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Caramelization

Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense…

Applications, Uses in food & Process

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Overview

Process

Effects

Uses in food

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Map overview Semantic statistics

Caramelization

Nodes43
Edges42
Triples7
Avg. degree1.95
Density0.046512
Components1

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Caramelization

Top relations

has effect · 4
Caramelization → Impurities, Reactions, Specific, The
is a · 2
Caramelization → complex, type of non-enzymatic browning

Important terminology Word statistics

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Important terminology

process sugar brown reaction browning reactions used cooking butter-like flavor maillard caramel sucrose fructose glucose made milk color like type

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Caramelizationis atype of non-enzymatic browning0.90text
Caramelizationis acomplex0.90text
diacetylinstance ofvolatile chemicals0.80text
Caramelizationhas effectThe0.60section
Caramelizationhas effectSpecific0.60section
Caramelizationhas effectImpurities0.60section
Caramelizationhas effectReactions0.60section

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    Min side: 3
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