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.