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Probiotic chocolate products.

Institut Rosell has applied its Probiocap patented microencapsulation technology to include probiotics in chocolate products. The Probiocap microencapsulation technology enhances probiotics' viability and resistance to heat, compression and high gastric acidity. In one study, Probiocap-protected strain Lactobacillus acidophilus Rosell-52 was incorporated into chocolate with exceptional survival rate (91%), according to the company. In a second study, viability of microencapsulated probiotics in white chocolate was excellent during storage, with 60% survival after 25 days of storage at 45[degrees]C. The white chocolate was also used in Pralines, which, when stored at room temperature for up to six months, showed a survival rate close to 100%.

For further information: 33-5-62-74-55-55.
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Title Annotation:Institut Rosell
Publication:Nutraceuticals World
Article Type:Brief Article
Date:Jul 1, 2005
Words:109
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