Patent · US Active

Enhancement of cocoa quality and flavor by using Pichia kluyveri yeast starter culture for cocoa fermentation

US11134700B2 · kind B2 · utility

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0References

16Claims

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Assignee

Chr. Hansen A/S · DK

Inventors

Sofie Saerens · Skovlunde, DK
Jan Hendrik Swiegers · Fredensborg, DK

Key dates

Filing date	Jul 19, 2017
Grant date	Oct 5, 2021
Priority date	—
Expiry date	May 2, 2039

Classification

Technology area (CPC C)Chemistry; Metallurgy
CPC primaryC12R2001/84
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.