Editing Caramel (section)

==Chemistry==
{{main|Caramelization}}
Caramelization is the removal of water from a sugar, proceeding to [[isomerization]] and [[polymerization]] of the sugars into various high-molecular-weight compounds. Compounds such as [[fructose|difructose]] [[Acid anhydride|anhydride]] may be created from the [[monosaccharide]]s after water loss. Fragmentation reactions result in low-molecular-weight compounds that may be volatile and may contribute to flavor. Polymerization reactions lead to larger-molecular-weight compounds that contribute to the dark-brown color.<ref>{{Cite web |title=Caramelization |url=http://www.food-info.net/uk/colour/caramel.htm |access-date=2009-05-07}}</ref>
Caramel can be produced in many forms such as sauce, chewy candy, or hard candy depending on how much of an ingredient is added and the temperature it is being prepared at.<ref name="Moncel"/>
In modern recipes and in commercial production, [[glucose]] (from [[corn syrup]] or [[wheat]]) or [[Inverted sugar syrup|invert sugar]] is added to prevent crystallization, making up 10–50% of the sugars by mass. "Wet caramels" made by heating sucrose and water instead of sucrose alone produce their own invert sugar due to thermal reaction, but not necessarily enough to prevent crystallization in traditional recipes.<ref>{{Cite web |title=6. Sugar confectionery |url=http://www.fao.org/WAIRdocs/x5434e/x5434e0a.htm |access-date=2013-01-01 |publisher=Food and Agriculture Organization of the United Nations |archive-date=2012-12-27 |archive-url=https://web.archive.org/web/20121227142646/http://www.fao.org/Wairdocs/X5434E/x5434e0a.htm |url-status=dead }}</ref>