Probiotics Chocolate Formula

Probiotics Chocolate Formula

Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding mousse,chocolate chip cookies.

Product Introduction

A.Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding mousse, chocolate chip cookies. Many candies and cookies are filled with or coated with sweetened chocolate. Chocolate contains different types of polyphenols, which confers attractive flavors and some health benefits to chocolate. Probiotics are friendly bacteria. They strengthen the immune system and improve gastrointestinal tract health. Our innovative probiotics-containing chocolate offers a stable environment for probiotis. It not only provides our customers a tasty alternative to other probiotic products, but also increases the survival rate of probiotics. The combination of probiotic and chocolate will increase the competitiveness of chocolate because of its health beneficial effects.


B.Probiotic powder should be added into chocolate with stirring during the temperature control

procedure, to evenly mix them up. The temperature should be controlled under 40℃ during the

whole manufacturing process. The production process is shown in the flow chart:

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Bifidobacterium lactis is a gram-positive, anaerobic, rod-shaped bacterium which can be found in

the large intestines of most mammals, including humans. It can resist gastric acid and bile salts.

The beneficial effects of B. lactis include balancing intestinal flora and enhancing immunity. B.

lactis is present in many food products and dietary supplements.


INGREDIENTS

Bifidobacterium lactis HH-BA68 and Carrier


PRODUCT STANDARD

100 billion CFU/g (1*1011 CFU/g)


APPLICATIONS

Dietary supplements

Functional foods (Beverages, Bakeries, Dairies, Cereal bar, Gummy, Chocolate bar etc.)


Recommended dosage: 5-10 kg per ton of Chocolate

Live bacteria in final products:

2.5g Chocolate ball: 10 billion/ball

5g Chocolate bar: 5-10 billion/bar


STORAGE and SHELF LIFE

Storage at well closed condition, suggested under -18°C for longtime storage, 2~8°C in cooling

storage for short turn storage process. The shelf life is 18 months.


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