Talk:Caramelization

message: Browned onions are a Maillard reaction; therefore it should not strictly be listed as a caramelisation process. We should make a note of the misnomer but not claim it to be an example thereof. 18.62.12.20 (talk) 15:38, 14 June 2011 (UTC)
replies: text: Yeah, I was having the same thought. "Caramelize" seems to be a fancy culinary word for "brown," despite being chemically inaccurate. Given that this article is about the chemical term, the image of onions is fairly ridiculous. TiC (talk) 06:52, 6 December 2011 (UTC)
thread_title:  Dispute 

message: So the production of caramel ironically isn't based on caramelization? --Abdull 13:09, 2 August 2005 (UTC)
thread_title:  Foo 

message: Scientists found that with a lot more time, lower temperatures are sufficient for caramelization:
https://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html
Dissertation:
https://www.ideals.illinois.edu/bitstream/handle/2142/90510/SCHWENK-DISSERTATION-2016.pdf  — Preceding unsigned comment added by 153.96.12.26 (talk) 08:38, 31 October 2019 (UTC)
thread_title:  Caramelization starts already at much lower temperatures 

message: Caramelized onions and garlic should be described. Badagnani (talk) 06:05, 13 February 2008 (UTC)
thread_title: Uses

message: Apparently, what happens when you heat sugar in a pan is a deep, dark mystery.  I found a page at "The Exploratorium" which said that even PhD's don't understand it.  The review at http://www.blackwellpublishing.com/book.asp?ref=9781573317191&site=1 seems to suggest that the Maillard reaction goes far beyond sugars to include reactions between fats and proteins -- but even they don't mention the basics.  I just can't fathom why no enterprising science or medical student (not to mention a well-endowed, prestigious university) hasn't taken it upon himself to heat up some sugar and analyze the molecules he finds in the stuff he winds up with. Unfree (talk) 21:56, 13 April 2008 (UTC)
thread_title: Why the mystery?

message: the "how to" link tells you how to make hot caramel syrup and dip fruit in it. I don't think that's quite what the article is about.  There are plenty of pages out there describing how to caramelize various foodstuffs. 15:35, 11 February 2009 (UTC)
thread_title: bogus 'how to'

message: According to Harold McGee (On Food and Cooking) and Robert Wolke (What Einstein Told His Cook), what goes on when you "caramelize" onions is not in fact caramelization, or sugar browning, but the Maillard reaction. They say that the idea that onions caramelize is completely false. How has this not been addressed?  — Preceding unsigned comment added by 67.244.122.128 (talk) 23:56, 7 May 2012 (UTC)
thread_title:  Onions DO NOT caramelize 

message: Hello fellow Wikipedians,
I have just modified  on Caramelization. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20031222234340/http://oregonstate.edu:80/instruct/nfm236/sugar/index.cfm to http://oregonstate.edu/instruct/nfm236/sugar/index.cfm
When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at ).
Cheers.—InternetArchiveBot (Report bug) 23:16, 14 November 2016 (UTC)
thread_title:  External links modified 

message: "When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose."
This page says that sucrose breaks down at 160°C and into glucose and fructose, however glucose breaks down also at 160°C and fructose at 110°C, so the above statement is incorrect - what is actually in sucrose caramel is still a wikipedian mystery.
I did find this statement on the chemical composition of caramel: “Caramel is composed from several thousand compounds formed by a small number of unselective and chemoselective reactions. Caramelization products include oligomers with up to six carbohydrate units formed through unselective glycosidic bond formation, dehydration products of oligomers losing up to a maximum of eight water molecules, hydration products of sugar oligomers, disproportionation products, and colored aromatic products.”  — Preceding unsigned comment added by Charlieb000 (talk • contribs) 21:52, 5 September 2018 (UTC)
thread_title:  caramelised sugar daughter products 

message: The photo of Mirepoix. Yet, the second sentence of the article "Mirepoix" says that it is NOT caramelized.  — Preceding unsigned comment added by 69.124.116.101 (talk) 06:58, 15 August 2019 (UTC)
thread_title: Mirepoix

message: This article is mentioned (as being suboptimal) here: https://gizmodo.com/googles-algorithm-is-lying-to-you-about-onions-and-blam-1793057789   
--2A10:3781:26A9:1:F1D6:3010:1B5E:ECA3 (talk) 15:29, 26 September 2023 (UTC)
thread_title:  Mention of article: "Google's Algorithm Is Lying to You"