Caramelization in Cooking - Caramelization Reactions
Food Chemistry: Caramelization Home > Biological Chemistry > Food Chemistry > Food Chemistry: The browning reaction or reactions of amino acids during cooking > Caramelization in Cooking - Caramelization Reactions Sugar Caramelization Chemistry - Caramelization in Cooking Foods with high carbohydrate and low nitrogen content can be caramelized when heated. It is well known from experience that flavor develops when a food is cooked (heated). There are a number of dishes (such as the cre´me brulees ) where the flavors and color of the caramelization reactions are desirable. The most important reactions, from the prespective of flavor and aroma development , are those that are thermally activated. Amongst these reactions, the Maillard , Strecker and caramelization reactions are largely responsible for the flavors of chocolate and coffee , the caramel flavors of cooked sugars in deserts , on th...