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Caramelisation
Complex series of reactions ensuing when sugars are heated to 100 c or greater. This results in flavour compounds and brown pigments
Hydroxymethylfurfural (HML) ?
Is one of the first products of caramelisation reactions
Where do the brown pigments come from in caramelisation?
They arise from a group of polymerization reaction involving HMF and it's precursors
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