Caramel

Caramel is a food which has a brown color and a sweet toasted flavor, derived from the caramelization of sugar. Caramel is used to flavor candy and soft drinks such as Coca Cola. It is also commonly used as a food coloring (with the E number E150). Caramel was invented in Turin sometime before the 18th century.

Related Topics:
Food - Caramelization - Sugar - Candy - Soft drink - Coca Cola - Food coloring - E number - Turin

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Caramel can be made from sugar by heating it slowly to around 170° C (the particular temperature depends on the sugar, see caramelization). As the sugar melts and approaches this temperature, the molecules break down into other volatile compounds that give it the characteristic caramel color and flavors.

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The word caramel also describes a soft, chewy caramel-flavored candy made by boiling milk and sugar together. Its color and flavor are due not to caramelization, but to the Maillard reaction, which occurs between an amino acid and a reducing sugar.

Related Topics:
Candy - Caramelization - Maillard reaction - Amino acid - Reducing sugar

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• carambar
• toffee