Produção artesanal de balas de goma com adição de vitaminas com uso de ágar
João Paulo Gonçalves de Freitas, Carolina Maciel Ferreira Andres, Julia Diel Warzocha, Sarah Alessandra Teixeira, Eleone Tozo Guzi · 2026
Read Produção artesanal de balas de goma com adição de vitaminas com uso de ágar by João Paulo Gonçalves de Freitas, Carolina Maciel Ferreira Andres, Julia Diel Warzocha, Sarah Alessandra Teixeira, Eleone Tozo Guzi (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/openalex-w7204486002.txt.
Description
João Paulo Gonçalves de Freitas led a Portuguese-language experimental study, in Brazil in 2026, on artisanal gummy candies. The recipe uses agar as the gelling agent, commercial vitamins as the active ingredient, and powdered ginger as a natural sweetener and flavoring. The goal was a healthier, animal-free alternative to gelatin gummies, and the team assessed whether the formulation works, mainly how the agar gelled and how adding vitamins affected texture and stability.
The vitamins and the agar's gelling point created tech limits, the authors report honestly: the candies did not reach the expected texture or uniformity. Adjustments to the agar proportion, heat, and the method of adding the vitamins are needed. Even so, the experiment clarified the variables involved in producing gummy candies.
Catalog record
| CREATOR | João Paulo Gonçalves de Freitas, Carolina Maciel Ferreira Andres, Julia Diel Warzocha, Sarah Alessandra Teixeira, Eleone Tozo Guzi |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 26 KB |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | OpenAlex / Research Society and Development |