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Home > Maltitol News > Press Articles > MALTISORB® in chocolate production
MALTISORB® in chocolate production
October 2005
Reproduced courtesy of Confectionery Production magazine
Traditional chocolates contain about 30-55% of sugars (principally sucrose, with lactose in the case of milk chocolate) and MALTISORB® provides the perfect substitute. Apart from its nutritional attributes, it also offers notable technological and organoleptic characteristics.
Sweetness and aromatic notes
In the framework of a tasting arranged by a major chocolate maker (BARRY CALLEBAUT, Meulan, France) involving a panel of 12 tasters, dark chocolates (56% cocoa) and milk chocolates (39% cocoa) based on maltitol were compared to a sucrose equivalent. The results demonstrated that the cocoa taste, the sweetness, the bitterness, the brittleness and the smoothness of chocolates using MALTISORB® were all very close to those made with sucrose.
Mouthfeel
The heightened solubility of MALTISORB® makes it possible to create chocolates with melt-in-the-mouth characteristics leave nothing to be desired.The refining of chocolate also depends on the ultimate particle size. In maltitol chocolate this presents no problems as particle size can easily be reduced to below the level perceptible by the tongue (below 25-30 microns).
Appearance
Chocolates made with MALTISORB® maltitol have an excellent gloss and good snap and as MALTISORB® is 40% to 50% less caloric than sugar, it yields a chocolate with fewer calories. Maltitol-based chocolates filled with maltitol containing fondant can achieve a caloric reduction of 25%, while MALTISORB® maltitol based chocolate with a low fat content (about 30% or less) is possible as well, also allowing a calorie reduction of 25%.
For further information contact
Roquette - 62080 Lestrem Cedex France
E-mail: foodbusiness@roquette.com
Or Tel: + 33 3 21 63 36 00
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