Table 1.
Formulation of sugar-free chocolates.
| Sample code | Isomalt (%) | Lecithin (%) | Cocoa butter (%) | Cocoa powder (%) |
|---|---|---|---|---|
| A | 34.5 | 0.5 | 35 | 30 |
| B | 34.3 | 0.7 | 35 | 30 |
| C | 29.5 | 0.5 | 40 | 30 |
| D | 29.3 | 0.7 | 40 | 30 |
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