On January 31, 2021, Homayouni Rad, Aziz; Rasouli Pirouzian, Haniyeh published an article.Formula: C12H24O11 The title of the article was Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design. And the article contained the following:
Abstract: The purpose of the current research was to determine optimal situation by applying Simplex lattice mixture design for the formulation of prebiotic sucrose-free milk chocolate. Chocolate samples were prepared using two different sugar alcs. containing xylitol and maltitol along with galactooligosaccharide as prebiotic substance. The effects of sugar alcs. and prebiotic blends on rheol. attributes and some phys. characteristics were assessed. The outcomes represented the high coefficient of determination (≥ 90%) of fitted models. The optimization of the variables indicated that using 20.857 g maltitol, 7.131 g xylitol and 5.012 g galactooligosaccharide generated the optimized chocolate with the highest desirability (1.00) without undesirable changes in the rheol. and phys. properties. Furthermore, the optimum formulation was prepared to validate the optimum model. The sensory evaluation of the optimized formulation of chocolate pleased the consumer needs. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11
The Article related to prebiotic sucrose milk chocolate formulation mixture design, formulation, optimization, prebiotic, simplex-lattice mixture design, sucrose-free chocolate, sugar alcohols, Food and Feed Chemistry: Feeds and Animal Foods and other aspects.Formula: C12H24O11
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