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UNESP
AUIN | Agência Unesp de Inovação
   

Tecnology

DEVELOPMENT AND CHARACTERIZATION OF DIETARY BAR CHOCOLATE IN A POTENTIALLY PROBIOTIC BAR.  

Carimbo Unesp

Food Conservation

Stimulant

Protection
Foods
PROBLEM

Currently there is a growing interest in the consumption of probiotic foods because of their beneficial effects on health. Diet / light products have also attracted the attention of consumers who wish to have a healthier diet. In general, chocolate stands out for its pleasant taste, its already proven health benefits and its ideal characteristics for the delivery of probiotics. However, the greatest criticism regarding the consumption of chocolate is its high caloric content, resulting from the presence of sugars and fat.

SOLUTION

The developed chocolate formulation proposes to offer several health benefits, such as immune balance, cancer prevention and improvement of digestive diseases. In addition, such product has innovative characteristics since there are no diet bar chocolates with addition of probiotic microorganisms available in the Brazilian market.


Idea

Laboratory

Prototype

Scheduling

Market
Agency Code
16AUIN010
Patent
BR 10 2016 014740 9

Agência Unesp de Inovação

Tel: +55 11 5627.0696

auin@unesp.br

https://auin.unesp.br

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