Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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).

Abstract: The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.

Abstract: 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.

Abstract: The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.

Abstract: 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.

Abstract: 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).

Abstract: The present invention is 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.

Abstract: The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation of pulp and at least one treatment of depulped cocoa beans under acidic conditions, followed by preparing a mixture of fermented pulp and acid-treated depulped cocoa beans and the further processing of such mixture. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.

Abstract: The present invention relates to a method for processing cocoa beans wherein fermented cocoa pulp is mixed to cocoa beans and wherein the mixture of fermented pulp with cocoa beans is further processed. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.

Abstract: 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.

Abstract: A cocoa powder having a polyphenol content of at least 5% by weight, may be used to provide skin benefits by oral administration. Preferably, the cocoa powder is provided as part of a foodstuff or confectionary product, or as a cosmetic composition or supplement, The skin benefit preferably comprises a reduction in the degree of wrinkling of the skin and/or an improvement in the smoothness of the skin.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.