L-tug chocolate gets world’s first patent for weight and cholesterol management chocolate

In the first patent of its kind in the world, Lycotec have invented a chocolate that will help to maintain cholesterol and weight and it has received.

The Cambridge-based company is pleased to announce that its invention of a chocolate for weight management and blood cholesterol reduction has been granted the world’s first patent in Europe.

Although patent applications on this invention are still pending in a number of other commercially significant territories, the European market is the largest, consuming 50% of more than 100bn Euros of chocolate produced globally every year.

In medical and nutritional communities, a regular intake of dark chocolate is considered to provide a number of health benefits for the cardiovascular system, brain activity, physical performance and to control appetite.

However, the most favourite treat among global consumers, regardless of territories or nationalities, is milk chocolate, which does not provide any of these health benefits

Lycotec’s patented technology, called “L-tug”, can help to reduce the negative health effects of chocolate and in particular, milk chocolate.

This technology primarily targets chocolate fats by reducing their digestibility. This in turn affects the glucose rate of absorption and blood level, resulting in a reduction of the glycemic index for the ingested chocolate.

Clinical studies on middle-aged clinically healthy volunteers demonstrated that after consumption of 10 grams of L-tug milk chocolate with 30% cocoa, the rise in glucose concentration in the blood did not increase above the normal range of 6 mmol/L.

Ingestion of the same amount of dark chocolate with 70% cocoa resulted in no detectable rise in glucose blood levels.

These results suggest that a modest consumption of L-tug chocolate could be suitable for persons with diabetes.

Lycotec also work in other food markets

Clinical trials on longer periods of administration of L-tug chocolate demonstrated a significant reduction of triglycerides and LDL-cholesterol in the fasting blood of volunteers. Control of the former lipid is essential for weight management and of the latter to support cardiovascular health.

The technology behind L-tug fat conversion is the use of some safe food molecules, which are present in nature as essential micro-constituents in all plant and animal fats.

As a result of this, the size of the lipid droplets or fat globules is dramatically enlarged, which leads to an increase in the time needed for their digestion. The changes in the fat digestibility are stable even when this chocolate is blended with, or added to, another food matrix such as ice cream, yogurt, milk, pastries, etc. L-tug does not change the chocolate taste and mouth melting experience, and is resistant to pasteurisation, boiling or cooking.

 

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