Resumo

PALACIO VASQUEZ, ESTEBAN et al. NATURAL SWEETENERS USED IN THE ELABORATION OF CHOCOLATES. Rev.Bio.Agro [online]. 2017, vol.15, n.2, pp.142-152. ISSN 1692-3561.  https://doi.org/10.18684/BSAA(15)142-152.

The demand for confectionery products and the massive consumption of these, leads to the agri-food industry include in its transformation processes raw materials that improve the nutritional quality of the final products. Considering that chocolate has a high percentage of sugar (sucrose of 30-60%), it is necessary to use sweetening alternatives for its elaboration, aimed at finding a healthy diet. The objective of the present review is to characterize some natural sweeteners such as erythritol, stevia (stevioside), stevia (rebaudioside A), thaumatin and bulk sweeteners such as inulin and polydextrose with structural and rheological functions; Highlighting aspects such as its origin, caloric intake, sweetening power, ADI (Admissible Daily Intake) and influence on chocolate quality parameters. Although they may negatively affect their sensory properties, these sweeteners have wide advantages because of their low caloric content and high flavor potency compared to sucrose. This evidences the need to carry out studies to determine the sweetener and bulk sweetener that best substitute the sucrose in the elaboration of chocolates.

Palavras-chave : Sucrose; Caloric intake; Nutritional quality.

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