Why does boiled sugar not change color

Boiling sugar without changing color is usually due to the syrup not reaching the temperature required for caramelization reaction or insufficient acidic environment. The caramelization reaction of sugar during heating requires conditions such as a temperature exceeding 160 degrees Celsius and sufficient decomposition of sugar molecules. If the firepower is insufficient or too little acidic substance is added, it is difficult to change color. Insufficient temperature during syrup boiling is a common reason. White sugar and other disaccharides need to be decomposed into monosaccharides at sustained high temperatures in order to undergo further browning reactions. If the firepower is too low or the heating time is too short, the sugar molecules cannot be fully decomposed. When using temperature control equipment such as induction cookers, if the set temperature is lower than the critical value, the syrup will boil but the actual temperature required for caramelization will not be reached. Thick sugar boiling containers can cause uneven heat conduction, resulting in discoloration of the syrup at the bottom but no overall reaction. The absence of acidic environment can also inhibit discoloration. A small amount of lemon juice or vinegar can catalyze the decomposition of sugar molecules and promote the formation of melanin like substances through the carbonyl ammonia reaction. When the pH value of the syrup is high, it is difficult to form a typical caramel color even with continuous high temperature heating. Due to the addition of sulfur dioxide as a bleaching agent during the processing of some rock sugar, its antioxidant properties can delay the browning process. When using protein containing ingredients such as milk for boiling, the Maillard reaction takes precedence over the caramelization reaction, producing a light yellow color instead of a dark brown color.

It is recommended to use a thick bottomed stainless steel pot for daily sugar boiling and heat it evenly. Add a small amount of acidic substances in batches to adjust the pH value. Observing the viscosity changes of syrup is more reliable than simply observing its color. When the syrup can pull out fine threads, it reaches a frosted state, and further heating will gradually turn it amber. Attention should be paid to controlling the heat to avoid the bitter taste caused by carbonation of syrup. diabetes patients should be careful to eat caramel products.