The Thermal Decomposition of Carbohydrates. Part I. The Decomposition of Mono-, Di-, and Oligo-Saccharides

Publisher Summary This chapter explains the decomposition of saccharides by heat devoted to the caramelization of saccharides and their pyrolysis above 250°. Caramelization belongs to the group of so-called “browning reactions.” Caramel has a brown color and it originates from various sugars when they are heated, either dry, or in concentrated solutions. The quality of a caramel depends on its source as well as on the parameters of the process of its manufacture. Caramel is manufactured to change and improve the appearance (color) of many food products; the enhancement of the flavor of food is also important. The chemical nature of caramel depends on the conditions of the caramelization and the source, at least in the terminal period of their processing. Ever since it was suspected that caramels are biologically active, the daily uptake levels for them have been calculated and announced. The pyrolysis of sugars has been studied because carbohydrates could be considered as a source of technically important products. Moreover, these studies were intended to contribute to the knowledge of the chemistry of caramelization.

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