Some recipes call for caramelizing onions, apples, whatever.
Apparently, after heating for a while, a sudden change of state
occurs; caramelization

Any chemists here, who can describe the chemistry of this process?
Somehow, it seems the sugars concentrate.

--
Rich

On Tue, 23 Mar 2021 15:33:42 -0700 (PDT), RichD
> wrote:

>Some recipes call for caramelizing onions, apples, whatever.
>Apparently, after heating for a while, a sudden change of state
>occurs; caramelization
>
>Any chemists here, who can describe the chemistry of this process?
>Somehow, it seems the sugars concentrate.

Cindy will tell you.

--
The real Bruce posts with Eternal September

Bruce wrote:
> On Tue, 23 Mar 2021 15:33:42 -0700 (PDT), RichD
> > wrote:
>
>> Some recipes call for caramelizing onions, apples, whatever.
>> Apparently, after heating for a while, a sudden change of state
>> occurs; caramelization
>>
>> Any chemists here, who can describe the chemistry of this process?
>> Somehow, it seems the sugars concentrate.
>
> Cindy will tell you.
>

<*SNIFF*>

On Tue, 23 Mar 2021 15:33:42 -0700 (PDT), RichD
> wrote:

>Some recipes call for caramelizing onions, apples, whatever.
>Apparently, after heating for a while, a sudden change of state
>occurs; caramelization
>
>Any chemists here, who can describe the chemistry of this process?
>Somehow, it seems the sugars concentrate.

Caramelization is a type of non-enzymatic browning. Unlike the
Maillard reaction, caramelization is pyrolytic, as opposed to being a
reaction with amino acids. When caramelization involves the
disaccharide sucrose, it is broken down into the monosaccharides
fructose and glucose. Duh! Who doesnt know this??

John Kuthe, Superior to you...

On Tuesday, March 23, 2021 at 5:33:45 PM UTC-5, RichD wrote:
>
> Some recipes call for caramelizing onions, apples, whatever.
> Apparently, after heating for a while, a sudden change of state
> occurs; caramelization
>
> Any chemists here, who can describe the chemistry of this process?
> Somehow, it seems the sugars concentrate.
>
> Rich
>
The fake John Kuthe Googled it for you. Scroll down and read what he
pasted here. Maybe you and Lenona should compare notes and help
each other out.

wrote:

> The fake John Kuthe Googled it for you. Scroll down and read what he
> pasted here. Maybe you and Lenona should compare notes and help
> each other out.

Have you ever even tried to post something on topic, or do you only
ever try to fake it?






-- --

https://jtem.tumblr.com/post/646573046871834624

On Thursday, March 25, 2021 at 8:08:12 PM UTC-5, wrote:
>
> wrote:
>
> > The fake John Kuthe Googled it for you. Scroll down and read what he
> > pasted here. Maybe you and Lenona should compare notes and help
> > each other out.
> >
> Have you ever even tried to post something on topic, or do you only
> ever try to fake it?
>
I'm always on topic unless I begin a subject with O. T. just like everybody
else, troll.

On Tue, 23 Mar 2021 15:33:42 -0700 (PDT), RichD
> wrote:

>Some recipes call for caramelizing onions, apples, whatever.
>Apparently, after heating for a while, a sudden change of state
>occurs; caramelization
>
>Any chemists here, who can describe the chemistry of this process?
>Somehow, it seems the sugars concentrate.

It is called the "Maillard reaction".
Maillard browning is a chemical reaction that usually occurs between
amino acids (the building blocks of protein) and those carbohydrates
known as reducing sugars – although the reaction has been known to
occur between reducing sugars and whole proteins.
Janet US

On Tue, 23 Mar 2021 18:03:22 -0600, US Janet >
wrote:

>On Tue, 23 Mar 2021 15:33:42 -0700 (PDT), RichD
> wrote:
>
>>Some recipes call for caramelizing onions, apples, whatever.
>>Apparently, after heating for a while, a sudden change of state
>>occurs; caramelization
>>
>>Any chemists here, who can describe the chemistry of this process?
>>Somehow, it seems the sugars concentrate.
>
>It is called the "Maillard reaction".

Nope. No, it is not called that.

On 3/23/2021 6:33 PM, RichD wrote:
> Some recipes call for caramelizing onions,

I like raw onions and browned and softened onions but not caramelized
onions. That's overkill cooking to me. At that point, you've ruined good
onions.