Estudo de caso em uma indústria de sorvete: gestão de qualidade, rotulagem e desenvolvimento de um novo produto

• Ano de defesa: 2025
• Autor(a) principal: Rezende, Maria Tereza Palhares
• Orientador(a): Dias, Marali Vilela
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Lavras; Escola de Ciências Agrárias de Lavras (ESAL)
• Programa de Pós-Graduação: Programa de Pós-Graduação em Engenharia de Biomateriais
• Departamento: Departamento de Engenharia de Biomateriais
• País: brasil
• Palavras-chave em Português: Sorvetes; Indústria alimentícia; Rotulagem de alimentos; Qualidade dos alimentos; Indústria de sorvetes; Aditivos alimentares; Food industry; Ice cream; Food labeling; Food quality; Food additives; Ice cream industry
• Área do conhecimento CNPq: Ciências Agrárias
• Link de acesso: https://repositorio.ufla.br/handle/1/60286

This study provides a comprehensive overview of the ice cream industry from both production and regulatory perspectives. Initially, the statistical analysis of ice cream production and consumption in Brazil and worldwide is presented, highlighting the socioeconomic relevance of this sector. The industrial manufacturing process is thoroughly described through a detailed flowchart that illustrates the main stages involved, offering valuable insights for professionals and researchers in the food production field. The study further examines the regulatory framework that ensures product safety and quality, including standards from ABNT, ISO, and ANVISA, addressing consumer protection, hygiene practices, facility requirements, and social responsibility within the industry. Additionally, a physicochemical characterization of ice cream is conducted, evaluating parameters such as proximate composition, rheological and sensory properties, pH and color. Quality management is emphasized as a fundamental tool to ensure high standards throughout the production chain. The final section proposes the development of an innovative high-protein ice cream, aligned with current market trends focused on health and functional foods. Microcrystalline cellulose is employed as an emulsion stabilizer to improve product stability and texture. This development incorporates technical, sensory, and regulatory considerations, contributing to the sustainable and technological advancement of the ice cream industry.