Construct · 1 fields · 2 citations

caramelization: a standalone construct

One name. One construct. A landmark on the map.

● anchor · one construct, one field Nearest construct by meaning·not indexed
caramelization1 CONSTRUCTCaramelizationKROH · SUGAR BROWNING

A single standalone construct; nearby constructs are located against it in the Collider. Tap a field for its definition, unit, and measures.

Food chemistry

Sugar alone browns and breaks down at high heat

Caramelization is the thermal breakdown of sugars heated on their own, without amino acids, in which the sugar dehydrates, fragments, and recombines into brown, aromatic compounds, the chemistry behind caramel, the crust of crème brûlée, and the colour of dark syrups. Kroh's 1994 Caramelisation in food and beverages reviews the pathways and the conditions, especially temperature and pH, that steer them. The referent is a sugar-only, non-enzymatic browning distinct from the Maillard reaction, which requires an amino group, and it is tracked by colour, flavour development, and the loss of the starting sugar.[1][2]

Unit
The extent of sugar breakdown and brown-compound formation under heat
Recovery means
Not applicable
Measured by
Followed by brown-colour development, flavour-compound formation, and the disappearance of the parent sugar

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Nearby constructs

Maillard reaction1 fields · 2 citationsanchor · one construct, one fieldbreakdown3 fields · 6 citationsjingle · one word, three constructs

References

  1. Kroh, L. W. (1994). Caramelisation in food and beverages. Food Chemistry, 51(4), 373–379. https://doi.org/10.1016/0308-8146(94)90188-0
  2. Damodaran, S., Parkin, K. L., & Fennema, O. R. (Eds.). (2007). Fennema's food chemistry (4th ed.). CRC Press. ISBN 9780849392726

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