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Caramelization reactions are also sensitive to the chemical environment, and the reaction rate, or temperature at which reactions occur most readily, can be altered by controlling the level of acidity (
438:). 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.
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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
739:
Villamiel, M.; del
Castillo, M. D.; Corzo, N. (2006). "4. Browning Reactions". In Hui, Y. H.; Nip, W-.K.; Nollet. L. M. L.; Paliyath, G.; Simpson, B. K. (eds.).
68:
used extensively in cooking for the resulting rich, butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C
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Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions:
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Harold McGee. "On Food and
Cooking", 2nd Edition (2004), Scribner, New York, NY. "Sugar, Chocolate and Confectionery", Page 656.
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Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?
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Woo, K. S.; Kim, H. Y.; Hwang, I. G.; Lee, S. H.; Jeong, H. S. (2015).
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Caramelization is used to produce several foods, including:
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127:. Unlike the Maillard reaction, caramelization is
714:"Caramelization: new science, new possibilities"
281:(carrots, onions, and celery) being caramelized
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198:. Unsourced material may be challenged and
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492:Learn how and when to remove this message
262:Learn how and when to remove this message
621:
826:from the original on February 14, 2019
131:, as opposed to being a reaction with
814:Farley, Jennifer (October 10, 2016).
741:Food biochemistry and food processing
720:from the original on October 28, 2018
7:
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474:adding citations to reliable sources
196:adding citations to reliable sources
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743:. Wiley-Blackwell. pp. 83–85.
631:Food Chemistry: A Laboratory Manual
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525:, caramelized, sweetened milk
145:, it is broken down into the
370:Caramelization temperatures
1117:Bain-marie (Double boiling)
511:, a sauce made with caramel
27:Process of liquifying sugar
1528:
1403:List of cooking appliances
895:List of cooking techniques
611:List of cooking techniques
428:180 °C (360 °F)
418:170 °C (338 °F)
408:150 °C (302 °F)
398:160 °C (320 °F)
388:105 °C (221 °F)
104:). As the process occurs,
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672:10.3746/pnf.2015.20.2.102
570:which is used in several
343:Effects of caramelization
770:October 1, 2018, at the
1408:List of cooking vessels
978:Grilling (charbroiling)
629:Miller, Dennis (1998).
331:fragmentation reactions
302:to fructose and glucose
49:Caramelized crust on a
983:Roasting (traditional)
633:. Wiley-Interscience.
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310:intramolecular bonding
306:condensation reactions
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125:non-enzymatic browning
850:at Science of Cooking
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327:dehydration reactions
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1512:Culinary terminology
816:"Caramelizing Pears"
551:Caramelized potatoes
470:improve this article
192:improve this section
92:), and caramelins (C
789:"French Onion Soup"
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211:"search keyword(s)"
1507:Cooking techniques
1280:Stir frying (chao)
660:Prev Nutr Food Sci
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18:Caramelized onions
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177:This section
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1086:Slow cooking
916:Dry roasting
828:. Retrieved
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797:. Retrieved
793:the original
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722:. Retrieved
707:
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666:(2): 102–9.
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568:coconut milk
539:crème brûlée
520:
514:
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488:
479:
468:Please help
463:verification
460:
442:Uses in food
433:
378:Temperature
357:
334:unsaturated
284:
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190:Please help
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140:disaccharide
137:
118:
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51:crème brûlée
29:
1488:WikiProject
1428:Food safety
1316:Slow cooker
1301:Microwaving
1194:Stir frying
1179:Deep frying
973:Charbroiler
830:October 27,
603:Food portal
364:brown sugar
133:amino acids
1501:Categories
1362:Fermenting
1296:Air frying
1245:Barbecuing
1184:Pan frying
1164:Blackening
1091:Smothering
1035:Parboiling
988:Rotisserie
935:Convection
909:Conduction
887:techniques
617:References
222:newspapers
1270:Fricassee
1260:Deglazing
1152:High heat
1145:Fat-based
1122:Sous-vide
1081:Simmering
1045:Reduction
1030:Decoction
1020:Blanching
1013:High heat
966:Radiation
775:Slate.com
582:Indonesia
574:desserts.
394:Galactose
338:formation
179:does not
129:pyrolytic
119:Like the
1480:Cookbook
1464:Category
1396:See also
1372:Pickling
1330:Non-heat
1250:Braising
1220:Sweating
1208:Low heat
1199:Sautéing
1169:Browning
1132:Steaming
1096:Steeping
1076:Poaching
1071:Infusion
1066:Creaming
1061:Coddling
1054:Low heat
1040:Shocking
993:Toasting
957:Barbecue
824:Archived
799:March 8,
768:Archived
718:Archived
690:26175997
589:See also
572:Filipino
384:Fructose
360:molasses
294:anomeric
279:Mirepoix
150:fructose
116:flavor.
110:diacetyl
106:volatile
62:browning
1472:Commons
1387:Souring
1382:Salting
1367:Juicing
1342:Brining
1159:Basting
1101:Stewing
1025:Boiling
952:Smoking
926:Searing
885:Cooking
820:Stemilt
724:May 10,
681:4500512
531:candies
529:Caramel
424:Maltose
414:Sucrose
404:Glucose
336:polymer
322:ketoses
318:aldoses
236:scholar
200:removed
185:sources
160:Process
154:glucose
143:sucrose
114:caramel
1357:Drying
1352:Curing
1265:Flambé
1174:Frying
942:Baking
747:
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637:
375:Sugar
238:
231:
224:
217:
209:
1377:Purée
1337:Aging
578:Dodol
564:Latik
353:sugar
243:JSTOR
229:books
66:sugar
832:2016
801:2017
745:ISBN
726:2019
686:PMID
635:ISBN
558:Cola
519:and
215:news
183:any
181:cite
152:and
1006:Wet
902:Dry
676:PMC
668:doi
472:by
320:to
316:of
292:of
194:by
98:188
94:125
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436:pH
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226:·
219:·
202:.
188:.
100:O
96:H
88:O
84:H
76:O
72:H
20:)
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