Caramelisation causes changes to a food’s colour and flavour. It leads to a desirable golden brown colour and attractive flavour in baked goods and drinks.
How does it occur?
- It is the process of sugar in foods turning brown through applied heat (about 180ºC).
Why does it happen?
- Water is released from the sugar as it is heated. The water is released as steam.
If the sugar is overheated, it will burn and produce a bitter taste. The sugar begins to break down to pure carbon at 200ºC. Caramelisation also occurs during the dry heating, shallow frying and roasting of meat and vegetables.