Pharmaceutically or nutraceutically active agents in particulate form are homogeneously dispersed in a fat matrix such as chocolate or chocolate compound coating. Chocolate is well-suited to deliver active agents because its organoleptic characteristics mask unpleasant flavors associated with some active agents. Chocolate also imparts a smooth and creamy texture for the edible products; otherwise, the active agents are undesirably gritty. Chocolate is also substantially anhydrous and, therefore, it resists microbial growth and hydrolysis of water-sensitive active agents.
|Sign up for our free newsletters
From breaking news to R&D insights, we’ll send you the top stories affecting the industry.