Application of a Low Calorie Sweetener, Tagatose, to Chocolate Product

저열량 감미료 Tagatose의 초콜렛제품의 응용

  • Roh, Hoe-Jin (R&D Center, Tong Yang Confectionery Co.) ;
  • Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Co.) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Kim, Suk-Shin (Department of Food Nutrition, The Catholic University) ;
  • Oh, Deok-Kun (Department of Food Science and Technology, Woosuk University)
  • 노회진 (동양제과(주) 기술개발연구소) ;
  • 김상용 (동양제과(주) 기술개발연구소) ;
  • 노봉수 (서울여자대학교 식품.미생물공학과) ;
  • 김석신 (가톨릭대학교 식품영양학과) ;
  • 오덕근 (우석대학교 식품공학과)
  • Published : 1998.02.01

Abstract

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.

Keywords

tagatose;differential scanning calorimetry;viscosity;chocolate