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undergraduate thesis
Emulgatori u proizvodnji čokolade
2011. urn:nbn:hr:109:048845
Roth, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Roth, A. (2011). Emulgatori u proizvodnji čokolade (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:048845

Roth, Ana. "Emulgatori u proizvodnji čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:048845

Roth, Ana. "Emulgatori u proizvodnji čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:048845

Roth, A. (2011). 'Emulgatori u proizvodnji čokolade', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:048845

Roth A. Emulgatori u proizvodnji čokolade [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:048845

A. Roth, "Emulgatori u proizvodnji čokolade", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:048845

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Metadata
TitleEmulgatori u proizvodnji čokolade
Title (english)Emulsifiers in chocolate production
AuthorAna Roth
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 country2011-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Rastaljena čokolada predstavlja suspenziju šećera, čvrstih dijelova kakaovog zrna, te čestica mlijeka u prahu (u slučaju mliječne čokolade), a u kontinuiranoj fazi, suspenziju kakaovog maslaca, odnosno smjese kakaovog maslaca i dodanih masti (mliječne masti, zamjenskih masti i dr.). Nezamjenjivi dodaci u današnjoj proizvodnji čokolade su emulgatori. Emulgatori su površinski aktivne tvari koje posjeduju i lipofilnu i hidrofilnu skupinu te tako stabiliziraju emulziju. Najpoznatiji emulgator u proizvodnji čokolade je lecitin. Osim njega, u novije vrijeme se koriste i različiti drugi emulgatori kao što su poliglicerol poliricinoleat, sorbitan tristearat, amonijeva sol fosfatidne kiseline, esteri limunske kiseline i mono i diglicerida masnih kiselina, koji se dodaju čokoladnim masama sami ili u smjesi s ciljem poboljšanja reoloških svojstava čokolade, smanjenja troškova proizvodnje (smanjuju potrebnu količinu kakaovog maslaca), lakšeg temperiranja, itd.
Abstract (english)
Molten chocolate is a suspension of sugar, the solid parts of cocoa beans and milk powder particles (in the case of milk chocolate), and in continuous phase, suspension of cocoa butter or a mixture of cocoa butter and added fat (milk fat, substituted fat, etc.). Emulsifiers are indispensable accesories in today's production of chocolate. They are surface-active substances that possess lipophilic and hydrophilous group and thus stabilizing the emulsion. The best-known emulsifier in chocolate production is lecithin. Besides lecithin, recently, other various emulsifiers such as polyglycerol polyricinoleate, sorbitantristearat, ammonium salt of phosphatidic acid, esters of citric acid and mono and diglycerides of fatty acids are used in chocolate production. They are added to chocolate masses alone or in mixture with the aim of improvement of the chocolate rheological properties, reducing manufacturing costs (reducing the amount of cocoa butter), easier tempering, etc.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:048845
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
Terms of useLicence In copyright icon
Created on2015-10-06 15:01:37