What You Need to Know
It proceeds via dehydration of glucose and fructose to form 5‑hydroxymethylfurfural (HMF) and other furan derivatives, which contribute to caramel aroma. The reaction occurs below the Maillard threshold, thus limiting protein browning and acrylamide formation. The process is sensitive to temperature and time, with optimal ranges around 140–150 °C for 30–60 min in sous‑vide applications.
The Science
Primary Reaction
dehydration of glucose and fructose to form HMF and furan derivatives