JO-MO Chocolate Ingredients
A variety of JO-MO chocolate products primarily contain bitter, milk and white base chocolate. In addition, there are ground natural flavor additives such as coffee, hibiscus, vanilla, orange, salt or chocolate inclusions such as almonds, roasted cocoa, hazelnuts and pecans. The base chocolate also contains lecithin and vanilla extract.
The JO-MO bitter and ultra bitter base chocolate contains several main ingredients: cocoa solids and a unique combination of sweeteners. The cocoa solids are cocoa mass (butter and cocoa powder in a 1:1 ratio), cocoa butter and cocoa powder. JO-MO chocolate is characterized by an abundance of cocoa butter which gives a pleasant feeling of smoothness and not an unpleasant feeling of powder that gets stuck in the throat. In all JO-MO packages, the amount of cocoa solids is clearly indicated on the front of the package.
Chocolate in the style of milk chocolate and white chocolate, also contains almond butter or hazelnut butter and soy protein instead of milk powder. Both the sweeteners and the milk substitutes undergo processes unique to JO-MO chocolate to obtain a quality product, with a pleasant smoothness and delicious chocolate flavors and refined sweetness. No less important are the production processes developed by us and which make JO-MO Chocolate possible.
Lumps of yellowish cocoa butter
Dark cocoa powder in a pile on a white surface
Lumps of brown cocoa mass
Inulins are a group of natural polysaccharides produced by several types of plants, industrially produced mostly from chicory and used in many products as dietary fiber to improve the nutritional value of food products but also as a basis for reduced sugar products. The inulins belong to a type of dietary fiber known as fructans. The studies show a number of health benefits for inulin, such as improving digestive health, helping to control diabetes and aiding in weight loss. Inulin is a dietary fiber that may benefit gut health. Inulin has no side effects.
Isomalt is a sugar substitute, a mixture of the two disaccharide alcohols GPS-1,6 and GPM-1,1. It has little to no effect on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay and is considered tooth-friendly. Less sweet than sugar and in high consumption can cause diarrhea and gas. Isomalt is produced in a two-step process from sucrose which is usually derived from beet sugar. Isomelt has no side effects.
Erythritol is a polyol sugar that is used, among other things, as a nutritional sweetener and food additive and is found in nature in fruits, mushrooms and also in the human body. Its sweetness is equal to about 60-70% that of sucrose (white sugar) and is calculated to have zero calories - 0 net carbs. Erythritol does not affect blood sugar and insulin levels, therefore it is recognized as a safe sweetener for people with diabetes. Does not cause caries and is excreted through the urinary system exactly as it entered. It has a reduced tendency to cause side effects in the digestive system and has antioxidant properties. Erythritol is synthesized from corn using enzymes and fermentation and then the source materials are cleaned, until the white and clean crystal of the sweetener that looks like sugar is obtained. Erythritol has an aftertaste that feels cool in the mouth.
Xylitol is a polyol that is used, among other things, as one of the sugar substitutes that are considered healthy. Xylitol is found in nature in small amounts in fruits, vegetables and many grains and also in the human body. Xylitol is extracted from a natural source but undergoes an unnatural processing process. Xylitol has a sweetness similar to sucrose (white sugar), but it contains 40% fewer calories, has a low glycemic index (good for diabetes), and when consumed in large quantities, xylitol can cause diarrhea and gas. It is a common ingredient in sugar-free gums, candies, mints, diabetes-friendly foods and oral care products. Xylitol is a natural sweetener extracted from oak, birch, corn, sugar cane and other plant materials. Xylitol has an aftertaste and a feeling of coolness in the mouth which we managed to neutralize with JO-MO chocolate.
The stevia is a sweet sugar substitute produced from the leaves of the Stevia rebaudiana plant species that originate in Paraguay and Brazil. The active compounds are steviol glycosides (mainly stevioside and rebaudioside), which have about 50 to 300 times the sweetness of sucrose (regular sugar). The extraction of stevia leaves has a negligible effect on the blood glucose level of a person who needs the substance, and is therefore considered a calorie-free sweetener. It has an aftertaste of anise, fennel or bitter. Through chemical processes the sweeteners in stevia can be isolated. Among the sweeteners found in stevia, four substances are used to produce sugar substitutes: stevioside, verbodioside A. The purer the substances, the weaker the aftertastes and the more expensive the substance.
The monk fruit or Luhan Guo (Siraitia grosvenorii), is a small, round fruit that grows in southern China. Its sweet taste does not come from the sugar in it but from special ingredients it contains called mogrosides, which are unique antioxidants. Therefore, the Monk Fruit powder contains no sugars at all, but creates a sweet sensation 250 times stronger than sucrose. The FDA approved the monk fruit as the safest sweetener available and it is allowed to be used by everyone, including pregnant women and children. As mentioned, it has many advantages - it is completely natural, calorie-free and suitable for sweetening, cooking and baking, but with a notable central disadvantage of strong aftertastes. According to the professional literature, the monk fruit also has additional benefits for some of the population such as: delaying the aging process, does not increase the amount of sugar in the blood, anti-inflammatory, beneficial for the heart, relieves allergies, strengthens the immune system, anti-cancer.
As you know, almonds are the fruit of the almond tree and have been known for years as healthy nutrients. Almonds are included in the group of sources rich in healthy plant fats, and are recommended for daily consumption. They are a good source of healthy unsaturated fats, proteins, vitamins, minerals and dietary fiber.
Studies have shown that consuming almonds improves blood sugar levels, contributes to lowering LDL bad cholesterol levels in the blood and reduces the risk of heart disease. Just as important - almonds are delicious.
For thousands of years, soy and its products have been used as a raw material for protein-rich food in Asian countries. Soy proteins are extracted from soybeans. In the production process, the soybeans are cleaned, peeled and ground to create soy powder from which fats are extracted using organic solvents. From the fat-free powder, chips containing a minimum of 50%-90% protein are produced. Most of the soy proteins are glycinin and β-conglycinin, which make up 65%-89% of all soy proteins. However, there are also other proteins that may negatively affect the taste. The quality of the proteins is mainly determined by the extraction and purification processes of the proteins, taking care to keep them away from the final product.