What are the effects of caramelization reactions on food processing

Caramel. The chemical reaction is not a Maillard reaction.

It refers to the fact that in the absence of amino compounds, when heated to a high temperature above the melting point, the sugar will be dehydrated and degraded, and a browning reaction will also occur. Its impact on food processing is mainly manifested in two aspects: one is the reaction to produce a dehydrated product of sugar - caramel or sauce color.

browning occurs; The second is to react to produce the pyrolytic products of sugar - volatile aldehydes and ketones to form a special flavor. The right degree of caramelization will result in a pleasant colour and flavour of the product.

Effect of Maillard reaction on food.

The production of aroma and color, the Maillard reaction can produce the aroma and color that people need or do not need. For example, leucine reacts with glucose at high temperatures to produce a pleasant bread aroma. In the production and storage of chestnut, squid and other foods and sugar production, it is necessary to inhibit the Maillard reaction to reduce the occurrence of browning.

The reduction of nutritional value, after the Maillard reaction occurs, the combination of amino acids and sugar causes the loss of nutrients, the protein is combined with sugar, the binding products are not easy to be used by enzymes, and the nutrients are not digested.

The production of antioxidant properties, the browning pigments produced in the Maillard reaction show antioxidant activity to the automatic oxidation of oils and fats, which is mainly due to the formation of reducing intermediates such as aldehydes and ketones in the browning reaction.

The production of toxic substances.

The impact of caramelization reaction on food processing is mainly manifested in two aspects:

1.The reaction produces caramel, or sauce-colored, a dehydrated product of sugar, which browns.

2.The reaction produces the cleavage products of sugars - volatile aldehydes, ketones - to form a special flavor.

The right degree of caramelization will result in a pleasant colour and flavour of the product. In addition, the caramelization reaction can also improve the taste and color of food, and increase the nutritional value of food.

Caramelization reaction is a browning reaction that occurs when sugars, especially monosaccharides, are heated to a high temperature above the melting point (generally above 140-170) in the absence of amino compounds.

The caramelization reaction can be carried out under acid-alkaline conditions, and the speed is generally faster under alkaline conditions. Sugars form two types of substances under strong heat conditions: one is dehydrated to form caramel, and the other is cracked under high temperature Songda burial to form small molecule aldehydes and ketones, and dark substances will also appear when small molecule aldehydes and ketones are further condensed and polymerized.

Applications of caramel in the food industry.

In the food industry, different types of caramel pigments can be obtained by using the process of caramelization of sucrose.

Soft drinks are the world's largest caramel use area, generally with ammonium sulfite caramel, this caramel pigment has a negative charge, the spice used in the drink, contains a small amount of colloidal substances with negative allergic ions, so that they can be chemically soluble and will not form turbidity or flocculation. The partial hydrogenation of caramel before use can further reduce the loss of aromatic components of wild ants during product storage, especially for low-sugar cola beverages using alitame.

Caramel used in condiments such as soy sauce, vinegar, and sauces is mostly caramel-like with a positive charge. These condiments are high in salt, for example, soy sauce contains about 17% to 20% salt, and the caramel used must be salt-tolerant, otherwise it will become cloudy and precipitate. Today's consumer demand for soy sauce products should not only be dark, but also bright red and bright, and have good hanging properties, which requires the selection of caramel with high red index and high solid content.

Caramel's alcohol resistance makes it able to be used in liquor. Caramel is typically dispersed in ethanol solutions below 50% concentration. Beer contains positively charged proteins, so use positively charged caramel.

Rice wine contains a large number of negatively charged proteins, polysaccharide colloids, and the pH of the product is generally high, so it is required to use caramel with a pH below and stable under alcohol. Some products, such as fermented wines and cherry wines, have basically removed protein from the production, and are inherently acidic, so acid-resistant caramel can be used.

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How is caramel formed? What role it plays in food processing.

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Hello, glad to answer for you. Caramel, also known as caramel hall with slag color, commonly known as sauce color, is a substance produced by caramelization when the sugar is boiled to 170 °C, and is also a viscous liquid or powder boiled into caramel and sucrose, dark brown line, with a quiet bitter taste, mainly used for the coloring of soy sauce, candy, vinegar, beer, etc.

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Caramelization reaction, also known as Caramill effect, occurs browning reaction due to dehydration and degradation of sugars when they are heated to a high temperature above the melting point without the presence of amino compounds.

The caramelization reaction can be carried out under both acid and alkali conditions, but the speed is different, such as 10 times faster at pH 8. Sugar is produced in two types of substances under the condition of strong change of ruler heat, one is the dehydration product of sugar, that is, caramel or caramel; The other type is the cleavage products, that is, some volatile aldehydes and ketones, which are further condensed and polymerized to form dark substances.

The caramelization reaction is characterized by the caramelization reaction of sugars or concentrated solutions of sugar heated to more than 100, and the sugar will be decomposed, and at the same time, accompanied by browning, the reaction can be carried out rapidly under the catalysis of acid and alkali, and the process is etherified, dehydrated, fractured, polymerized, etc.

Maillard reaction:

Maillard reaction is a non-enzymatic browning reaction between amino compounds (amino acids and proteins) and carbonyl compounds (reducing sugars), it will make coffee brown, produce bittersweet flavors and various aromas, Maillard reaction occurs in many foods, such as the cooking of meat, roasting imparts aromatic compounds, increases the complexity of meat flavor to increase depth and flavor, and the same is true for coffee beans, the Maillard reaction rate affects the sweetness, acidity, and taste of coffee.

The higher the Maillard reaction rate, the stronger the sweet and sour feeling of the coffee.

The lower the Maillard reaction rate, the more balanced the sweet and sour coffee will be, and the smoother the taste.

The mela-mei-pull reaction in coffee roasting begins at 149 (300).

In the absence of amino compounds, sugars, especially monosaccharides, when heated to a high temperature above the melting point (generally above 140 to 170 rounds), browning reaction will also occur due to dehydration and degradation of sugar, which is called caramelization reaction, also known as Caramir effect in the wild.

1. When the concentrated solution of sugar or sugar is heated to more than 100, caramelization reaction will occur, and the sugar spinal will be decomposed.

2. At the same time, accompanied by brown color, the reaction can be carried out quickly under the catalysis of acid and alkali.

3. The process is etherified, dehydrated, fractured, and polymerized by sugar molecules

Caramelization is a complex dehydration process in which sugars undergo to form caramel colors with a special aroma and color.

of the reaction process. However, the caramelization reaction is also accompanied by the Medra reaction, because sugars usually contain a small amount of proteins and amino acids, which is the reason for the discoloration and temperature change during the production of caramel, and the saccharification reaction is commonly known as sugar coloring.

The caramelization reaction is a reaction in which the sugar gradually turns brown after heating. Sugar.

After heating, it gradually changes from milky white to syrup, and finally turns brown. Not only the color, but also the aroma and taste. In the process of reaction, the sugar dissolved in water becomes lighter, and then it evolves into bitterness, and its aroma gradually changes from a light sweetness to a caramel flavor.

It's paste, burnt: it's burnt, but this charred is just burnt, and the red sugar color when we make braised pork is the result of sugar caramelization. But this processing process must be mastered well, the heat is not to sugar, the dish is sweet, not delicious, the heat is too large, it will be carbonized, become carbon, it can not be eaten.

It has to be just right.

Braised pork does this, so does braised chicken nuggets, and the taste of the cola we drink is the taste of caramel.