Caramel . It is a food prepared generally based on sugar . The caramel is obtained by cooking sugars. This can be consumed both liquid, such as the caramel that is added above the flan, as solid. Solidified caramel is usually consumed leaving it to melt in your mouth . To this, flavors of fruits , herbs or other aromas are usually added . There are also sugar-free candies, which thanks to sweeteners achieve a sweet taste, without causing obesity or damaging the teeth.
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- 1 Origin of the candies
- 2 types of candies
- 3 In industrial manufacturing
- 4 Sources
Origin of the candies
The candies, the chuchees , the sweets … that which children like so much and those who are not so children, have not always been something we eat to sweeten our palates either for pleasure or whim but, when they were created years ago, they had their explanation and purpose.
They are born as a result of man’s need to find a light food that would serve as sustenance for his long trips, something small, light but that also produced energy. It is also intimately linked to the discovery of sweetness and especially honey, the first sweets were created with fruit pulp, cereals and honey.
The name of caramel comes from the discovery of sugar cane, also called “honey cane” which in Latin was called “cane melis” and which will eventually lead to “caramel”. New and better pastry techniques were developed with honey cane, the problem was that for centuries it was a luxury product not achievable by anyone.
Also from this time are the caramels covered in sugar or chocolate and filled with dried fruit, crisps, raisins … Strawberry, violet or musk aromas were added to these dragees and they were given various colors to attract attention.
Types of candies
There are many types of caramel: normal, solid, with chewing gum, lollipop, bonbon, jelly, cotton candy, chocolate, fruit, licorice, sugar-free, spicy. The gum is gum obtained from the sap of the tree called Chicozapote , plant native to southeastern Mexico that since ancient times was used by Mayan civilizations.
A lollipop , lollipop , lollipop palette of candy is a flat candy, different shapes, colors and flavors , with a stick that serves as a handle. The most common lollipops are red, cherry flavored and circular or heart shaped.
The chocolate is the food prepared by mixing sugar with two products derived from the manipulation of the seeds of the cocoa solid matter and a fat From this basic combination, the various types of chocolate are produced, depending on the proportion between these elements and their mixture or not with other products such as milk and nuts.
The gelatin is a protein complex obtained offal animals boiled with water serving as means for joining different chemicals that are sensitive emulsion.
The sugar is sucrose formed by a molecule of glucose and fructose, which is mainly produced from cane sugar or sugar beet.
In industrial manufacturing
Sugar , glucose and water are usually used as raw materials , which are combined in the appropriate proportions to generate a syrup ( syrup ) that is subsequently cooked at high temperatures. A quick evaporation produces the elimination of the water present in the cooked syrup, leaving a caramel paste that can be shaped in different ways. Subsequent cooling causes the dough to crystallize , forming the caramel itself by giving it rigidity that makes it suitable for packaging.
Depending on the solvent (water or milk) and the recipe, the end result can be called one way or another. When made with milk, the reaction with milk proteins generates cyclic organic compounds that give new flavors, due to the Maillard reaction. The final texture depends on the temperature at which the syrup is boiled, as well as the presence of acids during cooking (for example, the addition of vinegar in the eastern syrups results in a less viscous product).
The presence of a solute in a liquid increases its boiling point, and therefore the more percentage of sugar it has dissolved, the more the boiling temperature will increase. But when the mixture is heated, the water boils and evaporates, and therefore the concentration of sugar increases; This increases the boiling point of the mixture further. This relationship is predictable, and bringing the mixture to a specific temperature achieves the desired sugar concentration. In general, at higher temperatures (higher sugar concentration), harder and stiffer candies remain, while lower temperatures produce softer candies. A thermometer is recommended to monitor the temperature