Caramen hóa
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
Vinony's link graph records 308 inbound references to Caramen hóa, and connects out to browning, caramel and dulce de leche.
Vinony files it under Cooking techniques and Culinary terminology.
Vinony links it to 32 Wikipedia language editions.
Wikidata facts
- Subclass of
- process
- Image
- Caramelisation of carrots.jpg
Show 3 more facts
Sources (1)
via Wikidata · CC0
Gallery (2)
Connections
browning
Entity
caramel
Entity
dulce de leche
Entity
Indonesia
Country
Philippines
Country
sugar
Entity
International Standard Book Number
Entity
cooking
Entity
Wayback Machine
Entity
amino acid
Entity
glucose
Entity
pH
Entity
digital object identifier
Entity
polymer
Entity
microwave oven
Entity
sucrose
Entity
boiling
Entity
cola
Entity
keto-D-fructose
Entity
coconut milk
Entity