Caramelization and use of vinegars as humidity regulators in the making of artistic candies
DOI:
https://doi.org/10.36097/rsan.v1i66.4044Keywords:
Caramelization, Artistic caramel, Vinegar, Acetic acid, PreservationAbstract
Artistic caramel presents preservation difficulties due to its sensitivity to environmental humidity, which affects its stability, texture, gloss, and appearance. The use of vinegars, because of their acetic acid content, may constitute an alternative for improving its preservation and organoleptic quality. The objective of this study was to compare the effect of different types of vinegar on moisture levels, stability under environmental exposure, and the organoleptic characteristics of artistic caramel, in order to determine their contribution to the preservation and quality of the final product. An experimental study with an exploratory scope was conducted. Ten treatments were evaluated: one control and nine combinations of three vinegars at doses of 5 cc, 10 cc, and 15 cc, with three replications per treatment. The samples were observed throughout the experimental period, and moisture data were analyzed using ANOVA and Tukey’s post hoc test. The analysis showed that moisture is the main factor responsible for the structural deterioration of artistic caramel. Differences among treatments were identified, with fruit vinegar, especially at a dose of 10 cc, and apple vinegar at a dose of 15 cc standing out for better preservation conditions. It is concluded that the use of vinegars favors moisture control and improves characteristics such as gloss, color, aroma, flavor, and texture. Their application represents a functional alternative to acetic acid for extending the durability and quality of artistic caramel.
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