¹ Source: wiktionary.com
Definition of Caramelizes
1. caramelize [v] - See also: caramelize
Lexicographical Neighbors of Caramelizes
Literary usage of Caramelizes
Below you will find example usage of this term as found in modern and/or classical literature:
1. Industrial Chemistry: A Manual for the Student and Manufacturer by Allen Rogers (1920)
"Maltose as saccharose caramelizes with high heat, but to a much greater ...
Malt sugar caramelizes at a fairly low heat The loaf of bread containing the ..."
2. American Handy-book of the Brewing, Malting and Auxiliary Trades . . by Robert Wahl (1902)
"Levulose also caramelizes at higher temperatures in a dry state. FR Czerny
found ("Allg. Brauer u. Hopfen-Ztg.," 1893, p. 1059) that malts with particularly ..."
3. Journal of the American Chemical Society by American Chemical Society (1893)
"The sugar of the residue from whey very easily caramelizes on drying, and for
this reason it is more necessary to use an absorbent like asbestos for whey ..."
4. Microbiology: A Text-book of Microörganisms, General and Applied by Charles E. Marshall (1921)
"High heating caramelizes part of the sugar and oxidizes the must, thus injuring
the flavor. Discontinuous heating at lower temperatures in an atmosphere of ..."
5. Home and Community Hygiene: A Text-book of Personal and Public Health by Jean Broadhurst (1918)
"If too high temperatures are used, the sugar caramelizes, and various brownish
colors result, depending upon the degree of change of sugar to caramel. ..."
6. Proceedings of the American Pharmaceutical Association at the Annual Meeting by American Pharmaceutical Association, National Pharmaceutical Convention, American Pharmaceutical Association Meeting (1908)
"... because the free acid present caramelizes the sugar. The glycerite is permanent,
and serves admirably for the extemporaneous preparation of the syrup, ..."
7. Principles and Practice of Butter-making: A Treatise on the Chemical and by George Lewis McKay (1908)
"caramelizes the Sugar.—The brownish color which the milk assumes when it is heated
excessively is due to a change which the milk-sugar undergoes. ..."
8. Annual of the Universal Medical Sciencesedited by [Anonymus AC02809657] edited by [Anonymus AC02809657] (1891)
"Even at this temperature milk-sugar caramelizes in forty-eight hours and browns
the milk. The methods of Soxhlet and Engli-Sinclair do not overcome this ..."
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