Caramel

This is still produced to this day by burning sugar, but in very controlled ways. The principal products are produced by the polymerisation of glucose by dehydration. The process is catalysed by acids or bases and requires temperatures in excess of 120°C. In some markets, the word caramel is retained for materials that are produced in the absence of nitrogen-containing compounds and these products are used for flavouring value. Where N is present, then 'sugar colours' are produced and these are used for colouring purposes.

Caramel is polymeric in nature, but also contains several volatile and nonvolatile lower molecular weight components that afford the characteristic flavour compounds, such as maltol and isomaltol (Fig. 1.24).

a-Tocopherol

ß-Carotene

Fig. 1.25 Some antioxidants.

Caffeic acid

Catechin

OH OH

OH OH

Fig. 1.25 Some antioxidants.

Brew Your Own Beer

Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

Get My Free Ebook


Responses

  • layton
    What is fermented caramel?
    5 years ago

Post a comment