Caramelization is another example of nonenzymatic browning reactions involving the degradation of sugars during heating.
Caramel is obtained by the process known as caramelization whereby sugar is heated at temperature higher than 149 °C or above its melting point under alkaline (pH 9) or acidic conditions (pH 3) in absence of a nitrogen-containing compound such as amino acid, peptide, or protein.
The chemical composition of caramel is complex and unclear. If caramelization reaction is not controlled, it will create bitter, burned and unpleasant tasting product.
Bryce and Greenwood in 1963, using chromatography techniques found that pyrolysis of sucrose glucose and starch all produce caramels of similar composition.
Process of caramelization
