► ¿Cómo elegir una buena Mermelada Sin Azúcar?

¿Cómo elegir una buena Mermelada Sin Azúcar?

mermelada-sin-azucar

Una mermelada se puede hacer simplemente con fruta y azúcar, por eso al momento de seleccionar un buen producto en el supermercado buscamos se apegue lo más posible al producto artesanal. Pero si además queremos que sea «light» o sin azúcar agregada, la cosa se complica y nos encontramos que tienen cosas «químicas» con nombres raros… te cuento qué son esos aditivos y cuál es su función.

La función del azúcar en las mermeladas

El azúcar es un ingrediente clave en las mermeladas, no solo cumple la función de endulzar. En la gran mayoría, el 60% del peso final de la mermelada es del azúcar agregado.

Si se agrega menos del 60% puede fermentar la mermelada y es probable que se desarrollen hongos y si se agrega mucho, una parte puede cristalizar durante el almacenamiento dando un aspecto y textura no deseados.

Debajo les dejo un ejemplo de los ingredientes de una mermelada light sin azúcar agregada y los de una regular.

INGREDIENTES: Frutillas, sorbitol, agar, ácido cítrico, sucralosa, stevia, sorbato de potasio, benzoato de sodio.

INGREDIENTES: Frutilla, Azúcar Orgánica, Pectina.

Vemos que en la mermelada regular, puede ser tranquilamente una hecha en casa, lo único agregado que tiene es pectina. La pectina es un tipo de fibra que tienen la mayoría de las frutas, se libera cuando la cocinamos para hacer el dulce. Actúa como espesante natural.

En conjunto con el azúcar, le da el cuerpo gelatinoso a la mermelada. La cantidad y calidad dependerá del tipo de fruta y su madurez.

Hay frutas que no contienen o tienen poca cantidad, como las frutillas. Por lo tanto, para lograr la clásica textura de una mermelada, hay que añadirla de otra fuente.

En general, para que sea lo más parecido posible a una casera se utiliza pectina (INS 440), pero también dependiendo de la formulación del producto se pueden emplear otro tipo de espesante o gelificante, como gelatina, Agar Agar (INS 406), Goma Xántica o Xantana (INS 415), entre otros.

Si querés ver más datos y curiosidades de alimentos y la industria alimenticia, seguime en instagram @AgustinCrok y suscribite a mi canal de YouTube!

Aditivos Alimentarios en mermeladas sin azúcar

Conservantes

Como dijimos, el azúcar cumple una función conservante en las mermeladas tradicionales, al sacarla para hacer una versión light o sin azúcar, dejamos el producto muy vulnerable contra la fermentación y proliferación de microorganismos. Entonces, para que cuando vayas al super no te encuentres un producto en mal estado, o que no se ponga fea a los pocos días de haberla comprado, se añaden pequeñas cantidades de estos aditivos alimentarios.

Los más comunes son el sorbato de potasio (INS 202) y el benzoato de sodio (INS 211).

Acidulantes y Reguladores de Acidez

Cada fruta tiene una acidez particular, por eso se suele añadir ácido cítrico (INS 330) para regularla, además lograr extraer bien la pectina y que gelifique bien. También cumple funciones como:

  • Dar un tono más brillante al color de la mermelada.
  • Mejorar el sabor.
  • Ayudar a evitar la cristalización de los azúcares, por más que no haya azúcar agregada, la fruta en sí tiene azúcares que pueden cristalizar y dar un mal aspecto al producto final.
  • Prolongar la vida útil, como baja el pH del producto lo hace menos propicio para el desarrollo de microorganismos.

Si queremos agregarlo a una mermelada light casera para obtener sus beneficios, podemos hacerlo con un poco de jugo de limón. Sino, se puede conseguir comercialmente, tiene aspecto granulado y color blanco. 

Edulcorantes y Polialcoholes

Después podemos ver que tiene edulcorantes no nutritivos (no aportan calorías) como sucralosa (INS 955) y stevia (INS 960), que creo que no hace falta explicar para que sirven… y polialcoholes como el sorbitol (INS 420).

El sorbitol (INS 420) también es un edulcorante pero a diferencia de la sucralosa y el stevia, aporta algunas calorías. El azúcar (sacarosa) 4 kcals/g y los polialcoholes en general tienen 2,4 kcals/g, más o menos un 35% menos de valor energético.

Su poder endulzante no es tan alto, aproximadamente un 60% de lo que es el azúcar común, pero tiene propiedades como humectante y agente texturizante.

Personalmente busco que la mermelada no tenga azúcar agregada, sea lo más natural posible y tenga la menor cantidad de aditivos alimentarios. Pero si una mermelada sin azúcar presenta un alto porcentaje de fruta real y contiene los aditivos alimentarios que nombré hasta ahora, la elijo sobre una con azúcar.

Si la lista es como la siguiente, por más que diga «light», no sería una buena elección.

Ingredientes:
Pulpa de Frutilla, Azúcar, JMAF, INS 440, INS 407, INS 330, INS 410, INS 466, Esc. Frutilla, INS 132, INS 129, INS 150d, INS 211, INS 202, Aspartamo, Ciclamato de Sodio, Sacarina Sódica.

Lamentablemente la gran mayoría de las mermeladas light accesibles que vemos en supermercados tienen muchísimos aditivos alimentarios, pero no por eso son todas malas. Si buscas evitarlos y deseas una alimentación super natural, lo mejor es hacerla casera, aunque lleva tiempo… algo que hoy en día, que vivimos a mil, escasea.

Otro tema, es que generalmente cuando se hace mermelada casera sale más de un pote típico, y si haces mucha cantidad corres el riesgo de que se ponga fea a los pocos días y tengas que tirar todo. 

Pero bueno, acá ya va a depender de lo que priorice cada uno.

¡Hasta acá el posteo de hoy! Espero que les haya servido.

Saludos, Crok.

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