Investigate the Particle Properties Required for Sugar Replacement in Chocolate

Abstract

Chocolate has flourished as a category of the food industry over time, being used in the food and beverage industry due to its sweet taste that makes the mouth feel happy. However, chocolate has properties that have the potential to affect the way it is prepared and eaten. This research uses a group of systematic references that discuss the size, distribution, rheological and viscosity of chocolate particles. Besides, it focuses on studies that examined the way chocolate is eaten and the stimuli that occur in the mouth. This was conducted by searching in database such as NU-PubMed -Google Scholar - Food Science & Technology Abstracts - Direct Science. This research has been submitted and written in English to reach a wider audience. The research findings indicate that the replacement sugar does not affect the sweetness, melting, and thickness of chocolate. In addition, it was found that the particle size in chocolate affects the rheology and fluidity of the chocolate. Furthermore, the sensory characteristics are important to feel the sweetness and the particle size could has viscosity to reduce sweetness.