Caramelization

Caramelization is a process when sugars go brown when heated. It also gives sugar a more nutty taste. Caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80) are responsible for the brown color.

Uses in food
Caramelization is used to in several foods:

 Caramel sauce, a sauce made with caramel
 Confiture de lait and Dulce de leche, caramelized, sweetened milk
 Caramel candies
 Creme Caramel, and the similar Crème Brûlée, a custard dish topped with sugar caramelized with a blowtorch
 Caramelized onions, which are used in dishes like French onion soup. Onions require 30 to 45 minutes of cooking to caramelize.Scocca, Tom. Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?  Slate.com, May 2, 2012.
 Caramelized potatoes
 Caramelized pears
 Cola, of which some brands use caramelized sugar in small amounts for color

Note that many caramelized foods also uses the Maillard reaction; particularly recipes having protein.

References

Category:Cooking methods