From Sugar to Gold: The Science of Caramelization! 🏆 | Sugar | Caramelization

Описание: Have you ever wondered why sugar turns brown when heated? Or why that amazing aroma fills the air? Welcome to the fascinating world of caramelization – a super cool chemical reaction! When sugar is heated above 160 degrees Celsius, the magic begins!
In this video, we’ll explore how sugar molecules break down and transform from C12H22O11 (sucrose) into entirely new compounds. Whether you’re making halwa at home or frying onions, you’re witnessing the same process! The sugar molecules recombine to create delicious caramel compounds, resulting in that rich flavor and beautiful brown color.

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