Opportunity seen for sugar-free functional chocolate

01/7/2013 | ConfectioneryNews.com (France)

Researchers say sugar-free chocolate can best capture the prebiotic benefits of inulin by using maltitol as a sugar substitute. "The findings show that the use of prebiotic ingredients instead of sugar could lead to the production of low-calorie milk chocolate without the undesirable textural and physiological effects," said researcher Nevzart Konar.

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ConfectioneryNews.com (France)

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