The 50 Best Food & Cooking Blogs to Read in 2022

During the caramelisation reaction, molecules known as caramels are generated. Caramels can be divided into three groups; Caramelans, Caramelens and Caramelins, and it is these compounds that are responsible for the characteristic brown colour of caramelised foods. As with flavour generation during the caramelisation reaction, the colour of caramel also varies depending on the type of carbohydrate undergoing the reaction.

• The game helps players work on hand eye coordination while offering a timed play mode and an option with no time limits.
• Cooking is done both by people in