Is Caramel Glucose or Fructose? The Science Behind the Sweet Transformation
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3 min read
During the process of caramelization, the disaccharide sucrose (table sugar) is broken down by heat into its two simpler component sugars: glucose and fructose. This initial chemical reaction explains why the question, 'Is caramel glucose or fructose?' has a complex answer that involves both monosaccharides and their distinct properties.
