Industrial manufacture of sugar-free chocolates–Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Industrial manufacture of sugar-free chocolates–Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Roger Philip Aidoo, Frédéric Depypere, Emmanuel Ohene Afoakwa, Koen Dewettinck

Chocolate is dense suspension of solid particles comprising 60–70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural characteristics that sugar offers to products. Today's consumers are concerned about the high sugar levels, calories and cariogenicity effects in confectionery products, hence increasing popularity of ‘light’ and ‘sugar-free’ products. Development of sugar-free chocolates is most challenging since all sugar needs to be replaced. In-depth understanding of the applicability of alternative sweeteners and carbohydrate polymers as ingredients in sugar-free chocolate manufacture would therefore have significant industrial applications.

Elsevier

2013

Trends in Food Science & Technology

English