GELITA

11/14/2006

EBERBACK, Germany— GELITA Instant Gel Schoko® is a special protein developed through an enzymatic process that can partly replace cocoa butter in milk chocolate. Instant Gel Schoko can replace up to 39 percent of cocoa butter in formulations, resulting in a 25-percent reduction in fat content, 28-percent reduction in saturated fat and 15-percent reduction in cholesterol, while boosting protein by 75 percent. According to GELITA (www.gelita.com), the original chocolate properties such as color, texture and sensory items of the chocolate mass are similar to the standard fat content chocolates.

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