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    Caramelization - The Untold Story

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    Josh White
    Two students wrote this as a final project in the Johns Hopkins University course "Chocolate: An Introduction to Materials Science," in which they explained the science behind an old Hungarian recipe for caramelized milk.

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    © All Rights Reserved
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    Caramelization - The Untold Story

    Uploaded by

    Josh White
    7K views11 pages
    Two students wrote this as a final project in the Johns Hopkins University course "Chocolate: An Introduction to Materials Science," in which they explained the science behind an old Hungarian recipe for caramelized milk.

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    Caramelization -- The Untold Story

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    Two students wrote this as a final project in the Johns Hopkins University course "Chocolate: An Introduction to Materials Science," in which they explained the science behind an old Hungarian recipe for caramelized milk.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    7K views11 pages

    Caramelization - The Untold Story

    Uploaded by

    Josh White
    Two students wrote this as a final project in the Johns Hopkins University course "Chocolate: An Introduction to Materials Science," in which they explained the science behind an old Hungarian recipe for caramelized milk.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 11

    Caramelization- The Untold Story

    By: Daniel Friedman and Victoria Michaels

    Food Science

    Burgeoning field combining chemistry, physics and materials science


    Defined as "the application of basic sciences and engineering to study the
    physical, chemical, and biochemical nature of foods and the principles of
    food processing
    Focus on the chemical processes involved in cooking
    Notable processes include: Maillard Reaction, fermentation, and
    caramelization

    Caramelization

    Caramelization is defined as the chemical reactions that occur when any sugar is
    heated to the point that its molecules begin to break apart.
    The greater the quantity of sugar that is heated, the less sugar and sweetness remain,
    and the darker more bitter it gets.
    It is a type of non-enzymatic browning reaction
    Differs from other browning reactions (namely the Maillard) reaction as it is an example
    of a pyrolytic reaction.
    Caramelizing sugar results in different flavors, such as buttery and milky notes (from
    diacetyl), fruity notes (from esters and lactones), flowery notes, sweet notes, rum-like
    notes and roasted notes.
    When sugars are cooked with amino acids or proteins (like in milk) then some of the
    sugars participate with the proteins in the Maillard Reaction, and produce a larger range
    of compounds and a rich aroma.

    Chemistry of Caramelization

    The Science
    Caramelization of sucrose starts with the melting of the sugar at high
    temperatures (see below) followed by foaming (boiling). Sucrose first decomposes
    into glucose and fructose. This is followed by a condensation step, in which the
    individual sugars lose water and react with each other. Hundreds of new aromatic
    compounds are formed having a range of complex flavors.
    In the case of the caramelization of sucrose three main product groups are
    formed: a dehydration product, caramelan C12H18O9; and two polymers, carmelen
    C36H50O25 and caramelin. The average molecular formula for caramelin
    C125H188O80.

    More Science
    Sugar

    Temperature

    Fructose

    110 C

    Galactose

    160 C

    Glucose

    160 C

    Maltose

    180 C

    Sucrose

    160 C

    Caramelization in Action

    Caramelization in Food Products

    Non-enzymic browning in dessert wine

    Caramelized Onions

    recipe:http://www.foodnetwork.com/recipes/ina-garten/caramelized-butternut-squash-recipe.

    html
    Caramelized Apples

    recipe: http://www.foodnetwork.com/recipes/ina-garten/caramelized-shallots-recipe.html

    Caramelized Squash

    most commonly heard of form of caramelization

    Caramelized Shallots

    the system of dessert wine offers the opportunity to study caramelization in a simple food
    situation

    recipe: http://www.epicurious.com/recipes/food/views/caramelized-apples-234164

    Crme Brle

    Caramelization As Used By Us

    To demonstrate the process of caramelization, weve made for you a


    traditional Hungarian beverage known as karamella-tej (caramel milk)
    The drink can be served chilled, but is often served warm to children with sore
    throats, especially for those that detest the taste of cough medicine
    Karamella-tej was traditionally popular in rural communities, where
    chocolates were too expensive for many families and the sweet taste of the
    drink was a good substitute.
    The caramelization in this process occurs when the sugar is exposed to a
    heated pot

    Acknowledgements

    Thank you first and foremost to Jennifer for an engaging class, we couldnt
    have done this without you. Definitely the best intersession class either of us
    have taken
    Thank you to Dans grandma, she helped out with refining the recipe.
    Thank you to Victorias mom- she paid for the sugar and milk- integral to the
    process.

    References
    1.
    2.
    3.

    McGee, Harold. "Chapter 12." On Food and Cooking: The Science and Lore of
    the Kitchen. New York: Scribner, 2004. 656-57. Print.
    Kroh, L.W. Caramelization in food and beverages. Food Chemistry 51 (1994):
    373-79
    http://www.scienceofcooking.com/caramelization.htm

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