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[quote title=sunnye wrote on Tue, 14 April 2009 05:57]How do you make sugar-free chocolate?

Sugar sucroseor gives taste, texture and sensory appeal to chocolate. Replacing sucrose with the

naturally occurring fruit sugar, fructose, produces chocolate with a different texture

and sweetness from sugared chocolate.

In order to produce a sugar-free chocolate with similar taste and texture to sugared

chocolate, one can use sugar alcohols, such as sorbitol, mannitol, isomalt, maltitol,

lactitol and xylitol, to give the chocolate mass, volume and texture. Sugar alcohols are

generally of a different sweetness and taste than sucrose and so they tend to be used in

combination with bulking agents such as polydextrose and inulin. These bulking agents

produce a warm soft feeling in the mouth. The sweetness can be improved by using high

intensity sweeteners such as Sunett (acesulfame K), aspartame, cyclamate and saccharin.

Production methods may have to be altered to produce sugar-free chocolate. For example,

some of the sweeteners have lower melting points and so conching temperatures will have

to be lower; also, some pick up moisture causing an increase in viscosity during

tempering and moulding. (lookchem)
[/quote]

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Re: How do you make sugar-free chocolate?

Wed, 22 April 2009 11:17

xxjx

Karma:

easily

How do you make sugar-free chocolate?

Tue, 14 April 2009 05:57

sunnye

Karma:

How do you make sugar-free chocolate?

Sugar sucroseor gives taste, texture and sensory appeal to chocolate. Replacing sucrose with the

naturally occurring fruit sugar, fructose, produces chocolate with a different texture

and sweetness from sugared chocolate.

In order to produce a sugar-free chocolate with similar taste and texture to sugared

chocolate, one can use sugar alcohols, such as sorbitol, mannitol, isomalt, maltitol,

lactitol and xylitol, to give the chocolate mass, volume and texture. Sugar alcohols are

generally of a different sweetness and taste than sucrose and so they tend to be used in

combination with bulking agents such as polydextrose and inulin. These bulking agents

produce a warm soft feeling in the mouth. The sweetness can be improved by using high

intensity sweeteners such as Sunett (acesulfame K), aspartame, cyclamate and saccharin.

Production methods may have to be altered to produce sugar-free chocolate. For example,

some of the sweeteners have lower melting points and so conching temperatures will have

to be lower; also, some pick up moisture causing an increase in viscosity during

tempering and moulding. (lookchem)

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