Caramel physical properties

PHYSICAL PROPERTIES hard, white dry crystals, lumps or powder odorless may have a characteristic caramel odor when heated sweet taste finely divided sugar is hygroscopic and absorbs up to 1% moisture which is given up on heating to 90 C (194°F) soluble in water slightly soluble in alcohol moderately soluble in glycerol and pyridine insoluble in ether MP (160-186°C, 320-367°F) BP (decomposes) DN (1.5877 g/cm at 25 C) SG (1.59 at 20°C) VD (no information found) VP (0 mmHg approximately),... 

It involves the heat-induced decomposition of sugars, normally monosaccharides. They undergo initial enolization and progress to subsequent complex reactions, such as dehydration, dicarboxylic cleaving, and aldol condensation [11]. Caramelization products vary in chemical and physical properties and in their constituents depending on the temperature, the pH, and the duration of heating [12,13]. 

Chung, M., Ruan, R.R., Chen, RL., and Wang, X. Physical and chemical properties of caramel systems, Lebensm.-Wiss. TechnoL, 32, 162, 1999. 

The candy technologist, in manufacturing the various types of product ranging from hard candy and caramel to liquid-center chocolates, employs many of the physical and chemical properties of sucrose (71). In hard candies, crystallization and stickiness are the two most common problems limiting shelf life (23). Use of the proper amount of an acidic doctor, such as cream of tartar, causes enough... 

Caramel color has four classes, known as caramel colors L 11, III, and IV. End use, manufacturing process, physical and chemical properties differ among them, and the classes are primarily based on the use of ammonium compounds, sulfite compound or both types of reactants in their manufacture. However, the preparation of caramel colors I and II also requires the use of salts, alkalis, and food-grade acids. Having different colloidal characteristics, tinctorial strengths, and varying acidic pHs, each color has preferred uses as colorant that is reflected in their synonyms Caramel color I (spirit caramel) caramel color II (process caramel) caramel color III (beer caramel) and caramel color IV (soft-drink caramel). About 70% of all caramel color used worldwide is caramel color IV that is made using both ammonium and sulfite compounds as reactants. ... 

---