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Crème brûlée is one example of sugar being caramelized.

Caramelization is a process when sugars go brown when heated.[1] It also gives sugar a more nutty taste. Caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80) are responsible for the brown color.

Uses in food[change | change source]

Caramelization is used to in several foods:

Note that many caramelized foods also uses the Maillard reaction; particularly recipes having protein.

References[change | change source]

  1. "Caramelization: new science, new possibilities". Curious Cook. Retrieved 2021-05-13.
  2. Scocca, Tom. Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?, May 2, 2012.
  3. Child, Julia. "French Onion Soup". Archived from the original on 2012-05-02. Retrieved 2017-03-08.
  4. Farley, Jennifer (2016-10-10). "Caramelizing Pears". Stemilt. Retrieved 2016-10-27.