Process of caramelization

Caramelization is what happens when any sugar is heated to the point that the molecules undergo chemical reactions with oxygen in the air and with each other – the molecules either break apart into smaller molecules, or combine with one another to make larger molecules. The result is a very complex, brown colored mixture that normally call caramel.

Caramelization occurs in food, when food surfaces are heated strongly, e.g. the baking and roasting processes, the processing of foods with high sugar content such as jams and certain fruit juices, or in wine production.

Sugar is caramelized when it is melted into a clear golden to dark brown syrup, reaching a temperature from 320 to 356 degrees F. It goes through many stages which are determined by the recipe being made.

At 338 degrees F, the sugar syrup begins to caramelize creating an intense flavor and rich color, from light and clear to dark brown. Depending upon when the cooking stops and it cools and hardens, caramel textures can range from soft to brittle. A soft caramel is a candy made with caramelized sugar, butter and milk. Crushed caramel is used as a topping for ice cream and other desserts.

The large brown molecules (caramelin, caramelen and caramelan) are what give caramel its color, its viscosity and its stickiness. The aroma molecules give caramel its flavor.

Caramel colors, i.e. ammonia caramel, ammonia sulphite caramel, and caustic caramel are the most widely used food additives and are found as coloring agents in a wide range of foods and beverages.
Process of caramelization 

Caramelization

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

Process of caramelization

Caramelization belongs to the group of so-called browning reactions.

Caramelization is relatively simple at least by comparison. Caramel has a brown color and it originates from various sugars when they are heated.

Pure sucrose melts at 186 degree C, decomposition begins at lower temperature and continues up until around 199 degree C.

It become so hot that it melts and fairly rapidly goes from a colorless liquid to a golden brown and then to a deep brown following by black if heating continue.

As it darkens, the sugar develops its characteristics caramel flavor.

Caramelization results in hundred of compounds being generated as a sugar decomposes, and these new compounds result in both browning and the generation of enjoyable aromas

These commonly occur on
-Baking, cooking, heating, roasting and toasting of foods including coffee, roasted nuts.
-Prolonged storage of fruits, vegetables and other foods

The aroma of a simple caramelized sugar has several different notes, among them buttery and milky (from diacetyl), fruity (esters and lactones), flowery, sweet rum-like and roasted.

As the reaction proceed, the taste of the mixture becomes less sweet as more of the original sugar is destroyed, with more pronounced acidity and eventually bitterness and an irritating, burning sensation.

Two important roles of caramelization in the food industry are caramel flavour and color production.
There are three commercial types of caramel colors:
-Acid fast caramel, used in cola drinks, s made suing ammonium bisulphate catalyst
-Brewers’’ color, found in beer is made form sucrose in the presence of ammonium ion
-Baker’s color, in baked goods, results from direct pyrolysis and sucrose to give burnt sugar.
Process of caramelization