3rd TAGRA

The escalating prevalence of metabolic disorders, diabetes, and obesity has significantly shifted dietary patterns toward low-calorie and sugar-free food formulations. However, the reduction or complete replacement of sucrose with alternative sweeteners—such as polyols, stevia, and high-intensity sweeteners—imposes severe structural limitations on the food matrix, including gel network weakening, reduced plastic viscosity, phase separation, and impaired sensory attributes. In this context, naturally occurring mineral compounds, particularly hydrated phyllosilicates (clay minerals), have emerged as multifunctional texture modifiers and innovative processing aids. Owing to their layered/fibrous crystal structures, high specific surface area, cation exchange capacity (CEC), distinctive rheological behavior, and selective adsorption capabilities, clay minerals are widely utilized as food-grade technological additives and processing aids. Conventional applications encompass the refining and bleaching of edible oils, beverage clarification, mycotoxin detoxification (notably aflatoxins), and the stabilization and textural enhancement of suspension systems. Concurrently, the burgeoning market for sugar-free products introduces technological hurdles regarding rheological profile adjustments, physical stability, mouthfeel optimization, and lipid migration-induced fat bloom. This review comprehensively synthesizes the functional roles of food-grade bentonite/montmorillonite, kaolin, palygorskite/sepiolite, talc, and hydrotalcites, emphasizing their formulation utility in sugar-free systems, especially chocolate and confectionery matrices. Furthermore, essential safety criteria and quality control parameters—including mineralogical purity, heavy metal thresholds, microbial limits, and chronic exposure risk assessments—are critically addressed. The compiled evidence underscores that the targeted selection of clay species, rational surface functionalization, and stringent adherence to food-grade standards facilitate the formulation of next-generation sugar-free products exhibiting superior physical stability and enhanced sensory performance.