Patents Assigned to Barry Callebaut AG
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Patent number: 10701951Abstract: A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart coloration in food products, and as fat bloom inhibitor in cocoa-based products.Type: GrantFiled: July 11, 2018Date of Patent: July 7, 2020Assignee: BARRY CALLEBAUT AGInventors: Herwig Bernaert, Ive De Ruysscher
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Patent number: 10477877Abstract: A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart coloration in food products, and as fat bloom inhibitor in cocoa-based products.Type: GrantFiled: January 27, 2016Date of Patent: November 19, 2019Assignee: BARRY CALLEBAUT AGInventors: Herwig Bernaert, Ive De Ruysscher
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Patent number: 9701986Abstract: The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. The present invention further relates to a method for regulating fermentation of cocoa material, such as beans and/or pulp by using a microbial composition as defined herein, and to the fermented cocoa material thereby obtained. The invention also relates to the use of the obtained fermented cocoa material for the preparation of cocoa products and products derived therefrom, including chocolate. The present invention further relates to a method for downstream processing of cocoa beans that have been fermented with a microbial composition as defined herein, and to the downstream products thereby obtained.Type: GrantFiled: July 29, 2010Date of Patent: July 11, 2017Assignee: BARRY CALLEBAUT AGInventors: Nicholas Camu, Herwig Bernaert, Tobias Lohmueller
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Patent number: 9107430Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.Type: GrantFiled: May 20, 2013Date of Patent: August 18, 2015Assignee: BARRY CALLEBAUT AGInventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
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Patent number: 8932660Abstract: The invention relates to a gelatin substitution product, characterized in that it contains essentially a vegetable fat, in particular in that it contains essentially cocoa butter. Application to the production of culinary confectionery preparations.Type: GrantFiled: July 15, 2003Date of Patent: January 13, 2015Assignee: Barry Callebaut AGInventors: Philippe Bertrand, Philippe Marand
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Patent number: 8927044Abstract: A bakery product comprises white chocolate in the form of one or more discrete pieces, wherein the white chocolate comprises an effective amount of fiber to reduce shape deformation and/or browning of the white chocolate during the production of the bakery product.Type: GrantFiled: November 25, 2008Date of Patent: January 6, 2015Assignee: Barry Callebaut AGInventors: Michel Lopez, An Parrein, Valentine Detalle
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Patent number: 8846122Abstract: Process for producing a chocolate or chocolate-like product comprising mixing together components of chocolate or chocolate-like product to give a flowable powder mixture, and feeding the flowable powder mixture to a roller compactor whereby the powder mixture is compressed to give the chocolate or chocolate-like product. The process can produce a chocolate or chocolate-like product comprising a compressed mass of particles of chocolate components.Type: GrantFiled: November 27, 2008Date of Patent: September 30, 2014Assignee: Barry Callebaut AGInventors: Luc Joseph Paul Antoine Marie Rumbaut, Maiike Geri Minnaert
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Patent number: 8795759Abstract: A confectionery composition comprises cocoa-based material, fat, glucose and sucrose. The composition comprises glucose in an amount of between 10% and 85% by weight based on the weight of the composition, has a weight ratio of glucose to sucrose of at least 0.5, preferably between 1.2 and 3.5, and has a weight ratio of glucose to fat of at least 0.5, preferably between 0.9 and 4. The composition has a density of less than 0.2 g/cm3, preferably between 0.03 and 0.15 g/cm3.Type: GrantFiled: February 26, 2008Date of Patent: August 5, 2014Assignee: Barry Callebaut AGInventor: Simone Patricia Cantz
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Patent number: 8765191Abstract: A cocoa extract obtainable by the extraction of non-defatted cocoa beans which have not been fermented or have been allowed to ferment for no more than three days, having a polyphenol content of more than 25% by weight, may be used to provide skin benefits by oral administration.Type: GrantFiled: September 26, 2008Date of Patent: July 1, 2014Assignee: Barry Callebaut AGInventors: Herwig Bernaert, Leen Allegaert
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Patent number: 8709503Abstract: A cocoa extract obtainable by the extraction of non-defatted cocoa beans which have not been fermented or have been allowed to ferment for no more than three days, having a polyphenol content of more than 25% by weight, may be used in the treatment or alleviation of obesity.Type: GrantFiled: April 24, 2008Date of Patent: April 29, 2014Assignee: Barry Callebaut AGInventors: Herwig Bernaert, Leen Allegaert
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Patent number: 8637093Abstract: 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: GrantFiled: October 19, 2010Date of Patent: January 28, 2014Assignee: Barry Callebaut AGInventors: Herwig Bernaert, Leen Allegaert
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Patent number: 8609174Abstract: 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: GrantFiled: April 27, 2009Date of Patent: December 17, 2013Assignee: Barry Callebaut AGInventors: Ieme Blondeel, Dirk De Clercq, Herwig Bernaert, Christophe Leclerc
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Patent number: 8603547Abstract: A cocoa extract obtainable by the extraction of non-defatted cocoa beans which have not been fermented or have been allowed to ferment for no more than three days, having a polyphenol content of more than 25% by weight, may be used in weight management.Type: GrantFiled: April 24, 2008Date of Patent: December 10, 2013Assignee: Barry Callebaut AGInventors: Herwig Bernaert, Leen Allegaert
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Patent number: 8603946Abstract: Process for producing a beverage comprising a cocoa material having an enhanced level of polyphenols, the process comprising the steps of: (a) adding a base to an aqueous phase to adjust the pH to between about 6.5 and about 7.5, (b) mixing ingredients into the aqueous phase to give a dispersion, the ingredients including the cocoa material having an enhanced level of polyphenols, (c) performing a thermal treatment on the dispersion, comprising heating the dispersion to over about 85° C. for at least about 5 seconds, and (d) cooling the treated dispersion. A beverage obtainable by the process is also disclosed.Type: GrantFiled: December 19, 2008Date of Patent: December 10, 2013Assignee: Barry Callebaut AGInventors: Herwig Bernaert, Dirk de Clercq
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Patent number: 8597692Abstract: A cocoa extract obtainable by the extraction of non-defatted cocoa beans which have not been fermented or have been allowed to ferment for no more than three days, having a polyphenol content of more than 25% by weight, may be used in the treatment or prophylaxis of a condition selected from dysphoria, depression, anxiety, sleep disorders, gastric motility disorders, sexual dysfunction, brain trauma, memory loss, appetite disorders, bulimia, substance abuse, alcoholism, tobacco addiction, obsessive-compulsive disease, panic disorder, premenstrual syndrome, and migraine.Type: GrantFiled: April 24, 2008Date of Patent: December 3, 2013Assignee: Barry Callebaut AGInventors: Herwig Bernaert, Leen Allegaert
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Patent number: 8563074Abstract: 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: GrantFiled: November 28, 2006Date of Patent: October 22, 2013Assignee: Barry Callebaut AGInventors: Marijke De Brouwer, Alex Landuyt, Maurice De Vis
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Publication number: 20130251858Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.Type: ApplicationFiled: May 20, 2013Publication date: September 26, 2013Applicant: Barry Callebaut AGInventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
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Patent number: 8501256Abstract: The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-treated and are then immersed a first time within an aqueous acidic medium until the pH of said cocoa beans reaches a value of between 3.6 and 5.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. Optionally the beans can then be immersed for a second time within an aqueous acidic medium or the first aqueous acidic medium can be alkalified until the pH of said cocoa beans reaches a value of between 4.5 and 6.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. The obtained cocoa beans are then further dried.Type: GrantFiled: May 13, 2009Date of Patent: August 6, 2013Assignee: Barry Callebaut AGInventors: Herwig Bernaert, Nicholas Camu, Tobias Lochmueller
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Patent number: 8460739Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.Type: GrantFiled: June 25, 2009Date of Patent: June 11, 2013Assignee: Barry Callebaut AGInventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
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Patent number: 8440244Abstract: The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method includes a step involving 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: GrantFiled: June 21, 2004Date of Patent: May 14, 2013Assignee: Barry Callebaut AGInventors: Philippe Troplin, Dirk De Clercq, Guy Raybaud, Jean-Paul LeCoupeau