Sugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative review

Abstract

SummaryThe potential health effects of cocoa flavanols are well described. Ranging from reducing risk of developing type 2 diabetes and cardiovascular disease at population levels, moderating disease risk factors including endothelial function and lipid metabolism in clinical trials and mechanistic studies in laboratory studies highlighting target tissues and pathways. However, translating these benefits into public health messages is problematic, due to the high energy and sugar content of many cocoa products, including chocolate. This review considered the role of sugar in cocoa products, what are its physiological effects on bioavailability and bioactivity? Considering, then how cocoa products can be reformulated to reduce sugar intake, and the likely effects on beneficial effects of cocoa flavanols and consumer preferences. Ultimately, although interesting physiological effects are seen with cocoa flavanols, their use as a disease-modifying commodities may be limited the effect such products may have within an individual's and populations overall dietary patterns.

The sweet side of dark chocolate for chronic kidney disease patients

“…Many nutritional questions still remain to be answered with respect to the toxic uremic milieu and nutritional resources are not all globally accessible to CKD patients. This poses interesting challenges for public health and food scientists, focusing on reformulation and health messaging (Mellor et al 2018). Further studies on the use of cocoa as a nutraceutical to mitigate the effects of CKD are thus warranted.…”

Can cornelian cherry mask bitter taste of probiotic chocolate? Human TAS2R receptors and a sensory study with comprehensive characterisation of new functional product

“…The modulation of bitter taste seems to be important in the production of dark chocolate. The general tendency to avoid sugar forced food producers to add natural or synthetic sweeteners and search for molecular inhibitors of bitter taste receptors belonging to the TAS2R family [ 7 – 9 ]. It has been proven that natural flavonols may inhibit the perception of bitter taste in chocolate [ 10 ].…”

Effects of ghee and olive oil usage on cocoa hazelnut spreads during storage

“…This distinctive property is maintained by mixing considerable amounts (i.e., higher than 40% wt/wt) of oils and fats with a variety of dry ingredients including mainly sugar and cocoa powder but also milk powder, hazelnuts, and a variety of flavors (Manzocco et al, 2014). Although sugar is an important ingredient in the taste and texture of the chocolate products, alternative sweeteners that do not increase the insulin level hence providing the highest benefit from the cocoa flavanols are being searched (Mellor et al, 2018).Spreadability is considered as an extremely important attribute for semi-solid foods. Spreadable foods must flow easily with deformation, however, unlike liquids, they must not flow under their own weight.…”