The broader usage of sugars and fillers in milk chocolate made possible by the new EC cocoa directive

Abstract

SummaryThe European Community directive 2000/36/EC now allows the addition of any sugar to chocolate and also adding up to 40% (w/w) of any foodstuff. Milk chocolates with lactose‐replacing sucrose and also with added fillers were tested for physical and sensory properties. Helianthus tuberosus flour, pea and oat fibres made the taste of the chocolate unacceptable. The addition of cellulose and wheat fibre at low dosages resulted in tolerable flavour; however, fat absorption of fibres caused worse flow properties and toughness made particle sizes to increase. Sugar beet fibres introduced bitter and cereal notes. The three products mentioned above would be useable only after modifications to the upstream process. Lupin gave a higher yield value because of its lecithin content but otherwise showed positive impact and could be used to supplement milk ingredients after adjustments to the recipe. As inulin improved the flow and sensory characteristics, it could be recommended both for its physical and nutritional properties. Lactose was not detectable up to 20%, but had some negative effects at higher levels in a low‐fat formulation and could require refining modifications. Further development seems worthwhile.