Foods containing cocoa solids having high cocoa polyphenol contents
US6372267B1 · kind B1 · utility
8Cited by
6References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 22, 1999 |
| Grant date | Apr 16, 2002 |
| Priority date | — |
| Expiry date | Dec 22, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.