Caramelization deepens color

When sugar is heated, water is removed and sugar breaks down into three groups of polymers that give it the signature brown color: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80).

These compounds make caramel brown.

Leave a Comment

Your email address will not be published. Required fields are marked *