PRESENTATIONON

CARAMEL Aashish Shrestha Nepal

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.

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.

ChemistryCaramelization 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.

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 aromaDiacetyl- smells like butterMaltol- toastyethyl 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.

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.

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

Apple Cake With Caramel GlazePour warm caramel sauce over a just-baked apple cake.

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

Caramel ApplesUse packaged candies to make this classic caramel-coated treat.

Easy Candied NutsCoat toasted nuts with warm caramel and let cool for a sweet and savory.