dear all,
I am not a chemist and don't know a lot about the caramelization reaction, but what makes me even wonder more is the "salt catalyzed" caramelization.
How does salt "improve" the caramelization? Whats salt doing to aid for this reaction?
I could not find a lot of info, just that salt is one of the catalysts that makes the caramelization even happen more/faster.
any insights?
thanks