From: r_delaney2001@yahoo.com   
      
   Some recipes call for caramelizing onions, apples, whatever.   
   Apparently, after heating for a while, a sudden change of state   
   occurs; caramelization   
      
   Can anyone describe the chemistry of this process?   
   Somehow, it seems the sugars concentrate.   
      
   --   
   Rich   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)