Cocoa solids having a high cocoa procyanidin content
US6905715B1 · kind B1 · utility
3Cited by
27References
12Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 26, 2003 |
| Grant date | Jun 14, 2005 |
| Priority date | — |
| Expiry date | Aug 26, 2023 |
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 methods 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.