Creme Brulee Reaction
The food I chose for this project is Creme brulee. I chose this food because it is interesting to see how the sugar gets caramelized with heat in a few seconds and it is delicious. The word, “Creme brulee,” means a cream that is burned. The exact origin of this food is a mystery, but most people believe that it was first made in England. Also, Trinity College remade Creme brulee in a form that looks like today’s Creme brulee. This food has a custard cream at the bottom and a layer of caramelized sugar on the top. There is one chemical reaction that is involved in making Creme brulee, which is caramelization. Caramelization is a process of the sugar getting oxidized. This happens at different temperatures for different types of sugar, but
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Second, the sugar breaks down into fructose and glucose. Third, fructose and glucose decompose into smaller particles. They allow people to smell the sugar because they become more volatile. Fourth, fructose and glucose oligomerization, which is a process of combining the fructose and glucose molecules and forming di-D-fructose Dianhydride, happens. Fifth, Di-D-fructose continues to react and form caramelan, caramelen, and caramelins, which make the sugar to get sticky. Finally, as the sugar cools down, the sugar compounds condense and form a layer of caramelized sugar. There are many products of caramelization reaction. Diacetyl is one of them and this makes the food to smell like a butter. Another one is furans, which is in charge of a nutty smell. Others include esters, maltol, and ethyl …show more content…
The mixture of egg, starch, and sugar is called “non-Newtonian fluid,” which is a fluid that doesn’t have consistent viscosity. This depends on temperature for viscosity like other fluids such as honey. As the temperature of the honey increases, its viscosity decreases. Also, for the custard cream, the viscosity increases as less force is applied to it, which means that it is force-dependent. If the egg or starch is missing, then the viscosity will decrease. In order for the custard cream to have a consistent viscosity, the temperature of cooking the cream should be about 85 degrees celsius, and egg, starch, and sugar must be present in the
Second, the sugar breaks down into fructose and glucose. Third, fructose and glucose decompose into smaller particles. They allow people to smell the sugar because they become more volatile. Fourth, fructose and glucose oligomerization, which is a process of combining the fructose and glucose molecules and forming di-D-fructose Dianhydride, happens. Fifth, Di-D-fructose continues to react and form caramelan, caramelen, and caramelins, which make the sugar to get sticky. Finally, as the sugar cools down, the sugar compounds condense and form a layer of caramelized sugar. There are many products of caramelization reaction. Diacetyl is one of them and this makes the food to smell like a butter. Another one is furans, which is in charge of a nutty smell. Others include esters, maltol, and ethyl …show more content…
The mixture of egg, starch, and sugar is called “non-Newtonian fluid,” which is a fluid that doesn’t have consistent viscosity. This depends on temperature for viscosity like other fluids such as honey. As the temperature of the honey increases, its viscosity decreases. Also, for the custard cream, the viscosity increases as less force is applied to it, which means that it is force-dependent. If the egg or starch is missing, then the viscosity will decrease. In order for the custard cream to have a consistent viscosity, the temperature of cooking the cream should be about 85 degrees celsius, and egg, starch, and sugar must be present in the