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Nové směry v technologii výroby mražených mléčných a smetanových krémů
Kašparová, Aneta
This bachelor thesis deals with new technologies, which are used in the ice cream manufacture. First part defines the consumption of ice cream in Czech Republic, the kinds of products and short history. The second part discusses the basic ingredients, which are essential for ice cream production such as milk and milk products, sweeten-ers, stabilizers, emulsifiers, flavouring and colouring materials. The production and technologies are also described. The third part is dedicated to involvement of probiot-ics, alternative sweeteners such as fructose, dextrose, trehalose, honey, sugar alcohols, date syrup, fructose and glucose syrup and stevia. Incorporation of inulin in low fat ice cream or enrich-ment of ice cream with omega fatty acids is reported. Last pages are about the re-placement of cow milk with almond milk.
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Inovace v technologii výroby mražených krémů
Malá, Sabina
This Bachelor thesis deals with innovations in the technology of ice cream production. Ice cream is a product obtained by the whipping and freezing pasteurized subsequently homogenized cream, milk or flavored water base mixture, which is then under pressure variously shaped into the desired shapes. Prior to freezing, the mixture matures physically. The resulting consistency is smooth, soft and without large lumps, ice crystals or air bubbles. The thesis mentions the individual raw materials needed for the production of ice creams. In addition, the individual types of ice cream are divided, the technique of their production is mentioned, and the main part deals with the individual innovations in the production technology, such as ice creams with increased protein content, reduced fat content, sweetened by alternative sweeteners, enriched with vitamins etc.
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Uplatnění umělých sladidel ve výrobě potravin rostlinného původu
Šidlová, Pavlína
Bachelor thesis Application of artificial sweeteners in food production of plant origin discusses about the usage of artificial sweeteners in the food industry and their impact on human health. This bachelor thesis compose also from practical part, which deals with the effect of sweeteners on sensory, mechanical and textural properties of the bakery products.
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Low- and nonenergy sweeteners
Trnková, Lenka ; Orsák, Matyáš (advisor) ; Hniličková, Helena (referee)
Low- and no-calorie sugar subtistutes are compounds that provide food with its sweet taste. As the term suggests, they have lower or no food energy and usually are characterized by higher sweetness than sucrose. For that reason, these substances are especially used during the treatment of diabetes mellitus, to reduce the energy content of food or in prevention of dental caries.
Natural sweeteners were discovered a long time ago, during the search for sustenance. For example Stevia was used by South American Natives even before the European conquest of the territory. However, the history of artificial sweeteners is not too significant, because it relates to breaking the laboratory rules. That is how saccharin was invented in 1878.
Sugar substitutes are added to food on purpose, adjusting the taste or extending the shelf life of foods. In the EU, every approved sweetener has got an E-code, which is displayed on the label.
Sugar substitutes can be grouped according to their origin, their nutrition value or their chemical structure. This thesis discusses low- and no-calorie sugar substitutes that can be synthetic or natural. Mentioned synthetic sweeteners typically contain less then 21 kJ per portion. These intensive food additives possess many times the sweetness of sucrose. The main representatives of this group are saccharin, cyclamate, acesulfame K, sucralose and aspartame with its derivatives. The group of natural sugar substitutes constits of substances like erythritol, D-tagatose, trehalose, neohesperidin dihydrochalcone, stevioside and thaumatin.
There are some limitations confirmed by expert studies. For example, patients suffering from diabetes mellitus should mainly use synthetic sweeteners, because of their low nutritional value.
Even though in some states certain sweeteners are forbidden, safety studies say that there are no adverse effects, if the recommended daily intake is respected. Sugar substitutes, therefore, can be considered safe.
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European legislation of novel food
Šálková, Lucie ; Grmelová, Nicole (advisor) ; Vavrečka, Jan (referee)
The thesis deals with legal aspects of novel food in EU, it brings also American point of view. Theoretical part of the paper is focused on the comparisn of the old legislation of novel food with new one, which will be applicable until 2018. Another point in the theoretical part is charasteristics of EFSA and FDA institutions. In the practical part specific examples of novel food and their characteristics are defined there. Last point of the practical part is based on judicature.
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Stevioside and rebaudioside use in the food industry in the Czech Republic and the European Union
PRAYER, Radek
The main objective of this work was a search process can use steviolglycosides in foodstuffs within the Czech Republic and the European Union in the period since 2000, focusing on legislation and non-food use. Based on journal articles and available legislative provisions, it is clear that Stevia is a plant with great potential to replace at least part of the current sweeteners. Stevia can also be used in cosmetics or in medicine because it contains substances that are beneficial to health. Legislation currently in force in the European Union and the Czech Republic permitted in food use steviolglycosides in high purity. Using Stevia plants or parts thereof, as food is not allowed.
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Novel foods
MIKLOŠOVÁ, Katarína
The contents of the Bachelor's thesis is the performance of novel foods. Since it is relatively new and not much known area of the food industry, is available to only a limited amount of information. The work shows how it looks on the Czech market legislation, approval, placing into circulation and food safety. It is also possible to read at work how consumers and retailers perceive novel foods. What range of novel foods is in our market? A new type of food is also genetically modified organisms, that work also deals with.
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Substitution of beet sugar with plant Stevia rebaudiana and its effect on the sensory quality of selected products.
PEŠTA, Antonín
The main objective of this thesis was to substitute beet sugar with Stevia Rebaudiana Bertoni plant extract, and to assess effect of this substitution on sensory quality of selected products. Ten different samples of cherry jam were produced, using different combination of sweeteners in each of them. As sweeteners, beet sugar and Stevia leaf extract was used. This stevia leaf extract is even 400 times sweeter than common sugar. All samples of jam underwent sensory analysis and results have been graphically processed. The results has shown that Stevia has certain effect on sensory quality.
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