Add time:09/06/2019         Source:sciencedirect.com

Caramelization is a nonenzymatic browning reaction of sugars providing a caramel-like flavor during high temperature treatments of foods. A wide range of consecutive and parallel reactions may occur during heating of sugars, and the quantitative distribution of the intermediates and products depend largely on pH, water activity, redox potential, and food structure. Caramel flavor and color are the characteristic outcomes of the thermal processing from the viewpoint of food quality, and it can be controlled to achieve desirable properties. However, due to the formation of possible toxic compounds, the process should be controlled in a way to minimize harm from the point of view of food safety. This is still a challenge for food scientists because of the complexity of foods as reactive dynamic systems where complicated reactions take place, especially at high temperatures.

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