Caramel Preparation
1- Introduction
Caramel can be defined as brown to black liquid or a solid which has specific odour of burn sugar and a pleasant bitter taste. It has been classified into 4 classes to satisfy the requirement of several food and beverage systems. From much more scientific point of view Caramel can be defined as complex blend of fat globules with varying size groupings that are surrounded by high concentrations sugar solution in which milk solid-not-fat are dispersed or dissolved. Preparation of Caramel include a heat treatment process called Caramelization. Caramelization reaction occurs at high temperature which might be in presence of catalyst such as acid, basis, salt or impurities. The English word originated from French caramel, which was borrowed from Spanish caramel and possibly from Portuguese as well. Caramel was 1st and commercially produced in Europe around 1850 by heating of sucrose in an open pan. Caramel can be used as topping for ice-cream and custards also flavouring in pudding, desserts etc. Market for Caramel has developed exponentially in past few years.
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For example, Soft, Chewy, Brittle based on texture and Chocolate, Espresso, Salted, Butterscotch based on flavour. However, caramel can be categorized into two main types light and dark caramel. Light caramel is the one that harden into glossy sheet which looks similar to light brown sugar glass. In case of Dark caramel, it turns into more malleable and more soft texture with more intense caramel flavour. Dark caramel is more common and is bought in stores, whereas light caramel has more of decoration and special desserts type application. Based on texture caramel can also be classified as Hard and Soft caramel. Hard caramel is usually used for topping and nut brittle, sauces also these are cooked longer and up to higher temperature than soft caramel. The soft caramel involves moulded caramel and
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