Evaluación de la factibilidad técnica del proceso de obtención de un chicle biodegradable mediante el uso de torta de sacha inchi a través de hidrólisis enzimática a escala laboratorio.
This study focused on evaluating a natural alternative to traditional chewing gum, since it contains a gum base composed mainly of petroleum derivatives (polyvinyl acetate), which induces its decomposition over a period of 5 years, affecting the environment. The main objective of this project is to...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2022
- Institución:
- Universidad de América
- Repositorio:
- Lumieres
- Idioma:
- spa
- OAI Identifier:
- oai:repository.uamerica.edu.co:20.500.11839/8822
- Acceso en línea:
- https://hdl.handle.net/20.500.11839/8822
- Palabra clave:
- Ácido oleico
Enzima proteolítica
Propilenglicol
Oleic acid
Proteolytic enzyme
Propylene glycol
Tesis y disertaciones académicas
- Rights
- License
- Atribución – No comercial
| Summary: | This study focused on evaluating a natural alternative to traditional chewing gum, since it contains a gum base composed mainly of petroleum derivatives (polyvinyl acetate), which induces its decomposition over a period of 5 years, affecting the environment. The main objective of this project is to reformulate traditional chewing gum, using Sacha Inchi pressed-cake (a by-product of the Sacha Inchi oil extraction process) as the main ingredient. The new formulation was created by hydrolyzing this pressed-cake through the implementation of a proteolytic enzyme, all with the objective of allowing it to be biodegradable and ensuring the characteristic properties of the gum, such as: density, % elongation, texture and shelf life. |
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