Technical principles for caramel application: Analysis of gastronomic and chemical fundamentals

Abstract

The application of caramel has existed since millenary times, originating in China with rudimentary blown figures. However, up to the present time, the complex artistic figures that are presented in the competitive world gastronomic scenarios or as part of gastronomic sophistication are served in the most exclusive A&B establishments. For this study, a thorough qualitative bibliographic review has been carried out to support and substantiate the culinary chemical principles of components, reactions and process of elaboration of caramel. Concluding in the first instance that sugars are susceptible to reactions such as caramelization due to high temperatures, which leads to the melting point of the carbohydrate to melting and generates compounds related to the characteristics of smell, taste but especially, the dark color of this food; chemical products such as furfural, melanoidin’s, furans, furanone, lactones, pyrones, aldehydes, ketones and more that give the identifying characteristic to the final sweet product.