is a reduced calorie bulk sweetener with sugar-like taste and sweetness.
Its stability, high sweetness, and structure make it suitable for
a variety of reduced-calorie, reduced-fat and sugar-free foods.
Maltitol is made by the hydrogenation of maltose which is obtained
[ More about Maltitol
Cavities are caused by fermentation of bacteria
into organic acids. Bacteria grow on carbohydrates and other sugars.
The acids affect the enamel of teeth. Maltitol is not transformed
into acids in the mouth and is thus considered non -cariogenic.
The energetic value of maltitol is 40% less than
sugar. This is due to the fact that only a small part of maltitol
is absorbed by the small intestine. The majority of it comes into
the large intestine where only a microbiological fermentation takes
place (1,2). This is why excessive consumption of maltitol may have
a laxative effect. However, the sensitivity of each individual varies.
Therefore, 100g of maltitol should be considered an average amount.
The saturated fat in our chocolate is from cocoa butter, a stearic
acid, which has a neutral effect on blood cholesterol levels.
People suffering from diabetes have disorders related to the breakdown
of sugars, fats and proteins. Diabetes is characterized by elevated
blood sugar levels. This lack of insulin causes disturbances in
the sugar, protein and fat absorption. Fat absorption may also lead
to an increased risk of cardiovascular complications.
Maltitol is a member of the polyol family of sweeteners, which
have been used in foods around the world for many years.
Maltitol as a food ingredient is substantiated by numerous studies
in both humans and animals. The Joint Food and Agriculture Organization/World
Health Organization Expert Committee on Food Additives (JEFCFA)
has Established an acceptable daily intake (ADI) for maltitol of
“not specified,” meaning no limits are placed on its
BENEFITS OF COCOA
Cocoa is an extremely complex substance composed of more than
800 different molecules, including caffeine and Theobromine, and
contains a number of essential micro nutrients such as iron and
vitamin B6. Most chocolate research however concentrates on flavonoïds,
which are part of the family of polyfenols and are the most abundant
anti-oxidants found in foods. Cocoa contains higher concentrations
of polyfenols than red wine and tea, which are commonly known as
the principal sources.
Physicians recommend regular consumption of red wine and tea because
of the protective effect of polyfenols against the so-called free
radicals. These aggressive substances break down the cell membranes,
thus stimulating the aging process. They also reduce immunity and
decrease nervous system function.
They are also notorious as one of the causes of cancer. Moreover,
the flavonoids of cocoa prevent, just as aspirin does, the coagulation
of blood platelets, and as such slow down the process of arteriosclerosis