Nebesny, Ewa published the artcileProperties of sucrose-free chocolates enriched with viable lactic acid bacteria, Quality Control of 64519-82-0, the main research area is chocolate viscosity isomalt yogurt lactic acid bacteria.
Chocolate formulated with isomalt and enriched with lactic acid bacteria Streptococcus thermophilus MK-10 and Lactobacillus delbrueckii subsp. bulgaricus 151, added in the form of powd. yogurt, prepared by spray-drying is a sucrose-free, low-calorie product with functional properties. The technique of the production of chocolate sweetened with isomalt and containing live cells of the aforementioned bacterial strains was established. Physicochem. and sensory properties of this product as well as survival of cells during 6-mo storage at 4 and 18 °C were determined The isomalt-containing yogurt chocolates displayed satisfactory sensory attributes. Their calorific value and consistency (hardness) were similar to those of control sucrose-free chocolates. The total acidity of yogurt and standard milk chocolates was also similar, whereas yogurt-containing dark chocolates displayed higher acidity. The characteristics of yogurt-containing chocolates were a relatively low solid substance content (96.82-96.91% weight/weight), low Casson viscosity and yield value for milk chocolate masses, and enhanced rheol. parameters for dark chocolate masses compared with control sucrose-free chocolates. Because the total number of lactic acid bacteria after 6-mo storage at 4 and 18 °C was high (approx. 107 cfu/g), the sucrose-free yogurt-containing chocolates can be regarded as functional foods.
European Food Research and Technology published new progress about Dark 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, Quality Control of 64519-82-0.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts