Tag: Chemical changes

According to chemistry Nobel Prize winner Jean-Marie Lehn, the Maillard reaction is “by far, the most widely practiced chemical reaction in the world”. It's just one example of the myriad of processes that explain what happens to food when it undergoes a chemical reaction, affecting its flavor, texture, and appearance.

Contrary to what many believe, granulated sugar doesn't simply melt like ice; instead, thermal decomposition begins around 160°C (320°F). This chemical transformation is exactly how we answer the question: does sugar change when cooked? The process fundamentally alters sugar's molecular structure, creating new compounds responsible for distinct flavors, aromas, and colors.