Chocolate dextrose

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its iatensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fmits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its early perception and rapid diminution, fmctose does not have the flavor-maskiag property of other common sugars. 

U.S. definitions and standards for chocolate are quite specific (19). Sweet chocolate must contain at least 15% chocolate Hquor by weight and must be sweetened with sucrose or mixtures of sucrose, dextrose, and com symp soflds ia specific ratios. Semisweet chocolate and bittersweet chocolate, though often referred to as sweet chocolate, must contain a minimum of 35% chocolate Hquor. The three products, sweet chocolate, semisweet chocolate, and bittersweet chocolate, are often simply called chocolate or dark chocolate to distinguish them from milk chocolate. Table 6 gives some typical formulations for sweet chocolates (5). 

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