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This method is applicable for the analysis of -epicatechin and -catechin in cocoa powder, chocolate liquor and formulated chocolate products.
Based on the evidence presented, it can be concluded that standard defatted cocoa powder, as widely used by the industry, is indeed the best compromise in terms of free fat, particle size and morphology attempting to formulate fat reduced chocolate of acceptable molten state viscosity.
Chocolate formulated with 100% polydextrose revealed large crystals with dense smaller particles and minimal inter-particle spaces compared to large crystals with more void spaces in chocolates formulated with 100% inulin.
There are also brands of hot chocolate specially formulated for breakfast time, notably Banania.
The chocolate was formulated to be liquid at room temperature, with a list of the six stimulus conditions described in Table S1 in Supplement 1.
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Evidence to date suggests that the chocolate would need to be dark and of at least 60-70% cocoa, or formulated to be enriched with polyphenols.
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CEO of Professional Science Editing for Scientists @ prosciediting.com