Sokmen, Ahmet published the artcileInfluence of some bulk sweeteners on rheological properties of chocolate, Computed Properties of 64519-82-0, the main research area is low calorie sweetener particle size rheol chocolate.
Chocolates with reduced calories have become popular among consumers and manufacturers. One way of manufacturing chocolate with reduced calories is to replace sucrose with some alternatives. Effects of different bulk sweeteners (maltitol, isomalt, and xylitol) with different particle size intervals (PSI) (106-53, 53-38 and 38-20 μm) on rheol. properties of molten chocolate were investigated. The best model that fit the rheol. data was Herschel-Bulkley model. Maltitol resulted in similar rheol. properties of chocolate compared to sucrose and thus can be a good alternative. Isomalt resulted in higher plastic viscosity while maltitol resulted in higher yield stress than others. As the particle size increased the plastic viscosity and the yield stress increased. The differences in rheol. properties of chocolate with different bulk sweeteners were caused by differences in solid volume fraction and particle size distribution (PSD). A substitute with large particle size should be chosen to replace sucrose for improving rheol. properties of chocolate, but the particle size should be small enough to obtain good sensory properties.
LWT–Food Science and Technology published new progress about Chocolate. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Computed Properties of 64519-82-0.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts