Effect the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate

In this study, the effect of emulsion containing sugar alcohols and particle size on increasing the melting point of the chocolate in semi-industrial conditions was investigated. Formulation containing PGPR emulsion, cocoa butter, water, isomalt and maltitol was added to a chocolate with a particle size of 20 and 30 m. Texture, melting point and sensory properties (color, odor, taste, oral sensation and overall acceptance), moisture content and water activity were analyzed for chocolate formulated with PGPR emulsion, cocoa butter, water, isomalt and maltitol. The chocolate was compared with the control chocolate. The results showed that the use of maltitol and isomalt significantly increased the moisture content and water activity of the samples (P<0.05). Significant differences were observed between the treatments in terms of hardness of the tissues, which indicated a decrease in hardness by increasing the emulsion of sugar alcohols (P<0.05). Sensory properties showed that maltitol was similar to the control sample in terms of flavor and had a higher rate of oral melting compared to isomalt in all concentrations in color, all treated samples were brighter than control samples. There was no significant difference in the overall acceptance of the samples (P>0.05). In general, due to the insignificant effect of this emulsion formulated in the overall acceptance of sensory properties and its significant effect on increasing the melting point, these materials can be used in the production of heat -resistant chocolate in tropical areas.