Tag: Browning reactions

Food carbohydrates, which include sugars, starches, and fibers, are far more than just a source of energy; they are versatile molecules that dictate the taste, texture, and stability of countless food products.

Did you know that applying heat to carbohydrates can produce hundreds of new flavor and aroma compounds? A complex series of chemical and physical reactions occurs behind the scenes, fundamentally altering the taste, texture, and appearance of our food.

When sugar is heated, it undergoes a complex chemical transformation that develops rich color and deep flavor. This process, known as caramelization, is often misunderstood, leading many to wonder: does caramelization increase sugar content? The answer is more nuanced than a simple yes or no, involving a breakdown and reformation of sugar molecules, not a net increase.