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caramelisin
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There are 11 letters in CARAMELISIN ( A1C3E1I1L1M3N1R1S1 )
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Caramelisin might refer to |
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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. |