Azúcar vítreo: La química detrás de la elaboración de caramelos

Christopher Jasiel Salazar-López; Laura García-Curiel; Jesús Guadalupe Pérez-Flores; Emmanuel Pérez-Escalante; Marisa Rivera-Arredondo; Juan Ramírez-Godínez; Nayeli Vélez-Rivera

doi:10.29057/icea.v14iEspecial.16419

Autores/as

Christopher Jasiel Salazar-López Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0001-1046-6176
Laura García-Curiel Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-8961-2852
Jesús Guadalupe Pérez-Flores Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-9654-3469
Emmanuel Pérez-Escalante Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-4268-9753
Marisa Rivera-Arredondo Universidad Tecnológica del Suroeste de Guanajuato https://orcid.org/0000-0001-5306-2027
Juan Ramírez-Godínez Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-7718-0546
Nayeli Vélez-Rivera Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-6890-2340

DOI:

https://doi.org/10.29057/icea.v14iEspecial.16419

Palabras clave:

Sacarosa, cristalización, caramelización, textura, envasado

Resumen

Los dulces de azúcar enfrentan desafíos tecnológicos y sensoriales por las transformaciones químicas y físicas de la sacarosa, sus interacciones con el agua y las condiciones de almacenamiento. Esta revisión sintetiza avances recientes sobre la química, el procesamiento y la conservación de dulces duros y blandos, destacando transformaciones como la inversión de la sacarosa, la caramelización, las reacciones de Maillard y la transición vítrea. Controlar el estado amorfo y la actividad del agua retrasa la recristalización y la pérdida de textura, mientras que el exceso de humedad y la luz aceleran el deterioro. Los envases de alta barrera y las reformulaciones con alcoholes de azúcar, fibras e ingredientes vegetales mejoran la estabilidad, aportando opciones más saludables y sostenibles sin comprometer la calidad sensorial.

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32% con financiadores

Intereses conflictivos

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11%

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Editora:: Universidad Autónoma del Estado de Hidalgo

Citas

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