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undergraduate thesis
Svojstva i primjena intenzivnih sladila
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:691982
Katalinić, Toni
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Katalinić, T. (2018). Svojstva i primjena intenzivnih sladila (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:691982

Katalinić, Toni. "Svojstva i primjena intenzivnih sladila." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:691982

Katalinić, Toni. "Svojstva i primjena intenzivnih sladila." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:691982

Katalinić, T. (2018). 'Svojstva i primjena intenzivnih sladila', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:691982

Katalinić T. Svojstva i primjena intenzivnih sladila [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:691982

T. Katalinić, "Svojstva i primjena intenzivnih sladila", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:691982

Metadata
TitleSvojstva i primjena intenzivnih sladila
Title (english)Properties and applications of intense sweeteners
AuthorToni Katalinić
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
Sladila su tvari koje izazivaju okus slatkoće, zbog čega se dodaju hrani i pićima kao zamjena za šećer. U pravilu imaju mnogo manju kalorijsku vrijednost od šećera tj. saharoze. Šećer ima veliku kalorijsku vrijednost te donosi organizmu lako pristupačnu energiju za životne potrebe, zbog čega se prilikom velikog unosa taloži kao rezerva i tako nastaje pretilost. Glavni razlozi upotrebe sladila su dijabetes te potreba smanjenja unosa energije putem šećera (redukcijska dijeta). Sladila se generalno dijele na umjetna i prirodna ali je bolja ona podjela na nutritivna i nenutritivna sladila. Nutritivna sladila imaju energetsku vrijednost dok se nenutritivna ne metaboliziraju u organizmu i nemaju energetsku vrijednost. U skupinu nenutritvinih sladila spada i većina intenzivnih sladila čija su svojstva i upotreba opisani u ovom radu.Upotreba sladila regulirana je zakonskim propisima tako da svako sladilo koristimo u određenoj namirnici s maksimalno propisanom količinom za svaku namirnicu, stoga nema straha od utjecaja na ljudsko zdravlje.
Abstract (english)
Sweeteners are substances which provide a sweet taste, which is why they are added to food and drinks as a sugar substitutes. In general, they contain significantly less food energy than sugar i.e. sucrose. Sugar provides high amount of food calories and easily accesible energy needs for the living organism, wherefore, due to great intake, it sediments as reserve and that's how obesity occurs. The main reasons for using sweeteners are diabetes and needfor reduction of energy intake through sugars (reduction diet). Sweeteners are generally divided in artificial and natural, but better classification is the one in nutritive and non-nutritive sweeteners. Nutritive sweetenersprovide food energy, while non-nutritive don't metabolize in organism and therefore don'tprovide food energy. Most of the high-intensity sweeteners, whose attributes and usage are described in this work, belong to the class of non-nutritive sweetners. The usage of sweeteners is regulated by legal regulations in the way that each foodstuff can contain defined amount of sweetener allowed for that particular foodstuff, therefore there is no concern of adverse effect on human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:691982
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 10:00:34