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| Number | Title | Issue Date |
| 8088431 | Health bars and compositions for improving mental and physical energy The invention provides, in one aspect, a health bar or composition having high levels of a cacao-based product, and with correspondingly high levels of cocoa anti-oxidants, that are shelf stable, heat-resistant, and have good taste and mouthfeel properties. The ener... | 01/03/2012 |
| 8048469 | Cocoa beans with reduced polyphenol oxidase activity and high polyphenol content The present invention relates to a process for reducing the polyphenol oxidase activity in cocoa beans comprising the step of steaming non-fermented, non-roasted raw cocoa beans with water vapor. ... | 11/01/2011 |
| 7968140 | Chocolates and chocolate liquor having an enhanced polyphenol content Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the... | 06/28/2011 |
| 7867544 | Food compositions and related methods An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improve... | 01/11/2011 |
| 7790214 | Method of inhibiting 2,3-butanedione formation from processed cacao bean product The present invention has objects to provide a method of inhibiting the 2,3-butanedione formation in order to produce a satisfactorily flavorful processed cacao bean product and an agent for inhibiting the 2,3-butanedione formation which is used for the method, and ... | 09/07/2010 |
| 7736685 | Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like The invention relates to a method for lowering the viscosity of a fat based mixture comprising solids and fat that have been previously refined to a powdery mass characterized in that the powdery mass is submitted to elongational flow effective as such to provide br... | 06/15/2010 |
| 7727574 | Method of producing water-containing chocolates The present invention provides a method of producing water-containing chocolates in which an aqueous component and a fat and oil composition containing tri-saturated fatty acid glyceride crystals dispersed in a fat or oil whose melting point is at or below body temp... | 06/01/2010 |
| 7709041 | Low-fat cocoa powder Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding co... | 05/04/2010 |
| 7678407 | Processes for making chocolate Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the... | 03/16/2010 |
| 7651721 | Milk chocolate containing water A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa b... | 01/26/2010 |
| 7427420 | Process for producing confectionery highly stable to heat The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the p... | 09/23/2008 |
| 7413761 | Method for treating a solvent-extracted plant residue with a fat A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means of a solvent for said plant fats; (b) mixing said solvent-extracted ... | 08/19/2008 |
| 7410664 | Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture or water activity level. In one embodiment, cocoa products are used ... | 08/12/2008 |
| 7390522 | Composition and coated bakery products A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by weight of a fat phase, said fat phase comprising at least 60% by weight of... | 06/24/2008 |
| 7368144 | Method for obtaining cocoa bean polyphenol extracts, resulting extracts and uses thereof The invention concerns a method for obtaining extracts based on polyphenol compounds contained in cocoa, characterised in that it includes: using fresh beans, which have not been pre-treated or defatted, said fresh beans whereof their pulp and shell have been elimin... | 05/06/2008 |
| 7329429 | Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high ... | 02/12/2008 |
| 7311935 | Carboxypeptidase of cocoa The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate. ... | 12/25/2007 |
| 7309509 | Dispensable chocolate mush meltaway and method of making The present invention is a chocolate mush meltaway that is dispensed from a temperature or torque controlled shake freezer machine and that conforms in shape to a receptacle into which it is dispensed. The mush meltaway is made from a selected mixture of chocolate, ... | 12/18/2007 |
| 7229657 | Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. ... | 06/12/2007 |
| 7201934 | Dispersible cocoa products An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remainin... | 04/10/2007 |
| 7189422 | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the l... | 03/13/2007 |
| 7186435 | Milk chocolate containing water A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa b... | 03/06/2007 |
| 7182972 | Water-soluble bean-based extracts This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also INCLUDED is a method of preparing such a water-soluble bean-based extract. ... | 02/27/2007 |
| 7118688 | Antioxidant compositions and methods of use thereof An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, pol... | 10/10/2006 |
| 6951660 | Confectionery coatings A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injectio... | 10/04/2005 |
| 6938539 | Apparatus for making chocolate articles on a conveyor web An embodiment of the invention includes an apparatus for making edible articles out of a chocolate or chocolate-like mass that is tempered and deposited directly on a conveyor web. The apparatus includes a holding and cooling device carrying plungers with pressing s... | 09/06/2005 |
| 6935769 | Apparatus for production of striated, laminated lipid-based confections A method of manufacturing multi-layered, laminated, lipid-based sweet confections comprises tempering the lipid-based formulation for each layer, and depositing them separately onto a moving conveyor belt, which is passed through a cooling tunnel between the station... | 08/30/2005 |
| 6932994 | Method for producing an iced food product such as an iced lollipop The inventive method for producing an iced food product that comprises of depositing a mixture containing water and a polyol on the inner face of a mold and arranging a substance which constitutes the food product in contact with the mixture in the mold. ... | 08/23/2005 |
| 6908637 | Process for debittering peanut hearts The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable tast... | 06/21/2005 |
| 6905715 | Cocoa solids having a high cocoa procyanidin content The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Addi... | 06/14/2005 |
| 6894178 | Method of producing seed crystal suspensions based on melted fat The invention relates to a process for producing seed crystal suspensions based on melted fat. In particular, the invention describes a process for generating stable microdisperse cocoa butter crystal suspensions which have a high βVI modification share ... | 05/17/2005 |
| 6887501 | Alkalized cocoa solids The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Addi... | 05/03/2005 |
| 6841186 | Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby A heat-resistant chocolate or chocolate-like composition is prepared by mixing a polyol, such as sorbitol or glycerine, with a flowable chocolate or chocolate-like composition through an increased apparent viscosity phase. Upon continued mixing, the mixture returns ... | 01/11/2005 |
| 6790966 | Cocoa extracts containing solvent-derived cocoa polyphenols from defatted cocoa beans Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa ... | 09/14/2004 |
| 6790466 | Food product comprising a solid mass base on chocolate or the like in contact with a humid mass A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable c... | 09/14/2004 |
| 6783779 | Food products coated with 1, 6-GPS and 1, 1-GPM The invention concerns improved sugar-free products, their production and use, in particular, coated products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-α-D... | 08/31/2004 |
| 6777005 | Foods containing a cocoa polyphenol additive Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa ... | 08/17/2004 |
| 6761924 | Food materials with improved flavor and functionality due to size reduction in a modified atmosphere Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature... | 07/13/2004 |
| 6737088 | Cocoa extracts prepared from cocoa solids having high cocoa polyphenol contents The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Addi... | 05/18/2004 |
| 6737100 | Foamed chocolate and process for producing the same A foamed chocolate which can be foamed without resort to any special apparatuses or emulsifiers, has a lightened chocolate texture and shows no oily feel. This foamed chocolate is produced by adding an oil mixture comprising an edible fat or oil with tri-saturated f... | 05/18/2004 |
