Development of sugar-free white chocolate and compound chocolate

Zusatztext

The development of sugar-free chocolates and compound chocolates represents a challenge for food technology. In effect, the fully replacement of sugar affects physical quality characteristics like rheological properties and texture, melting behaviors, bloom formation and other characteristics that influence the final stability of chocolate, requiring strategy for their formulation. In addition, the replacement of cocoa butter by hydrogenated oils, which present a different triglyceride composition, affects the polymorphic crystallization forms of chocolates determining its chemical and physical properties. Combination of sweeteners (Stevia and sucralose) with a stabilizing agent (inulin) was needed to provide an integral solution for sugar and cocoa butter replacement. Samples were stored at 7, 15 and 30°C during 100 days and the influence of sweetener combination and inulin on rheological properties, shelf-life time, and physical properties such as melting, crystallization and blooming were analyzed. Our studies allowed to develop a free sugar compound chocolate sensorially acceptable and with improved physicochemical properties.

Autorenportrait

Dr. Laura Teresa Rodriguez Furlán is Food Engineer and has a Ph.D. in Chemistry from the University of San Luis, Argentine. She is a researcher and a professor in the area of food technology. Her research focus is the development of foods with specific requirements, for population with nutritional deficiencies, food intolerances, among other.

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