Class 426/631 - Cocoa

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Subject matter involving a preparation from the seeds of
No. of applications: 108
Last issue date: 05/24/2012

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Application No.	Application Title	Issue Date
20120128823	MICROBIAL COMPOSITION FOR THE FERMENTATION OF COCOA MATERIAL The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. ...	05/24/2012
20120071567	FRUIT FLAVORED COCOA BUTTER BASED CONFECTION A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component and the acidic pH of the confection results in a vibrant fruit flavor profil...	03/22/2012
20120035252	POLYPHENOL-RICH EXTRACT FROM PLANT MATERIAL A process is provided for preparing (1) a first composition obtained by extracting a plant material with a single phase mixture of water and at least a first organic solvent under agitation so as to obtain a first extract rich in polyphenol oligomers, wherein the first ...	02/09/2012
20120027889	PROCESS FOR MAKING A COCOA PRODUCT Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product....	02/02/2012
20120015076	CHOCOLATE DELIVERY SYSTEM FOR LIVE MICROORGANISMS A chewable composition for the oral delivery of live microorganisms is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include a chocolate candy. The active ingredient may include a p...	01/19/2012
20110318475	METHODS AND APPARATUS FOR FORMING CONTOURED EDIBLE PIECES A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tand...	12/29/2011
20110318474	FOOD PRODUCTS ENRICHED WITH METHYLXANTHINES A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyphenol compound that has a molecul...	12/29/2011
20110313014	PRODUCTS COMPRISING N-PHENYLPROPENOYL AMINO ACID AMIDES AND USES THEREOF The present invention relates to use of a composition comprising N-phenylpropenoyl amino acid amides for the preparation of a product to treat or prevent neurodegenerative disorders, cognitive decline, mild cognitive impairment, dementia, mood disorders, depression, sle...	12/22/2011
20110293789	COCOA COMPOSITION The present invention is directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage ...	12/01/2011
20110287161	PROCESS FOR PRODUCING INFANT FOOD PRODUCTS An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UH...	11/24/2011
20110287134	CHOCOLATE DIETARY FIBER SUPPLEMENT AND DELIVERY METHOD Chocolate or compound coating based fiber compositions, which have at least about 20% of a fiber component, by weight of the formula, that provide a safe and effective amount of fiber component to a user are disclosed. This delivery method can utilize either a bulk form...	11/24/2011
20110257263	JASMONIC ACID COMPOUNDS IN COCOA PRODUCTS The invention provides methods for isolating and enhancing the levels of jasmonates from cacao plant sources. In a preferred embodiment, jasmonic acid and 12-hydroxy jasmonate sulfate are detected in various cocoa products, and the levels of these compounds can be manip...	10/20/2011
20110244082	CONFECTIONERY AND METHODS OF PRODUCTION THEREOF The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity contai...	10/06/2011
20110244081	Chocolate Containing Vitamin C and Having a Low Glycemic Load A line of chocolate confectionery products that contains naturally occurring Vitamin C at a minimum percentage of 2% of the RDADV recommendation and 4% RDADV of fiber. The formulations contain at least 4% of the RDADV of at least 3 of the following vitamin and minerals:...	10/06/2011
20110229624	PROCESS AND PRODUCT A process for producing an inclusion comprising extruding a mixture of at least 20% sugar with at least 25% cocoa powder or at least 10% cocoa cake or at least 10% of a combination of cocoa powder and cocoa cake. An inclusion obtainable by this process. An extruded incl...	09/22/2011
20110177174	Fruit chocolate An intimately incorporated meltaway confection highlighting a fruit/fruit blend whose primary fat constituent is cocoa butter, having anhydrous, powdered freeze-dried fruit/fruit juices, and other fruit essences and oils, along with dairy and nutritive carbohydrate swee...	07/21/2011
20110151063	BEVERAGE CONTAINER LID SPILL PREVENTION DEVICE AND METHOD OF USE An ingestible stopping device that prevents liquid contained in a container from passing through an opening of a lid joined to the container. The ingestible stopping device includes an opening covering portion sized to cover the opening of the lid and an extension porti...	06/23/2011
20110151098	Food Comprising Alkalized Cocoa Shells And Method Therefor The present invention provides a food comprising at least 30 mass % alkalized cocoa shells based on the total mass of alkalized cocoa shells and cocoa powder in the food. Also provided is a method for manufacturing the food comprising (i) alkalizing cocoa shells which h...	06/23/2011
20110135786	COCOA-BASED EXERCISE RECOVERY BEVERAGES The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an...	06/09/2011
20110129592	SUCROSE POLYESTERS Disclosed herein are compositions that include a blend of sucrose polyesters, wherein each sucrose polyester includes a sucrose moiety and a plurality of fatty acid ester moieties, wherein a percentage range of the combined fatty acid ester moieties of the sucrose polye...	06/02/2011
20110129585	COMPOSITIONS A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltul...	06/02/2011
20110123675	METHOD FOR PROCESSING COCOA BEANS The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation of pulp and at least one treatmen...	05/26/2011
20110104335	PROCESS AND CONFECTIONERY PRODUCT PRODUCED THEREBY A process for preparing a confectionery product comprising a dispersion of a powder in a matrix comprises: i) providing a liquid matrix material in a container, ii) combining a powder with the liquid matrix material in the container, iii) mixing the powder and the liqui...	05/05/2011
20110091636	FOOD EMULSION Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in...	04/21/2011
20110091613	ORGANIC COMESTIBLE FORMULATION Formulations of chocolate-based snack food and desserts, such as mousse, truffles and ice cream, comprising raw organic ingredients are provided. The method for making the snack food and dessert products of the present invention are also provided....	04/21/2011
20110091637	High-Purity Rebaudioside D And Low-Calorie Chocolate Containing The Same The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie...	04/21/2011
20110070332	METHOD FOR PROCESSING COCOA BEANS The present invention relates to a method for processing cocoa beans wherein fermented cocoa pulp is mixed to cocoa beans and wherein the mixture of fermented pulp with cocoa beans is further processed. The invention also relates to cocoa beans that are obtained or obta...	03/24/2011
20110064849	METHOD FOR PROCESSING COCOA BEANS The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-treated and are then immersed a first time within an aqueous acidic medium until the pH of said cocoa beans reaches a value of...	03/17/2011
20110059224	COFFEE FLAVORED CHOCOLATE BAR A chocolate candy bar product having a coffee flavor. This is achieved by blending coffee flavored powder or liquid with a chocolate mixture before it is shaped into a candy bar....	03/10/2011
20110059223	METHOD TO INCREASE THE ANTIOXIDANT ACTIVITY OF CHOCOLATE The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: —a dry conching step performed at a temperature of between 50° C. and 70° C., —and subsequent a w...	03/10/2011
20110052776	CHOCOLATE COMPOSITIONS HAVING IMPROVED FLAVOUR CHARACTERISTICS The present invention relates to chocolate compositions which include taste potentiators to enhance the perception of flavouring elements contained therein. More specifically, some embodiments provide chocolate compositions comprising potentiator compositions, which inc...	03/03/2011
20110052771	PROCESS AND PRODUCT Process for producing a chocolate or chocolate-like product comprising mixing together components of chocolate or chocolate-like product to give a flowable powder mixture, and feeding the flowable powder mixture to a roller compactor whereby the powder mixture is compre...	03/03/2011
20110033579	Delivery of Active Agents Using a Chocolate Vehicle This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating....	02/10/2011
20110027355	HIGH-FLUIDITY AND NON-CAKING PULVERULENT CRYSTALLINE MALTITOL COMPOSITION A pulverulent crystalline maltitol composition, is characterized in that it has a laser volume mean diameter between 10 and 150 μm; in that it has a maltitol content between 80 and 99.9% by weight; in that at least 50% by weight of its particles flow through a sieve ha...	02/03/2011
20110014350	CHOCOLATE COMPOSITION The present invention provides a chocolate composition comprising erthyritol and one or more ingredients selected from maltodextrin, a high protein ingredient, maltitol and polydextrose. Erythritol may be used in place of some or all of the sucrose normally employed in ...	01/20/2011
20110014322	TASTE AND FLAVOR MODULATION BY BIOTRANSFORMATION IN MILK PRODUCTS The present invention relates to a method for promoting natural tastes and flavors in milk-based products, to a method for manufacturing such milk products and to the products thus made or obtainable by the method....	01/20/2011
20110008521	Process For Producing A Confectionery Product The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such...	01/13/2011
20100323067	TEMPERATURE RESISTANT CHOCOLATE COMPOSITION AND METHOD A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not li...	12/23/2010
20100284944	OFF-NOTE BLOCKING SENSORY ORGANIC COMPOUNDS Disclosed are Compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, Saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including...	11/11/2010
20100278985	OIL-AND-FAT COMPOSITION, PROCESS FOR PRODUCTION OF THE COMPOSITION, CHOCOLATE, AND PROCESS FOR PRODUCTION OF THE CHOCOLATE Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is a...	11/04/2010

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Class 426/631 - Cocoa