CHOCOLATE WITHOUT ADDED SUGAR CONTAINING STRUCTURE LIPIDS WITH ANTI-OBESOGENIC PROPERTIES

• Grant number: 23/07211-9
• Support Opportunities: Scholarships in Brazil - Master
• Start date: July 01, 2023
• End date: January 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Valdecir Luccas
• Grantee: Lígia Meyer Pacheco Delboni
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated research grant: 20/07015-7 - PBIS - Integrated Biotechnological Platform of Healthy Ingredients, AP.NPOP

Abstract

Over the past forty years the Ministry of Health (MS) and the World Health Organization (WHO) found a significant and epidemic increase in obesity rates, with a consequent increase in type 2 diabetes mellitus. In 2020 the Health Surveillance Agency (Anvisa) has published new resolutions and normative instructions with the intention of help the consumer with the labeling interpretation and food content, especially in the limits on added sugar, fat and sodium, providing more conscious choices. Structure lipids, obtained by chemical or enzymatic interesterification reactions, can act in the partial inhibition of pancreatic lipase and in the control of the hydrolysis of triacylglycerols, resulting in the reduction of lipid absorption by organism, resulting in food products with lower caloric intake. The purpose of this project in to develop chocolates without added sugar and with partial or total replacement of cocoa butter in the formulation by lipids with anti-obesogenic properties.