Influence of sucralose and stevia on the physicochemical properties of free sugar chocolate

Abstract

The purpose of this work was study the influence of the replacement of sucrose by the combination of sucralose (Su) and Stevia (St) for development of formulations of white chocolate suitable for diabetics. The use of a mixture experimental design allowed the modeling of system from kinetic studies of thermal degradation, which showed that binary combinations of Stevia with sucrose had synergistic effects since the sample, presented a high shelf-life time (75%St+25%Su) than the samples formulated from the individual components. From the studies of rheological behavior, a synergy effect between sucralose and Stevia was found. The sample 75%St+25%Su showed a higher viscosity than the samples containing the individual components. Our study provides a chocolate suitable for diabetics, with an appropriate combination of sweeteners (75%St+25%Su) with longer lifetime and higher stability than control sample