(redirected from Carmelization)


 (kăr′ə-mə-līz′, kär′mə-)
v. car·a·mel·ized, car·a·mel·iz·ing, car·a·mel·iz·es
To be converted into a brown syrup: Sugar caramelizes when heated.
To cook (food), often with sugar, until a brown syrup is formed: caramelized the onions.

car′a·mel·i·za′tion (-mə-lĭ-zā′shən) n.


(ˌkærəməlaɪˈzeɪʃən) or


the conversion of sugar into caramel, caused by heating
References in periodicals archive ?
It has more information on proteins, a case study on the effects of carmelization, expanded chapters on food processing to detail how operations are scaled up, discussion of how to develop a food safety plan aligned with the Food Safety Modernization Act requirements, and samples of a Certificate of Analysis and a Letter of Guarantee for documentation of food ingredients and quality.
The longer and hotter you toast the wood, the greater the carmelization.
Everyone loves the salty-sweet taste of the carmelization of the roasted sweet potatoes with a touch of brown sugar, lime and salt.
At high temperatures, reactions like carmelization and Mailliard browning reactions occur.
One has to do with the carmelization, or browning reaction, that makes cooked foods turn brown as a result of the interaction between proteins and sugars when heated.
New this year are carmelization prototypes and products derived from fruits, vegetables and other carbohydrate sources.
That's from the carmelization of the natural sugar in milk.
The sucrose fractures into two root sugars (glucose and fructose) and releases color through the carmelization process.
Ohmic equipment is relatively expensive to buy and operate and may require reformulation of product, and high-pressure processing presents similar issues, plus problems with carmelization of some foods, Schwartzel says.
Carmelization forms the dark-colored polymerization products of consecutive steps of dehydration and condensation from sugar carbohydrates.
Unlike another brand sampled recently, the Kettle Corn cooked up perfectly in the microwave without any indication of carmelization or sugary build-up in the bag.
According to Staub, "A scientific roasting scheme was used to prepare samples [of roasted, ground coffee], and a linear chemical progression was used to establish the absolute development or process index, based on sugar carmelization.