Caramel Ingredient Market Is Showing Significant Growth & Demand : Forecast By 2022
Caramelization is the process which produces Caramel. It removes water from sugar, by applying heat of around 170 Degree C, which imparts a characteristic dark brown color and flavor to the residue. Low molecular weight compounds obtained from caramelization are volatile and thus impart flavor. Glucose extracted from wheat or corn syrup and invert sugar is added to Caramel to prevent crystallization.
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Caramelization is the process which produces Caramel. It removes water from sugar, by applying heat of around 170 Degree C, which imparts a characteristic dark brown color and flavor to the residue. Low molecular weight compounds obtained from caramelization are volatile and thus impart flavor. Glucose extracted from wheat or corn syrup and invert sugar is added to Caramel to prevent crystallization.
