Low Carb Sweeteners for Chocolate Making

A chocolate-based sweetener that aims to provide a healthier alternative to traditional sweeteners. The chocolate sweetener uses natural sweetness enhancers like thaumatin or stevia instead of sugar. The chocolate provides sweetness and nutrients like vitamins, minerals, and antioxidants that are lacking in regular sweeteners. Consuming chocolate with a sweetness enhancer eliminates the negative effects of traditional sweeteners on the body, like spiking insulin and stress hormones. The chocolate sweetener aims to prevent health issues associated with regular sweeteners while providing chocolate's health benefits.

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Low-carbohydrate chocolate bar with reduced sugar content compared to regular chocolate bars. The bar contains cocoa butter, cocoa powder, skim milk powder, butter, gum, concentrated fruit juice, and additives. The concentrated fruit juice replaces some of the sugar. The lower carbohydrate chocolate can be made by preparing the concentrated fruit juice separately and using it instead of sugar in the chocolate recipe.

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Sugar-reduced, heat-stable chocolate with good taste and preparation method. The chocolate uses a compounded sugar substitute containing isomaltulose and isomalt instead of sucrose. The weight ratio of isomaltulose to isomalt is 1:1-1:2, preferably 1:1-1:1.5. This reduces calories compared to sucrose while improving chocolate heat resistance without affecting taste. The chocolate formula contains fat, milk powder, sweetener (isomaltulose/isomalt), and optionally cocoa/whey powder. The method involves conching, shaping, and aging the chocolate using the compounded sugar.

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Low-sugar, high-fiber dark chocolate with improved taste and texture compared to conventional low-sugar chocolates. The chocolate contains a specific combination of sugar substitutes, dietary fibers, and cocoa ingredients to reduce sugar, increase fiber, and avoid issues like agglomeration and powdery texture. The sugar substitutes are erythritol, sorbitol, and Luo Han Guo sweet extract. The fiber comes from water-soluble konjac dietary fiber powder. The chocolate is prepared by mixing the base chocolate components with the added fiber and sugar substitutes in specific proportions. This allows for a chocolate with reduced sugar, higher fiber, and better taste and texture compared to chocolates made by just replacing sugar with a single substitute.

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Low-sugar, reduced-calorie chocolate compositions that retain the taste and mouthfeel of traditional chocolate. The chocolate contains a fat composition instead of cocoa butter, sugar alternatives like erythritol and maltitol instead of sucrose, and rare sugars like allulose and tagatose. The compositions have indices to measure the net carbs from sugar alternatives (NCRS) and sugar alcohols (NCSA) and the total calories from sugar alternatives (SAC). By using these sweeteners instead of sucrose and cocoa butter substitutes, the chocolate has lower net carbs, sugar alcohols, and calories compared to regular chocolate.

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A method to make sucrose-free chocolate that avoids issues like reduced sweetness, hoarfrost formation, and texture degradation when replacing sugar with substitutes. The method involves compounding high melting point cocoa butter chocolate without a sugar substitute with low melting point cocoa butter chocolate containing a sugar substitute. This allows keeping the chocolate taste and texture while improving healthiness by avoiding sucrose. The low melting point chocolate core is made separately and then compounded with the high melting point chocolate. This prevents issues like reduced sweetness and hoarfrost formation that can occur when directly replacing sucrose with a substitute. The compounding process also allows controlling the chocolate composition to optimize taste and texture.

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A chocolate-flavored food composition with reduced calories and health benefits, made using non-nutritive sweeteners, resistant starch, chocolate flavor, dietary supplements, colorants, preservatives, coagulants, and diluents. The composition aims to replicate the taste and texture of chocolate while providing potential health benefits like low calorie, lower blood sugar, improved digestion, and resistance to dental caries. The sweeteners and starch replace sugar, the chocolate flavor provides the taste, supplements add nutrients, colorants add hue, preservatives prevent spoilage, coagulants thicken, and diluents dilute.

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Sugar-free chocolate made without refined sugar by replacing it with dates and other natural sweeteners. The chocolate is made by combining cocoa butter, cocoa powder, and dates in specific ratios. The dates provide sweetness and additional nutritional benefits. The chocolate is tempered and then blended with the date mixture before pouring into molds. This allows making chocolate bars, pralines, and other products without added refined sugar. The chocolate contains dates instead of sugar and avoids issues like bloom, moisture, and water content found in honey-infused chocolates.

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Chocolate mass for specialized chocolate with reduced sugar and increased dietary fiber compared to conventional chocolate. The chocolate mass contains cocoa butter, cocoa liquor, a grape seed roast substitute, sweetener (granulated sugar, stevioside, and inulin), soy lecithin, and flavoring. The specific ratios of these components allow for similar texture and mouthfeel to regular chocolate while reducing sugar and increasing dietary fiber.

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Chocolate composition with reduced sugar content and improved processability by using allulose instead of sugar. The chocolate has better emulsion stability and masking of chocolate bitterness compared to regular chocolate made with sugar. The allulose is added in small amounts to replace some of the sugar. This allows reducing the overall sugar content while still maintaining the desired sweetness and chocolate flavor. The allulose also improves emulsion stability during chocolate manufacturing processes.

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A method for producing dietary vitaminized chocolate using natural sweeteners instead of sugar and enriching it with active forms of B vitamins. The chocolate is made by mixing grated cocoa, cocoa butter, xylitol, stevioside, methylfolate, methylcobalamin, pyrodixin, melting and conching the mixture, tempering and casting it into molds. This provides a sugar-free chocolate enriched with bioavailable B vitamins for people with folate cycle issues or on sugar-free diets. The natural sweeteners xylitol and stevioside replace sugar. The active B vitamins are methylfolate, methylcobalamin, and pyridoxine.

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Preparing sugar-free chocolate without compromising taste and preventing white frost formation. The method involves combining high-melting cocoa butter chocolate without sugar substitutes with low-melting cocoa butter chocolate containing sugar substitutes. This allows reducing sugar content without impacting sweetness and avoiding frosting issues. The high-melting chocolate provides taste and texture while the low-melting chocolate with sugar substitutes adds sweetness. The different melting points prevent frosting as the low-melting chocolate coating melts first.

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Sucrose-free chocolate composition for spraying in crisp tubes of frozen drinks that has improved fluidity and sprayability compared to conventional sucrose-based chocolate. The composition uses specific ratios of sugar alcohols (erythritol and maltitol), polydextrose, milk powder, edible oils, and lecithin to replace sucrose. The sugar alcohols provide sweetness, the milk powder adds flavor, the edible oils improve fluidity, and the lecithin emulsifies the mixture.

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Sucrose-free chocolate composition for coating food items like candies and snacks. The composition uses specific ratios of erythritol, maltitol, and polydextrose as sugar substitutes. It also includes milk powder, fats like margarine and vegetable oil, cocoa powder, lecithin, and a fatty acid ester emulsifier. The composition has reduced viscosity compared to traditional sucrose chocolate for better coating performance.

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The xylitol chocolate is characterized by comprising the following components: xylitol, cocoa mass, cocoa butter, GHL cocoa powder, cocoa butter equivalent, PGPR, phospholipids and vanillin.

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Coffee flavored sugar substitute chocolate with reduced calories and no added sugar. The chocolate contains Luo Han Guo extract instead of sugar for sweetness. The chocolate recipe is as follows: Luo Han Guo extract (monk fruit extract) 27.3%, cocoa liquor 34.2%, deodorized cocoa butter 23.8%, cocoa powder 9.5%, phospholipids 0.2%, vanillin 0.05%, and coffee powder 5.0%. The Luo Han Guo extract provides sweetness without adding sugar. The chocolate is made by melting the cocoa liquor and butter, adding the other ingredients, refining to reduce particle size, tempering for texture and shelf life, and molding.

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A method for making chocolate with improved taste and lower sugar content compared to traditional chocolate production. The method involves melting cocoa butter and milk fat separately, mixing dry ingredients like cocoa powder, dried milk, lactulose, stevia, and tagatose, adding the melted cocoa mass, mixing everything in a ball mill, then conching the chocolate at a higher temperature for longer than usual to improve taste. The extended conching time allows more flavor extraction and development.

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Chocolate composition with reduced sugars and improved stability, using allulose to mask bitterness. The chocolate has lower sugar content and contains allulose instead. This allows reducing sugar without affecting taste. The allulose also improves emulsification stability during chocolate production. The chocolate can contain cocoa mass, cocoa butter, allulose, sugars, dairy products, emulsifiers, etc. The allulose level is 0.1-2% based on total solid chocolate weight.

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Vegan, sugar-free chocolate formula and production process using sugar alcohol instead of sugar to make chocolate that is suitable for vegans, diabetics, and others who avoid sugar. The chocolate is made by melting cocoa butter, cocoa powder, coconut powder, and an emulsifier in water, then cooling and solidifying the mixture. The key is using a zero-calorie sugar alcohol like maltitol instead of regular sugar. The chocolate is tempered by cooling, stirring, and reheating to stabilize the crystal structure for a smooth texture.

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Low-calorie chocolate composition with natural sweeteners and beneficial ingredients. The chocolate composition contains cocoa components like cocoa mass, cocoa powder, and cocoa butter, as well as sweeteners like erythritol, monk fruit extract, and thaumatin. These natural sweeteners provide a flavorful alternative to traditional sugar with fewer calories. The chocolate composition also includes beneficial ingredients like antioxidants from cocoa and minerals from monk fruit extract.

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Reduced sugar chocolate with improved taste and texture using a specific combination of dietary fibers and a non-artificial sweetener to replace some of the sucrose. The fiber blend includes dextrin, inulin, and oligofructose. The dextrin provides bulk and mouthfeel, the inulin adds sweetness and structure, and the oligofructose provides a mild sweetness. This fiber blend along with the non-artificial sweetener can replace up to 30% of the sucrose in chocolate without negatively impacting taste or texture.

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Sugar-free chocolate with reduced fat and unique taste that is suitable for diabetics, obese people, and those avoiding sugar. The chocolate replaces sucrose with low-calorie sweeteners like xylitol and isomalt. It adds peppermint extract for flavor without chemical additives. Oat flour is added for nutrition and satiety. The chocolate is made by melting and grinding the ingredients instead of using cocoa butter.

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Unsweetened chocolate that can be used in a range of food applications, including milk, dark or white, chocolate coating, chocolate filling, soft chocolate chunks, chocolate litter, etc. The product includes a sweet taste provided by a sweetener selected from a group consisting of mogroside-enriched monk fruit extract, isomaltulose, sweet tasting protein, or any combination of the above.

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Chocolate mass for making reduced calorie chocolate with improved taste and texture compared to existing low-calorie chocolate. The chocolate mass contains a lower energy value by substituting sugar with erythritol and cocoa butter with a water-in-oil emulsion. The composition includes 80-95% chocolate made from erythritol and cocoa liquor, 5-30% dietary fibers, and 5-20% water-in-oil emulsion based on cocoa butter. This reduces energy density while preserving chocolate flavor and texture compared to just using sugar substitutes and emulsifiers.

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Chocolate composition with reduced sugar and improved mouthfeel using xylose as a sweetener instead of sugar. The chocolate contains xylose, sugar, cacao mass, cacao butter, and optionally dairy. The xylose masks the bitter taste of chocolate and improves oral solubility compared to using just sugar. The reduced sugar content makes the chocolate lower calorie and better for people with sugar restrictions.

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A process for making sugar-free chocolate that tastes like traditional dark chocolate and is suitable for people with diabetes and those following a sugar-free diet. The process uses natural sweeteners erythritol and stevioside instead of sugar. The chocolate is made by mixing grated cocoa, cocoa butter, erythritol, and stevioside in specific ratios, melanchuring, conching, tempering, casting, cooling, extracting, wrapping, and packing the chocolate. The exact ratios of cocoa, butter, erythritol, and stevioside are 55-64.5% cocoa, 25-35% butter, 10-13% erythritol, and 0.02-0.04% stevioside.

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Low sugar chocolate product composition that is easily digestible for people with FODMAP sensitivity. The composition contains at least 20% fat and not more than 5% FODMAPs. The sweetener is a non-sucrose, non-glucose sweetener like monk fruit extract, isomaltulose, or sweet tasting protein. The fat can be cocoa butter or other oils. The composition avoids FODMAPs like lactose, polyols, and fermentable sugars that can cause gastrointestinal distress.

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A stabilized chocolate composition with improved taste, texture, and storage properties compared to traditional chocolate. The composition contains cocoa mass, cocoa powder, vegetable oil, sweetener, and flavoring. The vegetable oil is a blend of cocoa and coconut oils. The sweetener can be maple syrup, agave syrup, xylitol, coconut sugar, or combinations. The flavoring is vanilla, aromatic oils, or combinations. The composition also optionally contains additives like dried fruits, nuts, dried color, dried leaves, plant seeds, etc. The low-temperature processed ingredients are blended to create a chocolate with a smooth surface, rich flavor, and enhanced bioactivity.

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Low-fat, sugar-free, starch-free, and non-GMO chocolate food product that is suitable for people with diabetes, insulin resistance, gluten sensitivity, and other sugar sensitivities. The chocolate has a high melting point and is made using unique combinations of ingredients like cocoa, glycerin, pectin, coconut flour, and monk fruit extract. The chocolate is created using specialized processes like high-temperature baking to reduce starch content and provide a cake-like texture with very low carbs. The chocolate can be used as a dessert or baked product without added sugars or starches.

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A sugar-free, lactose-free, gluten-free chocolate that has similar sensory characteristics to regular chocolate. The chocolate is made by balancing cocoa and carob ingredients using specific ratios of maltodextrin, maltitol, and polydextrose. The optimal ratios found through research were 15% maltodextrin, 30% maltitol, and 5% polydextrose. This formulation provides a pasta and flavor profile that is approved by tasters and resembles traditional chocolate.

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A low-fat, low-sugar chocolate substitute using alternative sweeteners, flours, and emulsifiers. The formula replaces cocoa butter with polydextrose, coconut oil, and rice flour. It reduces sugar using maltitol and replaces cocoa liquor with carob sugar. It also uses sunflower lecithin as an emulsifier instead of soy lecithin. The result is a chocolate substitute with lower saturated fats, trans fats, and sugar, while maintaining similar texture and taste.

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Sugar replacement compositions for use in food products to reduce calories, improve glycemic index, and enhance tooth friendliness compared to sugar. The compositions contain polyols like erythritol, polydextrose, resistant maltodextrin, inulin, oligofructose, and selective non-digestible polysaccharides. The compositions can be used in beverages, creams, ice creams, yogurts, chocolates, jams, and marmalades.

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Sugar-free chocolate formula using stevia as a sweetener that avoids the frosting and crystallization issues of chocolate with reduced sugar content. The formula includes cocoa liquor, natural cocoa butter, stevia, protein powder, maltodextrin, lecithin, vanillin, hawthorn flavanols, hawthorn fiber, and inulin. The chocolate is prepared by melting the cocoa mass and butter, mixing the dry ingredients, finely grinding, adjusting temperatures, and casting the chocolate.

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Low-calorie chocolate composition that replaces sugar with maltitol but still provides a satisfying chocolate taste. The chocolate composition contains 25-50% maltitol, along with an olive leaf extract rich in oleuropein. This helps compensate for the different taste profile of maltitol compared to sugar, as well as reduce the overall calorie content. The composition also contains reduced amounts of cocoa mass, cocoa nibs, and vegetable oils, with added cocoa powder and vegetable fats to maintain chocolate flavor.

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