If it seems as though I have been focusing more on pyrolysis, you have been paying attention! Despite using the process on a daily basis, modern chemistry does not know much more. As this conversion takes place, a variety of volatile chemicals are released, these are what give our caramels their color and flavor. In our case, inverted sugar syrup is converted into two distinct products glucose, the form of sugar most commonly found in human blood, and fructose, which is found in honey, fruits, and vegetables. For example, bread dough will transform from a delicious bun into an inedible black lump if left in the oven for too long. Sugar that has undergone extensive pyrolysis will be darker and much more bitter. If the sugars are heated excessively pyrolsis is easier to distinguish from caramelization. For example, when wood is converted into charcoal orwhen buried organic matter turns into a fossil. Pyrolysis occurs outside of culinary endeavors. The word itself is derived from the Greek roots “pyro” meaning fire, and “lysis” meaning separating. In contrast, if there is no protein involved, the process is considered “ caramelization”.Ĭaramelization is a form of pyrolysis, which is a generic term to denote any irreversible chemical decomposition driven by heat, more specifically in the absence of oxygen. All foods that humans enjoy eating possess a quantity of sugar. The presence of protein is the determining factor, not sugar. The key phrase is “amino acid”, which are the building blocks of animal and plant protein. The Maillard reaction can be applied to all foods, including vegetables, breads, eggs, even vegan foods so long as they are prepared at high temperatures and contain amino acids. The Maillard reaction is broadly defined as the chemical process that occurs between amino acids and sugars at high temperatures it is what gives food complex flavors. Forty years later, a formal mechanism was worked out and published. The Maillard reaction is named after the late 19 th century French chemist and physician Louis Camille Maillard. Notebooks ready?Ĭarnivores may have heard of the Maillard Reaction because it is often brought up in discussions of grilling, frying, and other popular aspects of meat preparation, such as searing. Chances are, they may have even confused the two, that's OK! This is here to help you impress your friends, coworkers, or your boss the next time you sweeten their day.įor the sake of brevity I will be focusing on the “ chewy and well balanced” centers of our Salted Caramels. Hungry Hedonists who enjoy cooking or food likely have heard the terms “Caramelization” and “Maillard reaction” in relation to their favorite meals or desserts.
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