AUSTRALIAN Army scientists have invented a vitamin-packed chocolate that will not melt in high temperatures and last for years.

Scientists at the Defence Science and Technology Organisation at Scottsdale near Launceston are working on the super chocolate for army ration packs using in harsh environments in countries including Iraq and Afghanistan.

The chocolate will be distributed to soldiers within a few months.

DSTO food technologist Lan Bui said the new product is more granular and firmer but the flavour is still appealing: "DSTO is looking at product reformulation, including new fat compounds, to improve texture and flavour, without affecting the melting point."

Normal chocolate melts at 25C to 30C. The new version is expected to survive meltdown in temperatures up to 49C.

The secret to the chocolate is using fats that have a higher melting point. It is fortified with vitamins C, A and B1 (thiamine) and has added flavours to preserve taste for up to two years.

The breakthrough has a number of applications. Scientists are working with food experts on coating vitamins to keep out humidity, moisture and oxygen while allowing them to be slowly released into the body.

The DSTO is developing a milk chocolate version. Production of the prototype dark chocolate will begin within a year.

Comments (3)

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written by Yogesh Anand, April 08, 2008

Very interesting read... Would be interested to know more details on this project as well as taste some of the samples developed...

Do let me know whom I can get connected...

Thx

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written by Martin Cervenka, April 09, 2008

Interesting but the use of oils with higher melting points has been used to make confections and snacks less susceptible to heat for a very long time. Some companies will actually use different "chocolate" during the summer months/warmer climates to avoid the need to ship refrigerated trucks. In the US you can not label something made with any fat other than cocoa oil as chocolate therefore you see the terms "chocolatey, fudge, chocolate flavored etc". The problem with them as mentioned briefly is that they melt at temperatures above that of the human body. This greatly reduces the enjoyment of the chocolate.

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written by Bob McKellar, May 01, 2008

There is already an antioxidant vitamin-enriched dark chocolate on the market. It is called Xocai and contains the Acai Berry from the Amazon and blueberries, etc. is one of the highest ORAC value foods available & is an appetite suppressant. If you need more info go to http://mxi.myvoffice.com/43189

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