Article: Sugar Doesn't Melt -- It Decomposes...

[Hex]

Atricle

"Certain flavor compounds give you a nice caramel flavor, whereas others give you a burnt or bitter taste. Food scientists will now be able to make more of the desirable flavors because they won't have to heat to a 'melting' temperature but can instead hold sugar over a low temperature for a longer period of time..."

http :// www. sciencedaily. com/releases/2011/07/110725123549 .htm

 

[Misplaced_Canuck]

Atricle

"Certain flavor compounds give you a nice caramel flavor, whereas others give you a burnt or bitter taste. Food scientists will now be able to make more of the desirable flavors because they won't have to heat to a 'melting' temperature but can instead hold sugar over a low temperature for a longer period of time..."

http :// www. sciencedaily. com/releases/2011/07/110725123549 .htm

That link is mangled up...

M_C

 

[cricky101]

http://www.sciencedaily.com/releases/2011/07/110725123549.htm

 

[LVBen]

Ok, so the next question is...what temperature should I heat my sugar up to and how long should I hold it for the Belgian ale that I'm going to make?