1. Forum
  2. Usenet
  3. SCI.CHEM

  • caramelize

    From RichD@21:1/5 to All on Tue Mar 23 15:30:25 2021
    Some recipes call for caramelizing onions, apples, whatever.
    Apparently, after heating for a while, a sudden change of state
    occurs; caramelization

    Can anyone describe the chemistry of this process?
    Somehow, it seems the sugars concentrate.

    --
    Rich

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From mike@21:1/5 to [email protected] on Fri Apr 2 09:31:29 2021
    On 23-03-2021 18:30 RichD <[email protected]> wrote:

    Can anyone describe the chemistry of this process?

    malliard reaction?
    �
    --
    �

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Mild Man@21:1/5 to mike on Fri Apr 2 15:30:05 2021
    On Friday, April 2, 2021 at 12:01:34 AM UTC-4, mike wrote:
    On 23-03-2021 18:30 RichD <[email protected]> wrote:

    Can anyone describe the chemistry of this process?
    malliard reaction?

    Close. Maillard reaction. Unless you are roasting a thousand
    million ducks, I suppose.
    https://en.wikipedia.org/wiki/Maillard_reaction

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)