Dietary cocoa cream production

Authors

  • Tijana Topalović Faculty of Agronomy in Čačak, University of Kragujevac, Serbia
  • S. Damljanović Eurolion d.o.o. profit centar Kremovi, G. Milanovac, Serbia
  • Gordana Janković Eurolion d.o.o. profit centar Kremovi, Gornji Milanovac, Serbia
  • Zoran Marković Faculty of Agronomy in Čačak, University of Kragujevac, Serbia

DOI:

https://doi.org/10.5937/

Keywords:

cream, fructose, sucrose, sweeteners

Abstract

In accordance with the trend of world sweets production, sucrose is being substituted with other sweeteners. These products can be consumed by the people who are not allowed to use sucrose in their diet. In this work, cocoa creams with fructose, lactitol and xylitol are produced. The obtained products retain almost all physicochemical and organoleptic properties of the cocoa cream with sucrose. 

References

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Published

06.02.2026

Issue

Vol. 12 No. 24 (2007)

Section

Articles