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caramelisi

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There are 10 letters in CARAMELISI ( A1C3E1I1L1M3R1S1 )

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Caramelisi might refer to
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colours are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, 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.
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