Novel vegan and sugar-substituted chocolates. Part I: physical-chemical characterization
Federica Torregrossa,
Luciano Cinquanta,
Onofrio Corona
et al.
Abstract:The confectionery industry is increasingly adopting new solutions and possible formulations to expand the ranges of chocolate products that support food styles linked to either cultural or health choices. The chemical-physical characteristics of chocolates (dark and milk) produced with traditional formulations or intended for vegan or demanding less simple sugars consumers (with a 10% reduction in calorific value), were analysed. The effects of the substitution of milk with coconut copra, almond and isolated s… Show more
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