Caramelization

Crème brûlée is one example of sugar being caramelized.

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.

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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