Caramel

Caramel is the name applied to the highly flavoured dark-brown substance produced by the application of heat to Sugar (q.v.). It is likewise formed during the roasting of all materials containing sugar, such as coffee, chicory, and malt (see BEER), and is one cause of the dark colour of porter and infusions of coffee. It is employed in the colouring of whisky, wines, vinegar, &c. Although caramel, as prepared by burning sugar, is used more as a colouring than as a flavouring agent, yet it, and bodies allied to it, play a very important part in nutrition. When meat is roasted, a very highly flavoured brown portion is produced on the surface. It is to this, a form of caramel, that the appetising flavour of roast meat is in part due, while to the same cause we can trace the distinctive flavour of toasted bread. The dark coloured gravy derived from roast meat owes its value in part to caramel; and recognising this, the cook frequently adds caramel or browning, as it is called, to make up for deficiencies. Experiments have shown that while life cannot be sustained on the tasteless fibrous meat from which the juices have been removed by water, yet the addition of caramel enables it to be assimilated and used as food.