Description
A process that freezes a sugar solution and then rapidly heats it to produce caramelized sugars while preserving moisture.
Technical
The technique begins by cryogenically freezing a high‑sucrose solution, which removes water and concentrates sugars without initiating caramelization. Upon rapid heating to 120–140 °C, sucrose undergoes hydrolysis to glucose and fructose, which then decompose at 160–180 °C to form brown pigments and flavor compounds, all while the residual moisture is retained due to the brief heating interval.
Science
Primary Reaction
Sucrose → glucose + fructose (hydrolysis) → caramelization (degradation to brown pigments and flavor compounds)
Sensory Profile
Aroma ()
sweetcaramelbutterytoastywarmnuttyvanilla-likehoneyedmolassesburnt sugar