Serbian scientists have developed a healthy dark chocolate – a source of docosahexaenoic and eicosapentaenoic acids. To do this, microencapsulated fish oil was included in the chocolate mass before molding.
To ensure stability, fish oil particles were enclosed in protein capsules using ultrasonic emulsification and spray drying technologies.
The method of preliminary encapsulation of fatty acids allows to reduce the peroxide value during storage of chocolate, and therefore preserve the beneficial properties of omega-3 fatty acids and prevent rancidity. In addition, protein isolate, used as a material for microcapsules, is itself a source of essential amino acids.
Whey protein isolate turned out to be the most effective in microencapsulation of PUFA – the yield of encapsulated particles was 85% (soy – 70%, potato – 72%). Source – Food Chemistry: X
Bonus for the manufacturer: reduced likelihood of white bloom on chocolate and increased melting point.