Why Sugar Free Chocolates
Maltitol is a reduced calorie bulk sweetener with sugarlike taste and sweetness. Its stability, high sweetness and structure make it suitable for a variety of reduced-calorie, reduced-fat and sugar free foods. Maltitol is made by the hydrogenation of maltose which is obtained from starch.
Cavities are caused by fermentation of bacteria into organic acids. Bacteria grow on carbohydrates and other sugars. The acids affect the enamel of teeth. Maltitol is not transformed into acids in the mouth and is thus considered non-cariogenic.
The energetic value of maltitol is 40% less than sugar. This is due to the fact that only a small part of maltitol is absorbed by the small intestine. The majority of it ends up in the large intestine where only a microbiological fermentation takes place (1,2). This is why excessive consumption of maltitol may have a laxative effect. However, the sensitivity of each individual varies. Therefore, 100g of maltitol should be considered an average amount.
The saturated fat in our chocolate comes from cocoa butter, a stearic acid, which has a neutral effect on blood cholesterol levels.
People suffering from diabetes have disorders related to the breakdown of sugars, fats and proteins. Diabetes is characterized by elevated blood sugar levels. This lack of insulin causes disturbances in the sugar, protein and fat absorption. Fat absorption may also lead to an increased risk of cardiovascular complications.
Maltitol is a member of the polyol family of sweeteners, which have been used in foods around the world for many years.
Maltitol as a food ingredient is substantiated by numerous studies in both humans and animals. The Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JEFCFA) has established an acceptable daily intake (ADI) for maltitol of “not specified,” meaning no limits are placed on its use.
Benefits of cocoa
Cocoa is an extremely complex substance composed of more than 800 different molecules, including caffeine and Theobromine, and contains a number of essential micronutrients such as iron and vitamin B6. Most chocolate research however concentrates on flavonoïds, which are part of the family of polyfenols and are the most abundant anti-oxidants found in foods. Cocoa contains higher concentrations of polyfenols than red wine and tea, which are commonly known as the principal sources.
Physicians recommend regular consumption of red wine and tea because of the protective effect of polyfenols against the so-called free radicals. These aggressive substances break down the cell membranes, thus stimulating the aging process. They also reduce immunity and decrease nervous system function.
They are also notorious as one of the causes of cancer. Moreover, the flavonoids of cocoa prevent, just as aspirin does, the coagulation of blood platelets, and as such slow down the process of arteriosclerosis (10).