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In relation to carbohydrates, explain each of the following properties: Caramelisation ______________________________________________________ Crystallisation _____________________________________________________ - Leaving Cert Home Economics - Question 1 - 2014
Question 1
In relation to carbohydrates, explain each of the following properties: Caramelisation ______________________________________________________ Crystallisation _____... show full transcript
Worked Solution & Example Answer:In relation to carbohydrates, explain each of the following properties: Caramelisation ______________________________________________________ Crystallisation _____________________________________________________ - Leaving Cert Home Economics - Question 1 - 2014
Step 1
Caramelisation
Answer
Caramelisation is the process that occurs when heat is applied to sugar or sugar syrup. During this process, sugar melts and begins to break down, producing a darker caramel color. This transformation brings about a pleasant aroma and a slightly bitter aftertaste, which is characteristic of caramel. Caramelisation not only enhances the flavor but also contributes to the appearance of various food products.
Step 2
Crystallisation
Answer
Crystallisation happens when more sugar is added than can be absorbed by a liquid. This phenomenon results in the formation of crystal particles as the mixture cools. Crystallisation is widely used in the confectionery and sweet industry, especially in products where the sugar content exceeds 65%. An example of this process is in jam making, where crystallisation can affect the texture and consistency of the final product.