[rochele]

 i want to boil sugar but looking for a component to add this to my sugar for not changing to caramel shape ,
anyone has any idea ?

[curiouscat]

i want to boil sugar but looking for a component to add this to my sugar for not changing to caramel shape ,
anyone has any idea ?

You want to boil neat sugar or a sugar + H2O solution?

I expect pure sucrose decomposes before it reaches its boiling point but there may be some trick around it. Dunno.

[billnotgatez]

http://en.wikipedia.org/wiki/Caramelization

When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.

http://en.wikipedia.org/wiki/Sucrose
Melting point 186 °C decomposition

Sucrose decomposes as it melts at 186 °C (367 °F) to form caramel. Like other carbohydrates, it combusts to carbon dioxide and water.

WIKI and GOOGLE can be your friend