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ed temperature for extended peri- ods of time. -free which con- tain monohydrate must be roller refined and conched at temper- Lactitol: Its Use in atures below about 60°C to minimize melting on the rollers or possible agglomeration or product thickening during conching (Figure 2). Choco- lates which contain anhydrous lacti- ; as a tol, on the other hand, may be roller refined utilizing standard chocolate manufacturing conditions. Choco- lates which contain anhydrous lacti- tol may be conched at up to 80°C Sanding Medium without fear of agglomeration or product thickening. The monohy- drate's water of hydration tends to contribute to chocolates with viscosi- ties slightly higher than standard sucrose sweetened chocolate (Figure oday, the confection industry is cost more than their standard coun- 3). The viscosity of chocolates pre- Tactively searching for those terparts, the confectioner desires, pared with anhydrous lactitol is simi- ingredients which will give their whenever possible, to provide prod- lar to sucrose sweetened chocolate products an advantage in the ucts to the consumer which offer viscosity. expanding sugar free marketplace. improved health benefits such as a When lactitol sweetened choco- The industry, in its drive to produce lower caloric value or a lower lates are held at elevated tempera- confections with a taste and appear- requirement. Lactitol and tures such as 50°C for extended ance which is as good as or better xylitol are two ingredients which periods of time, chocolates contain- than the sugar sweetened counter- provide significant opportunities for ing lactitol monohydrate demon- part, is seeking those ingredients the sugar free confection industry. strate significant viscosity increases that offer a functionality which is as (Figure 4). Chocolates which con- close as possible to the functionality LACTITOL tain anhydrous lactitol demonstrate provided by standard ingredients. Lactitol is a dimeric sugar no product thickening or viscosity These ingredients provide the con- which is produced by the catalytic increase and behave in a manner fectioner with the ability to produce of (Figure 1). similar to sucrose sweetened choco- stable sugar free products using Lactitol is a self-affirmed G.R.A.S. late. essentially the same manufacturing substance. Lactitol offers advan- Chocolates sweetened with lacti- equipment and processes. More- tages to sugar free systems tol, whether monohydrate or anhy- over, because sugar free ingredients ranging from frozen desserts to drous, exhibit a pleasing mouthfeel baked goods and confections. In the and no detectable cooling effect. confection segment, lactitol pro- The acceptable mouthfeel is facili- vides significant benefits to areas tated by lactitol's solubility. The ranging from to hard cooling effect caused by lactitol's and soft . Among these, lac- negative heat of solution is one of titol is a valuable alternative sweet- the lowest for any crystalline sugar ener for sugar free chocolate type alcohol and is, for example, approx- products. imately 27 percent lower than the Commercially, lactitol exists in cooling effect observed for either the anhydrous form or the (Figure 5). monohydrate form. While both Lactitol exhibits the lowest sweet- forms can be applied in chocolate ness equivalent of any of the sugar applications, the anhydrous form of (Figure 6). For this reason, lactitol offers the fullest set of tech- chocolates manufactured with lacti- nical advantages in terms of refining tol generally also contain an intense Philip M. Olinger temperature, conching temperature, sweetener such as acesulfame K or American Xyrofin, Inc. viscosity and stability under elevat- . Presented at the National American Association of Technologists Technical Session

92 November 1995/The Manufacturing Confectioner