Pedrini, Márcia Regina da SilvaPeres, Luantt Luttian2025-07-172025-07-172025-07-05PERES, Luantt Luttian. Desenvolvimento de doce de leite proteico: inovação nutricional e sustentável no mercado de alimentos. 2025. 60 f. Trabalho de Conclusão de Curso (Engenharia de Alimentos) - Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2025.https://repositorio.ufrn.br/handle/123456789/64470Protein-enriched dulce de leche represents an innovation in the food sector by proposing the reformulation of a traditional product focused on calorie reduction and improved nutritional value. This study aimed to develop a technical and technological proposal for producing a protein-enriched dulce de leche using sucralose as a sugar substitute and whey protein concentrate as the main protein source. The production flowchart, mass and energy balances, industrial plant layout, nutritional labeling, and economic feasibility analysis were developed based on a pilot-scale production. The proposal addresses the growing demand for functional foods with health appeal and formulations adapted to diverse consumer groups. The study highlights the feasibility of introducing innovative dairy-based products into the market, aligning nutrition, sustainability, and technology.pt-BRAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/Doce de leite proteicoDoce de leiteEDULCORANTEdoce de leite lightderivado lácteoProtein-enriched dulce de lechesweetenerdairy derivativebachelorThesisENGENHARIAS