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undergraduate thesis
Primjena poliola u konditorskoj industriji
2018. urn:nbn:hr:109:043817
Kvaternik, Vesna
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Kvaternik, V. (2018). Primjena poliola u konditorskoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:043817

Kvaternik, Vesna. "Primjena poliola u konditorskoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:043817

Kvaternik, Vesna. "Primjena poliola u konditorskoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:043817

Kvaternik, V. (2018). 'Primjena poliola u konditorskoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:043817

Kvaternik V. Primjena poliola u konditorskoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:043817

V. Kvaternik, "Primjena poliola u konditorskoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:043817

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Metadata
TitlePrimjena poliola u konditorskoj industriji
Title (english)The application of polyols in confectionery industry
AuthorVesna Kvaternik
MentorJurislav Babić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Polioli pripadaju skupini nutritivnih sladila. Najkorišteniji zaslađivač današnjice u konditorskoj industriji pa i šire je saharoza. Tijekom konzumiranja saharoza izaziva karijes i povisuje razinu glukoze i inzulina u krvi što za dijabetičare predstavlja problem. Primjenom poliola taj problem nestaje. Naime, polioli tijekom konzumacije ne izazivaju karijes, ne povisuju razinu glukoze i inzulina u krvi, manje su kalorijske vrijednosti, imaju manju slatkoću od saharoze i bolju nutritivnu vrijednost. Upravo zbog tih razloga raste interes za njih među ljudima. U konditorskoj industriji polioli se najčešće koriste u proizvodnji niskokaloričnih bombona i guma za žvakanje, a najpoznatiji predstavnci su sorbitol i manitol. Budući su šećerni alkoholi manje slatkoće od saharoze, izuzevši ksilitol, najčešće se koriste u kombinaciji s drugim intenzivnim zaslađivačima kako bi proizvod i dalje ostao sladak i primamljiv potrošačima. Hrani daju slatkoću, teksturu i vlažnost, ali se u kućanstvu ne koriste. Nedostatak poliola je visoka cijena. Cilj ovoga rada je dati pregled poliola, objasniti njihovu proizvodnju i svojstva te primjenu u konditorskoj industriji.
Abstract (english)
Polyols belong to a group of nutritional sweeteners. The most used sweetener in the confectionery industry is sucrose. Sucrose causes caries and increases blood glucose and insulin levels, which is a problem for diabetics. By using a polyol this problem disappears. Polyols do not induce caries during consumption, don´t increase blood glucose and insulin levels, have less calories, have less sweetness than sucrose and better nutritional value. Because of these reasons, interest for it use is growing. In the confectionery industry, polyols are most commonly used in the manufacture of low calorie candies and chewing gum, and the most famous representors are sorbitol and mannitol. Since sugar alcohols are less sweet than sucrose, with the exception of xylitol, they are commonly used in combination with other intensive sweeteners to keep the product sweet and attractive to consumers. Usage of polyols gives sweetness, texture and humidity to food but are not used in the household. The lack of polyols is a high price. The aim of this study is to give an overview of polyols, explain their production, properties and their application in the confectionery industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:043817
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2018-11-05 13:39:23