Unpacking the Sweetness: Maltitol and Polydextrose
While consumers are increasingly mindful of their sugar intake, the demand for familiar treats with a healthier profile continues to grow. Hershey's has addressed this with its Zero Sugar line of chocolate candies. For those wondering how these products achieve their flavor without traditional sugar, the answer lies in a blend of functional ingredients, primarily the sugar alcohol maltitol and the bulking agent polydextrose. Understanding what these components are and how they function is key to making an informed choice about this popular chocolate alternative.
Maltitol: The Primary Sweetening Agent
Maltitol is a type of sugar alcohol, or polyol, derived from the starch of corn or wheat. It is a popular sugar substitute in the food industry because it offers several benefits:
- Sweetness Profile: Maltitol provides a sweetness level that is about 75-90% as sweet as sugar, making it an effective replacement without the need for intense artificial sweeteners.
- Fewer Calories: It contains fewer calories per gram than regular sugar, which contributes to the lower overall calorie count in Zero Sugar products.
- Minimal Glycemic Impact: While not a zero-glycemic ingredient, maltitol has a lower glycemic index (GI) than table sugar. The body only partially absorbs it, leading to a smaller impact on blood sugar levels, though not as negligible as some other sugar alcohols.
Because it is only partially absorbed, maltitol can cause digestive discomfort like gas, bloating, and a laxative effect if consumed in excess. For this reason, Zero Sugar products, including those from Hershey's, often carry a warning about excessive consumption.
Polydextrose: The Essential Bulking Agent
Beyond just sweetness, sugar also provides bulk and texture to chocolate. To replicate this without using sugar, manufacturers add bulking agents. In Hershey's Zero Sugar, polydextrose serves this purpose. This ingredient is a synthetic polymer of glucose and is classified as a fiber. Its role includes:
- Providing Body: Polydextrose adds substance and mouthfeel, preventing the chocolate from feeling thin or airy.
- Enhancing Texture: It helps to create a smooth, creamy texture that mimics the properties of sugar in traditional chocolate formulations.
- Source of Fiber: As a dietary fiber, it passes through the digestive tract largely undigested, which further contributes to its low-calorie properties.
The combination of maltitol and polydextrose creates a functional sweetening system that delivers a satisfying chocolate experience without the caloric and blood sugar impact of sucrose.
A Comparison of Popular Sugar-Free Sweeteners
To better understand why Hershey's chose maltitol, it's helpful to compare it to other common sugar substitutes, such as erythritol. Here is a breakdown of key differences:
| Feature | Maltitol | Erythritol |
|---|---|---|
| Sweetness | 75-90% of sucrose | 60-80% of sucrose |
| Glycemic Index (GI) | 35-52, can raise blood sugar | 0, no effect on blood sugar |
| Caloric Content | Approx. 2.1 kcal/g | Near zero calories |
| Digestive Impact | Higher potential for bloating, gas, and laxative effect in large amounts | Well-tolerated, less likely to cause digestive issues |
| Cooking & Baking | Excellent bulk and moisture retention | Can have a cooling aftertaste; less effective for bulk |
| Taste Profile | Very close to sugar taste and texture | Clean, sweet taste, sometimes with a mild cooling effect |
This comparison table illustrates that while erythritol is often preferred for strictly ketogenic or zero-GI diets, maltitol offers a closer taste and texture profile to sugar, making it a functional choice for creating a product like Zero Sugar chocolate that needs to feel and taste like the original.
The Production of Zero Sugar Chocolate
The process of making Zero Sugar chocolate is similar to traditional chocolate manufacturing but replaces sucrose with the alternative ingredients. The steps generally include:
- Mixing: The initial ingredients, including cocoa liquor, cocoa butter, milk solids, maltitol, and polydextrose, are combined in a mixer.
- Refining: This mixture is then processed through a refiner to reduce particle size, ensuring a smooth texture.
- Conching: The refined mixture is conched, a process of agitation and aeration that further develops flavor and texture.
- Tempering: Before molding, the chocolate is tempered to achieve the desired crystal structure, resulting in a shiny finish and proper snap.
- Molding and Cooling: The tempered chocolate is poured into molds and cooled to solidify, forming the final candy.
This carefully controlled process ensures that even without regular sugar, the resulting chocolate has the familiar taste, texture, and melting properties that consumers expect from a Hershey's product.
Conclusion: A Balanced Approach to Sweetness
The sweeteners in Hershey's Zero sugar Chocolate Candy are a calculated blend of maltitol and polydextrose, not a simple one-to-one sugar replacement. Maltitol provides the primary sweetness, while polydextrose supplies the necessary bulk and texture that sugar normally provides. This combination creates a product that closely mimics the flavor and mouthfeel of conventional chocolate but with reduced calories and without relying on added sugars. While these ingredients are safe for consumption in moderation, it is essential for consumers, particularly those with diabetes or digestive sensitivities, to be aware of how their bodies might react. Checking the ingredients list and nutritional information, as well as considering moderation, remains the most prudent approach. For a definitive guide to their product offerings, you can consult the official Hershey's ingredient page.
