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Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: (C₂₄H₃₆O₁₈), (C₃₆H₅₀O₂₅), and (C₁₂₅H₁₈₈O₈₀). As the process occurs, volatile chemicals

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