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Abstract(s)
Este trabalho foi realizado numa das maiores empresas portuguesas no sector das bebidas, a Unicer, em parceria com a Escola Superior de Biotecnologia da Universidade Católica do Porto e incidiu sobre um projeto: Desenvolvimento de um novo produto alimentar - “Pedras Granizado”, tendo como base Pedras Sabores Limão. Pretendeu-se desenvolver uma bebida, 100% natural, sem corantes, conservantes ou quaisquer aromas artificiais adicionados que pudesse ser comercializada líquida para posteriormente ser convertida numa bebida granizada usando um congelador doméstico, em apenas 10 minutos.
Pedras Sabores Limão é uma bebida constituída essencialmente por água mineral natural gasocarbónica (100% natural), ácido cítrico, xarope de frutose, xarope de concentrado de limão e aroma natural. Segundo a Patente No. 3,826,829 de 30 de Julho de 1974 - “Slush Beverage containing fine-grained ice crystals”, uma bebida granizada deve incluir na sua composição cerca de 80% a 85% de água e cerca de 15% a 20% de sólidos, sendo estes constituídos por açúcares, hidrocolóides, materiais depressores do ponto de congelação (álcoois poli-hídricos ou polióis), ácido cítrico e o aroma desejado. Partindo-se de Pedras Sabores Limão e de acordo com a literatura encontrada estudou-se qual ou quais ingredientes deveriam ser adicionados à formulação atual de Pedras Sabores Limão de forma a obter-se o produto desejado. Inicialmente a bebida foi formulada com os ingredientes referidos na Patente e nas etapas seguintes foram retirados ingredientes individualmente e combinações deles, de forma a perceber qual o seu contributo para a bebida final, quer a nível de textura quer o tempo para a produção da mesma.
Conclui-se que existem dois grandes grupos que afectam positivamente a textura da bebida granizada: os hidrocolóides e os álcoois. Os hidrocolóides, principalmente os espessantes, como a pectina e a goma de guar apresentam uma elevada capacidade de retenção da água, que permite controlar positivamente o tamanho dos cristais de gelo e os materiais depressores do ponto de congelação (álcoois), exibem uma elevada viscosidade em altas concentrações de água e retardam a temperatura de congelação, permitindo desta forma a formação de pequenos cristais de gelo ao longo de uma matriz líquida invés de um “bloco de gelo”, ou seja, estes grupos garantem e conferem propriedades de estabilidade ao produto final. Face à naturalidade e ao objectivo proposto para o desenvolvimento do produto, adicionou-se um agente de nucleação, carbonato de cálcio, à formulação atual de Pedras Sabores Limão e desta forma, foi possível obter-se uma bebida granizada com recurso a um congelador doméstico em uma hora.
This study was executed in one of the country’s major beverage production companies, “Unicer” in partnership with “Escola Superior de Biotecnologia” of Oporto from “Universidade Católica Portuguesa”. The study focused on the development of a new food product – “Pedras Granizado” in other words a slushy ice beverage from the brand “Pedras” based on the “Pedras Sabores Limão” lemon flavoured carbonated water. The intent was to produce a 100% natural beverage, without any added food colourings or preservatives that could be commercialized in liquid form and later be converted into a slush beverage by placing it in any household freezer for 10 minutes. “Pedras Sabores Limão” is a beverage that is essentially made up of naturally carbonated mineral water (100% natural), citric acid, fructose syrup, concentrated lemon syrup, and natural aromas. In agreement with Patent No. 3,826,829 from July 30th, 1974 - “Slush Beverage containing fine-grained ice crystals”, a slush beverage must include in its composition, approximately 80 to 85% water, and 15 to 20% solids, where the latter should consist of sugars, hydrocolloids, freezing point depressing materials (polyhydric alcohols or poly alcohols), citric acid and the desired aroma. With “Pedras Sabores Limão” as a starting point and based on the existing literature, we studied which ingredients needed to be added to the original formula in order to obtain the desired end product. Initially the beverage was reproduced with the exact ingredients in the patented formula, and then in the following stages, ingredients, as well as, different combinations of ingredients, were left out one at a time, in order to understand each of these contributions to the end product, whether it be to the beverage texture or to its production time. The conclusion reached was that there are two groups that have a positive effect on the slush beverage’s texture: the hydrocolloids and the alcohols. The hydrocolloids, particularly those that are thickening agents like pectin and guar gum, have a increased capacity for water retention that allows for a positive control of the size of the ice crystals, meanwhile the freezing point depressor materials (alcohols), display elevated viscosity in high water concentration and slowdown the freezing point, consequently allowing the formation of small ice crystals along a liquid matrix instead of an “ice block”, in other words, these groups confer and guarantee stabilizing properties to the end product. Due to the nature of the product and the proposed goal for its development, the nucleation agent calcium carbonate was added to the “Pedras Sabores Limão” formula and consequently it was possible to successfully obtain a slush beverage in one hour using a household freezer.
This study was executed in one of the country’s major beverage production companies, “Unicer” in partnership with “Escola Superior de Biotecnologia” of Oporto from “Universidade Católica Portuguesa”. The study focused on the development of a new food product – “Pedras Granizado” in other words a slushy ice beverage from the brand “Pedras” based on the “Pedras Sabores Limão” lemon flavoured carbonated water. The intent was to produce a 100% natural beverage, without any added food colourings or preservatives that could be commercialized in liquid form and later be converted into a slush beverage by placing it in any household freezer for 10 minutes. “Pedras Sabores Limão” is a beverage that is essentially made up of naturally carbonated mineral water (100% natural), citric acid, fructose syrup, concentrated lemon syrup, and natural aromas. In agreement with Patent No. 3,826,829 from July 30th, 1974 - “Slush Beverage containing fine-grained ice crystals”, a slush beverage must include in its composition, approximately 80 to 85% water, and 15 to 20% solids, where the latter should consist of sugars, hydrocolloids, freezing point depressing materials (polyhydric alcohols or poly alcohols), citric acid and the desired aroma. With “Pedras Sabores Limão” as a starting point and based on the existing literature, we studied which ingredients needed to be added to the original formula in order to obtain the desired end product. Initially the beverage was reproduced with the exact ingredients in the patented formula, and then in the following stages, ingredients, as well as, different combinations of ingredients, were left out one at a time, in order to understand each of these contributions to the end product, whether it be to the beverage texture or to its production time. The conclusion reached was that there are two groups that have a positive effect on the slush beverage’s texture: the hydrocolloids and the alcohols. The hydrocolloids, particularly those that are thickening agents like pectin and guar gum, have a increased capacity for water retention that allows for a positive control of the size of the ice crystals, meanwhile the freezing point depressor materials (alcohols), display elevated viscosity in high water concentration and slowdown the freezing point, consequently allowing the formation of small ice crystals along a liquid matrix instead of an “ice block”, in other words, these groups confer and guarantee stabilizing properties to the end product. Due to the nature of the product and the proposed goal for its development, the nucleation agent calcium carbonate was added to the “Pedras Sabores Limão” formula and consequently it was possible to successfully obtain a slush beverage in one hour using a household freezer.
Description
Keywords
Bebidas Inovação Pedras Sabores Limão Granizado Congelação Drink Innovation Slush Freezing