Sensory Evaluation Tests: Milk Chocolate
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December 2006
Chocolate Technology 2006 Event: our specialist gave an informative presentation emphazing the options for reducing sugars in chocolate
This forum, organized by the internationally renowned ZDS* on 12-14 December 2006, welcomed cocoa producers, confectionery manufacturers and traders… to release the latest innovative information on cocoa and chocolate production.
At that point, Marc Renauld, Market Development Manager, gave a presentation highlighting the options for reducing sugars in chocolate.
Options for reducing sugars in chocolate
When it comes to chocolate, taste is the main criteria of choice.
Pleasure is the first reason for eating chocolate.
But today consumer is looking for more options.
Companies are diversifying their product range to meet expectations of increasingly demanding consumers.
For diabetics and all those looking to limit their sugar and calorie intake without compromising on taste, chocolate makers offer chocolate with less sugars: reduced-sugars, no added sugars or sugar free.
The market
In Western Europe, no added sugar chocolate outperforms the market.
Roquette (France) estimates that the no-added-sugar chocolate market should continue to grow at a double-digit rate for the next five years. These figures can be compared to those of the traditional chocolate market, which is growing at about 1 % in volume and 3 % in value, according to a recent published report.
Sugar substitutes for chocolate
In chocolate, sugar provides bulk, sweetness and calories.
When it comes to sugars reduction, various substitutes can be listed:
To choose the right sugar substitute for chocolate, you can classify the criteria in:
The lecture gives guidelines for choosing the best sugar substitute.
Polyols
Polyols are the main sugar-substitutes used in chocolate today, and particularly maltitol.
Polyols contribute to bulk and sweetness as sugar does but they are low calorie and sugar free. They are also toothfriendly and suitable for diabetics.
Polyols are different and consequently behave differently in a chocolate, in taste, and in processing.
In chocolate, crystalline polyols are used, for complete or partial replacement of sugar.
Soluble fibers
A number of soluble fibers are proposed in chocolate.
Soluble fibers are low calorie, they provide bulk, but they have low or no sweetness. Some fibers contain sugars, and others do not.
Unlike polyols, all soluble fibers are amorphous powders.
An important drawback of fibre in chocolate is water:
That is why soluble fibers are used infrequently in chocolate and always in low proportions.
Sensory performance
A study performed in 2005 by Leatherhead Food International (UK) compared non-digestible carbohydrates in chocolate.
Ten recipes were tested, including the control with sucrose.
The trained sensory panel at Leatherhead tested the different chocolate samples.
The principal component analysis showed that chocolate with maltitol was the closest to the sucrose control in sensory characteristics.
Maltitol
Maltitol tastes like sugar, as proven by studies.
Maltitol is a pure anhydrous polyol derived from maltose, a sugar extracted from cereals. It is the closest sugar substitute to sucrose in terms of physical and chemical properties.
Maltitol can replace sugar weight for weight, allowing easy formulation. Chocolate made with maltitol is processed in the same way as that made with sugar.
About Roquette
Roquette is a global manufacturer of starch derivatives, supplying the food industry with ingredients including sweeteners, polyols, fibers, starch, maltodextrins and vegetable proteins.
Particularly active in the formulation of sugar-free confectionery for a number of years, Roquette can provide attractive polyol- or fiber-based solutions as well as long-established assistance in new product development.
*: Zentralfachschule der Deutschen Sü?warenwirtschaft
For further information contact:
Roquette - 62080 Lestrem Cedex France
E-mail: foodbusiness@roquette.com
Tel: + 33 3 21 63 36 00
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