Caramel sugar is sugar that has been heated until it undergoes a Maillard reaction, turning brown and developing a rich, toasted flavor.

Raw materials used in production. 

• The primary raw material for caramel is sugar, which can come from various sources such as sugarcane or sugar beets.

Step-by-step summary of industrial production process.

• Choosing the Sugar. Select and prepare the sugar to be used.
• Heating. The sugar is heated to high temperatures.
• Maillard Reaction. The sugar browns and develops complex flavors through the Maillard reaction.
• Cooling and Solidification. The caramel is then allowed to cool and solidify.
• Fragmentation. If needed, the solidified caramel is broken or powdered.

Form and color. 

Caramel sugar can vary from light brown to dark brown and may be available in various forms, such as granules, solid pieces, or syrup.

Commercial applications. 

Caramel sugar is used in a wide range of food products to add color and flavor, including sweets, ice creams, beverages, and baked goods.

Sweetener and Food Coloring. Caramel sugar is often used to sweeten and impart a rich brown color to various food items such as desserts, sauces, and beverages.

Flavoring. It's used to add a unique and distinctive caramel flavor to different foods and drinks.

Decoration. In confectionery, it may also be used as a decorative element due to its ability to form solid, glossy structures when cooled.

Cooking. It is also used in everyday cooking for preparing sauces, marinades, and sweet dressings.