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Caramelization
Caramelization (or caramelisation) is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: (C24H36O18), (C36H50O25), and (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * conden ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyrolysis
Pyrolysis is a process involving the Bond cleavage, separation of covalent bonds in organic matter by thermal decomposition within an Chemically inert, inert environment without oxygen. Etymology The word ''pyrolysis'' is coined from the Greek language, Greek-derived morpheme, elements ''pyro-'' (from Ancient Greek : - "fire, heat, fever") and ''lysis'' ( : - "separation, loosening"). Applications Pyrolysis is most commonly used in the treatment of organic compound, organic materials. It is one of the processes involved in the charring of wood or pyrolysis of biomass. In general, pyrolysis of organic substances produces volatile products and leaves Char (chemistry), char, a carbon-rich solid residue. Extreme pyrolysis, which leaves mostly carbon as the residue, is called carbonization. Pyrolysis is considered one of the steps in the processes of gasification or combustion. Laypeople often confuse pyrolysis gas with syngas. Pyrolysis gas has a high percentage of heavy tar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel
Caramel ( or ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks. The process of caramelization primarily consists of heating sugars slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of sweets, desserts, toppings, and confections are made with caramel, including tres leches cake, brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams are sometimes flavored with or contain swirls of caramel. Etymology The English word comes from French ', borrowed from Spanish (18th century), itself possibly from Portuguese '. Most likely that comes from Late Latin ' 'sugar cane', a diminutive of 'reed, cane', itself from Greek . Less likely, it com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Non-enzymatic Browning
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes. Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food. Enzymatic browning Enzymatic browning is one of the most important reactions that takes place in most fruits and vegetables as well as in seafood. These processes affect the taste, color, and value of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Browning (food Process)
Browning is the process of food turning brown due to the Chemical reaction, chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzyme, enzymatic versus non-enzymatic browning processes. Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food. Enzymatic browning Enzymatic browning is one of the most important reactions that takes place in most fruits and vegetables as well as in seafood. These processes affect the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar. Brown sugar is 98% carbohydrates as mainly sucrose, contains no micronutrients in significant amounts, and is not healthier than white sugar. Characteristics The ''Codex Alimentarius'' requires brown sugar to contain at least 88% sucrose plus Inverted sugar syrup, invert sugar. Commercial brown sugar contains from 3.5% molasses (''light brown sugar'') to 6.5% molasses (''dark brown sugar'') based on its total volume. Based on total weight, ''regular commercial brown sugar'' contains up to 10% molasses. Brown sugars are graded numerically according to how dark they are, with higher numbers correlating with darker sugars. The most common gradings are 6, 8, 10 and 13. The product is naturally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molasses
Molasses () is a viscous byproduct, principally obtained from the refining of sugarcane or sugar beet juice into sugar. Molasses varies in the amount of sugar, the method of extraction, and the age of the plant. Sugarcane molasses is usually used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar. Molasses is rich in vitamins and minerals, including vitamin B6, iron, calcium, magnesium, and potassium. There are different types of molasses depending on the amount of time refined, including first molasses (highest sugar content), second molasses (slightly bitter), and blackstrap molasses (the darkest and most robust in flavor). Molasses was historically popular in the Americas before the 20th century as a sweetener. It is still commonly used in traditional cuisine, such as in Madeira Island's traditional dishes. In addition to culinary uses, molasses has industrial applications, such as in the distillation of rum, as an additiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructose
Fructose (), or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts most fructose and galactose into glucose for distribution in the bloodstream or deposition into glycogen. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Allen Miller. Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, Berry, berries, and most List of root vegetables, root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. High-fructose corn syrup is a mixture of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucrose Inversion
Inverted sugar syrup is a syrup mixture of the monosaccharides glucose and fructose, made by splitting disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an ''invert'' sugar. Splitting is completed through hydrolytic saccharification. It is 1.3x sweeter than table sugar, and foods that contain invert sugar retain moisture better and crystallize less easily than those that use table sugar instead. Bakers, who call it invert syrup, may use it more than other sweeteners. Other names include invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, and sucrose inversion. Production Additives Commercially prepared enzyme-catalyzed solutions are inverted at . The optimum pH for inversion is 5.0. Invertase is added at a rate of about 0.15% of the syrup's weight, and inversion time will be about 8 hours. When completed the syrup temperature is raised to inactivate the invertase, but the syrup is conce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galactose
Galactose (, ''wikt:galacto-, galacto-'' + ''wikt:-ose#Suffix 2, -ose'', ), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweetness, sweet as glucose, and about 65% as sweet as sucrose. It is an aldohexose and a C-4 epimer of glucose. A galactose molecule linked with a glucose molecule forms a lactose molecule. Galactan is a polymeric form of galactose found in hemicellulose, and forming the core of the galactans, a class of natural polymeric carbohydrates. D-Galactose is also known as brain sugar since it is a component of glycoproteins (oligosaccharide-protein compounds) found in Nerve tissue, nerve tissue. Etymology The word ''galactose'' was coined by Charles Weissman in the mid-19th century and is derived from Greek language, Greek , , and the generic chemical suffix for sugars ''-ose''. The etymology is comparable to that of the word ''lactose'' in that both contain roots meaning "milk sugar". Lactose is a disaccharide of galactose plus glucose. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polymer
A polymer () is a chemical substance, substance or material that consists of very large molecules, or macromolecules, that are constituted by many repeat unit, repeating subunits derived from one or more species of monomers. Due to their broad spectrum of properties, both synthetic and natural polymers play essential and ubiquitous roles in everyday life. Polymers range from familiar synthetic plastics such as polystyrene to natural biopolymers such as DNA and proteins that are fundamental to biological structure and function. Polymers, both natural and synthetic, are created via polymerization of many small molecules, known as monomers. Their consequently large molecular mass, relative to small molecule compound (chemistry), compounds, produces unique physical property, physical properties including toughness, high rubber elasticity, elasticity, viscoelasticity, and a tendency to form Amorphous solid, amorphous and crystallization of polymers, semicrystalline structures rath ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
