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  • Single Ingredient/Multiple Benefits
  • Litesse® Family of Ingredients
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  • Low Calorie
  • Sugar Replacement
  • Lowering Glycaemic Response
  • Fat Reduction
  • Fibre
  • Prebiotics
  • Satiety
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  • Single Ingredient/Multiple Benefits
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  • At-a-glance
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  • Chocolate
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Chocolate

Factors contributing to the taste and mouthfeel of chocolate include sweetness, melting point, heat of solution and the solubility of the sugar or its substitute. Sweetness in sugar free, reduced sugar and no-sugar-added chocolate can be manipulated through the addition of high potency sweeteners. Sugar replacers with low solubility will result in a gritty mouthfeel and those with a negative heat of solution will impart a cooling effect that is not necessarily desirable in chocolate.

Litesse^® may be used in combination with polyols to provide a warm, creamy texture in chocolate without the mouth cooling or scratchy aftertaste associated with many polyol only chocolate formulations. Litesse^® also helps to balance the flavour profile of sugar free chocolate through the formation of small amounts of caramel during processing. Its low residual acidity ensures that the cocoa and sweet flavours of the chocolate are brought forward and maintained, enhancing the eating pleasure for the consumer.

The stability of Litesse^® over a range of temperatures allows for optimal chocolate processing. Conventional conching temperatures are readily attained with Litesse^®, so there are no compromises.

As part of the chocolate formula, Litesse^® has no measurable effect on the tempering process, compared to full sugar recipes. It is the type of fats, such as butter, milk or vegetable fats, which have the greatest influence on the tempering conditions required.

Litesse^® is compatible with traditional chocolate manufacturing equipment and processing conditions so it is easily incorporated into formulations. Litesse^® is used successfully, worldwide, in sugar free, reduced sugar and no-sugar added chocolate products.

Litesse^® offers multiple benefits for use in chocolate:

• Prebiotic and high in fibre to improve digestive health
• 1 kcal/gram for the formulation of reduced calorie chocolate
• Low glycaemic response of 4 to 7, replaces and reduces sugars, and is suitable for diabetics
• Non-sweet flavour adds little sweetness of its own, but can be used to balance sweetness and is compatible with sugar and high-potency sweeteners.
• Well-tolerated up to a mean dose of 90 grams/day with no adverse gastrointestinal effects
• Satiating effect. Clinical studies have shown that consumption can substantially reduce subsequent caloric intake

With Litesse^®, confectioners can create truly luxurious, sugar free chocolates that meet consumer cravings for creamy, indulgent treats.