What is the Caramelization?

Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the break down of the sugar. The caramelization reaction depends on the type of sugar. Sucrose and glucose caramelize around 160C (320F) and fructose caramelizes at 110C (230F).

Caramelized Sugar

Caramelization temperatures?

If you looked at ice cream under a microscope, you would see see ice crystals, fat droplets, and air pockets dispersed in liquid. This foamy mixture of liquid, solid, and air is crucial to ice cream’s flavor and consistency.

To help keep this foamy microscopic structure, ice cream contains chemical ingredients called “thickening agents.” These are designed to help foam stay foamy.

 

The highest rate of the color development is caused by fructose as caramelization of fructose starts at 110C. Baked goods made from honey or fructose syrup will therefore give a darker color.

Caramelization of sucrose starts with the melting of the sugar at high temperatures (see below) followed by foaming (boiling). Sucrose first decomposes into glucose and fructose. This is followed by a condensation step, in which the individual sugars lose water and react with each other. Hundreds of new aromatic compounds are formed having a range of complex flavors.

 

In the case of the caramelization of sucrose three main product groups are formed: a dehydration product, caramelan C₁₂H₁₈O₉; and two polymers, carmelen C₃₆H₅₀O₂₅ and caramelin The average molecular formula for caramelin C₁₂₅H₁₈₈O₈₀.

Caramelization Products:

2C₁₂H₂₂O₁₁ = 4H₂0 C₂₄H₃₆O₁₈ Caramelan
3C₁₂H₂₂O₁₁ =Caramelization continues to be a poorly understood process Here is an overview: equilibration of anomeric and ring forms sucrose inversion to fructose and glucose condensation intramolecular bonding isomerization of aldoses to ketoses dehydration reactions fragmentation reactions unsaturated polymer formation 8H₂0 C₃₆H₅₀O₂₅ Caramelen
Continued heating yields caramelin C₁₂₅H₁₈₈O₈₀

Caramelization continues to be a poorly understood process Here is an overview:

1. equilibration of anomeric and ring forms 
2. sucrose inversion to fructose and glucose 
3. condensation 
4. intramolecular bonding 
5. isomerization of aldoses to ketoses 
6. dehydration reactions 
7. fragmentation reactions 
8. unsaturated polymer formation 

Flavors of Caramel:

Diacetyl ( 2,3-butanedione) is an important flavour compound, produced during the first stages of caramelization. Diacetyl is mainly responsible for a buttery or butterscotch flavour.

Esters and lactones which have a sweet rum like flavor.

Furans which have a nutty flavor.

Maltol has a toasty flavor.

If carmelization is allowed to proceed to far the taste of the mixture will become less sweet as the original sugar is destroyed. Eventually the flavor will turn bitter. 

NOTE: Caramelization should not be confused with the Maillard reaction, in which reducing sugar reacts with amino acids.

Caramelized Carrots

(1) Overview of Caramel Colors
(2) Caramelization