On June 30, 2022, Rasouli Pirouzian, Haniyeh published an article.COA of Formula: C12H24O11 The title of the article was Using maltitol and xylitol as alternative bulking agents in milk chocolate: modelling approach. And the article contained the following:
The aim of the present study was to evaluate optimal concentration of polyols (maltitol and xylitol) by applying mixture design for the formulation of milk chocolate. The influences of polyols as sucrose substitutes on the main physicochem. parameters and sensory perception were determined The optimization of the variables demonstrated that utilizing 85.58% maltitol and 14.42% xylitol yielded the optimum milk chocolate with the highest desirability without unpleasant alterations in the quality characteristics. Chocolates possessing high concentrations of maltitol pleased the consumer demand. The outcomes indicated that sucrose replacement by polyols have potential in the formulation of reduced calorie milk chocolates. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).COA of Formula: C12H24O11
The Article related to milk chocolate formulation maltitol xylitol, chocolate, maltitol, mixture design, optimization, xylitol, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.COA of Formula: C12H24O11
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