
Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development
- Author
- Roger Aidoo (UGent) , Frédéric Depypere (UGent) , Emmanuel Afoakwa and Koen Dewettinck (UGent)
- Organization
- Abstract
- 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.
- Keywords
- INULIN, SAFETY, SUCROSE, BULKING AGENTS, D-TAGATOSE, MILK CHOCOLATE, RHEOLOGICAL PROPERTIES, SENSORY PROPERTIES, TIME, ISOMALTULOSE
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-4360251
- MLA
- Aidoo, Roger, et al. “Industrial Manufacture of Sugar-Free Chocolates: Applicability of Alternative Sweeteners and Carbohydrate Polymers as Raw Materials in Product Development.” TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol. 32, no. 2, 2013, pp. 84–96, doi:10.1016/j.tifs.2013.05.008.
- APA
- Aidoo, R., Depypere, F., Afoakwa, E., & Dewettinck, K. (2013). Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 32(2), 84–96. https://doi.org/10.1016/j.tifs.2013.05.008
- Chicago author-date
- Aidoo, Roger, Frédéric Depypere, Emmanuel Afoakwa, and Koen Dewettinck. 2013. “Industrial Manufacture of Sugar-Free Chocolates: Applicability of Alternative Sweeteners and Carbohydrate Polymers as Raw Materials in Product Development.” TRENDS IN FOOD SCIENCE & TECHNOLOGY 32 (2): 84–96. https://doi.org/10.1016/j.tifs.2013.05.008.
- Chicago author-date (all authors)
- Aidoo, Roger, Frédéric Depypere, Emmanuel Afoakwa, and Koen Dewettinck. 2013. “Industrial Manufacture of Sugar-Free Chocolates: Applicability of Alternative Sweeteners and Carbohydrate Polymers as Raw Materials in Product Development.” TRENDS IN FOOD SCIENCE & TECHNOLOGY 32 (2): 84–96. doi:10.1016/j.tifs.2013.05.008.
- Vancouver
- 1.Aidoo R, Depypere F, Afoakwa E, Dewettinck K. Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2013;32(2):84–96.
- IEEE
- [1]R. Aidoo, F. Depypere, E. Afoakwa, and K. Dewettinck, “Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development,” TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol. 32, no. 2, pp. 84–96, 2013.
@article{4360251, abstract = {{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.}}, author = {{Aidoo, Roger and Depypere, Frédéric and Afoakwa, Emmanuel and Dewettinck, Koen}}, issn = {{0924-2244}}, journal = {{TRENDS IN FOOD SCIENCE & TECHNOLOGY}}, keywords = {{INULIN,SAFETY,SUCROSE,BULKING AGENTS,D-TAGATOSE,MILK CHOCOLATE,RHEOLOGICAL PROPERTIES,SENSORY PROPERTIES,TIME,ISOMALTULOSE}}, language = {{eng}}, number = {{2}}, pages = {{84--96}}, title = {{Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development}}, url = {{http://doi.org/10.1016/j.tifs.2013.05.008}}, volume = {{32}}, year = {{2013}}, }
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