Novel vegan and sugar-substituted chocolates. Part I: physical-chemical characterization

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 soy proteins, and the replacement of sucrose with coconut sugars, stevia and erythritol, have been accounted for by analysing texture, rheology and water activity, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The plant-based sample showed lower values for hardness and adhesiveness in the texture analysis, and a larger peak in the melting behaviour at the DSC. Moreover, the substitution of milk powder caused more than a halving of the yield stress and a similar decrease in apparent and Casson viscosity. The crystallisation of cocoa butter in the substituted-sugar sample involved the β V form, the most desirable crystal form in high-quality chocolate. Results by FFC NMR relaxometry allowed identification of differently sized aggregates whose chemical nature is discussed. FFC NMR relaxometry data confirm those by rheological and DSC investigations.