Caramelization

Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor.

Back to Candy Science →

Source: Wikipedia · Image: Wikimedia Commons · CC BY-SA 3.0

CANDYFORGE

Homemade candy, done right — sugar stages, recipes, and confectionery craft.

Get new guides by emailOccasional emails. No spam. Unsubscribe anytime.

InformationAbout Contact Privacy Policy Terms of Service Disclaimer Affiliate Disclosure Cookie Policy

Every entry, image, and fact is drawn from Wikipedia and Wikimedia Commons, used under public-domain and Creative Commons licenses. No content is AI-generated.