Gelita Launch Chocolate Fat Replacer

16/10/06 Chocolate belongs to the world-wide most popular sweets. However the consumption is not unspoilt because of the fat content. Light ingredients, however with the full taste experience – is the future trend.

In the past there were different attempts of chocolate producers to reduce the fat and calorie content of chocolate with the result that the melting behaviour and the mouth feel were lost.

GELITA Instant Gel Schoko now can partly replace fat without affecting the sensory and physical characteristics of the chocolate.

In a comparative test of Chocolate with and without Instant Gel Schoko, the individuals in the test panel were not able to identify in which samples Instant Gel Schoko, was used.

GELITA Instant Gel Schoko, submitted for patent, is a special protein generated in a dedicated enzymatic process. The key challenge for all ingredients suitable for fat reduction is to keep the sensory and physical characteristics of milk chocolate the end consumers are used to. GELITA experts in Cotia, Brazil developed the special protein to replace partly the cocoa butter in milk chocolate by valuable protein.

Instant Gel Schoko is able to replace cocoa butter up to 39% resulting in 25% lower overall fat content in the chocolate. Furthermore saturated fat is reduced by 28%, cholesterol by 15% and calories by 8% whilst the protein content is increased by 75%.

Beside all these additional benefits all original chocolate properties such as color, crystallization or melting point of the cocoa butter and texture and sensory items of the chocolate mass are kept very similar to the standard fat content chocolates.

Important for the chocolate industry is the fact the modification of the recipe can be integrated into the regular existing production process very easily.

Claudia Yamana, Vice President Marketing/Sales of GELTA South America stated: “Instant Gel Schoko, as a pioneering innovation for chocolate has already generated high interest at leading companies of the chocolate industry. This is not surprising as the world chocolate production is 3.5 million metric tons and the mega trend fat reduction is one of the global goals of the WHO.”