Agentes acidulantes y reguladores de pH: Revisión narrativa en confitería y bebidas

Belen Madai Flores-Hernández; Jesús Guadalupe Pérez-Flores; Emmanuel Pérez-Escalante; Laura García-Curiel; Rita Paz-Samaniego; Juan Ramírez-Godínez; Nayeli Vélez-Rivera

doi:10.29057/icea.v14iEspecial.16475

Autores/as

Belen Madai Flores-Hernández Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0002-9717-6776
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
Laura García-Curiel Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-8961-2852
Rita Paz-Samaniego Universidad de Sonora https://orcid.org/0000-0001-5682-2570
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.16475

Palabras clave:

Acidulantes, confitería, sensorialidad, fermentación, reguladores

Resumen

La industria alimentaria busca desarrollar productos sensorialmente atractivos, estables y seguros, lo que impulsa el uso de acidulantes y reguladores de pH con propiedades tecnofuncionales. Este estudio revisó los principales compuestos acidulantes empleados en alimentos, destacando su origen, características fisicoquímicas, efectos sensoriales y aplicaciones tecnológicas, con énfasis en la confitería. Se integró información científica reciente para clasificarlos según su naturaleza química y métodos de producción, tanto convencionales como fermentativos. Se analizó el impacto de ácidos orgánicos sobre sabor, textura y sinergia con edulcorantes y gelificantes. También se abordaron aspectos regulatorios y sostenibles. En conclusión, los acidulantes son componentes clave para modular propiedades organolépticas y tecnológicas, optimizando la formulación y aceptación de productos de confitería.

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