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Sugar through heat
Age 17 · Chemistry
Heating sucrose past its breakdown point makes new molecules. These molecules give caramel its brown colour and aroma, and further heating burns it.
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In the picture
- White sucrose crystals: solid table sugar before heating
- Pale sugar syrup: sucrose melting and beginning to break down
- Amber caramel: new molecules forming colour and aroma, with steam rising
- Black burnt sugar: continued heating driving breakdown toward burning
Examples
- Making caramel sauce by heating sugar on a stove.
- The brown crust on toasted marshmallows or caramelised onions.
Key takeaways
- Caramel colour and aroma come from new molecules formed when sucrose breaks down.
- Heating past the caramel stage burns the sugar, producing bitter black material.
Quiz: Sugar through heat (Age 17)
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Why does caramel have its brown colour and aroma?
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What happens when sugar is heated past the caramel stage?
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What is happening when heated sugar is at the pale sugar syrup stage?
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