Sugars, polysaccharides, polyhydroxycarboxylic acids, reductones, alpha-dicarbonyl compounds and quinines will undergo browning in the absence of amino acids.
When concentrated solution of sugars is heated to temperatures above 100 ° C, various thermal decomposition reactions can occur leading to formation of flavor compound and brown-colored products. When sucrose is heated to about 135 °C it melts and turns brown.
This process is called caramelization. Many carbohydrates undergo this process. Caramelization is accelerated by carboxylic acids and their salt, phosphate and metallic ion, but even when catalyzed, the energy requirements exceed those of a sugar-amine reactions.
If heating is continued the sugar becomes darker still, and eventually very pure carbon is obtained.
During caramelization, the first reaction step is the reversible isomerization of aldoses or ketoses in their open chain forms to form an enediol intermediate. Caramel has an attractive bitter sweet taste and a typical aroma.
This forms the basis of a whole industry dedicated to the production of caramel colors for food use, e.g. in cola beverages, beers, gravy browning.
Caramelization
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Wednesday, November 27, 2013
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