Sensus: Inulin Makes it Possible to Produce Healthier Chocolate

14 May 2014 --- Sensus research has revealed that inulin can be added to different types of chocolate, providing new opportunities for the food industry to create quality sugar-free and no-added-sugar products.

Based on extensive investigation, Sensus has discovered that inulin provides a strong alternative to sucrose as a sweetener to develop sugar reduced chocolate products. In fact, when combined with bulking agents and high-intensity sweeteners, inulin can be used to produce tasty and no-added-sugar chocolate.

Like sucrose, inulin requires no modifications to the chocolate process. By reducing sugar content through its lower sweetness level, inulin allows the intensity of other flavors and ingredients to shine through in chocolate products. In addition, inulin is a soluble dietary fiber. As such, inulin has a positive effect on bowel habits, and makes it possible to develop recipes that lower the glycemic response, potentially lowering the risk of diabetes.

Now the food industry can develop good-tasting chocolate with no added sugars, less calories and high levels of dietary fibers.

Sensus is a leading supplier of chicory root fiber under the Frutafit and Frutalose brand names. This ingredient is sourced from natural chicory roots and is becoming the soluble dietary fiber of choice for food and beverage manufacturers around the world. Sensus carries a complete line of products that are recognized not only for their functional properties, but also for the multiple health benefits that are supported by a vast collection of clinical research.