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What's the chemistry bond of milk cream, meringue and caramel

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  3. What's the chemistry bond of milk cream, meringue and caramel
Thread replies: 6
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Anonymous
2017-05-03 12:36:07 Post No. 308363
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Anonymous 2017-05-03 12:36:07 Post No. 308363 [Report]
What's the chemistry bond of milk cream, meringue and caramel (known as manjar or dulce de leche in LatAm)?
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Anonymous 2017-05-03 12:38:07 Post No.308365
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Anonymous 2017-05-03 12:38:07 Post No.308365 [Report]
>>308363
condensed milk?
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Anonymous 2017-05-03 01:14:31 Post No.308374
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Anonymous 2017-05-03 01:14:31 Post No.308374 [Report]
>>308365
yep.
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Anonymous 2017-05-03 01:36:39 Post No.308391
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Anonymous 2017-05-03 01:36:39 Post No.308391 [Report]
>>308374
>>308389
I don't understand what you're asking for
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Anonymous 2017-05-03 02:44:14 Post No.308428
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Anonymous 2017-05-03 02:44:14 Post No.308428 [Report]
>>308391
I don't know either.
>>
Anonymous 2017-05-03 05:09:39 Post No.308752
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Anonymous 2017-05-03 05:09:39 Post No.308752 [Report]
>>308363

Nobody knows.

Cooking is organic chemistry extreme. When pouring ingredients together and heating them up a myriad of different substances react with each other to an even more myriad of products.
Your manjar has fats, amino acids, and carbohydrates all over, so a whole gangbang of reactions is occuring in that cup. Since the whole thing then does not set as a fatty layer on top of a watery but a smooth drink, emugatores must have made an oil-in water emulsion, could be the egg's lecithine or come from the milk as this one is an mulsion itself.
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