Patents Assigned to Barry Callebaut AG
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Patent number: 8435576Abstract: The invention relates to the use of cacao polyphenols for preventing or curing a prostate hyperplasia, to a cacao polyphenol extract which also comprises, in particular lipids and/or xanthines, and to the applications of said extract in food and pharmaceutical products for treating a prostate cancer, cognitive disorders, oxidative stress and cholesterol.Type: GrantFiled: January 30, 2006Date of Patent: May 7, 2013Assignee: Barry Callebaut AGInventors: Philippe Troplin, Herwig Bernaert
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Patent number: 8372456Abstract: The present invention relates to a method for producing a soluble cocoa product from cocoa powder comprising the steps: a) preparing an aqueous suspension of cocoa powder (1), b) treating said suspension with one or more degrading enzymes (2), c) submitting (3) the suspension obtained in step b) to a pH treatment comprising treating said suspension for at least 2 hours at a suitable pH, a temperature of at 10 least 100° C., and a pressure which is at least 1 bar higher than the ambient pressure, d) optionally bringing the pH of the suspension obtained in step c) to a pH value corresponding with the pH of the suspension obtained in step a), e) treating (4) the suspension obtained in step c) or d) with one or more degrading enzymes, f) separating (6) the suspension (5) obtained in step e) into insoluble material (8) and a soluble part (7), and g) obtaining soluble cocoa components (10) from the soluble parts (7).Type: GrantFiled: November 19, 2007Date of Patent: February 12, 2013Assignee: Barry Callebaut AGInventors: Herwig Bernaert, Ieme Blondeel, Dirk De Clercq
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Patent number: 8357418Abstract: The invention relates to a computer-aided method for preparing chocolates and/or chocolate-/cocoa-flavored compositions from a bank of ingredients Pj using tools such as a valuation system E which can be used to assign a numerical value vij to the taste descriptor Gi of each ingredient Pj and a function f designating the set of rules that can be used to calculate the values vic characterising the taste of a combination C of chocolates. The invention also relates to a device for performing the inventive method.Type: GrantFiled: September 4, 2007Date of Patent: January 22, 2013Assignee: Barry Callebaut AGInventors: Philippe Bouvier, Valentine Detalle
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Patent number: 8329242Abstract: A process for producing a chocolate or chocolate-like product comprises: (i) mixing a part of the components of the chocolate or chocolate-like product to form a mixture; (ii) homogenizing the mixture with fat using a rotor/stator homogenizer; and (iii) conching the homogenized mixture.Type: GrantFiled: July 17, 2008Date of Patent: December 11, 2012Assignee: Barry Callebaut AGInventors: Luc Joseph Paul Antonie Marie Rumbaut, Rik Jan Theo Weetjens
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Patent number: 8329243Abstract: A process for producing chocolate or a chocolate-like product comprises: (i) forming a first mixture comprising components of the chocolate or chocolate-like product; (ii) grinding the first mixture in first grinding means; (iii) forming a second mixture comprising components of the chocolate or chocolate-like product; (iv) grinding the second mixture in second grinding means different from the first grinding means; (v) combining the first and second mixtures to form a third mixture; and (vi) conching the third mixture to form the chocolate or chocolate-like product.Type: GrantFiled: July 17, 2008Date of Patent: December 11, 2012Assignee: Barry Callebaut AGInventor: Luc Joseph Paul Antonie Marie Rumbaut
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Patent number: 8298605Abstract: A process for producing a chocolate or chocolate-like product comprising: (i) dry grinding a mixture of solid components of chocolate or a chocolate-like product; and (ii) homogenizing the ground mixture with fat to form a liquid chocolate or chocolate-like product.Type: GrantFiled: July 17, 2008Date of Patent: October 30, 2012Assignee: Barry Callebaut AGInventors: Luc Joseph Paul Antonie Marie Rumbaut, Rik Jan Theo Weetjens
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Publication number: 20120003355Abstract: The present invention relates to a method for producing a soluble cocoa product from cocoa powder comprising the steps: a) preparing an aqueous suspension of cocoa powder (1), b) treating said suspension with one or more degrading enzymes (2), c) submitting (3) the suspension obtained in step b) to a pH treatment comprising treating said suspension for at least 2 hours at a suitable pH, a temperature of at 10 least 100° C., and a pressure which is at least 1 bar higher than the ambient pressure, d) optionally bringing the pH of the suspension obtained in step c) to a pH value corresponding with the pH of the suspension obtained in step a), e) treating (4) the suspension obtained in step c) or d) with one or more degrading enzymes, f) separating (6) the suspension (5) obtained in step e) into insoluble material (8) and a soluble part (7), and g) obtaining soluble cocoa components (10) from the soluble parts (7).Type: ApplicationFiled: November 19, 2007Publication date: January 5, 2012Applicant: BARRY CALLEBAUT AGInventors: Herwig Bernaert, Ieme Blondeel, Dirk De Clercq
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Publication number: 20100291260Abstract: The present invention relates to a solvent-derived, cocoa extract comprising between 25 and 65% by weight of polyphenols, and uses thereof for improving a beer production process and the resulting beer product. The invention further relates to a method for improving a beer production process as well as the beer product resulting from it. The invention further relates to a beer product with improved quality such as enhanced colloidal, taste and flavor stability. The invention also provides a beer with exogenous polyphenols and a beer comprising at least one cocoa polyphenol. Furthermore, the present invention includes a use of exogenous polyphenols as process enhancer and a use of cocoa for enhancing filtration processes.Type: ApplicationFiled: January 15, 2007Publication date: November 18, 2010Applicant: BARRY CALLEBAUT AGInventor: Herwig Bernaert
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Publication number: 20090263556Abstract: The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages.Type: ApplicationFiled: April 27, 2009Publication date: October 22, 2009Applicant: Barry Callebaut AGInventors: Ieme Blondeel, Dirk De Clercq, Herwig Bernaert, Christophe Leclerc
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Publication number: 20090263518Abstract: A composition for topical application to the skin comprises a cocoa polyphenol extract in combination with an SUS-rich fat, wherein the cocoa polyphenol extract is present in an amount of less than 15% by weight based on the weight of the SUS-rich fat, and a cosmetically acceptable carrier. The composition and the extract that it contains may increase skin elasticity and thickness and/or have an anti-wrinkle effect, may cause the depigmentation of age spots, improve skin renewal and/or reduce skin dryness such as reducing discomfort of chapped hands.Type: ApplicationFiled: April 17, 2008Publication date: October 22, 2009Applicant: Barry Callebaut AGInventors: Herwig Bernaert, Leen Allegaert
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Publication number: 20090023803Abstract: The invention relates to the use of cacao polyphenols for preventing or curing a prostate hyperplasia, to a cacao polyphenol extract which also comprises, in particular lipids and/or xanthines, and to the applications of said extract in food and pharmaceutical products for treating a prostate cancer, cognitive disorders, oxidative stress and cholesterol.Type: ApplicationFiled: January 30, 2006Publication date: January 22, 2009Applicant: Barry Callebaut AGInventors: Philippe Troplin, Herwig Bernaert
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Publication number: 20090017184Abstract: A chocolate composition wherein at least 30% by weight, e.g. 33 to 40% or more, of the sucrose content of regular chocolate is replaced by a combination of dietary fibres and wherein the fibre combination comprises, consists of or consists essentially of a dextrin, an inulin and an oligofructose.Type: ApplicationFiled: November 28, 2006Publication date: January 15, 2009Applicant: Barry Callebaut AGInventors: Marijke De Brouwer, Alex Landuyt, Maurice De Vis
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Publication number: 20080193595Abstract: A method for regulating fermentation of organic material, such as cocoa beans and pulp is disclosed. The method includes adding at least one strain of lactic acid bacteria and/or acetic acid bacteria to the organic material. Optionally, at least one strain of yeast is added. Bacterial strains and compositions, useful in the described method, are also disclosed. The use of the described starter cultures and compositions permits faster fermentation, fermentations with targeted population dynamics and succession of microorganisms, and fermentations with targeted levels of both desirable and undesirable metabolites.Type: ApplicationFiled: September 4, 2006Publication date: August 14, 2008Applicants: Vrije Universiteit Brussel, Barry Callebaut AGInventors: Luc De Vuyst, Nicolas Camu
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Publication number: 20080113075Abstract: A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltulose and may also comprise at least 5% by weight inulin, dextrin or a mixture of inulin and dextrin. The composition may comprise milk or whey protein in an amount of between 1 and 10% by weight of the composition.Type: ApplicationFiled: October 26, 2007Publication date: May 15, 2008Applicant: Barry Callebaut AGInventors: Marijke De Brouwer, Veerle Derycke
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Publication number: 20070258920Abstract: The invention concerns a polyphenolic cocoa extract and methods of use. The cocoa extract comprises 15 to 66% of at least one polyphenol, 0 to 11% of at least one lipid and 5 to 20% of at least one xanthine. The cocoa extract is suitable for use as in cosmetic compositions.Type: ApplicationFiled: July 11, 2007Publication date: November 8, 2007Applicant: BARRY CALLEBAUT AGInventors: Jean-Paul Lecoupeau, Joseph Vercauteren
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Publication number: 20070042101Abstract: The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method comprises a step consisting in inserting a capsule containing a concentrate of the chocolate drink into a coffee machine of the type which allows the pressure percolation of a dose of coffee. The invention also relates to the concentrate which is used to prepare the chocolate drink and to the capsules containing said concentrate.Type: ApplicationFiled: June 21, 2004Publication date: February 22, 2007Applicant: Barry Callebaut AGInventors: Philippe Troplin, Dirk De Clercq, Guy Raybaud, Jean-Paul LeCoupeau
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Patent number: D665146Type: GrantFiled: April 13, 2011Date of Patent: August 14, 2012Assignee: Barry Callebaut AGInventor: Arnaud Afchain
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Patent number: D665556Type: GrantFiled: April 13, 2011Date of Patent: August 21, 2012Assignee: Barry Callebaut AGInventor: Arnaud Afchain