Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade

Selvasekaran, Pavidharshini; Chidambaram, Ramalingam

doi:10.1016/j.tifs.2021.05.008

Cited by 44 publications

(29 citation statements)

References 80 publications

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“…Polydextrose is a potential prebiotic, producing 1 kcal/g calorie (less than half of the calorie produced by alcoholic sugars) with minor laxative effects (Sözeri Atik et al, 2020). Other components which are usually used in the chocolate formulation include milk powder, soy lecithin, polyglycerol polyricinoleate (PGPR), and vanillin (Selvasekaran & Chidambaram, 2021). Moreover, chocolate is one of the products with a broad diversity, and thus materials should be adjusted based on product type.…”

Section: Chocolate Componentsmentioning

confidence: 99%

Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects

Abedini,

Dakhili,

Bazzaz

et al. 2023

Food Science & Nutrition

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High consumption of delicious foods, such as chocolates, is considered excellent snacks, capable of converting from health‐threatening to great functional foods. The fortification of chocolates with high‐value‐added plant‐based substances might improve their healthful effects, nutritional properties, and shelf life. Chocolate could be an effective carrier for plant‐based substances delivery, and it could be an effective vehicle to treat and reduce the indications of disease, such as obesity, overweight, hypertension, stress, cardiovascular failure, congestive heart failure, and diabetes. Referring to the recent studies in chocolate fortification with high‐value‐added plant‐based substances, it seems that the recent trends are toward its therapeutic effects against noncommunicable diseases. Despite the undeniable functional effects of fortified chocolates, there are some challenges in the fortification way of chocolates. In other words, their functional characteristics, such as rheological and sensory attributes, may undesirably change. It seems that encapsulation techniques, such as spray drying, antisolvent precipitation, nanoemulsification, and liposomal encapsulation, could almost overcome these challenges. Thus, several studies focused on designing and fabricating nanoscale delivery systems with the aim of chocolate fortification, which is discussed.

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Section: Chocolate Componentsmentioning

confidence: 99%

Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects

Abedini,

Dakhili,

Bazzaz

et al. 2023

Food Science & Nutrition

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“…Here is where food matrix and processing environment come into play. Products such as confectionaries, pastries and spreads (Selvasekaran & Chidambaram, 2021) are probably the most critical, as properties related to oleogel structuring kinetics could play a significant role throughout lipid phase transformations (e.g., polymorphism) during the process (Bot & Flöter, 2013). Espert and coworkers demonstrated that the partial replacement of cocoa butter (at the optimum level they reached 50% replacement) with sunflower-HPMC based oleogel reduced in a significative way the chocolate hardness and the melting temperature (from 36 C in the control to 33 C for 2% HPMC oleogel and 30 C when 0.5% oleogel was used), which is indicative of the effect of the oleogel in cocoa butter crystallization process (Espert et al, 2021).…”

Section: Present and Prospective Industrial Application Of Oleogels/b...mentioning

confidence: 99%

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Silva

Cerqueira

Martins

et al. 2022

J Americ Oil Chem Soc

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The nutritional quality of processed foods is being increasingly questioned by consumers and the trend toward diets that promote health and well‐being has thus grown significantly. With this in mind, food science has sought to develop products replacing ingredients that can be harmful to consumers. This is not an easy task because, besides health‐ and well‐being‐related issues (e.g., nutritional and eventual nutraceutical properties), the new products must also meet consumers' expectations regarding sensory attributes (e.g., flavor, texture, color), while also complying with the legal regulations of the countries where they are supposed to be sold. These aspects are addressed in this article, with a special focus on the replacement of saturated fats by healthier options. Although saturated fats play an important role in many foods, as a consequence of their technological and organoleptic properties, consumption of saturated fats has been correlated with serious health issues. These factors highlight the need to replace saturated fats with healthier alternatives. One of the options to improve upon these problems is the use of edible structured oils that display a healthier fatty acid profile. As such, the development of oleogels and bigels has been of great interest as a solution for the replacement of saturated fat, and will be explored in‐depth in this review.

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“…The rest of the polyols have been assigned an ADI of “not specified”. Average total polyol intake (g/day) in cocoa‐based products is 2 g and total polyol intake per body weight (g/kg bw/day) in cocoa‐based products is 0.04 g. Polyols can be used as bulking agents that can substitute sugar in 1:1 ratio (Grembecka, 2015) and the maximum polyol use levels as a sweetener in chocolate has been reported 48.68% (Selvasekaran & Chidambaram, 2021).…”

Section: Polyols In Chocolate Technologymentioning

confidence: 99%

Polyols and chocolate technology: recent developments and advances

Rad

Konar

Pirouzian

et al. 2022

Int J of Food Sci Tech

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Reducing the sugar level in chocolate and developing low-calorie products are important for meeting consumer expectations, supporting public health and adapting to current consumption trends. However, the identification of bulking agents to be used for this aim is a critical factor. The most commonly used sugar alternatives for this aim are polyols. In this study, recent advances and developments for using possibilities of polyols in chocolate technology were discussed and future perspectives were highlighted. Partially and/or complete replacing of sugar with polyols can provide a low-calorie product. In addition, the use of mixtures consisting of more than one polyol is an approach that can be used in chocolate sugar substitution. Optimization of refining, conching and tempering processes by considering polyol type and content may contribute to the development of chocolate with improved quality properties and shelf life. However, polyol and bioactive compounds interactions and possible effects on bioaccesibility, bioavalibility and stability of these compounds in chocolate composition and pre-and post-digestion periods should be deeply investigated. In addition, the conching methods and conditions used is another factor to be considered in the use of polyols.

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Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade

Cited by 44 publications

References 80 publications

Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects

Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Polyols and chocolate technology: recent developments and advances

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