Banca de QUALIFICAÇÃO: MARCOS ANTÔNIO XAVIER PEREIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : MARCOS ANTÔNIO XAVIER PEREIRA
DATE: 13/07/2026
TIME: 19:00
LOCAL: meet.google.com/jxn-xgkk-sih
TITLE:

Development of Opacifying Systems Based on Calcium Carbonate and Starch-Based Ingredients as Substitutes for Titanium Dioxide in Hard Candies

KEY WORDS:

 Opacity; whiteness; light scattering; storage stability; sensory analysis.

PAGES: 42
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Tecnologia Química
SPECIALTY: Alimentos
SUMMARY:

Titanium dioxide (TiO₂) is widely used as an opacifying agent in foods due to its high ability to provide whiteness and opacity to formulations. However, regulatory discussions regarding its use have driven the search for alternatives capable of reproducing its technological performance without compromising product quality. Although calcium carbonate is considered one of the main available alternatives, its use alone presents limitations in optical performance, making it necessary to investigate strategies to enhance its efficiency. In this context, this study proposes the development of opacifying systems based on calcium carbonate combined with starch-based ingredients as substitutes for titanium dioxide in hard candies. Five formulations will be produced, including one control containing TiO₂ and four formulations containing calcium carbonate combined with corn starch, cassava starch, rice flour, or coconut milk powder. The formulations will be characterized in terms of their optical, physicochemical, structural, and sensory properties, as well as their stability during 90 days of storage. The study is expected to identify opacifying systems capable of providing visual characteristics similar to those obtained with titanium dioxide while maintaining product stability and consumer acceptance. The results may expand current knowledge on the use of opacifying systems in glassy matrices and provide support for the development of hard candies formulated with ingredients conventionally used by the food industry.

COMMITTEE MEMBERS:
Presidente - 1517220 - MARCIA REGINA DA SILVA PEDRINI
Externa ao Programa - 1803301 - KATIA NICOLAU MATSUI - UFRNExterno à Instituição - BRENO GUSTAVO PORFIRIO BEZERRA - UFRN