http://www.gaio-tagatose.com/C1256DC...256FFE004242BE

Milk chocolate reaches new flavour peak
Study demonstrates the taste benefits of Gaio=AE tagatose
Scientific findings have revealed the excellent flavour enhancing
properties of Gaio=AE tagatose in milk chocolate - creating a
delicious toffee crumb-like taste and creamy mouthfeel at a dosage of
just 2%.
A collaborative research project between Arla Foods Ingredients and
Professor Bronek Wedzicha at the University of Leeds in the UK has
shown unique flavour benefits can be obtained with milk powder that
contains Gaio=AE tagatose. The sweetener contributes to the Maillard
reaction that is largely responsible for giving crumb-based milk
chocolate its distinctive taste. Studies have found that no other sugar
can match this Maillard-created flavour profile.



http://www.gaio-tagatose.com/appl/FI...303136F4C1256D
C600701747 Flavour enhancement

Milk crumb chocolate is characterised by its toffee/milky taste, which
develops while cooking milk, cocoa liquor and sugar. The taste can be
characterised as slightly scratchy or burnt and is primarily caused by
a Maillard reaction. In many countries crumb chocolate is the most
popular and preferred chocolate type.

In traditional milk chocolate produced by dry-conching milk powder,
cocoa liquor and sugar, this crumb flavour development is impossible to
obtain. That is, until now. By substituting 1-5% of the sugar with
Gaio=AE tagatose, the flavour enhancing and Maillard-promoting
properties of the sweetener achieve the desired effect.

If a strong crumb flavour is required, the conching temperature should
be increased - up to 65-70=B0C is acceptable.