4
Question
When sucrose is heated to 483 K temperature, it loses water and forms a brown amorphous substance called :
When sucrose is heated to 483 K temperature, it loses water and forms a brown amorphous substance called :
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Solution
The correct option is C Caramel
When sucrose Is heated to 483 K, it loses water and forms a brown amorphous substance having nutty flavours, called the .caramel. This process is called caremelization. Caremelization is a non-enzymatic oxidation reaction.
Note: Caramelization of sucrose intact involves three main product groups:cararnelan and two polymers:carmelen and caramelin.
When sucrose Is heated to 483 K, it loses water and forms a brown amorphous substance having nutty flavours, called the .caramel. This process is called caremelization. Caremelization is a non-enzymatic oxidation reaction.
Note: Caramelization of sucrose intact involves three main product groups:cararnelan and two polymers:carmelen and caramelin.
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