Oxanti - Great tasting chocolate

* Puratos Sensobus consumer panel.
N=289, Bruges, Belgium. MAR 2009.

Oxanti has been specially
developed to help our customers
create new great-tasting healthy
products which meet today’s
consumer demands.

We are continuously creating
complete concepts and recipes
for a range of applications (see
recipes), and would be delighted
to assist in the development of
tailor-made customer solutions.

Contact us at info@belcolade.com
to find out more.

Using ORAC (Oxygen Radical Absorbance Capacity),
the definitive test of a food’s antioxidant activity, Oxanti
ranks much higher than other well-known antioxidant-rich
foods, such as standard dark chocolate, red wine and
green tea. What’s more, Oxanti antioxidants are active
for longer. An independent clinical study** shows that
in standard chocolate there is no antioxidant activity
remaining 5 hours after consumption, while the
antioxidants in Oxanti are still fully active!

**Food & Nutrition Unit, IRCCS San Raffaele
Pisana, Rome, Italy. OCT 2008 – FEB 2009.

When we speak of chocolate, pleasure is normally
the first thing which comes to mind. However, there
are several potential health benefits from eating
dark chocolate.

The reason for this is that cocoa beans are rich
in antioxidants, especially flavanols. These cocoa
flavanols are amongst the most effective of all
antioxidants, strengthening the body’s natural
defences. They neutralise free radicals which
damage body cells. In fact, the constituents of
cocoa contain more natural antioxidants than
other high antioxidant foodstuffs such as red
wine or tea.

Conventional processing of the
cocoa bean can destroy over 80%
of its antioxidants. In contrast Oxanti
is made using a patent-pending
process developed by Belcolade
that retains the maximum amount
of these powerful health-boosters.
No additives or cocoa powder have
been added to top up the chocolate's
antioxidant levels or boost its
antioxidant activity.

With 65% cocoa content, the exceptional
fine flavour & rich aroma of Ecuador’s “Cacao
Nacional” is the main characteristic of this
dark chocolate.

The high cocoa content delivers a surprisingly
gentle flavour distinguished by soft and subtle
aromas. Through the fruity, mild cocoa taste
comes a floral hint, and a nuance of earthiness
provides the finishing touch.

Ecuador enjoys a tropical climate along its
Pacific coastline, while the Andes highlands
are temperate, and the eastern region has the
jungle climate of the Amazon rainforest. The
Nacional bean is native to Ecuador and is highly
prized for its special earthy and floral flavour.

Over the past few years we have seen a wide variety of
innovative new launches of products which are marketed as
being high in antioxidants. This has included fruit juices, green
and fruit teas, coffees, cranberry sauce, cereal bars... And now
chocolate has begun to grow in popularity as a carrier for this
health trend.

Oxanti can be used for many applications - even when it is
injected or used as an inclusion within baked products (such as
muffins, cookies & cakes...) our tests have shown that Oxanti’s
long-lasting antioxidant power is maintained throughout the
baking process.

Here are some examples of the many applications for which
Oxanti could be used: