Sugar free chocolate - the healthy option explained

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Sugar free chocolate has come a long way since it was first introduced in the fifties as a product solely for diabetes and other food-related health conditions.

But over the last fifty or so years, manufacturers have been forced to respond to the demands of weight-conscious consumers calling for good-tasting, low calorie products to help them slim. Diet food is now big business, and thanks to the buying power of this huge market, it is no longer necessary to compromise on taste if you want to eat low-sugar, low-calorie chocolate.

There have been lots of different types of sugar free chocolate on the market over the years. First there was chocolate sweetened with saccharin, a sugar substitute that was actually discovered in 1879 but became much more widespread during the war when regular sugar supplies were low.

In the sixties, other sweeteners like cyclamate were blended with saccharin to improve texture and flavour, and then aspartame came onto the market in the 1980's. Aspartame tastes very similar to regular sugar and can actually strengthen certain flavours, especially fruit flavours, which and is why it is now used in over six thousand products worldwide.

Recently, even more alternative sweeteners have been introduced. From acesulfame potassium which works very well in products cooked at high temperatures like chocolate fondants, to sucralose which is actually derived from sugar but is six hundred times sweeter, and so only tiny amounts are needed to achieve equivalent sweetness levels.

One of the major triumphs of late has been the development of a group of natural sweeteners known as polyols. One of these sweeteners, maltitol - which is made from maltose, a naturally-occurring sugar found in starch - has become the main sugar-alternative for chocolate. Maltitol's major advantage is that it is a very stable agent and has a high melting point, thereby making it ideal for high quality chocolate and fillings.

Maltitol tastes almost as sweet as sugar but has considerably fewer calories (less than 2.5 calories per gram) and does not cause tooth decay. It is also thought to be healthier for the stomach and intestines.

Another benefit of using maltitol in low calorie chocolate is that it can also be used as a replacement for fat because it gives the chocolate a rich, creamy texture.

In 1985, the Scientific Committee for Food of the European Union (EU) published a comprehensive report which concluded that maltitol is an acceptable alternative to sucrose, also without setting a limit on its use. However, experts recommend that daily consumption should not exceed 100g per day as polyols can have a laxative effect on the digestive system.

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