Generality
Caramel is a sweet cooking preparation whose basic ingredient corresponds to the only energetic nutrient: sucrose (or table sugar if you prefer).
For what has been said, it can be deduced that caramel is a food with a very high percentage of carbohydrates, which implies a sustained energy intake; moreover, the various types of caramel always have a rather moderate or even almost zero percentage of water. , variable aspect based on the type of caramel itself (as will be read below). These characteristics make caramel a food with quite important nutritional contraindications, especially if contextualized in the diet of overweight subjects or those suffering from metabolic diseases.
Caramel is used in pastry but its application in savory recipes is not so obsolete. It should also be remembered that caramel is included in the list of lawful food additives in Italy.
Production and types of pure caramel
Caramel is prepared by melting sugar in copper or aluminum containers.
According to the type of caramel you want to obtain, the recipe varies for: presence or absence of water, choice of basic raw material and cooking temperature. NB. Even in solid caramel it is useful to add a very small quantity of water to the sugar before cooking; it is essential in order not to burn it prematurely when the melting point is uniformly reached.
The consistency of the caramel can be solid or liquid and the color varies from intense yellow to dark brown, almost black.
Obtaining a solid caramel is a fairly simple procedure: it will be sufficient to place the sugar in the pan and bring it to a sufficiently high temperature for melting (at least 160 ° C); once cooled, the caramel will crystallize again acquiring a compact and glassy consistency. On the contrary, if it were necessary to obtain a liquid caramel, once the melting threshold is reached, it is determined to "stop" the cooking of the sugar by adding a quantity of boiling liquid (water or other, depending on the final product) equal to the weight of the material. first worked (ratio 1: 1).
At the same time, the color of the caramel varies according to the type of ingredient chosen and the cooking intensity. Among the types of raw material capable of "caramelizing", in descending chromatic order, we list: glucose (which produces a darker caramel) , sucrose, fructose and honey (which produces a lighter caramel). With the same ingredient, the browning of the caramel is mainly determined by the initiation of the Maillard reaction (non-enzymatic and obtained by means of temperature); this reaction is directly proportional at the rise and at the cooking time, therefore, the more intensely and longer the caramel is cooked, the darker it will become. NB. The browning temperature of sucrose is about 165 ° C.
It is however necessary to specify that the Maillard reaction is NOT without complications; in addition to the chromatic variation, it greatly affects the olfactory and gustatory parameters of the caramel, first giving a pleasant hint of cooked sugar and then (gradually) a bad note of " burnt "(bitter and pungent). As if that weren't enough, the excessive triggering of the Maillard reaction inexorably compromises the healthiness of the caramel which, in proportion to time and temperature, gives rise to molecules of a type that are harmful to the organism. The reaction of Maillard for the sucrose caramel must take place at a temperature between 165 and 177 ° C. NB. To obtain a good caramel, both solid and liquid, it is possible to use the laser gun for thermal detection instant.
Obviously, by changing the raw material used, it is not possible to standardize the cooking time and intensity. Having already specified the chemical-physical differences existing between the various types of sugar and honey, we remind you that the cooking time for solid caramel it also varies according to the amount of water initially added to avoid burning the sugar. The more if n "is used, the longer it will be necessary to cook the caramel to dehydrate (at optimal temperature, the process is clearly visible for the release of steam aqueous).
It is also appropriate to make a final clarification regarding honey caramel. This is always and only obtained in liquid form, since the solid one would require excessively high processing times due to the high concentration of water in the raw material used.
Caramel sauce here's how - video recipe
Caramel sauce
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Liquid flavored caramel: as anticipated, caramel, to become liquid, requires the addition at the end of cooking of another fluid and hot ingredient in a 1: 1 ratio.
Nutritional composition per 100g of Caramel - Reference Values of the Food Composition Tables - INRAN
Nutritional values (per 100 g of edible portion)
This can be pure or compound; some examples are: milk, cream or a mixture between them for the production of toffee or mou (also obtainable in solid form for complete dehydration), balsamic vinegar, (obtainable using balsamic vinegar), hot orange juice, etc.
Gastronomic uses
Caramel is a pastry base also used in savory / sweet and sour preparations. In confectionery, caramel is used liquid to accompany some spoon desserts, cakes, ice creams of various kinds, etc., while hard caramel is mainly crunchy dried fruit, topping plates for cakes, decorative threads, candies, etc. In savory cuisine, on the other hand, caramel has become an element of garnish and complement for various cold preparations, for example terrines of foie gras, other pates, warm salads (with white meats and dried and / or fresh fruit), stuffed pasta. etc.
Furthermore, the caramel forms spontaneously by "glazing" some roasts in which, often combined with citrus peel, it helps to polish and flavor the surface of the dish.
Nutritional properties
Caramel is a highly energetic sweet food that does not lend itself to the dietary regime of the overweight subject. It has a very high glycemic index and load, which is why it is totally unsuitable for feeding the type 2 diabetic.
The caramel has a harmful action on the teeth as it significantly promotes the formation of caries; moreover, the solid one is difficult to chew and can cause the breakage of teeth or dental prostheses. The CORRECT and SUFFICIENT Maillard reaction of caramel does not constitute a risk to health, even if an abuse of food or excessive heat treatment could increase the risk linked to the action of certain unwanted molecules.
Caramel is also a preservative and coloring food; little used for condom purposes (where the syrup is king), it is one of the most widely used additive ingredients in the food sector (code E150). For example, it gives the typical cola-like color of drinks.
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