No matter what type of chocolate, praline or cream fillings, rancidity and oxidation is a common problem due to the high fat content that originates from cocoa, milk, butter and vegetable fat. To keep undeniable consumer appeal for a premium and flavourful chocolate experience Vitiva recommends using INOLENS® product line.
INOLENS® products offer full antioxidative protection without interfering with organoleptic feature of sensitive applications like confectionary products.

To learn more about our products contact our technical team.