Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein

US10155017B2 · kind B2 · utility

Assignee

• MARS, INCORPORATED · US

Inventors

• Brent A. Anderson · Lincoln Park, US
• John M. Kaiser · Elizabethtown, US
• Ilene K. Teijaro · Mount Joy, US
• David Hausman · Lancaster, US
• Barry Glazier · Harrisburg, US
• Jacqueline Kramer · Stroudsburg, US
• Tracey L. Knapp · Stroudsburg, US

Key dates

• Filing date: Jul 24, 2015
• Grant date: Dec 18, 2018
• Expiry date: Oct 20, 2036

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23V2002/00
• WIPO field: Pharmaceuticals
• WIPO sector: Chemistry

Abstract

Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).