EDULCORANTES NATURALES UTILIZADOS EN LA ELABORACIÓN DE CHOCOLATES

Abstract

The demand of confectionery products and their massive consumption, leads to the agri-food industry include in its transformation processes inputs that improve the nutritional quality of the final products. Considering that chocolate has a high percentage of sugar (sucrose content of 30-60%), it is necessary to use alternative sweeteners for its elaboration, that promote a healthy diet. The objective of the present review is to characterize some natural sweeteners such as erythritol, stevia (stevioside and rebaudioside-A), thaumatin and bulking agents such as inulin and polydextrose with structural and rheological functions; highlighting aspects such as its origin, caloric intake, sweetening power, ADI (Admissible Daily Intake) and its influence on chocolate quality parameters. Although they may affect their sensory properties, these sweeteners have wide advantages because of their low caloric content and high potency in sweetness compared to sucrose. This shows the need to perform studies to determine the sweetener and the bulking agent that best substitute sucrose in the manufacture of chocolates. Finally, it is evident that the use of natural sweeteners, generates health benefits and impact on the sensorial and rheological quality of chocolate.

Keywords

• Sucrose
• Caloric intake
• Nutritional quality.