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Ash-protein can make lower sugar chocolate equal in taste & texture – research
date:Oct 29, 2020
nd the attributes sweetness, saltiness and sandiness, Aaltonen explains.

The ash-protein ratio, or the amount of salt and protein, proved critical in achieving the best possible consistency in 30% less sugar chocolate. The ash-protein ratio had the strongest positive correlation with the overall liking as well as the liking of texture and taste. The ash-protein ratio had the strongest negative correlation with sandiness.

Sugar in chocolate is commonly reduced by using either polyols, also know

03/10 07:49