Sheila discovered certain processes in the food industry that pertain to sugars and their properties. Which point is incorrect?

• A. Sucrose is recovered from sugar cane juice as sugars crystallize when evaporated
• B. The caramel found in chocolate is obtained and gets its color when it is heated. When sugar is heated its properties undergo change and it becomes brown
• C. Some of the sugars react with proteins and give a dark color. This reaction is called browning reaction.
• D. None of the mentioned