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

The 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

Mouthfeel

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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.