/ck/ - Food & Cooking

>>11160552
>My understanding is that caramelization reactions have a temperature threshold, 110°C for pure fructose, for instance.

No, that's the temperature at which they proceed from a culinary perspective, in that it's the point where the bulk of the material can undergo the process, but really, there will be a distribution.
This random image of google should make sense. As the temperature of the material rises, the total area under the graph increases and the peak stretches up and to the right, but the vertical line where the graph goes green stays where it is. At 110 degrees, the peak will be approaching the green line, so the average molecule in the material is hot enough to undergo the process. If the process produces heat, or is auto-catalytic, then 110 °C might actually be when the peak is still quite far to the left of the line, but the process has hit the point where it is self-accelerating.