caramelise

Caramelisation is a browning process that occurs when sugars are heated. It is responsible for the characteristic nutty, rich, and often slightly bitter flavors of many foods. The process involves the breakdown of sugars through heat, leading to the formation of hundreds of new flavor compounds.

The specific temperature at which caramelisation begins depends on the type of sugar. For sucrose, the most common sugar, caramelisation starts around 160 degrees Celsius (320 degrees Fahrenheit). Other sugars caramelise at different temperatures; for example, fructose caramelises at a lower temperature than sucrose, while glucose caramelises at a higher temperature.

During caramelisation, sugars undergo a series of complex chemical reactions. These include dehydration, fragmentation, and polymerization. As the sugar heats up, water molecules are removed, and the sugar chains break down into smaller molecules. These smaller molecules then react with each other and with oxygen, creating a wide range of volatile compounds that contribute to the aroma and flavor.

Caramelisation is a crucial technique in cooking and baking. It is used to enhance the flavor and color of many dishes, from desserts like crème brûlée and caramel sauce to savory items like roasted vegetables and onions. The degree of caramelisation can be controlled to achieve different flavor profiles, from a light golden hue with subtle sweetness to a deep brown with pronounced bitterness. Overheating can lead to burning, resulting in an acrid and unpleasant taste.