Talk:Caramelization

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So the production of caramel ironically isn't based on caramelization? --Abdull 13:09, 2 August 2005 (UTC)

Nope, it's based on the Maillard reaction. But "sweet gooey Maillard sauce" just doesn't sound as appetising... 86.20.65.241 13:37, 15 September 2006 (UTC)

Contents 1 Isn't this carcinogenic? 2 Please explain this statement 3 Uses 4 Oxidation? 5 Why the mystery?

[edit] Isn't this carcinogenic?

Isn't this carcinogenic? --Amit 18:26, 29 November 2006 (UTC)

I think it is. See for example [1]. --Coppertwig 22:02, 4 February 2007 (UTC)

[edit] Please explain this statement

"Vegetables, peanuts, chocolate, maple syrup, and coffee are all other results of caramelization."

[edit] Uses

Caramelized onions and garlic should be described. Badagnani (talk) 06:05, 13 February 2008 (UTC)

[edit] Oxidation?

Is caramelization an "oxidation", as described at the beginning of the article? None of the steps in the "Process" section appear to involve oxidation, even in the technical sense. BunsenH (talk) 22:48, 23 March 2008 (UTC)

[edit] Why the mystery?

Apparently, what happens when you heat sugar in a pan is a deep, dark mystery. I found a page at "The Exploratorium" which said that even PhD's don't understand it. The review at http://www.blackwellpublishing.com/book.asp?ref=9781573317191&site=1 seems to suggest that the Maillard reaction goes far beyond sugars to include reactions between fats and proteins -- but even they don't mention the basics. I just can't fathom why no enterprising science or medical student (not to mention a well-endowed, prestigious university) hasn't taken it upon himself to heat up some sugar and analyze the molecules he finds in the stuff he winds up with. Unfree (talk) 21:56, 13 April 2008 (UTC)