Writing in the international patent, which is filed under the name of Kraft Foods but describes intellectual property belonging to Mondelēz International - a legacy of when both Kraft Foods and Mondelēz International were one company - the scientists describe several methods for reducing sugar levels in chocolate % while retaining similar levels of sweetness as full-sugar chocolate using soluble corn fiber.
Soluble corn fiber (SCF) is made by enzymatically hydrolyzing corn starch. It has a low viscosity, is soluble in water and is pH and heat stable. When adding it to chocolate during processing, the scientists found they could reduce the sugar content by various proportions from 10% through to 50%.
The corn fiber has this effect on sugars derived from a natural source such as sucrose, lactose, and monosaccharides such as glucose, they added, and the reduced-sugar composition can be used as a filling inside a chocolate shell or baked in a biscuit, pastry or cake.
“Consumers and public health bodies are becoming increasingly concerned about the sugar content of foods and in particular about the sugar content of confectionery products such as chocolate,” they write. “For example, an overconsumption of such products may cause obesity, may increase the risk of diabetes and other metabolic diseases and may promote the development of dental caries.”
While sugar-free or light confectionery products are growing in popularity, they often have an inferior taste or a long list of artificial-sounding ingredients, which is off-putting to consumers.
"Chocolate" - Google News
January 16, 2020 at 08:27PM
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Mondelēz patents soluble corn fiber for reduced sugar chocolate - FoodNavigator-Latam
"Chocolate" - Google News
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