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    Chemical Reactions of Carbohydrates

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    Hồ Trúc Linh
    Chemical reactions involving carbohydrates include caramelization, the Maillard reaction, gelation, starch gelatinization, and retrodegradation. Caramelization occurs when sugars are directly heated and break down, producing desirable flavors at lower temperatures but bitter compounds at higher temperatures. The Maillard reaction produces browning and flavors when proteins and reducing sugars are heated together over time through a non-enzymatic process, affecting sensory properties. It requires the presence of both a protein and reducing sugar and is catalyzed by heat.

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    Chemical Reactions of Carbohydrates

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    Hồ Trúc Linh
    78 views1 page
    Chemical reactions involving carbohydrates include caramelization, the Maillard reaction, gelation, starch gelatinization, and retrodegradation. Caramelization occurs when sugars are directly heated and break down, producing desirable flavors at lower temperatures but bitter compounds at higher temperatures. The Maillard reaction produces browning and flavors when proteins and reducing sugars are heated together over time through a non-enzymatic process, affecting sensory properties. It requires the presence of both a protein and reducing sugar and is catalyzed by heat.

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    Chemical reactions involving carbohydrates include caramelization, the Maillard reaction, gelation, starch gelatinization, and retrodegradation. Caramelization occurs when sugars are directly heated and break down, producing desirable flavors at lower temperatures but bitter compounds at higher temperatures. The Maillard reaction produces browning and flavors when proteins and reducing sugars are heated together over time through a non-enzymatic process, affecting sensory properties. It requires the presence of both a protein and reducing sugar and is catalyzed by heat.

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    © All Rights Reserved
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    78 views1 page

    Chemical Reactions of Carbohydrates

    Uploaded by

    Hồ Trúc Linh
    Chemical reactions involving carbohydrates include caramelization, the Maillard reaction, gelation, starch gelatinization, and retrodegradation. Caramelization occurs when sugars are directly heated and break down, producing desirable flavors at lower temperatures but bitter compounds at higher temperatures. The Maillard reaction produces browning and flavors when proteins and reducing sugars are heated together over time through a non-enzymatic process, affecting sensory properties. It requires the presence of both a protein and reducing sugar and is catalyzed by heat.

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    Chemical Reactions of Carbohydrates

    Chemical reactions involving carbohydrates include caramelization, the Maillard reaction, gelation, starch
    gelatinization, and retrodegradation. Some carbohydrates are formulated into food for their ability to
    react, while other reactions are undesirable.
    Caramelization
    Caramelization is the direct heating of carbohydrates, usually sugarsand sugar syrups. The reaction is
    facilitated by small amounts of acids and certain salts. Sucrose melts at 160°C (320°F) and breaks down
    into glucose (glucosan and levulosan) anhydride. Caramelization of sucrose requires a temperature of
    200°C (392°F). As sucrose is heated, it loses some of its water molecules and the final product of
    caramelization (as heating continues at greater than 200°C) is C 125H188O80 which is called caramelin.
    Caramelin is a dark, bitter, and insoluble pigment. This product is to be avoided. Prior to the production
    of caramelin, desirable flavors occur which are the result of a number of sugar fragmentation and
    dehydration products, including diacetyl and acetic acid. Baking soda is often used to help remove the
    bitter flavor from caramelization reactions.
    Commercial types of caramel color include acid-fast, brewer’s color, baker’s color, and others. Acid-fast
    caramel color uses an ammonium bisulfite catalyst to produce a cola color. Brewer’s color is the product
    of heating a sucrose solution with ammonium ions. Through the pyrolysis of sucrose, a burnt sugar color
    is produced which is called baker’s color.
    The Maillard Reaction
    The Maillard reaction is a non-enzymatic browning reaction occurring when a protein and a reducing
    sugar are heated or stored together over time. This reaction is significant in foods due to its ability to
    affect color, taste, and texture. The Maillard reaction occurs to produce desirabl color during the
    browning of meat, or the undesirable browning of spray dried egg whites or fruit. The Maillard reaction
    also produces flavors that are desirable in some applications, such as the flavors in bakery items and
    roasted coffee. Later stages of the Maillard reaction may result in the development of toxicity in the foods
    and the reduction of nutritional value.
    The Maillard reaction occurs when proteins and reducing sugars are joined together, leading to the onset
    of brown pigments. The Maillard reaction cannot occur without the existence of protein and reducing
    sugars. It is important for food product developers to know that all monosaccharides are reducing. Table
    sugar (sucrose) is not a reducing sugar, but lactose and maltose are. The browning reaction is catalyzed by
    heat. In some cases, the occurrence of the Maillard reaction is incorrectly referred to as “caramelization.”

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