The article presents substantiation for expanding the market functional food products, in particular, confectionery - caramel. Proper nutrition is an integral part of a modern person diet; due to their properties, they increase immunity and immune status person. aim work create composite mixtures sugar-free caramel using software. studies were carried out MathLab software package, particular St...

The use of natural low-caloric sweeteners as sugar-substitute to formulate foods suitable for people with diabetes has increased in the last years due high incidence metabolic syndrome. Chocolate is a vehicle functional ingredients such probiotics that improve health diabetes. objective this study was evaluate physicochemical properties (texture, instrumental color, and water activity) consumer...

Irritable bowel syndrome (IBS) is a condition characterized by abdominal pain, bloating, flatus, and altered bowel habits. The role of dietary components in inducing IBS symptoms is difficult to explore. To date, foods are not considered a cause but rather symptom-triggering factors. Particular interest has been given to the so-called FODMAPs (fermentable oligo-, di-, and monosaccharides and po...

Sugar alcohols (polyols) are used in food manufacturing and in medical tests and examinations. d-Glucitol (sorbitol) and d-mannitol were previously the most common alditols used for these purposes. After the 1960s, xylitol became a common ingredient in noncariogenic confectioneries, oral hygiene products, and diabetic food. Erythritol, a polyol of the tetritol type, can be regarded as the sweet...

This article presents and discusses the results of an educational innovation that seeks to introduce world molecular gastronomy in chemistry lessons as a means review stoichiometry offer alternative way learn. In literature date, there is no evidence haute cuisine having been employed contextualize problem statements with its everyday applications. The proposed novel strategy, called “MasterChe...

Żyżelewicz D., Nebesny E., Motyl I., Libudzisz Z. (2010): Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes. Czech J. Food Sci., 28: 392–406. Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some unit techn...