Development and technological perspectives of low-sugar gelled fruit creams

Zulema Llorente-Romero; Edwin F. Cerda

doi:10.5281/zenodo.16741130

Autores/as

Zulema Llorente-Romero Corporación Universitaria Remington, Medellín, Colombia Autor/a https://orcid.org/0000-0001-7153-4155
Edwin F. Cerda Facultad de Ciencias Agropecuarias y Recursos Naturales, Universidad Técnica de Cotopaxi, Latacunga, Ecuador Autor/a https://orcid.org/0009-0004-4472-6812

DOI:

https://doi.org/10.5281/zenodo.16741130

Palabras clave:

hidrocoloides, cremas gelificadas, bajo contenido de azúcar, gomas naturales, desarrollo de alimentos

Resumen

La presente revisión aborda el uso de hidrocoloides, especialmente gomas naturales como la goma xantana y la goma de algarrobo (LBG), en el desarrollo de productos gelificados de frutas con bajo contenido de azúcar, como cremas, jaleas y mermeladas. Se exploran sus aplicaciones tecnológicas, eficiencia en mezclas, propiedades funcionales y su comparación con la pectina tradicional. Los estudios analizados evidencian que estas gomas pueden mejorar la textura, la estabilidad y las propiedades reológicas de las formulaciones reducidas en azúcar, además de aportar características sensoriales aceptables y favorecer la elaboración de alimentos más saludables. También se identifican avances en el desarrollo de productos como cremas gelificadas, así como investigaciones centradas en formulaciones específicas. No obstante, se reconocen limitaciones técnicas y económicas, como la variabilidad en la calidad de las gomas y su costo, que pueden dificultar su implementación industrial. Finalmente, se destacan las tendencias en etiquetado limpio, potencial de innovación en la industria de alimentos funcionales y la creciente preferencia del consumidor por productos naturales y sostenibles, consolidando a los hidrocoloides alternativos como una herramienta para el futuro del desarrollo alimentario.

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