Thermolysis of Carbohydrates in Oxygen‐free Atmosphere. Part I. Caramelization of Mono‐ and Disaccharides

Abstract

Abstract Fructose, glucose, maltose and saccharose were caramelized at 200°C (473 K) without any catalyst. Thermolysis was carried out under nitrogen, carbon dioxide and in the air for comparison. Some rather essential differences could be noted in the course of thermolysis itself as well as in properties of resulting plain caramels.