The document provides a comprehensive overview of caramelization, explaining the processes involved, the types of sugars that can undergo caramelization, and the physiological classifications of carbohydrates. It details different types of browning reactions, the flavors produced during caramelization, and the various classes of caramel based on preparation methods and ingredients used. Additionally, it highlights the importance of understanding sugar properties and caramel ingredients in the food industry.

1. CARAMEL

2. Global players for caramel
Sethness
DDW
Three-A
Amano
KF
FELIX
Qianhe
Aipu
 Badi
 Xingguang
 Xiangyu
 Alvin Caramel Colours
 Sayaji Sethness
 Aarkay
 Alliance Organics
 Kerry Group

3. By types, the market can be split into,
 By Technology
 By Solid content
 By Color intensity
By Application, the market can be split into,
 Bakery
 Beverages
 Sauces & Seasonings
 Others
TYPES BASED ON MARKET

4. What is Caramelization?
• Caramelization is the oxidation of sugar, a process used extensively in cooking for
the resulting nutty flavor and brown color.
• Caramelization is a type of non-enzymatic browning reaction. As the process occurs,
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 caramelization reaction depends on the type of sugar.
• Sucrose and glucose caramelize around 160C (320F) and fructose caramelizes at
110C (230F).

5. • Caramelization of sucrose starts with the melting of the sugar at high temperatures.
Sucrose first decomposes into glucose and fructose.
• This is followed by a condensation step, in which the individual sugars lose water and
react with each other.
• In the case of the caramelization of sucrose three main product groups are formed.
• A dehydration product, caramelan C12H18O9 ; and two polymers, carmelen C36H50O25
and caramelin C125H188O80.
Caramelization Products:
2C12H22O11 = 4H20 C24H36O18 Caramelan
3C12H22O11 = 8H20 C36H50O25 Caramelen
Continued heating yields caramelin C125H188O80

6. Browning reactions
Basically there are two type of browning reactions :
i) Non- enzymatic browning in which no enzymes are involvedto bring
out the colour changes.
ii) Enzymatic browning in which enzymes are involved
Non enzymatic browning reactions in carbohydrates are,
i) Caramelization
ii) Maillard reaction
The non enzymatic reaction usually involve sugar or related
compounds. The browning reactions produce changes in colour and
flavour
that are often desirable, as in the crust of bread or undesirable, as in
the
discolouration of dried milk products.

7. AN OVERVIEW OF CARAMELIZATION
Equilibration of anomeric and ring forms
Sucrose inversion to fructose and glucose
Condensation
Intramolecular bonding
Isomerization of aldoses to ketoses
Dehydration reactions
Fragmentation reactions
Unsaturated polymer formation

8. Flavors of Caramel:
• Diacetyl ( 2,3-butanedione) is an important flavour compound, produced
during the first stages of caramelization. Diacetyl is mainly responsible for a
buttery or butterscotch flavour.
• Esters and lactones which have a sweet rum like flavor.
• Furans which have a nutty flavor.
• Maltol has a toasty flavor.
• If carmelization is allowed to proceed to far the taste of the mixture will
become less sweet as the original sugar is destroyed. Eventually the flavor will
turn bitter.

9. Some common sugars found in foods are:
Corn Syrup: Made from corn and usually 100% glucose. According to the Food and Drug
Administration (FDA), “corn syrup” can be used to describe numerous corn-derived products.
Fructose: A simple sugar found in fruits, honey, and root vegetables. It is used as a caloric sweetener,
added to foods and beverages in the form of crystalline fructose (made from corn starch), and it makes up
about half the sugar in sucrose or high fructose corn syrup (see below). Fructose does not elicit a glycemic
response so it sometimes has been used as a sweetener for foods intended for people with diabetes.
However, because of concern about the effect of excessive use on blood lipids, the Academy of Nutrition and
Dietetics does not recommend fructose as a sweetening agent for people with diabetes.
Galactose: A simple sugar found in milk and dairy foods. Galactose and glucose form the
disaccharide lactose.

10. Glucose: The main source of energy for the body and the only used by brain cells. Glucose is produced
when carbohydrates are digested or metabolized. Glucose is sometimes referred to as dextrose. Starch is
comprised of long chains of glucose. Glucose make up exactly half of the sugar in sucrose and nearly half of the
sugar in high fructose corn syrup.High Fructose Corn Syrup: A mixture of glucose and fructose produced from
corn. The most common form of high fructose corn syrup (HFCS) has 55 percent fructose and 45 percent
glucose.
Lactose: The sugar found naturally in milk, it is a disaccharide composed of one galactose unit and one
glucose unit; sometimes called milk sugar.
Maltose: A disaccharide composed of two glucose units. It is found in molasses and is used in
fermentation.
Sucrose: A disaccharide or double sugar made of equal parts of glucose and fructose. Known as table
or white sugar, sucrose is found naturally in fruits and vegetables. Appearing most abundantly in sugar cane
and sugar beets, sucrose comes from these foods for commercial use.

11. Each sugar has its own caramelization temperature.
 Galactose
 Sucrose Caramalize at about 160° C
 Glucose
 But Fructose caramalize at 110° C
 & Maltose caramalize at 180° C
 Caramel has a pungent taste, is offen bitter, is much less sweet
than the original sugar form which it is produced & soluble in
water

13. Physiological Classification of Carbohydrates
The physiologic classification includes:
1. Simple Carbohydrates
These include sugars like monosaccharides,disaccharides and
oligosaccharides like trisaccharides and tetrasaccharides. Simple
carbohydrates are easily digested basic sugars that offer little health value for
the body when taken in large amounts.
2. Complex Carbohydrates
The polysaccharides are complex carbohydrates that are considered good
for health because it takes more time for the body to break them down.

14. Differences between reducing and non-
reducing sugars are:
Reducing
1. Possess a free aldehyde(-CHO) or ketone (-C=0) Group.
2. Can reduce the Cu2+ cupric ions (blue)in Fehling’s or Benedict’s Solution to Cu+ cuprous ions
(reddish) that precipitate out as Cu2O(cuprous oxide).
3. Ex: Maltose. lactose, melibiose, gentiobiose, cellobiose, mannotriose, rhamnotriose.
Non-reducing
1. A free aldehyde or ketonic group is lacking.
2. No such reaction.
3. Ex: Sucrose, trehalose,raffinose, gentiarose, melezitose.

16. Different types of caramel
Class No. Name Preparation Uses
I 150a Plain caramel
No ammonium or sulfite
compounds used
Whiskey and other high proof alcohols
II 150b Caustic sulfite caramel
Sulfite compounds but no
ammonium compounds
used
Cognac, sherry and some vinegars
III
150c
Ammonia caramel, baker's
caramel, confectioner's caramel,
or beer caramel
Ammonium compounds but
no sulfite compounds used
Beer, sauces, and confectionery
IV 150d
Sulfite ammonia caramel,acid-
proof caramel, or soft-drink
caramel
Both sulfite and ammonium
compounds
Acidic environments including soft-drinks

17. • Class I (E150a; caramel A):
Plain caramel, caustic caram el, burnt sugar. Prepared by heating
carbohydrates with or without acids or alkalis; no ammonium or sulphite
compounds are used.
• Class II (E150b; caramel B):
Caustic sulphite caramel. Prepared by heating carbohydrates with or without
acids or alkalis in the presence of sulfite compounds; no ammonium compounds
are used.
• Class III (E150c; caramel C):
Ammonia caramel. Prepared by heating carbohydrates with or without acids
or alkalis in the presence of ammonium compounds; no sulfite compounds are
used.
• Class IV (E150d; caramel D):
Sulphite ammonia caramel. Prepared by heating carbohydrates with or
without acids or alkalis in the presence of both sulfite and ammonium
compounds.

19.  Higher concentrations of the catalyst lead to more intense caramel color.
 The water simply insures that the end product has a desired specific gravity.
Alternately, water can be added at the end of the reaction. The carbohydrate
solution will generally be at about 150° F to avoid crystallization of the sugars.
 Two types of sulfite ammonia caramel
1. For single strength color:
- Caramel color having an intensity of 0.100
- It can be formed using shorter cooking times.
2. For double strength color:
- Amount of ammonium bisulfite added on a solids basis ranges from 4% to 32%, in
particular 17-32%
- Double strength caramels having color intensity of 0.205 to 0.250 with low 4-MeI can
also be easily achieved.
 pH to lower:
- If the reaction continues in an uncontrolled manner
- In effect, become uncontrolled and a solid mass of insoluble caramel formed.
- The reaction must be continued long enough to obtain a caramel color with a
sufficiently intense color.