Karamelisasi
Sign in to saveCaramelization (or caramelisation) 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: (C24H36O18), (C36H50O25), and (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor.
In the Vinony graph
Within Vinony's link graph, Karamelisasi is referenced by 308 other articles, and connects out to browning, caramel and dulce de leche.
It sits within the topics Cooking techniques and Culinary terminology.
Its subject is documented across 32 Wikipedia language editions.
Wikidata facts
- Subclass of
- process
- Image
- Caramelisation of carrots.jpg
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Connections
browning
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caramel
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dulce de leche
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Indonesia
Country
Philippines
Country
sugar
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International Standard Book Number
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cooking
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Wayback Machine
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amino acid
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glucose
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pH
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digital object identifier
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polymer
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microwave oven
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sucrose
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boiling
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cola
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keto-D-fructose
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coconut milk
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