LPU granted patent for fruit-flavoured chocolate

LPU granted patent for fruit-flavoured chocolate

LPU researcher Dr Jastin Samuel

Tribune News Service

Phagwara, June 8

The office of the patents, Government of India, has granted a patent to the researchers and scientists at Lovely Professional University for “a novel double fermentation process for fruit-flavoured chocolate with antioxidant properties”.

The patent relates to innovative method of processing cocoa beans using double fermentation to modify the cocoa bean’s flavour profile and antioxidant property. LPU scientists’ innovative methodology may enthrall chocolate lovers including children, adults and the elderly. Seeking to file the patent in other countries as well, the LPU has already filed Patent Cooperation Treaty for the same.

In the existing method, the chocolate manufacturers use synthetic flavours to bring fruit flavour to a chocolate. This is not considered good for health, as it causes serious health hazards. To prevent such artificial flavours, LPU’s patented method is to add natural flavours. The antioxidants in cocoa have been linked to impressive health benefits, including less inflammation and reduced risk factors for heart disease. The new product will also have a potential to lower the risk of developing overweight and obesity.

Congratulating LPU researchers to keep on imbibing positivism, creativity and energy that they are possessing even in the present hard times, LPU Chancellor Ashok Mittal invoked all researchers to work on novel and socially useful scientific ideas.

LPU researcher from the school of bioengineering and biosciences, Dr Jastin Samuel shares: “During the process, cocoa beans are first fermented and the natural aroma and flavour of cocoa are obtained. It is further fermented using fruit pulp or the rind (peel) to add fruit flavour to the chocolate. It helps to add around 40 per cent natural antioxidants to the cocoa beans. This method is cost-effective because industry does not need additional infrastructure to implement this process. Moreover, it helps in providing improved flavour and quality of the chocolates, which would certainly be easily acceptable and likeable to all customers.” Dr Evangeline Christina and microbiology student Radhika Lakhanpal are also important part of the research team.

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