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undergraduate thesis
Primjena oleogelova u proizvodnji krem-proizvoda
2025. urn:nbn:hr:109:515880
Čabaj, Stela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Čabaj, S. (2025). Primjena oleogelova u proizvodnji krem-proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:515880

Čabaj, Stela. "Primjena oleogelova u proizvodnji krem-proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2025. https://urn.nsk.hr/urn:nbn:hr:109:515880

Čabaj, Stela. "Primjena oleogelova u proizvodnji krem-proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2025. https://urn.nsk.hr/urn:nbn:hr:109:515880

Čabaj, S. (2025). 'Primjena oleogelova u proizvodnji krem-proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:515880

Čabaj S. Primjena oleogelova u proizvodnji krem-proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2025 [cited 2025 January 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:515880

S. Čabaj, "Primjena oleogelova u proizvodnji krem-proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2025. Available at: https://urn.nsk.hr/urn:nbn:hr:109:515880

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Metadata
TitlePrimjena oleogelova u proizvodnji krem-proizvoda
Title (english)The Use of Oleogels in the Production of Sweet Spreads
AuthorStela Čabaj
MentorĐurđica Ačkar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2025-01-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog završnog rada je bio opisati sirovine i tehnološki postupak proizvodnje krem-proizvoda te prikazati oleogelove kao alternativu za zasićene masti u krem-proizvodima. Krem-proizvodi proizvode se tehnološkim postupcima valcanja i končiranja, a kao sirovine se upotrebljavaju saharoza, biljne masti, kakao prah, mlijeko i mliječne prerađevine te emulgatori. Krem-proizvodi moraju biti mazivi, a na njihovu teksturu i senzorska svojstva utječe sadržaj masti. Jestivi oleogelovi su čvrsti materijali s uljem imobiliziranim u trodimenzionalnu mrežu s kapacitetom geliranja. Oleogelovi se u novije vrijeme sve više istražuju kako bi se zamijenile zasićene masti djelomično ili potpuno.
Abstract (english)
The aim of this undergraduate thesis was to describe raw materials for technological production of sweet spreads production process and to show oleogels as an alternative for saturated fats. Sweet spreads are produced by refining and conching processes of raw materials such as sugar, cocoa powder, emulsifier, milk and fats. Fats affect the texture and sensory properties. Sweet spreads must have creamy texture. Edible oleogels are defined as a solid material with oil immobilised in a three-dimensional network with gelling capacity. Oleogels are potential alternative for saturated fats.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:515880
ProjectNumber: IP-2022-10-1960
Title: Oleogelovi kao nutritivno poboljšanje čokolade i krem-proizvoda
Title: Oleogels as Nutritive Improvers of Chocolate and Sweet Spreads
Acronym: ONICS
Leader: Đurđica Ačkar
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
Funding stream: Research Projects
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 conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2025-01-28 16:23:02