Salomão, Beatriz de CássiaHenrique, Maryllise do Prado2024-08-152024-08-152024-06-28HENRIQUE, Maryllise do Prado. Produção de bala sem açúcar à base de isomalte. 2024. 46 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Departamento de Engenharia Química, Centro de Tecnologia, Universidade Federal do Rio Grande do Norte, Natal, 2024.https://repositorio.ufrn.br/handle/123456789/59236In Brazil, the average daily sugar consumption, according to the Brazilian Food Industry Association, is around 82 grams, while the World Health Organization (WHO) recommends a maximum of 50 grams daily, the health of the population is at risk with the increase in cases of obesity and overweight in the population. It is already possible to observe an increase in the market on the part of consumers in the search for foods with lower sugar content. Taking this context into account, the candy sector also needs to adapt to these market demands, offering consumers product options with low or zero sugar content. The purpose of this work is to succinctly describe the processing steps for the manufacture of sugar-free hard candy based on isomalt as a sugar substitute, evaluate the mass and energy balances involved in the industrial process, analyze economic viability and appropriate destination of the waste generated. In general, the product meets market trend expectations and is economically viable for production, making it a viable sugar-free candy option.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/IsomalteBala sem açúcarZero açúcarBala durabachelorThesis