SOUTHERN LEYTE STATE UNIVERSITY-MAIN CAMPUS
College of Technology
Department of Food Science and Technology
Sogod, Southern Leyte
Name: Jelly Gaviola Rating:____________________
Lab Time Schedule: TF 8:00am - 12:00pm Lab Instructor: PET L. PASCUAL
FT 401- Food Chemistry
Laboratory Exercise No. 2
Effects of pH and Temperatures on Caramelization
INTRODUCTION:
Sugars are carbohydrates. Like all carbohydrates, they provide a source of energy in our diet.
Sugar is a term that includes all sweet carbohydrates, although the term is most often used to
describe sucrose or table sugar, a ‘double sugar’. The body breaks down carbohydrates into simple
sugars such as glucose, that can be readily used in the body. There are several different sugars.
Sugars occur naturally in some foods, such as fruit and dairy products, and are also added to a
wide variety of foods. Sugar can take many different forms, including white, raw or brown sugar,
honey or corn syrup.
Caramelization is also influenced by temperature; higher temperatures lead to faster breakdown
and the creation of caramel compounds. To avoid burning or over caramelization, which can leave
food tasting bitter, temperature control is crucial. The kind of sugar and other components can
affect the precise temperature at which caramelization takes place.
In conclusion, the caramelization process is greatly influenced by pH and temperature. While
temperature management is essential to reach the correct level of caramelization without burning
the sugar, pH adjustment can also impact the rate and flavor of caramelization. The goal of
caramelization is to achieve the right color and flavor without going beyond, which might result
in bitterness.
Objectives:
After completing the lab, the students will be able to:
1. Examine the effects of temperature on the caramelization of sugars like lactose, sucrose,
and glucose.
2. Investigate the influence of pH on the caramelization of sucrose and glucose.
3. Study the effects of pH and temperature on caramelization and analyze the data to draw
conclusions about the process.
4. Think critically about how variations in pH and temperature can lead to different outcomes
in caramelization and how these principles apply to real-world scenarios.
Materials and Methods
Effects of temperature on Milk
Materials
1. 250ml fresh milk
2. Laboratory thermometer
3. Heating pot
4. 100ml beakers
5. Colorimeter
6. Plastic cups
7. Stirring rod
8. Burner or cooking equipment
Methods
1. Place 50ml of the fresh milk in beaker 1.
2. In beaker 2, place 50 ml of milk heated up to 70oC
3. In beaker 3, place 50 ml of previously boiled milk (boiled for 5 minutes then cooled
down to room temperature).
4. Compare the color and taste of the different heat-treated milks.
Effects of temperature on Caramelization
Materials
1. 250g Sucrose
2. 250g glucose
3. Laboratory thermometer
4. Heating pot
5. Watch glass
6. Colorimeter
7. Stirring rod
8. Burner or cooking equipment
Methods
1. Separately place 250g of sucrose and glucose in a non-stick heating pot.
2. Start heating both sucrose and glucose until caramelization. Stir occasionally. Observe
the changes in temperature of the sugar until it begun to caramelize. Compare the
caramelization point of sucrose and glucose.
3. Place a portion of the caramelized sugars on a watch glass. Determine the color of the
sugar using a Bio-base BCM-200 colorimeter.
Effects of pH on Caramelization
Materials
1. 250g Sucrose
2. 250g Glucose
3. Calamansi juice
4. pH meter
5. Laboratory thermometer
6. Heating pot
7. Watch glass
8. Colorimeter
9. Stirring rod
10. Burner or cooking equipment
Method
1. Separately place 250g of sucrose and glucose in a non-stick heating pot.
2. Start heating both sucrose and glucose until caramelization. Add calamansi juice. Stir
occasionally. Observe the changes in temperature of the sugar until it begun to
caramelize. Compare the caramelization point of sucrose and glucose with added
calamansi juice from the results obtained from the previous experiment.
3. Place a portion of the caramelized sugars on a watch glass. Determine the color of the
sugar using a Bio-base BCM-200 colorimeter. Compare the color of caramelized sugars
with calamansi juice from the results obtained from the previous experiment.
Results and Discussion
A. Effects of temperature on Milk
Table1. The behavior of fresh milk under low and high temperatures
Sample From chiller Heated up to 70 °C Boil for 5 minutes,
(Fresh Milk) then cool down to
room temperature
Color White or cream- Richer shade of Off-white
colored cream or yellow
Taste Mild, slightly sweet, No significant flavor Off-flavors like burnt
and creamy taste changes or scorched taste
Temperature significantly impacts milk's physical, chemical, and microbiological
properties, especially in dairy processing, cooking, and storage. Key effects include heating and
pasteurization, which eliminate harmful bacteria and pathogens while preserving nutritional and
sensory qualities. Boiling and evaporation, which reduce milk solids, are used in making
condensed milk, evaporated milk, and dairy-based desserts. Texture and viscosity also play a role,
with lower temperatures making milk thicker and creamier and higher temperatures reducing it.
Understanding these effects is crucial for producing safe, high-quality dairy products, maintaining
consumer satisfaction, and preventing foodborne illnesses. Therefore, proper dairy processing
techniques and guidelines are essential for ensuring the quality and safety of dairy products.
Fresh
Heated up to 70 °C
Boil for 5 minutes, then
cool down to room
temperature
B. Effects of temperature on Caramelization
Table 2. The characteristics of sugar at high temperatures
Samples Caramelization Point Color
Sucrose At around 140°C to 150°C Pale yellow, and then
progress to a deeper amber or
brown color
Glucose At around 120°C to 130 °C Translucent, gel-like formed
The caramelization point and the color of sucrose and glucose after heating can vary
depending on factors such as temperature, duration, and the presence of impurities. The
caramelization of sucrose is varies the different ttemperature typically begins at 160 °C, and
sucrose initially melts and forms a clear syrup, then turns pale yellow and dark amber or brown as
caramelization intensifies. The final color can range from light golden caramel to deep brown,
depending on the extent of heating and caramelization. If the heating process is stopped early,
sucrose may remain a light caramel, while prolonged heating can result in a dark, rich brown color.
Glucose is a monosaccharide sugar that typically caramelizes at 140 °C. C and glucose are more
prone to caramelization at lower temperatures and can begin to change color at a lower
temperature. It typically undergoes a translucent process and caramelizes more rapidly than
sucrose, with a color change ranging from white to light white until it becomes translucent.
Sucrose
Glucose
C. Effects of pH on Caramelization
Table 3. The behavior of sugar at lower pH concentrations
Samples Caramelization point added with Color changes with added
calamansi juice calamansi juice
Sucrose 115°C to 120°C yellowish or amber tint with a
brighter color of brown
Glucose 100°C to 110°C slightly translucent or cloudy
appearance in a yellow color
The addition of sucrose and glucose to calamansi juice enhances its sweetness, balances its
natural tartness, and makes it more palatable. Sugars can also affect the texture and consistency of
the juice, creating a smoother and slightly thicker liquid. This can result in a more syrupy or
viscous texture, especially when added in higher concentrations. Additionally, sucrose and glucose
contribute to the overall flavor profile of the mixture, with sucrose having a sweeter and milder
flavor and glucose imparting a more neutral sweetness. The combination of sugars with the tangy
and citrusy notes of calamansi juice results in a more complex and well-rounded flavor. The
addition of sucrose and glucose to calamansi juice is a common practice in cooking and beverage
preparation to adjust the flavor, sweetness, and consistency of the final product while preserving
the juice and balancing its natural acidity.
Sucrose
Glucose
DOCUMENTATION
Literature Cited
Atapattu C, Kakuda Y. Milk protein functionality in caramel texture. The ManufConfect.
1998;78(9):161–169. [Google Scholar]
Brusick DJ, Jagannath DR, Galloway SM, Nestmann ER. Genotoxicity hazard assessment of
caramel colors III and IV. Food Chem Toxicol. 1992;30(5):403–410. doi: 10.1016/0278-
6915(92)90067-U. [PubMed] [CrossRef] [Google Scholar]