While even dark chocolate is hard-pressed to admit to any health claims, chocolate can be created using an alternative, not-so-sugary ingredient. A study conducted by Pennsylvania State University has many scientists – and consumers – excited about a change in chocolate for the better without compromising flavor or texture. Food ingredient supplier Bell Chem shares this story with you to assist in changing food habits for the better. 

Oat flour vs. sugar

With oat flour and sugar, it's difficult to find similarities. While they are both food products, they serve different purposes in the kitchen. Oats are the main course of many breakfasts and cookie mixes, while sugar is an indulgence sprinkled or added in much smaller amounts. However, the PSU USDA-backed study has found that the manufacture of chocolate is not altered when 25% of the sugar is replaced with finely ground (smaller than 10 µm) oat flour. 

Both oats and sugar are carbohydrates, with oats reigning as more complex and sugar following as a simple carb. The substitution of oat flour for sugar will not necessarily reduce the overall caloric count of chocolate, but it will significantly reduce sugar consumption.

Results of replacement

When you replace up to 25% of sugar with oat flour, the amount of sugar within the chocolate drops by approximately 13.5%. The study results found the finely ground texture of the oat flour did not detract from the overall texture of the chocolate, and consumers noticed no difference in mouthfeel. A similar study with rice flour had less stellar results, with consumers comparing the “chalkier” texture of the rice flour-induced chocolate with the “smoother, softer, creamier” texture of the oat flour mixture. While many participants noted a negative difference with the addition of rice flour, chocolate-containing oat flour was sometimes preferred over chocolate with a normal sugar content.

Sugar’s role in chocolate is twofold: it adds sweetness to the sharp chocolate flavor as it increases the viscosity. Appearing as more than 50% of the ingredients in chocolate, removing ¼ of sugar with another bulking agent will not alter that important role. 

Market demand

Sugar replacements are a hot button in today’s consumer market. Products labeled as low-sugar or sugar-free have undergone a compounded 3% annual growth rate within the last 5 years (2018 – 2023). Adding chocolate with less sugar to this growing market is advantageous. With the addition of oat flour, the benefits are greater since oats are naturally high in fiber without the detraction of gluten since gluten-free foods are also flooding the market. Results of the nutritional benefits of oat flour replacement are ongoing.

Bell Chem is a food ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including food additives. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or sending us an online message.