Food additives in chocolate

Dolevska, Sara and Matevska, Stefani and Dimeska, Sara and Arapcheska, Mila (2019) Food additives in chocolate. In: Proceedings of Conference of Agronomy Students, Faculty of Agronomy – Čačak.

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Chocolate is among the most famous confectionary food products. Chocolate is usually sweet, brown food, prepared of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Additives are substances that are usually not typical food ingredients and they are added during production, preparation, processing, shaping, packaging, transporting and storage of food. Additives play a very important role, help maintain freshness of food, preserve consistency, improve texture, taste, color and nutritional profile. The purpose of this research
was to make an overview of the presence of additives in chocolate. In the study were included 32 samples of chocolates (white, dark and milk chocolate). The information of the additives used for the production of chocolate was obtained from the declarations of the products. The obtained results have shown that in
analyzed samples of chocolate are present 8 different additives, most of which were in samples of milk chocolate. Most of used additives in analyzed samples of chocolate are safe for human health.

Item Type: Conference or Workshop Item (Paper)
Subjects: Scientific Fields (Frascati) > Natural sciences > Biological sciences
Scientific Fields (Frascati) > Natural sciences > Other natural sciences
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Mila Arapceska
Date Deposited: 08 Mar 2021 21:12
Last Modified: 08 Mar 2021 21:12

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