date:Aug 21, 2018
thritol is more commonly used for sugar reduction in ice cream because it provides volume and texture and is only a fraction of sucrose calories.
Chocolate-flavored ice creams are typically formulated with higher sugar content to decrease the bitterness associated with cocoa. When the sugar is reduced, not only does the ice cream taste more bitter, but it also tastes less chocolatey. In one study, researchers proposed a solution by marketing sugar-reduced chocolate ice cream to dark chocolat