What is caramelization give the importance of this process?

Answer 1

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

Answer 2

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

Answer 3

'To caramelize', usually used when referring to caramelized onions, means to cook the natural sugars within a certain food. Onions contain a lot of sugar, although it's not very obvious when they're raw. Sauteing them with a small amount of oil in a large saute pan for a very long time (at least 30-45 minutes, if not longer) over medium heat will cook the sugars within the onions and turn them brown, sweet, and delicious.

Caramelizing creates a flavor in certain foods that's impossible to gain any other way.

Answer 4

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

Answer 5

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

Answer 6

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.