Sucrose in the Concentrated Solution or the Supercooled “State”: A Review of Caramelisation Reactions and Physical Behaviour

Abstract

Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point-i.e. in the supercooled state-it possesses high potentialities for the food industry in areas as different as pastry industry, dairy and frozen desserts or films and coatings production. This paper presents a review on critical issues and research on highly concentrated sucrose solutions-mainly, on sucrose thermal degradation and relaxation behaviour in such solutions. The reviewed works allow identifying several issues with great potential for contributing to significant advances in Food Science and Technology.

Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation

“…Although there is no legislation regarding sweet pomegranate pekmez, the maximum HMF content allowed in pomegranate sour is 50 mg/kg (TSE, 2016). Nonenzymatic browning reactions occurs mostly in heat‐treated foods such as puree, pekmez, dehydrated fruits, and vegetables through caramelization or Maillard reaction (Kuşçu & Bulantekin, 2016; Quintas et al., 2010; Tontul & Topuz, 2017). Minor constituents of foodstuffs such as phenolics and metal ions can accelerate such browning reactions in the food matrix (Bozkurt et al., 1999; Lund & Ray, 2017).…”

Co‐crystallized honey with sucrose: Evaluation of process and product characterization

“…This situation already indicates that the heat transfer is given by the latent heat,moment when crystallization occurs, at 8 min (124°C). At that point, the samples were removed from heating and the honey was added, remaining under agitation until the formation of crystal granules.Technically, it is not recommended to keep the samples under heating for a long period, due to undesirable thermal degradation and caramelization process (Quintas, Fundo, & Silva, 2010).…”

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

“…As shown in Figure 1, neither the type (NaCl and KCl) nor the amount of added salts can cause significant change in the color of caramel solids. The higher the heating temperature, the darker the caramel color (Quintas et al, 2010). In addition, the caramel color was darker in both acidic and alkaline conditions than it was in a neutral environment (Myers and Howell, 1992).…”