As the world’s second developed. Guiltless Benefits of Probiotic Dark Chocolate
HEALTH-PROMOTING CHOCOLATE Prebiotic is a non-digestible food ingredient that is neither hydrolysed nor absorbed in the upper part of the gastrointestinal tract. It
beneficially affects the host by selectively stimulating the growth and the activity of a certain number of bacteria in the colon to
improve the health of the gastrointestinal tract. Research has shown that the intake of 15g of inulin, a dietary fibre classified as a
prebiotic, brings a significant increase in the beneficial bifidobacteria in the colon, while at the same time significantly reduces the
presence of less desirable bacteria such as Clostridia.
The fermentability and bifidogenic effects of inulin have been confirmed with in vitro and in vivo studies. Slightly hypercholesterolemic
human volunteers indicated that inulin (18g per day for three weeks) may lower total cholesterol and low-density lipoprotein (LDL)
serum cholesterol. Inulin has been known to regulate gastrointestinal transit time and stool weight, and enhance the adsorption of
calcium. As such, the use of inulin in food products has become firmly established due to its beneficial effects at the nutrition and
therapeutic levels.
The present study has come up with a formulation of prebiotic chocolates incorporated with inulin, which is either suitable for milk or
dark prebiotic chocolate.
• Inu l in nour ishes hea l th -promot ing in tes t ina l b i f idobacter ia l tha t p ro tec ts aga ins t
in tes t ina l in fec t ions , p revents const ipa t ion , increases minera l absorp t ion , lessens
the inc idence o f co lon cancer and produces v i tamins B
• Cocoa powder is packed w i th po lypheno l ic an t iox idants tha t cont r ibu te to a
hea l thy card iovascu lar sys tem by decreas ing the fo rmat ion o f p lasma 2-
th iobarb i tu r ic ac id- react ive substances and inh ib i t ing the ox ida t ion o f low-dens i ty
l ipopro te in (LDL)
• The absence o f s imple sugar sucrose w i l l reduce the inc idence o f d iabetes in the
popu la t ion . I t is a lso su i tab le fo r the e lder ly where the i r number and percentage is
g rowing wor ldwide and ch i ld ren to prevent too th decay
• Th is hea l th -promot ing choco la te expands the use o f cocoa by address ing the
demand for func t iona l foods
• I t has s im i la r tas te and tex ture to s tandard choco la te
• I t can be manufac tured and brought to market in a shor ter t ime
www.platcomventures.com
WHAT’S NEXT?
All R&D has been completed and the effectiveness of prebiotic chocolate has been proven by in vitro and in vivo studies. The inventors would like to speak to companies interested in licensing the technology.
E: [email protected] T: +603 8319 3116)
CONTACT
THE INNOVATION
In its sugar-free milk or dark chocolate form, prebiotic is a natural non-caloric sweetener to stimulate the growth of beneficial intestinal bacteria, with antioxidants to improve the gastrointestinal tract, contributing to a healthy cardiovascular system. Its nutritional and therapeutic benefits are medically proven to protect against intestinal infections, lessen colon cancer incidence, lowers cholesterol, reduce diabetes and prevent tooth decay in children amongst others. Similar to standard chocolate, the prebiotic cocoa content has potential for market expansion.
COMPETITIVE ADVANTAGES
• Revenues f rom choco la te indust ry cont inue to prove reward ing, w i th 2011 f igures f rom IB IS Wor ld pred ic t ing a annua l ised growth o f a round 2% over the next f ive years
• Consumers are becoming more hea l th consc ious, and because they are genera l ly unwi l l ing to g ive up ent renched eat ing hab i ts , they are look ing fo r fami l ia r p roducts tha t o f fe r add i t iona l hea l th benef i ts
• A recent survey showed that more than 80% of genera l consumers l ike the preb io t ic choco la te and wou ld buy i t
MARKET POTENTIAL
© 2014 PlaTCOM Ventures. All rights reserved.
The method of producing prebiotic chocolate is protected by a Malaysian patent.
INTELLECTUAL PROPERTY
Joint manifestations for patients of Chi
PREBIOTIC CHOCOLATE
PROJECT CODE: P239
