Production and evaluation of sugar-filled bonbons

By Mareci M de Almeida and João Guilherme Baggio de Oliveira

Brazil is a major producer of chocolate, with bonbons being one of the main chocolate-based products, much appreciated by people of all ages. The objective of this study was to test different concentrations of invertase enzyme and gum in order to obtain the best formulation for making bonbons filled with pineapple-flavoured sucrose syrup.

• Format: Paperback
• Language: English
• ISBN: 6209122078
• ISBN13: 9786209122071
• Release Date: October 2025
• Publisher: Our Knowledge Publishing
• Length: 52 Pages
• Weight: 0.18 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"