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CARAMEL

Caramelization

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14 views2 pages

CARAMEL

Caramelization

Uploaded by

ab2523801
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Observation Table for Caramelization of different sugars

Sugar Type Carameliza Time to Initial Final Aroma & Texture Inference/Reason
tion Temp Caramelize Color Colo Flavor Change
(°C) (Minutes) r Developm
ent
Sucrose 160°C 10–12 White Gold Sweet, Viscous, Sucrose caramelizes at
en mild thick a higher temperature,
Brow caramel when forming a classic
n aroma melted caramel flavor and
takes moderate time to
develop.
Glucose 150°C 8–10 White Light Mild, less Viscous Glucose caramelizes at
Brow sweet but a lower temperature,
n caramel thinner producing a subtle
than flavor more quickly
sucrose than sucrose.
Honey 110–120°C 5–7 Golden Dark Rich, Thick, Honey caramelizes
Yellow Amb complex sticky, faster due to fructose
er with floral slightly content and its lower
and fruity grainy temperature, producing
notes richer flavors in a
shorter time.
Jaggery 160°C 8–10 Dark Deep Earthy, Thick, Jaggery’s complex
Brown Brow rich, and sticky, composition leads to
n deep grainy deep caramelization
caramel flavors and color
flavors similar to sucrose but
slightly quicker.
Inferences:
 Caramelization Time: Honey caramelizes the fastest, followed by glucose, jaggery,
and sucrose. This is due to the presence of fructose in honey and the structural
simplicity of glucose.
 Flavor and Color: Sucrose produces a classic caramel flavor and golden brown color,
while honey and jaggery develop richer, more complex flavors due to their
compositions.
 Texture: The texture of caramelized sugars varies based on their initial composition.
Sucrose and glucose produce smoother, more viscous textures, while honey and
jaggery have thicker, stickier textures due to additional components
Conclusion
The caramelization of different sugars occurs at varying temperatures and times,
influenced by their compositions. Honey caramelizes the fastest due to its fructose
content, followed by glucose, jaggery, and sucrose. The flavors and textures also differ,
with honey and jaggery producing richer, more complex flavors and stickier textures,
while sucrose and glucose offer smoother, more traditional caramel results. These
differences make each sugar unique in culinary applications, from candies to sauces.

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