Golden Chemistry
Chemistry
Sokhna N Baro
Fatima Diallo
- Grade:
- 11
- Teacher:
- Rashmitha Kasaragod Pallath
Testing caramelization in different types of sugars. The caramelization process is fascinating and complex. It starts when sugars are heated to a high temperature. The first stage is when the sugar molecules start breaking down. Dehydration occurs. The molecules either break down into smaller molecules or combine to make even larger ones. In the case of sucrose, caramelization produces large brown molecules (caramelan, caramelen, and caramelin). The color and aromas depend on the structure of the sugar, whether it's a mono-, oligo-, or polysaccharide.