Question

Sucrose when heated undergoes caramelisation reaction that involves degradation, dimerization, decomposition, dehydration and self-assembly. Describe these chemical changes and the products form. What other changes occur beside the chemical changes?

Answer 1

Apart from these chemical changes , physical changes are noticeable at first during the entire process of caramelisation. In common parlance, caramelisation is the browning of sugar non enzymatically with the application of heat. The various physical changes accompanied with chemical changes are temperature dependent. Each step of caramelisation witnesses a physical change brought about by formation of certain chemical compounds.

111911 O но би Lo (Suexese) Ht/A+H20 bemgene (3-Aydeonymthy graadation ran nuty anorma 4H prydnn one но но Pecompenliegs OH о1. uctose ои fwan 2,5cd methena geueese Jatymenialn naf asmombly a-12 H20 39-18 H20 46um C12 M1207 Caramelans) M. aoembly HO но C36H18O24 Ccaramelens) O.95um d-D uetose ,2', 2. Ia-Dylucese diankychide MO- mainly) 2c-2720 रे glucobiose C2uHiDis (caramelin) и- O4 of-i6 4-33 D-Difentore diandycries Cthane ane serus dand Banomes

The first physical change is that sugar melts and aroma starts coming due to various volatile compound formed like furan , diacetyl etc

during oligomerisation process, the liquid thickens and turns brown and a portion of texture is developed. on further heating it these caramel molecules self assembled to give further brownier color