Sucrose – Disugar: Important for humans and chocolate alike.
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Sucrose (chemical name for sugar) is a disaccharide (disugar) that consists of glucose and fructose. Because of its sweetening effects and its influence on the consistency and mouthfeel of chocolate, it is one of chocolate’s most important ingredients.
According to the DGE (German Society for Nutrition), an acceptable consumption of sucrose corresponds to an energy input of up to 10%.
