Sugar appears in its most common form form as sucrose. It is the most commonly used sugar in the food industry, especially for adding sweetness to food products. So if you are someone that like chocolate a lot, the question is, how much sugar should you have in your chocolate?
Extracted from sugar cane or sugar beet, it is used as a sweetener in many food applications.
Sucrose has a clean, sweet taste, with quick onset and minimal persistence. While it is mainly valued for
its sweetness, sucrose is also useful as a bulking agent, texture modifier, mouthfeel modifier, flavor
enhancer and preservative. It also serves as an source of energy, providing 394 kcal/ 100 gram of refined
Sucrose appears in chocolate in the range of 35-50%, conferring multiple functional properties on the
chocolate including sweetness, particle size distribution and mouthfeel. During the processing of
chocolate, all components are mixed, refined and conched to attain desired rheological and flavour
properties. After this, tempering, cooling and storage are important for the final product texture and
melting behavior. Sucrose is added to promote sweetness in chocolate but also affects other flavors. As a
result, those replacing sucrose in their recipe must keep all these factors in mind to develop a tasty chocolate.