Caramelization degree

The degree of caramelization influences the hygroscopicity of the product. If it contains some unchanged D-glucose, moisture uptake is noted. Maltose, and particularly dextrins, are less hygroscopic. " ... 

At 230°, the degree of polymerization of caramel becomes still higher. Hydrocarbons were suggested as being the final products of carameUzation at elevated temperatures, but this suggestion has not been documented experimentally. Simultaneously, the same result could be achieved at constant temperature as the reaction time is extended. 

There is certainly a degree of concern that so much heating affects a wine s organoleptic qualities, even if all necessary precautions are taken to avoid oxidation. Young wines stand heating better than older ones. Sweet wines are the most delicate, as sugars, especially fructose, are heat-sensitive and develop caramelized flavors. 

The sweet taste intensity of the starch hydrolysates depends on the degree of saccharification and ranges from 25-50% of that of sucrose. Table 19.7 provides data on some hydrolysis products. The wide range of starch syrups starts with those with a DE value of 10-20 (maltodex-trins) and ends with those with a DE value of 96. Starch syrups are used in sweet commodity products. They retard sucrose crystallization (hard caramel candies) and act as softening agents, as in soft caramel candies, fondants and chewing gum. They are also used in ice cream... 

Caramel for flavoring is prepared by heating milk and sugar it is heated to a much lesser degree than caramel color and has a... 

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