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Caramelization — THERMAL Technique | Foodgeist

What science says

process mechanism

“The exothermic transition may originate from chemical reactions such as Maillard and caramelization during heating of a potato dry matter–water system when water is limited (< 50%, w/w) and at temperatures > 120 °C”

Maillard and caramelization reactions → cause → exothermic transition

Characterization of Thermal Properties of Potato Dry Matter–Water and Starch–Water Systems DOI →2002DOI

technique parameter

“The glass transition temperature (Tg) of caramelized sugars decreases first and then increases as the holding time at the highest temperature increased.”

caramelization → affects → glass transition temperature (Tg)

Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sug...DOI →2008DOI

compound effect

“The amount of small molecules from the degradation of sugar increased very fast at the beginning of heating, and this increase slowed down in the later stage of caramelization. On the other hand, there was a lag phase in the formation of large molecules from the degradation of sugar at the beginning of heating, followed by a fast increase in the later stage of caramelization.”

caramelization → produces → small molecules and large molecules

Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sug...DOI →2008DOI

compound effect

“Model reaction systems indicated that NaCl, KCl, and CaCl2 enhance browning by increasing furfurals in caramelization.”

NaCl, KCl, CaCl2 → enhances browning by increasing → furfurals in caramelization

Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation o...DOI →2016DOI

process mechanism

“In addition, this research provides new insights into the caramelization process, showing that caramelization can occur under low temperature (significantly b”

caramelization → can occur → under low temperature

Investigation of Thermal Decomposition as the Kinetic Process That Causes the Loss of C...DOI →2010DOI

Caramelization

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What science says