Caramelization
Caramelization
Caramelization (/ˌkærəməlaɪˈzeɪʃən/; from Latin caramellus, "sugar cane") is the oxidation of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
Etymology
The term caramelization is derived from the Latin word caramellus, which means "sugar cane". The process was first referenced in culinary texts in the 19th century, although the chemical process was not fully understood until the 20th century.
Process
Caramelization is a type of non-enzymatic browning reaction. During this process, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the break down of the sugar. The process is temperature-dependent.
Uses in Cooking
Caramelization is used in the creation of a wide variety of dishes, from desserts like crème brûlée and flan, to savory dishes like caramelized onions. It is also used in the production of certain types of confectionery and alcohol.
Related Terms
- Maillard reaction: Another type of non-enzymatic browning, distinct from caramelization, that also produces a brown color and complex flavor.
- Pyrolysis: The thermal decomposition of materials at elevated temperatures in an inert atmosphere, which can include the process of caramelization.
- Sucrose: The type of sugar that is most commonly caramelized.
See Also
External links
- Medical encyclopedia article on Caramelization
- Wikipedia's article - Caramelization
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