On Tue, 23 Mar 2021 15:33:42 -0700 (PDT), RichD
> wrote:

>Some recipes call for caramelizing onions, apples, whatever.
>Apparently, after heating for a while, a sudden change of state
>occurs; caramelization
>
>Any chemists here, who can describe the chemistry of this process?
>Somehow, it seems the sugars concentrate.

Caramelization is a type of non-enzymatic browning. 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. Duh! Who doesnt know this??

John Kuthe, Superior to you...