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Functional Candy - Making Chocolate (Candies) Healthy-er

Trials prove efficacy of fiber and multivitamin chocolate fortification.

German chocolate ingredient supplier, Herza Schokolade, said it has recently concluded a series of trials on the incorporation of health boosting ingredients into chocolate based on the hike in demand for the functional additions from its food manufacturer customers.

The Hamburg-based company said the testing it has conducted over the past four months has shown that it has the capability of integrating ingredients such as green tea or aloe vera powder, as well as biotin and bamboo extract for strengthening skin and hair and nails into chocolate for use in a variety of functional foods and drinks.

The company found that natural dietary fibers such as plum powder or dried rice syrup serve to increase the fibre content of cocoa paste while acting as a replacer for isolated inulin. (Ed: Anybody know of a high-end chocolate maker who adds isolated inulin to their chocolate?)

Herza also collaborates with its sister companies SternVitamin and SternLife on determining the mix of vitamins necessary when developing chocolate pieces for customers seeking a combination of vitamins such as B, C and E for their cereals bars. Integrated into chocolate pieces, natural fibers, vitamins, minerals, probiotics, and more "can provide health promoting substances in muesli and biscuits. It is more cost effective for our customers to have a ready to mix ingredient that is already fortified with vitamins.”

Herza's R&D team has been fine tuning its mixing technology to ensure a smooth blend of functional ingredient with the confectionery product, noting that "chocolate acts as a good protector of health promoting substances due to its high fat and low moisture content. While the theobromine naturally present in the cocoa is already an aid to concentration, Herza researchers found that by adding lecithin granulate it is possible to improve memory as well, that the addition of caffeine or guarana boosts performance in the office or in sports, and that in the form of drops in muesli bars or small slivers in power drinks, the fortified chocolate pieces are a valuable source of energy.

Ahhh, but how does it taste? And - does any of this sound appealing to anyone - other than food processor/manufacturers, of course? 

Tags: frankenfood

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My understanding is that aloe vera has never shown any health benefits beyond being green in color so it is just assumed healthy.

I use isolated inulin... not sure I qualify as a high end chocolate maker though. Inulin improves melt as it provides positive energy to a solution countering chocolate's negative energy. It can be especially useful when combined with other cooling agents like peppermint or xylitol.

Making chocolate healthy... it just seems like people are trying to find a use for bad chocolate. God knows good chocolate sells better than all these healthful gimmicks.
Robert;

I'm interested in learning more about the use of inulin with chocolate. To date I haven't produced any "sugar free" chocolate, as it's very difficult to get maltitol here in Canada, and to date I'm not convinced that's the best solution for diabetic friendly chocolate.

Can you explain more about the use of inulin as a sweetener for chocolate, and what your experience has been?

I noted that in Wikipedia they make mention of it being about 10% as sweet as sucrose. How accurate is this in your experience, and how much volume does it add to the chocolate to attain the same level of sweetness?

Thanks in advance for your reply.

Brad.
I have never used inulin as a sweetener or as a bulking agent, but for its warming properties.

If I were to make sugar free chocolate, I'd likely use a good sugar alcohol, which would add nice sweetness, but the cooling properties would impact the melt. To that I would add inulin until the melt was as desired.
So it's basically back to maltitol then...

That's what's commonly used in sugar free chocolate already.

Inulin sounded promising.
So Robert - can you counteract the cooling properties of some of the sugar alcohols by using inulin?

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