Caramel

Caramel or caramel in Switzerland ( in the 19th century via French from Spanish caramelo caramel, " Burnt sugar, sugarcane " borrowed ) is generated by strong, dry heating mixture of molten sugar and its oxidized and condensed reaction products. Depending on the temperature it turns this golden yellow to deep brown and developed the typical roasted flavor ( caramel odor). Caramel taste, depending on the degree of roast, sweet to bitter. Depending on the consistency distinction is made between hard candies ( " Drops" ) and soft caramels (such as chewy candies or toffees ). The latter contains up to 15 % fat and emulsifiers.

Production

For traditional production of caramel granulated sugar (sucrose ) is heated in a pan on the fire dry, stirring constantly. Starts the sugar to melt, it takes only a few seconds, until the caramel takes on a dark color - the production requires constant attention accordingly. The mass then does not solidify, it is when the desired degree of browning is reached, quenched with boiling water and dissolved to a syrup.

Granulated sugar begins to discolor even without melting at about 135 ° C. The resulting weak fraction is used in the pastry for glazed fruits, spun sugar and decorations from sugar. The actual color and flavor changing caramelizing sets at temperatures around 150 ° C. For golden-brown caramel, the strong break, temperatures of 180 to 200 ° C are necessary. Cooled off caramel is translucent and glass-like, hard - brittle consistency.

In other sugars are found deviating Karamellisierungstemperaturen. Fruit sugar ( fructose) caramelized already at 110 ° C, the temperature at malt sugar ( maltose) is 180 ° C higher than that of granulated sugar.

Chemical basis

During the caramelisation not fully clarified, partly concurrent chemical processes take place. Including a change of mutarotation, in an inversion of sucrose, oxidation, condensation reactions, polymerization reactions, an intramolecular covalent bonds surroundings, such as isomerization and a partial pyrolysis, at increasingly darker caramel carbonization. The sugar is dehydrated, and the carbohydrates to combine different polymers, ketones, and aldehydes, some of which are responsible for the brown color and bitter taste. Therefore, caramel taste more bitter, the darker it is burned. The characteristic odors such as various dihydrofuranones, Cyclopentenolone, Cyclohexenolone and pyrones (eg maltol ).

Even at room temperature carbohydrate molecules are occasionally leave of two adjacent -OH and- H in the form of water, ie, carbohydrates have at room temperature have a small water vapor pressure. Which is in equilibrium with the water vapor pressure of the air, so that in Earth's atmosphere normally prevailing humidity sufficient to fix this immediately. This also applies to the corresponding heat: carbohydrates are ultimately decomposed completely to water and carbon, the process goes from caramel over bone black for sugar charcoal. Unlike the browning of foods containing protein when caramelizing sugar and pure carbohydrates no Maillard reaction takes place. There are, however, combined processes, for example, if the production of candies ( caramels or toffee ) the hot caramel cream added is added and boiled down, making milk protein is involved in the process.

Use

In the kitchen caramel is used primarily for the production of confectionery such as roasted almonds or for desserts such as crème au caramel, crème brûlée, but also for pastries. Dark, barely sweet caramel used for coloring sauces. This is used in the food industry as a special caramel except for desserts, especially as a coloring agent. For caramel usually the simple heating sugar is not used. In addition to sugar isomalt suitable for caramel making, which is used in sugar- free candy.

Other meanings of the term " caramelizing "

In the kitchen, language, the term " caramelizing " is often used synonymously for sauteing ( fast, hot frying ) or used for some preparations in the oven. Thus, for example, " caramelized onions " braised in the oven. It take place mainly Maillard reactions and to a lesser extent, the carbohydrates contained caramelized. The proteins contained in form Maillard reactions flavoring substances and sometimes sugar is caramelized, the combination results in a sweet and spicy taste.