We know this state of sugar We know it as caramel. But essentially it’s still the same sugar. So why does such a large change in the color of sugar occur when exposed to heat?

This color change is common not a simple heating process; It also explains a series of chemical reactions for us. See what the real reason is!

When sugar is combined with heat, it literally takes on a different shape.

This difference causes major changes in taste and especially color. Based on this situation thermal breakdown of sugar molecules or its breakdown by dehydration.

sugar molecules, At high temperatures it changes color to brown. It enters the caramelization process that transforms it. But this is only part of the story.

The caramelization of sugar is actually the result of a chemical reaction.

When sugar molecules are heated, they become loses some moisture and is broken down into smaller components. As a result of this breakdown, new compounds are formed and the color and taste of the sugar changes.

caramelization process, It can occur at different rates and intensities in different types of sugar. For example, fructose sugars caramelize faster than others and take on darker color tones.

This change in the color of the sugar is not solely due to this process.

Sugar begins to melt when heated and polymers are formed during melting. This contributes to the darkening of the color of the sugar.

Therefore, the effect of polymers in this change should not be ignored. Because caramels, fudge and toffees Polymers are the key elements that create sugar’s brown tones.

As you can see, we are ordinary We call the sugar caramel; Although it remained essentially the same, it underwent many chemical transformations!

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