NURSING ANM AND GNM

Detailed explanation-1: -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.

Detailed explanation-2: -Initiating caramelization: heat The temperature at which caramelization starts varies by sugar type: Fructose kicks off first at 110°C (230°F). Galactose, glucose and sucrose all start to caramelize around 160°C (320°F). Maltose caramelizes, starting at 180°C (356°F).

Detailed explanation-3: -The breakdown of sucrose into glucose and fructose is an example of caramelization. Supersaturated sugar solutions are very stable and likely to form small crystals.