Treats and others chucherías

Treats and others chucherías
The term “chucherías” includes to a series of very different products of confectionery that basically they are foods that only contribute energy. Of tempting forms and colors, they are characterized by its sweet flavor, which turns into a very tempting product for the children and young people, but nonfree of risks when its consumption is excessive.

1. What we know by chucherías?
2. Varieties for all the pleasures
3. Ingredients more using
4. Power food

1. What we know by chucherías?

The term “chucherías” includes to a series of very different products of confectionery: rubber caramels, chewing-gum, treats, candies, foam candies, garrapiñadas, etc. that, under an attractive appearance, basically only contribute energy.

The existing variety as far as forms, varieties and aromas, along with the characteristic common in all of them of its sweet flavor, is too tempting for the youngest consumers.

In this sense, the norm technical-toilet whom it regulates the elaboration, circulation and commercialization of these products is quite strict in order to guarantee the nourishing security of this group of population, especially vulnerable.

2. Varieties for all the pleasures

Chucherías is products of confectionery made up of a mass obtained from saccharose (table sugar) or sugar mixture, perfumed and colored by means of the use of other ingredients and/or additives authorized.

In the legislation they are defined the different types from products and thus it differentiates those that comment next.

2.1. Caramels

Caramels. Hard caramels, those of all the life
They are you graze of sugar concentrated by baking to high temperature and pressure, to which other ingredients and/or additives are added to them of optional form authorized. The minimum percentage of sugar is of a 50% on the end item.

They are distinguished mainly:

- Hard Caramels or caramels themselves, with a minimum of 80% of sugar and/or sugars on dry substance, whose composition and process of elaboration confer a vitreous and fragile structure to them.

- Soft and/or chewable Caramels, of soft and/or chewable texture according to its composition and process of elaboration. Within this group they include toffes, to which it will have to accompany the name by the characteristic ingredient (for example, toffes of milk).

- Caramels compressed, that as its name indicates they obtain by compression and they are elaborated by simple mixture, without baking of its ingredients.

- Rubber Caramels or tablets. Caramels of consistency gummy, obtained of concentrated sugar solutions and/or sugars, to which rubbers are gotten up y/u other gelificantes. Within this group the sweet foam are included, among others, that as much like the children and that they take added a espumante product that confers sponginess to them.

2.2. Rubber to chew or chewing-gum

It is a preparation elaborated with a plastic and insoluble chewable base in water, natural or synthetic, sugar and/or sugars and other ingredients and/or additives authorized.

According to east is the chewable base type of products will be able to be completed with the denominations of “inflatable” or “chewable”.

Chewing-gum is the vulgar name of one of the plants whose latex concentrate is used as it bases masticatoria: the Manilkara zapota, original of Mexico and acclimated in the south of Spain and other countries.

2.4. Treats

They are products that, without belonging to the previous groups, are made with sugars and other ingredients and additives authorized. They are placed in this group:

- Sweet Gels. Starches gelification of or starch are obtained by that, like such or comprising of flours, composes in more of a 30% a mixture of sugar and/or sugars and gelificantes.

- Sweet of liquorice. Sugar and/or sugars, starches or starch, flours and dextrins are made with to which liquorice extract is gotten up. The liquorice extract is obtained dealing with water warms up the crushed roots of a plant: the Glycyrrhiza glabra.

These roots already were known more ago than 3,000 years by the Chinese and were used by the Roman soldiers to calm the thirst. The component assets of the liquorice extract are the glicirricínico acid, whose ammonic salt is fifty times sweeter than saccharose. In addition, the liquorice extract alleviates to the cough and the heartburn.

- Meringues. Are obtained products of concentrated sugar solutions and/or espumantes sugars to which gelificantes agents get up themselves and/or that confers sponginess and nonelastic consistency to them.

- Fondants. Obtained products of concentrated sugar solutions and/or sugars, whose process of elaboration confers a plastic structure to them.

- Liquid Treat to congeal. It is the liquid or semifluid product obtained with a sugar mixture and/or sugars in a minimum percentage of 10% on the end item and water, to which other ingredients and additives can be incorporated authorized.

2.3. Candies

Candies. Grageas stuffed of chocolate
Are products obtained by covering of different nutritional products with preparations from confectionery with sugar and/or sugars, covers, chocolates and other ingredients and/or additives authorized.

Between candies, the following varieties are distinguished:

- Sugared almonds. They are basically covered whole almonds of a continuous sugar layer.

- Grageas or candies of other fruits droughts. Sugar and/or sugars are covered basically by whose nucleus is formed by any dry fruit, taking therefore the name characteristic of the fruit at issue.

- Grageas or candies of chocolate or cover. They are the candies whose nucleus or covering is of chocolate or cover.

When the nucleus is a dry fruit, it will be mentioned, in addition, the name of the fruit.

- Garrapiñados. Droughts had with caramelizados sugars are formed by nuclei of fruits. It will be mentioned, in addition, the name of the corresponding fruit.

- Bathed Fruit of chocolate or cover. Whole or divided confitada fruit covered of chocolate or cover.

3. Ingredients more using

- Sugars. As basic ingredients are sugars foods, easily digeribles like the glucose, fructose, galactosa, maltose, lactose and saccharose, to which they must his sweet flavor.

- Additives authorized. Generally sweeteners, like sorbitol, syrup of sorbitol, manitol, isomaltitol, maltitol, xilitol, among others; coloring, like the curcumin, tartazina, yellow of quinoleína, cochineal, luteina; potenciadores of the flavor, like, málico citric acid, etc… that never will have to exceed the concentrations allowed according to the effective legislation.

- Other ingredients: water, fruits droughts, liquorice, honey, gelatin, oil and fats foods, milk, eggs, starches, starch, flours, liquors, fruit, jams, syrups, etc., being one releases list of ingredients of the most varied.

4. Power food

The amount of treats is due to watch that eat the children.

Most remarkable of this type of products it is his lifted power content, that in many cases goes up to around the 400 kilocalories percent grams.

- According to their composition, chucherías mainly contributes simple carbohydrates in the form of glucose, saccharose and fructose.

The simple sugars are a fermentable material used by the bacteria of the dental plate, therefore they are a cariogénico substrate, but it is not necessary to forget that he is only one of the multiple factors implied in the decay formation, where also it influences the genetics, the bacteria of the dental plate, the time of contact between the microorganisms and the food, etc.

- With respect to its protein contribution, in some cases, like in the gominolas, the proportion of protein represents a 5-6% because in its elaboration gelatin is used, that provides that gummy texture characterizes that them. The gelatin is a deficit protein in some essential amino acids like the metionina, lisina and triptófano, reason why its protein quality is not very good and they are not possible to be considered like products that contribute protein.

- The fat content is almost imperceptible and supposes 1% less than.

- Its mineral contribution also is little significant and the vitamin presence is practically nonexistent.

Really, without resigning to the pleasure that supposes its ingestion, present is due to have that according to the FAO 55% of the energy coming from foods must come from carbohydrates.