Description
Low‑temperature caramelization is a thermal‑chemical process that dehydrates sugars at 140–160 °C, producing caramel flavor compounds while minimizing Maillard browning and acrylamide formation.
Technical
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.
Science
Primary Reaction
dehydration of glucose and fructose to form HMF and furan derivatives
Sensory Profile
Aroma ()
sweetcaramelbutterynuttytoasty
Origin & History
Civilization
French
Era