Re: What is the melting point of sucrose?

The melting point of sucrose is somewhere between 160 C - 170 C (two different texts had two different numbers). It is after sucrose has melted that carmelization will occur.

Sucrose is a disaccharide and can undergo hydrolysis when heated. Either an acidic or alkaline environment favors this reaction, as does water, but it can occur without them. Once sucrose has been hydrolyzed, it can participate in the Maillard reaction, which is an important reaction for browning in foods. Once the hydrolysis has occured, a reducing sugar and an amine can undergo a condensation reaction to form products that range in color from light tan to darker brown.

For more information, try experimental foods books. Two that I reviewed for this answer are:

• Foods: Experimental Perspectives, Margaret McWilliams, Prentice- Hall, 1997
• Food Science, Helen Charley, John Wiley & Sons, 1982