Caramelization

Caramelization is a process when sugars go brown when heated.[1] It also gives sugar a more nutty taste. Caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80) are responsible for the brown color.

Crème brûlée is one example of sugar being caramelized.

Uses in food

Caramelization is used to in several foods:

  • Caramel sauce, a sauce made with caramel
  • Confiture de lait and Dulce de leche, caramelized, sweetened milk
  • Caramel candies
  • Creme Caramel, and the similar Crème Brûlée, a custard dish topped with sugar caramelized with a blowtorch
  • Caramelized onions, which are used in dishes like French onion soup. Onions require 30 to 45 minutes of cooking to caramelize.[2][3]
  • Caramelized potatoes
  • Caramelized pears[4]
  • Cola, of which some brands use caramelized sugar in small amounts for color

Note that many caramelized foods also uses the Maillard reaction; particularly recipes having protein.

References
  1. "Caramelization: new science, new possibilities". Curious Cook. Retrieved 2021-05-13.
  2. Scocca, Tom. Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions? Slate.com, May 2, 2012.
  3. Child, Julia. "French Onion Soup". Archived from the original on 2012-05-02. Retrieved 2017-03-08.
  4. Farley, Jennifer (2016-10-10). "Caramelizing Pears". Stemilt. Retrieved 2016-10-27.



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