- Volume 30 Issue 1
The application of a low calorie sweetener, tagatose, to chocolate product was investigated. The viscosity of chocolate prepared with tagatose were almost the same as that of chocolate with sucrose. The melting point and endothermic enthalpy of chocolate prepared with tagatose, which were obtained from the analysis of differential scanning calorimetry, were also almost the same as those of chocolate with sucrose. However, chocolate with tagatose was softer than that of chocolate with sucrose.
tagatose;differential scanning calorimetry;viscosity;chocolate