Here, the effects of different binders, e.g. sugar alcohols including
sugar, isomalt and xylitol, in the defined concentrations were
investigated. The suspension was prepared by mixing cocoa
powder in an aqueous alcohol sugar solution. The solid loading of
suspensions was kept constant of 28 g cocoa powder per 100 g distilled
water. Sugar alcohols (sugar, isomalt and xylitol) contents in
aqueous solution was raised from 0 g to 20 g solute per 100 g distilled
water. The suspensions were frozen in 4 h under temperature
of 24 C, then ice crystals were removed by sublimating in 20 h
under temperature of 8.1 C and reduced vacuum (Nguyen and
Ulrich, 2014).
Th