The quest for a sweet treat without the added sugar has led many consumers to Hershey's zero sugar products. While the final taste can be remarkably similar to the classic version, the ingredients used to achieve that sweetness are completely different. The answer to what is Hershey's no sugar chocolate sweetened with lies in a combination of sugar alcohols and other specialized additives.
The Primary Sweetener: Maltitol
The main sugar substitute you will find listed on the ingredients for Hershey's zero sugar solid chocolate bars is maltitol. Maltitol is a sugar alcohol, also known as a polyol. It is manufactured from maltose, a naturally occurring sugar, and provides about 75-90% of the sweetness of table sugar.
Here’s why Hershey's and other companies choose maltitol for their sugar-free confections:
- Fewer calories: Maltitol contains fewer calories per gram than regular sugar, which contributes to a slightly lower calorie count in the finished product.
- Dental health: Unlike sugar, maltitol is not metabolized by oral bacteria, meaning it doesn’t promote tooth decay.
- Bulking agent: In addition to sweetness, maltitol provides the bulk and texture that sugar normally provides in chocolate production.
More Than Just Maltitol: The Supporting Ingredients
While maltitol is the hero of the sugar-replacement story in Hershey's zero sugar chocolate, it is not the only special ingredient. The formula includes other components to ensure the final product has the right texture and mouthfeel.
Polydextrose
Another key ingredient is polydextrose, a synthetic polymer of glucose that acts as a soluble fiber. It is often used in food manufacturing as a bulking agent, replacing the body that sugar would typically provide without adding significant calories or net carbs. Polydextrose helps create the desired texture and creamy mouthfeel that consumers expect from a Hershey's chocolate bar.
Specialized Emulsifiers
To ensure all the ingredients blend smoothly, Hershey's also uses specialized emulsifiers. Lecithin, sourced from soy, and PGPR (polyglycerol polyricinoleate) are used to improve the texture and flow of the molten chocolate during manufacturing. PGPR is particularly important in zero sugar chocolate to help reduce the viscosity of the solid particles, creating a smoother product.
Understanding Sugar Alcohols and Side Effects
It is crucial to understand that while maltitol has benefits, it also has potential drawbacks, especially when consumed in excess. Since sugar alcohols are only partially absorbed by the body during digestion, they can ferment in the large intestine.
This fermentation process can lead to several gastrointestinal issues, including:
- Bloating
- Gas
- Abdominal discomfort
- A laxative effect
For this reason, experts recommend enjoying zero sugar candy in moderation. The company often includes a warning about the potential laxative effect on its packaging for those sensitive to sugar substitutes.
Zero Sugar vs. Regular Hershey's: A Comparison
This table highlights the key differences between the zero sugar version and the classic chocolate bar.
| Feature | Hershey's Zero Sugar Chocolate | Regular Hershey's Milk Chocolate |
|---|---|---|
| Main Sweetener | Maltitol, Polydextrose | Sugar (Sucrose) |
| Added Sugars | 0g (contains negligible amounts) | Varies, high in added sugars |
| Caloric Content | Approx. 20% fewer calories per serving | Higher caloric content |
| Glycemic Impact | Lower effect on blood sugar compared to sugar | Higher, significant blood sugar spike |
| Digestive Effects | Potential for gas, bloating, laxative effect | No specific digestive issues related to sweeteners |
| Taste/Texture | Similar taste, though some notice a less creamy texture | Creamy, classic taste and texture |
The Difference in Syrup Sweeteners
It is also worth noting that Hershey's liquid Zero Sugar chocolate syrup uses a different set of sweeteners than the solid chocolate bars. The syrup contains erythritol, acesulfame potassium, and sucralose, along with glycerin. Erythritol is another sugar alcohol known for causing fewer digestive issues than maltitol, while acesulfame potassium and sucralose are high-intensity artificial sweeteners. This variation in ingredients highlights that the term "zero sugar" can encompass a range of non-sugar sweeteners depending on the product form.
Conclusion
Hershey's zero sugar chocolate achieves its sweet flavor primarily through the use of maltitol, a sugar alcohol that allows consumers to enjoy a classic taste with less sugar and fewer calories. Supporting ingredients like polydextrose and specialized emulsifiers play an important role in replicating the familiar texture. While it offers a viable option for those managing sugar intake, it's important to be mindful of the potential digestive effects of maltitol and enjoy it in moderation. By understanding what is Hershey's no sugar chocolate sweetened with, you can make a more informed choice for your dietary needs and sweet cravings.
For more information on the sweeteners used in their zero sugar line, you can visit the official Hershey's website.
