Description
Infrared imaging monitors surface temperature to precisely control caramelization of sugars.
Technical
Caramelization involves thermal decomposition of sucrose and glucose, generating reactive carbonyls that polymerize into complex brown pigments. Precise temperature regulation (165–175 °C) promotes formation of hydroxymethylfurfural and maltol while minimizing scorching pathways. Moisture content modulates the onset by altering heat capacity and evaporation latency.
Science
Primary Reaction
Thermal decomposition and polymerization of sucrose/glucose yielding caramel compounds
Sensory Profile
Aroma ()
butterytoastyburnt-sugarnuttycaramelizedmolasses-likehoneyedsmokyvanilla-likemaple