Caramelization 9 At high temperatures, sugar reactions are accelerated – Isomerization – Water elimination – Oxidation no amines 9 Caramelization occurs at – High temperatures (~150˚C) – Low water content/high sugar Caramel flavors and pigments 9 Formation of – Enediols – DicarbonylsCaramelization 9 At high temperatures, sugar reactions are accelerated – Isomerization – Water elimination – Oxidation no amines 9 Caramelization occurs at – High temperatures (~150˚C) – Low water content/high sugar Caramel flavors and pigments 9 Formation of – Enediols – Dicarbonyls