Final answer:
A hot sugar-free caramelizer involves the process of heating sugar molecules to create caramel without the addition of any sugar substitutes. The process of caramelization occurs when sugar molecules break down and recombine to form new compounds, resulting in the characteristic flavor and color of caramel. The enzyme-sucrase or invertase is used in the preparation of toffees to hydrolyze solid sucrose into liquid glucose and fructose, making them sweeter.
Step-by-step explanation:
A hot sugar-free caramelizer involves the process of heating sugar molecules to create caramel without the addition of any sugar substitutes. When sugar is heated, it undergoes a chemical reaction called caramelization. During this reaction, the sugar molecules break down and recombine to form new compounds, resulting in the characteristic flavor and color of caramel.
For example, when solid sucrose caramel is heated, it undergoes hydrolysis in the presence of the enzyme-sucrase or invertase. This hydrolysis breaks down the solid sucrose into liquid glucose and fructose, which are sweeter in taste compared to sucrose. These liquid sugars then interact with cocoa to create a flavorful and attractive product for consumers.