Formulation and Evaluation of Herbs Infused Chocolate

¹SVU College of pharmaceutical sciences, S V University, Tirupati, AP, India

²Department of Biochemistry, S V University, Tirupathi, AP, India

*Corresponding author: Usha Kiran Reddy T, SVU College of pharmaceutical sciences, S V University, Tirupati, AP, India, Tel: 9100243580, E-mail: [email protected]

Received Date: September 12, 2024

Published Date: November 12, 2024

Citation: Usha Kiran Reddy T, et al. (2024). Formulation and Evaluation of Herbs Infused Chocolate. Mathews J Pharma Sci. 8(3):40.

Copyrights: Usha Kiran Reddy T, et al. © (2024).

ABSTRACT

The global consumption of chocolate at different ages and for different purposes served as the impetus for this study. The high demand for chocolate in the market has resulted in the potential for adulteration of chocolate products to meet this demand. This research delves into the innovative application of herbal chocolates, a delightful fusion of traditional enjoyment and holistic well-being. The blending of herbal ingredients with the luxurious texture of chocolate has given rise to a new category of confectionery that not only satisfies sweet cravings but also offers potential health advantages. Our investigation covers the broad area of herbal chocolates, analyzing the inclusion of herbs, spices, and botanical extracts into chocolate recipes. These chocolates, composed of various ingredients with numerous medicinal properties, aim to nourish the body without any adverse effects. Cocoa powder and cocoa butter possess antioxidant properties, while dark chocolate offers properties beneficial for treating type 2 diabetes mellitus. In herbal chocolate, liquorice powder serves as the primary sweetening agent, boasting antioxidant and has antiviral and anti-diabetic properties. Furthermore, cinnamon and cardamom, beyond their roles as flavour enhancers, also offer medicinal benefits such as lowering blood pressure and aid in weight loss with regular consumption. What distinguishes herbal chocolate from other chocolates is its formulation that is free from synthetic preservatives and emulsifying fats, which can lead to long-term side effects. Instead, herbal chocolate employs COCOA BUTTER as a natural emulsifier and ROSEMARY’S EXTRACT as a preservative. This unique aspect transforms herbal chocolate into more than just a daily snack, instead serving as a slow infusion of medicinal values into the body, contributing to overall health. Thus, herbal chocolate is classified as a "functional food," as described in the abstract of this research article.

KEYWORDS: Herbal Chocolate, Natural Emulsifier, Alzheimer’s, Herbal Infusion, Hair Growth.