Low Carb Sweeteners for Chocolate Making

Low sugar, high saturated fat chocolate products with reduced melting points that are solid at room temperature. The chocolate contains over 18% natural lipids, over 10% sugar or sugar substitutes, and over 5% cocoa ingredients. This allows chocolate with less sugar and saturated fat than conventional chocolate, while maintaining texture and mouthfeel. The high lipid content lowers the melting point, making it solid at room temperature. The sugar substitutes can be oligosaccharides, polysaccharides, sugar alcohols, dietary fiber, resistant starch, high-potency sweeteners, protein-based sweeteners, etc. The chocolate can be used as fillings in confectionery products or surrounded by edible products like cakes.

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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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Milk chocolate confections and confectionery products with reduced sugar using rare sugars like allulose that prevent thickening and maintain desirable rheological properties. The chocolate has stable viscosity and yield values at moderate temperatures after storage. Prevention methods involve reducing rare sugar particle size, adding more fat, reducing moisture, and overdosing emulsifiers.

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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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Chocolate dough, chocolate, and chocolate confectionery with reduced sugar and improved taste using specific combinations of milk powders and dietary fiber. The chocolate dough contains less than 39% carbohydrates, dietary fiber, whole milk powder, cream powder, and buttermilk powder. The milk powders provide a good sweetness and milk flavor even with less sugar. The amounts of whole milk powder, cream powder, and buttermilk powder are optimized. The chocolate dough can be used to make low-sugar chocolate and confectionery with improved sweetness, milkiness, and vanilla aroma compared to conventional low-sugar chocolate.

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Reduced sugar chocolate confection composition that can replace sugar in any food, cosmetic or pharmaceutical product. The composition includes a pre-mixed (unified) all-natural sugar substitute that includes specific botanical components.

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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 low-sugar, high-protein confectionery product with taste, texture, and feel similar to chocolate. The product replaces refined sugars with alternative sweeteners like fructooligosaccharide and uses protein-rich nut butter instead of dairy in the chocolate component. The confectionery also contains a caramel component for added flavor and texture. The ingredients are combined to make the final product.

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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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Bulking agents for confectionery compositions like chocolate that reduce sugar content while maintaining texture and taste. The bulking agents are partially hydrolyzed starches and dietary fibers like inulin or bran. They replace sugar and milk solids in recipes without using artificial sweeteners. The combination of the starches and fibers provides bulkiness, structure, and mouthfeel similar to sugar. The starches can be maltodextrin or low DE syrup. The fibers like inulin from chicory roots or micronized wheat bran provide fiber benefits.

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Reducing sugar in chocolate by enhancing the sweetness using phosphatidylcholine (PC). The method involves adding 0.01-0.65% PC to chocolate containing 2-30% sugar. The PC enhances the perceived sweetness of the sugar, allowing reducing the sugar content while maintaining sweetness.

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Chocolate composition without added sugar that uses honey as a natural sweetener instead. The chocolate contains raw cacao and raw honey as the only vegetable-sourced ingredients. The raw cacao provides the chocolate flavor and nutrients, while the raw honey adds sweetness without processed sugar. The composition aims to offer a healthier chocolate alternative with lower glycemic index and better nutrient retention compared to conventional chocolate with added sugar.

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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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