Chocolates and chocolate liquor having an enhanced polyphenol content
US7968140B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | May 12, 2003 |
| Grant date | Jun 28, 2011 |
| Priority date | — |
| Expiry date | Sep 9, 2025 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.