Allulose caramelizes at temperatures typically ranging from 140 to 220 °C, with optimal conditions for achieving desired caramelization effects identified between 190 and 210 °C. The caramelization process is influenced by various factors, including temperature and the presence of other components in the mixture.

Caramelization Temperature Range

• Caramelization of simple sugar solutions, including allulose, begins at around 140 °C and can extend up to 220 °C.
• Significant changes in the caramelization process occur between 190 and 210 °C, marking the transition from insufficient to over-caramelized states.

Optimal Conditions for Caramelization

• The ideal temperature for caramelization is around 100 °C for initial stages, followed by higher temperatures for complete caramelization.
• The presence of other ingredients, such as lipids, can affect the caramelization process, necessitating adjustments in temperature and time to achieve optimal results.

While these findings highlight the importance of temperature in caramelization, it is also crucial to consider the specific formulation and desired flavor profile, as variations in ingredients can lead to different outcomes in the caramelization process.