Chocolates
Industrialized chocolates can contain food raw materials that are more appropriate to industrial use. Ital research demonstrated that, in the sample of 483 chocolates, polydextrose is the most used ingredient (15 products), followed by starch (7 products), and maltodextrins (5 products).
STARCH, TAPIOCA STARCH, WHEAT STARCH, MANIOC STARCH AND MALTODEXTRINS
In the sample of 483 chocolates analyzed in a study conducted by Ital:
WHAT ARE and the REASONS to use STARCH, TAPIOCA STARCH, WHEAT STARCH, MANIOC STARCH AND MALTODEXTRINS:
Starch is obtained from vegetable source (rice, corn, manioc, tapioca, etc.). Starch from manioc and potato are called potato starch. Maltodextrins or soluble corn fibers are as oligosaccharides formed by D-glucose polymers, resulting from the maize starch or starch hydrolysis. They are used in fillings and toppings with the main function of giving body to the products.
Notes
Maltodextrin has been widely used in the formulation of products for those who do resistance physical activities, as it provides energy by gradually releasing of glucose to the blood.
POLYDEXTROSE
In the sample of 483 chocolates in a study conducted by b>Ital:
- 15 products use polydextrose.
WHAT IS and the REASONS to use POLYDEXTROSE:
Polydextrose, also know as ingredient, is a polysaccharide classified as soluble dietary fiber. It can be used as a dietary fiber and as body agent in substitution to sugar.
Notes
Polydextrose has a claim for functional property approved by Anvisa.
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