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Caramel
Food items like bakery products such as bread, cakes, biscuits etc. colas peanuts, chikki, beer are given a brownish colour by adding caramel. Caramelisation causes changes in food not only in colour but also flavour.
Caramelisation is done by melting sugar at high temperatures followed by boiling which converts sugar into glucose and fructose. Normally the temperature at which caramelisation takes place in between 110 deg. C to 180 deg. C depending on the type of sugar. Commercial Caramelisation is produce by heating sugar in the presence other ingredients which results in caramels of different colours which can be used as additives to food.
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