Chemistry, asked by TANISHATAUSEEF, 6 months ago

why caramelization of suger is a chemical change​

Answers

Answered by Anonymous
5

Answer:

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.

Answered by jagritiiiyadav
4

Answer:

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.

SUGAR: TEMPERATURE

Fructose: 110° C, 230° F

Sucrose: 160° C, 320° F

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