at temperatures exceeding 120°C can lead to the formation of acrylamide, a probable human carcinogen classified by the International Agency for Research on Cancer (IARC) based on animal studies and limited human evidence, as highlighted in the 2002 World Health Organization (WHO) expert consultation on acrylamide in food.^[54] This compound arises primarily through the Maillard reaction in the presence of asparagine and reducing sugars, though it can occur alongside caramelization in heated sugar-rich foods, posing potential cancer risks with chronic dietary exposure.^[55] Similarly, 5-hydroxymethylfurfural (HMF), a byproduct of sugar degradation during caramelization, has been identified as a possible mutagen in bacterial assays and exhibits genotoxic potential in mammalian cells, with levels reaching up to 23.3 mg/kg in heavily browned or burnt sugar products.^[56]^[57]^[58] Despite these risks, caramelization produces beneficial compounds such as caramel polymer antioxidants that exhibit free radical scavenging properties, helping to scavenge free radicals and reduce oxidative stress in the body, comparable in some cases to the antioxidant capacity of a glass of orange juice.^[59]^[60] These antioxidants, formed through dehydration and polymerization of sugars, may contribute to health benefits like protection against lipid oxidation and support for gut health, though human studies remain limited.^[61] Additionally, the dehydration inherent in caramelization concentrates flavors while reducing water content, potentially allowing for portion-controlled use that aligns with lower overall caloric intake in recipes. Recent research as of 2025 continues to explore mitigation strategies and digestibility impacts from nonenzymatic browning, including 4-MEI risks in caramel-colored foods.^[62]^[63] To mitigate health risks, culinary practices recommend avoiding excessive browning by monitoring cooking times and temperatures below 180°C where possible, as over-caramelization amplifies acrylamide and HMF formation.^[64] Proper kitchen ventilation is essential to disperse volatile fumes generated during high-heat processes, which may contain irritants or particulates.^[65] In industrial contexts, regulatory limits for caramel colors as food additives include a maximum of 250 mg/kg for the contaminant 4-methylimidazole (4-MEI) in Class IV caramels to ensure safety, as established by the European Food Safety Authority (EFSA).^[41] Recent research from 2015 to 2020 has focused on mitigation strategies, such as adding antioxidants like cysteine or enzymes like asparaginase to sugar mixtures, which can reduce acrylamide levels by up to 90% in heated products without compromising flavor development.^[66]^[55] These additive-based approaches, tested in baked goods and confectionery, highlight the potential for safer caramelization while preserving sensory qualities.^[67]

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Rating 3.9 (9) · 2 hr 25 minIn a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring often with a wooden spoon, until the mixture is dark amber in color ¿ ...
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Rating 4.2 (81) · 1 hr 30 minStep 1. Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC). · Step 2. Peel onions, leaving root end intact. Cut onion into wedges through root end. · Step 3.
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Review Caramel color safety – An update - ScienceDirect.com
Caramel color is produced in a controlled cooking process by heating food-grade carbohydrates to various temperatures and pressures with different reactants ( ...
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Caramel Production Process Using BCH Machinery
Oct 26, 2023 · The product then progresses to a MaxiVap vacuum evaporator which facilitates precise control of final sugar solids of the caramel.
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Caramel Station - Latini-Hohberger Dhimantec
The continuous caramel station is intended to produce a constant supply of caramel from batch cookers. It is possible to sequence the production in such a ...Missing: evaporators | Show results with:evaporators
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Industrial caramel manufacturer: food safety of caramels first and ...
Caramel colors are widely used in the food industry to give a brown color to drinks and sauces. ... Caramel's diverse applications extend far beyond confectionery ...
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Questions & Answers About 4-MEI - FDA
Mar 27, 2020 · Such actions could include setting a limit on the amount of 4-MEI that can be present in Class III and IV caramel coloring. However, in the ...Missing: EU | Show results with:EU
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Mar 22, 2024 · Advancements in microwave technology aim to enhance food color and nutritional preservation while meeting the demand for high-quality, ...
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Characterisation of the volatile fraction of aromatic caramel using ...
Aug 6, 2025 · As the name suggests, caramelization is associated with aroma compounds ... A great number of volatile compounds were identified in the ...
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Jul 4, 2017 · Principal component analysis of sensory and physical data revealed that caramel coating type dictates caramel aroma, aroma by mouth, taste, and ...Missing: caramelization | Show results with:caramelization
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Sugar Loss Attributed to Non-Enzymatic Browning Corresponds to Re
Sugars losses in simple model systems that reached 100 percent after 40 min baking at baking temperatures of 150°C and 180°C corresponded to reduced calorie ...
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Does caramelising increase the amount of sugar in a dish?
Nov 7, 2023 · In fact, caramelisation can reduce the perceived sweetness of a dish by breaking down simple sugars into more complex, less sweet compounds. ...Missing: products | Show results with:products
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Jun 27, 2002 · The Consultation of 23 scientific experts, specializing in carcinogenicity, toxicology, food ... acrylamide and cancer in humans have been done.
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5-(Hydroxymethyl)-2-furfural (HMF), a common product of the Maillard reaction, occurs in many foods in high concentrations, sometimes exceeding 1 g/kg.
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May 14, 2020 · The tendency to form acrylamide is not associated with HMF formation, thus confirming that the pH has a pronounced effect in regulating Maillard ...
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Antioxidants found in caramel study “almost equivalent to a glass of ...
May 3, 2021 · The study authors further suggest caramels could represent a significant source of antioxidants that may prevent the effects of free radical- ...
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In this field, their antioxidant, antimicrobial, anticancer, and detoxifying activity have been described. Based on recent research developments, an overview of ...
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Caramelization is favored at temperatures of >120 °C and pH 3–9 and involves another nonenzymatic browning step through the degradation of reducing sugars ...2. Material And Methods · 3. Results And Discussion · 3.1. Acrylamide
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