The document discusses caramelization, the process by which sugars are heated and undergo chemical reactions to produce caramel. There are two methods for making caramel - wet, by heating sugar and water, and dry, by heating sugar alone. As the sugar is heated to temperatures between 110-160°C, it undergoes reactions that produce aromas and colors while removing water. Polymerization reactions result in large molecules that contribute to caramel's dark brown color and sticky texture. Caramel has various uses including as a candy, in desserts like crème brûlée and flan, and in candies like pralines and caramel apples.

1. PRESENTATION
ON
Aashish Shrestha
Nepal

3.  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).
 Caramel is a beige to dark-brown, non-crystalline confectionery product made
by heating a variety of sugars. It can be used as a flavouring
in puddings and desserts, as a filling in bonbons, or as a topping for ice
cream and custard.

4. How Caramel is Made
 There are two methods for making caramel, dry or wet.
 Dry caramel is made simply by heating sugar until it liquefies.
 Wet caramel is made by combining sugar with water before heating to the point of
caramelization. Whichever method used, the sugar must be stirred constantly to prevent hot
spots that can quickly pass the point of caramelization and end up burned.
 Making caramel at home can be tricky because of the narrow temperature range between
which sugar becomes caramel before it burns.
 Other ingredients, such as butter, milk, or vanilla, can be added to caramel for more flavour
and texture. These ingredients are usually added after the sugar has caramelized. When milk
or butter is added before heating the sugar, the milk sugars themselves can caramelize,
producing a slightly different flavour and texture.
 Adding milk or butter helps achieve the chewy caramel texture, as opposed to a hard candy.

5. Chemistry
Caramelization is the removal of water from a sugar, proceeding
to isomerization and polymerization of the sugars into various high-molecular-
weight compounds. Compounds such as difructose anhydride may be created from
the monosaccharides after water loss. Fragmentation reactions result in low-
molecular-weight compounds that may be volatile and may contribute to flavour.
Polymerization reactions lead to larger-molecular-weight compounds that
contribute to the dark-brown colour.
In modern recipes and in commercial production, glucose (from corn
syrup or wheat) or invert sugar is added to prevent crystallization, making up 10%–
50% of the sugars by mass.

6. 1. Decomposition of Sucrose: sucrose (table sugar) breaks down into Frc and Glc which occurs roughly at 180oC
(356oF).
2. Decomposition of Fructose and Glucose into Aroma Molecules: Some important molecules that are produced
during caramelization:
Furans- a nutty aroma
Diacetyl- smells like butter
Maltol- toasty
ethyl acetate- fruity
3. Oligomerization of Fructose and Glucose:
In the oligomerization reactions, the brown coloration and portions of the texture are developed. First, the individual
sugars dimerize (two sugars come together to form one molecule) into a new form that contains two rings attached
by a third central ring. In the case of fructose, this structure is called a di-D-fructose Dianhydride. The difructose
dianhydride molecules can further react on three different pathways.
A. On the first, one molecule loses 12 water molecules from its structure to form a compound called caramelan
(C12H12O9). Caramelan aggregates to form small, brown particles that are 460 nanometers (0.46 micrometers,
0.000018 inches) in size.
B. A second type of molecule that the difructose dianhydrides can form is called caramelen (C36H18O24).
Caramelen aggregates to form small brown particles that are 950 nanometers in size.
C. Finally, the difructose dianhydrides can also form caramelin (C24H26O13) from the combination of two difructose
dianhydrides and the elimination of 27 water molecules. Caramelin forms aggregates that are 4333 nm in size
and darker in color.
This is part of what makes caramels sticky.

8. Uses For Caramel
 Caramel can be eaten alone as a candy or used to flavour other candies,
desserts, or beverages.
 A layer of caramel is used to top the classic desserts, flan and crème brûlée.
 Caramel is the binding agent for several candies such as pralines, caramel corn,
and peanut brittle.
 Caramel coated apples are a popular autumn treat and caramel flavored coffees
and hot cocoas have become all the rage.
 "Caramel colour“ (E 150) is a compound used for colouring foods.
 This highly concentrated product is nearly 100% caramelized sugar and has a
strong, bitter flavour. This product is used in small quantities and only for
colour, rather than flavour.

9. Caramel-Almond Ice Cream
Torte
Top vanilla ice cream with
caramel sauce and almonds
and freeze to create an
impressive dessert.

10. Apple Cake With Caramel
Glaze
Pour warm caramel sauce
over a just-baked apple cake.

11. Caramel-Chocolate Cream
Puffs
Dip cream puffs into
thickened caramel sauce,
then serve with warm hot
fudge sauce for a doubly
decadent dessert.

12. Caramel Apples
Use packaged candies to
make this classic caramel-
coated treat.

13. Easy Candied Nuts
Coat toasted nuts with warm
caramel and let cool for a
sweet and savory.