Chocolate is a dense suspension consisting of sugar particles, cocoa solids, and milk powder (depending on type) dispersed in cocoa butter as a continuous phase.
Sucrose is utilized between 30-60% in chocolate confectionery and this confers multiple functional properties on chocolate. Its impact on rheological properties is also important for the end product quality.
The development of high-quality, sugar reduced chocolate requires the use of appropriate ingredients to replace sugar without negatively affecting the rheological, physical and organoleptic properties. This is because sugar is added not only to promote sweetness, but also exerts many functional properties that make it useful as a bulking agent, texture modifier, mouth-feel modifier, flavor enhancer and preservative.