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Hi, I had trouble with this too. I hope the following Information helps.

Caramelisation is a complex, poorly understood process that produces hundreds of chemicals. 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 formationCaramelisation should not be confused with the Maillard reaction, in which a reducing sugar reacts with amino acids.

Eryn

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15y ago
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15y ago

Caramelization is important because it adds to the color, texture and taste of the item. If you are cooking onions for instance the caramelization adds a sweet taste to it as the natural sugars start to caramelize

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15y ago

Carmalization is heating to draw out the sugars in a food, to give it a brown color, as in onions for french onion soup.

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15y ago

Caramelization is when sugars are heated and create new flavor and color compounds.

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14y ago

High heat and water, if you mean caramelizing sugar. Also, do not mix with a spoon - gently swirl the pot once the edges begin to caramelize until done.

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Q: What is caramelization give the importance of this process?
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