Process for preparing red cocoa ingredients, red chocolate, and food products
US8709524B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 19, 2008 |
| Grant date | Apr 29, 2014 |
| Priority date | — |
| Expiry date | Mar 28, 2030 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L5/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.