When sugars, especially monosaccharides or disaccharides, are heatedWhen sugars, especially monosaccharides or disaccharides, are heated
to a high temperature above the melting point (generally above
140-170℃) in the absence of amino compounds, they will also
undergo Browning reaction due to the dehydration and degradation of
sugars. This reaction is called caramelization. ( )
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