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Science Forward | RESEARCH

Keeping Chocolate Sweet While Cutting Sugar

Penn State food scientist Gregory Ziegler experiments with substituting rice flour and/or oat flour to reduce the sugar content of chocolate.
Melted Chocolate
Danielle Beurteaux

Food Technology Magazine

Back in the 1990s, Gregory Ziegler, now distinguished professor of food science at Pennsylvania State University, worked on using then-new bulking agents as fat replacers in chocolate. Recently, he teamed with two Penn State colleagues to apply some of that work to determine if there is a substitute for sugar that wouldn’t negatively affect chocolate’s texture and flavor. Findings from their research were published in the Journal of Food Science.

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Authors

  • Danielle Beurteaux Journalist

    Danielle Beurteaux is a journalist who writes about science, technology, and food.

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