Color-enhanced compositions
US11089802B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Aug 23, 2018 |
| Grant date | Aug 17, 2021 |
| Priority date | — |
| Expiry date | Aug 23, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/0006
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a method of producing compositions with enhanced color properties and to compositions obtainable by such a method, especially cocoa-based compositions with enhanced color properties. The method comprises the steps of providing an initial composition comprising a polyphenol, adding an aqueous base to the initial composition to produce an aqueous mixture, heating the aqueous mixture to a temperature of 50 to 100° C. during a time period of 120 to 300 minutes, cooling the aqueous mixture, and optionally adjusting the pH of the aqueous mixture to between 6 and 9. The method further comprises oxygenising the aqueous base and/or the aqueous mixture, wherein the produced food product comprises chromophores having an absorption maximum between 505 to 515 nm and/or 428 to 438 nm.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.