Exploring the effects of structure and melting on sweetness in additively manufactured chocolate.

ABSTRACT: In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time. Chocolate masses with higher hazelnut oil content but similar sugar content exhibited a 24% increase in sweetness perception, likely due to accelerated tastant (i.e., sucrose) release into saliva. Multiphase structures, designated as layer

SUBMITTER: Burkard J 

PROVIDER: S-EPMC11372135 | biostudies-literature | 2024 Apr

REPOSITORIES: biostudies-literature