Question

Chemical equation of caramelization .
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Answer 1

Answer:

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.

Sucrose: 160° C, 320° F

Glucose: 160° C, 320° F

Fructose: 110° C, 230° F

Explanation:

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Answer 2

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Chemical equation of caramelization .

${\bold{\underline{\overline{Explanation:-}}}}$

Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the break down of the sugar. The caramelization reaction depends on the type of sugar. Sucrose and glucose caramelize around 160C (320F) and fructose caramelizes at 110C (230F).