27 results about "Caramelization" patented technology

Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown colour. The brown colours are produced by three groups of polymers: caramelans (C₂₄H₃₆O₁₈), caramelens (C₃₆H₅₀O₂₅), and caramelins (C₁₂₅H₁₈₈O₈₀). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.