RS20100201A - Production procedure of various probiotic chocolates and control of their functionality
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Production procedure of various probiotic chocolates and control of their functionality
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Publication number
RS20100201A
RS20100201ARS20100201ARSP20100201ARS20100201ARS 20100201 ARS20100201 ARS 20100201ARS 20100201 ARS20100201 ARS 20100201ARS P20100201 ARSP20100201 ARS P20100201ARS 20100201 ARS20100201 ARS 20100201A
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Application filed by RADULOVIĆ, ZoricafiledCriticalRADULOVIĆ, Zorica
Priority to RS20100201ApriorityCriticalpatent/RS20100201A3/en
Publication of RS20100201ApublicationCriticalpatent/RS20100201A/en
Publication of RS20100201A3publicationCriticalpatent/RS20100201A3/en
Invention herewith described refers to the probiotic bacteria added to the melted chocolate mass at a temperature below 49º C and in a quantity that will help to achieve the concentration of cells higher than 106 per gramme of the chocolate in order to achieve the health effect on consumers. To confirm functionality and produce a probiotic chocolate, it is necessary to control the number of the present probiotics during the storage of the chocolates thus determining their shelf life as a functional probiotic product through which there will be obtained a positive health effect on consumers.
RS20100201A2010-04-302010-04-30Production procedure of various probiotic chocolates and control of their functionality
RS20100201A3
(en)
Compositions and formulations for prevention and treatment of diabetes and obesity, and methods of production and use thereof in glucose and caloric control.
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