What You Need to Know
Caramelization involves thermal decomposition of sucrose and glucose, generating reactive carbonyls that polymerize into complex brown pigments. Precise temperature regulation (165–175 °C) promotes formation of hydroxymethylfurfural and maltol while minimizing scorching pathways. Moisture content modulates the onset by altering heat capacity and evaporation latency.
The Science
Primary Reaction
Thermal decomposition and polymerization of sucrose/glucose yielding caramel compounds