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Chocolate : Sugar-free, no sugars added or low carb

deco-sugar-free-imageThe low-carb/reduced-sugar lifestyle has engendered the explosive growth of sugar-free chocolate sales, with MALTISORB® maltitol becoming the favored bulk sweetener. Tasting like sugar and processed in the same way, MALTISORB® maltitol guarantees high-quality chocolates with a broad appeal to everyone trying to limit their sugar intake.


Sensory qualities

A trained panel from a well-known chocolate manufacturer was asked to detect the difference between MALTISORB® - and sugar-based chocolate. Whether it was for cacao flavor, sweetness, bitterness, snap or mouthfeel, results showed little or no difference.
See the taste test scores
Sweetness and flavor
MALTISORB® maltitol
  • Has a sweetness equivalent to that of sugar
  • Has a clean, taste, with no significant cooling effect
  • Performs well with cocoa flavor.

Mouthfeel
  • MALTISORB® maltitol can be used to make fondant chocolate
  • Because it is easily refined, chocolate made with MALTISORB® maltitol is smooth with a non-sandy texture
  • MALTISORB® guarantees good snap and excellent gloss.

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Technical properties

MALTISORB® maltitol exhibits all the necessary technical characteristics for enhanced performance on standard equipment. Its high purity ensures easy processability:  

Properties

 Major valuable effects

High crystallinity

Easy refining conditions closely matching sugar's

High melting point (147°C)

 High conching temperature (up to 80°C) essential for developing full flavor

Low hygroscopicity

Good stability during conching and storage, with no risk of water uptake
A specific crystalline morphology Low viscosity with minimal fat absorption

Ease of use

MALTISORB® maltitol readily replaces sugar on a weight-for-weight basis
No extra fat Unlike other sucrose substitutes, no extra fat is required to obtain the right viscosity.

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Nutritional benefits

Potential label claims
 
 
 
 
'Sugar-free',  'no sugars added', 'reduced sugars', 'low carb', 'reduced net carbs', 'low glycemic index', 'slow release of energy', 'does not promote tooth decay'
Low glycemic index
As a sugar-free sweetener, MALTISORB® maltitol also combines a low glycemic index (comparable to that of fructose), with high digestive tolerance. Both features are valuable in chocolate that is increasingly consumed as a snack right through the day.

Reduced calories
40% to 50% less caloric than sugar, MALTISORB® maltitol yields a chocolate with fewer calories. Maltitol-based chocolates filled with maltitol-containing fondant can achieve a caloric reduction of 25%. MALTISORB® maltitol-based chocolate with a low fat content (about 30% or less) is possible as well, also allowing a calorie reduction of 25%.        

Learn more about MALTISORB® maltitol health benefits

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Applications

Sugar-free, no-sugars-added, low-carb chocolate and chocolate compounds; coatings for molding and enrobing; chocolate spreads and fillings: nougat (praliné), truffle, gianduja, fondant and marzipan.

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Disclaimer

The information contained in this website is to the best of our knowledge true and accurate but all instructions, recommendations or suggestions are made without guarantee.
Since the conditions of use are beyond our control, we disclaim any liability for loss and/or damage suffered from use of these data or suggestions.
Furthermore, no liability is accepted if use of any product in accordance with these data or suggestions
infringes any patent.
No part of this website, including texts, script content, pictures, logos, brands, may be reproduced by any process without our prior written permission.
(R) Registered trademarks of Roquette Frères
(C) Roquette Frères S.A. - 03/2005.

Declaration to the CNIL pending (DĂ©claration Ă  la CNIL en cours).

 

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