December 10, 2012

Swiss chocolate makers recently announced the completion of work on the creation of a special issue of the new technology of sweets. It allows manufacturers to increase the chocolate in it a special type of content substances that benefit the body. They have a positive impact on bloodstream Increasing the activity of certain tissue perfusion.

Recently, the Swiss company Barry Callebut , Which will produce the original chocolate, received formal approval of its work on the European Food Safety Authority.

Earlier research that experts of the company carried out to study the feasibility of using this technology, examined the effects of flavanols Which are in the cocoa bean, on the blood supply to various tissues of the body. Flavanols   - A kind flavonoids . They have pronounced antioxidant properties Therefore positively affect blood vessels.

But in the process of manufacturing modern chocolate using existing technology significantly reduces the amount of flavanols in dark chocolate. A dairy tiles are non-existent. Now the technology of the company Barry Callebut   We have developed a new method for the production of sweet product that allows you to save in the finished chocolate around 80% of nutrients . At the same time the taste of the product remains the same.

Already today there is a speech that the introduction into the wide production of this technology with a lot of chocolate flavanols, as well as products made based on it, will be represented as a food having properties aphrodisiac . Some media even a chocolate compared with drugs to improve potency   men who also affect the person, improving circulatory activity. However, the Swiss chocolate manufacturers officially reported that more accurately on the properties of the new chocolate will be known after the receipt of regulatory approval from the EU for the production of such product.