What is caramelization?
caramelization is a chemical process that takes place when sugar is heated to a high temperature. In this process, sugar is divided into a comprehensive range of chemical reactions. This causes sugar to gradually pick up the brown color and its taste is much more complicated. This process is often used in cooking to evoke richer and more complicated eating tastes. It is also critical in the production of candies and is responsible for the taste, texture and appearance of caramel.
Heat has different effects on food. If it is used correctly in the cooking process, heat makes more than just decompose indispensable elements and kill enemy microbes. Adding heat to the food triggers many complex chemical reactions. These reactions, including caramelization, so Maillard's reactions, produce many new organic compounds by breaking up and modifying the molecular structure of food. Most people consider these compounds to be very pleasant flavors.
Sugar is a specific goal of caramelization. Most foods contain a certain amount of one or the other sugar. Fructose, sucrose, glucose and maltosis are common in many different foods, as well as other sugars. As these sugars heat up, their chemical structure begins to disintegrate. The specific temperature at which this process occurs differs from sugar to sugar, but most begins to caramelize at 310 degrees of fahrenheite (154 degrees Celsius), although fructose has a much lower caramelization point and begins to disintegrate at 230 degrees Fahrenheit (110 Degrees Celsius).
low temperature at which fructose begins to crumble the taste of the onion greatly from caramelization. Sugar on the onion comes in several, including fructose. To successfully caramelize the onion, the chef must apply enough heat to start decomposing fructose, but not enough to break other sugars, because fructose would overwhelm and burn.
Careful temperature control is important at one additional APLIculation of caramelization. Sugar sugar depends on the very careful management of the sugar syrup. Caramels, unlike some other candies, are produced by cooking all water in sugar. This leaves sugar, which is hardly at the caramelization point. Some other heating, up to about 350 degrees Fahrenheit (176.7 degrees Celsius), allows the reaction to continue.
Careful kandyker can then maintain the temperature relatively constant until the reaction runs its course and creates a rich, sweet, nutty taste. Too much heat at this point simply burns sugar. This produces smoke and destroys a dose of candies.