Desenvolvimento de Pasta Americana Inovadora

• Ano de defesa: 2018
• Autor(a) principal: Lacerda, Claudine Moura
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Alagoas; Brasil; Programa de Pós-Graduação em Propriedade Intelectual e transferência de Tecnologia para Inovação; UFAL
• Palavras-chave em Português: Inovação; Prospecção tecnológica; Patente de invenção; Alimentos; Pasta americana sem açúcar; Innovation.; Technological Prospecting; Invention Patent; Foods; American Pasta without Sugar; CNPQ::CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO
• Link de acesso: http://www.repositorio.ufal.br/handle/riufal/3358

The present invention relates to a pulp wrapper without added sugar for use in bakery and confectionery products (such as cakes, pies, cupcakes, cookies, sweets, etc.), satisfying various requirements as suitable texture and gloss , good malleability, resistance to humidity, pleasant taste, similar in all respects to the American paste, which has sugar in its composition. The cover in paste without addition of sugar, uses as main ingredients sucralose and fructose and in its variation, milk and fructose, besides the following ingredients: unflavored gelatin powder, water, corn starch, white vanilla essence, agar agar, cream of tartar, carboxymethylcellulose and potassium sorbate, with the objective of obtaining a soft, elastic and textured covering, similar to paste made with sugar, and with good durability, which can be used in the dietary food segment, artistic confectionery zero sugar, and consumed by people with food restriction to sugar or by people who want to reduce the consumption of this carbohydrate. After the technological prospection, it was detected that the American pulp has maintained a stable average in food technology research and patent protection in world terms. However, despite numerous technological documents published with American pulp, there have been no advances in the industrial production of this food without the addition of sugar in its composition for purposes of artistic confectionery, since no patent document was found using a process similar to that of pulp without sugar.