In chocolate, different low-calorie sweeteners combined with Ingvia® M+ Stevia Blends (Chocolate Solutions) can meet the high-quality demands of high cocoa content, enhance the health characteristics of chocolate, and improve the undesirable bitterness and strong astringency of traditional high cocoa content chocolate.

★ When combined with AlluPure™(allulose), it can significantly enhance the overall aroma of chocolate.

★ When combined with maltitol, it can effectively mask the bitterness of high-purity chocolate while maintaining the texture and flavor of the chocolate. Unlike erythritol, which can impart a cooling sensation that affects the rich mouthfeel, maltitol does not have this drawback.

★ Erythritol, on the other hand, absorbs a significant amount of heat when dissolving in the mouth, which can create a cooling sensation. This makes erythritol combined with Ingvia® Stevia more suitable for pairing with emerging flavored chocolates, such as floral, mint, and sea salt flavors.

In addition to sweeteners, our natural vanillin product VanilliNext™ is also highly suitable for chocolate products. VanilliNext™ has a rich vanilla and dairy flavor, which can enhance the milkiness in milk chocolate. This natural vanillin is derived from ferulic acid and provides an intense vanillin taste. It has been widely used as a flavoring agent in food and beverages, including chocolate.