Chocolate Or Cocoa Patents (Class 426/593)
  • Patent number: 9788558
    Abstract: Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component.
    Type: Grant
    Filed: May 5, 2013
    Date of Patent: October 17, 2017
    Assignee: Nestec S.A.
    Inventors: Teresita Bautista Pascual, Alexander A. Sher
  • Patent number: 9241500
    Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution with an acid. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.
    Type: Grant
    Filed: August 18, 2014
    Date of Patent: January 26, 2016
    Assignee: The Hershey Company
    Inventors: Malathy Nair, Tim J. Kohr, Krista L. Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown
  • Publication number: 20150132467
    Abstract: Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component.
    Type: Application
    Filed: May 5, 2013
    Publication date: May 14, 2015
    Inventors: Teresita Bautista Pascual, Alexander A. Sher
  • Publication number: 20150110925
    Abstract: Disclosed is a beverage composition. The beverage composition includes a sweetener and cellulose ether. Accordingly, the beverage composition provides a strong sweet taste with low levels of unpleasant tastes or residual tastes, and satisfactory body-viscosity.
    Type: Application
    Filed: October 3, 2014
    Publication date: April 23, 2015
    Inventors: Hyun Woo LEE, Eun Jung LEE, Jae Ho LEE
  • Publication number: 20150099037
    Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution with an acid. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.
    Type: Application
    Filed: August 18, 2014
    Publication date: April 9, 2015
    Applicant: The Hershey Company
    Inventors: Malathy Nair, Tim J. Kohr, Krista L. Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown
  • Publication number: 20150086700
    Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability without the need for low molecular emulsifiers. The creamer comprises protein and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition.
    Type: Application
    Filed: March 25, 2013
    Publication date: March 26, 2015
    Inventors: Christine Ann Beeson, Alexander A. Sher
  • Publication number: 20150079264
    Abstract: A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.
    Type: Application
    Filed: November 25, 2014
    Publication date: March 19, 2015
    Inventors: Garth C. ILLSLEY, Dennis P. DICKINSON
  • Publication number: 20150064333
    Abstract: The invention relates to a powder composition for preparing a hot beverage having a foam on top of the beverage, in particular a coffee or cocoa drink, comprising a foamer or creamer component in particulate form; a combination of a bicarbonate or carbonate salt and an amphiphilic substance and optionally an instant flavour component in particulate form, in particular instant coffee or instant cocoa.
    Type: Application
    Filed: April 3, 2013
    Publication date: March 5, 2015
    Inventor: Paul Bastiaan van Seeventer
  • Publication number: 20150056360
    Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises protein, low molecular weight emulsifier and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition.
    Type: Application
    Filed: March 25, 2013
    Publication date: February 26, 2015
    Inventors: Christine Ann Beeson, Alexander A. Sher
  • Publication number: 20150044353
    Abstract: Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
    Type: Application
    Filed: October 6, 2014
    Publication date: February 12, 2015
    Inventors: C. Ronnie Yuan, Neil Argo Morrison, Ross Clark
  • Publication number: 20150018432
    Abstract: Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.
    Type: Application
    Filed: September 25, 2013
    Publication date: January 15, 2015
    Inventors: Indra Prakash, Juvenal Higiro, Mary Campbell
  • Patent number: 8906957
    Abstract: A process is provided for preparing (1) a first composition obtained by extracting a plant material with a single phase mixture of water and at least a first organic solvent under agitation so as to obtain a first extract rich in polyphenol oligomers, wherein the first composition is the first extract, and (2) a second composition obtained by extracting at least a portion of the first extract with a biphasic mixture of water and at least a second organic solvent under agitation so as to obtain a second extract rich in polyphenol monomers, dimers, and trimers, wherein the second composition is the second extract. Food products, mendicants, and cosmetics containing the first composition or the second composition are also provided.
    Type: Grant
    Filed: October 18, 2007
    Date of Patent: December 9, 2014
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Wolfram Steffan, Kelly Duffin-Maxwell, Allan Bradbury
  • Patent number: 8846122
    Abstract: 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: Grant
    Filed: November 27, 2008
    Date of Patent: September 30, 2014
    Assignee: Barry Callebaut AG
    Inventors: Luc Joseph Paul Antoine Marie Rumbaut, Maiike Geri Minnaert
  • Publication number: 20140287096
    Abstract: The invention concerns a liquid chocolate concentrate presenting a cocoa solids concentration between 14 and 16% in weight and comprising a heat treated cocoa butter. The invention also concerns the process of preparation of the liquid chocolate concentrate and a process for preparing beverage by pumping and diluting the liquid chocolate concentrate. Liquid chocolate concentrates and diluted variations thereof are also disclosed.
    Type: Application
    Filed: October 29, 2012
    Publication date: September 25, 2014
    Inventors: Leticia Nunez, Guillermo Eduardo Napolitano, Roland A. Machattie
  • Publication number: 20140272068
    Abstract: Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios.
    Type: Application
    Filed: October 10, 2013
    Publication date: September 18, 2014
    Inventors: Indra Prakash, Juvenal Higiro, Robert Scott, Gil Ma
  • Publication number: 20140255371
    Abstract: The present invention provides novel methods of making a non-corrosive base solution for use as an alkalinity increasing agent and/or antioxidant. The compositions and methods described herein are useful for optimizing health and performance; preventing illness; decreasing recovery times from exertion, illness, and injury; increasing energy levels; improving exercise performance; improving hydration; preventing muscle damage after exercise; and increasing stamina during exercise. The present invention further provides novel compositions and methods which can be used to provide relief from disorders related to or complicated by acidosis or excessive free radical or other reactive oxygen species production.
    Type: Application
    Filed: March 9, 2014
    Publication date: September 11, 2014
    Applicant: COGNATE3 LLC
    Inventors: Suzannah Jane ROBERTS, Stephanie Jo BLACKWELL, Shannon Joe BROWN
  • Patent number: 8821951
    Abstract: The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materials in a closed environment wherein the structure of one material is kept intact.
    Type: Grant
    Filed: October 19, 2011
    Date of Patent: September 2, 2014
    Assignee: Nestec S.A.
    Inventors: Vincent Daniel Maurice Meunier, Markus Hubert Hartmann, Daniel Johannes Dopfer
  • Publication number: 20140234515
    Abstract: This invention is directed to a nutraceutical formulation that provides a balance of 40% carbohydrates, 30% fat, and 30% protein. The nutraceutical formulation comprises egg protein, flax seed powder, coconut palm sugar, cocoa powder, raspberry extract, goji berry extract, sweet potato flour, wheat grass powder, and stevia extract. Optionally, MCT's (medium-chain triglycerides)may be included in the nutraceutical formulation.
    Type: Application
    Filed: January 31, 2014
    Publication date: August 21, 2014
    Inventors: William Cain, Sam Michael Milazzo
  • Publication number: 20140234510
    Abstract: The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present subject matter further relates to processes for formulating said beverages and compositions.
    Type: Application
    Filed: November 27, 2013
    Publication date: August 21, 2014
    Inventors: Cesar VEGA, Carol LLOYD
  • Publication number: 20140234517
    Abstract: The invention concerns An instant solid beverage in form of granules, each granule (1) comprising: ?0.1 to 30% by weight of a beverage concentrate (2), and ?60 to 95% by weight of a carbohydrate (3), wherein particles of the carbohydrate (3) construct a meshwork structure of the granule (1), and wherein debris or drops of the beverage concentrate (2) inset dispersedly among the carbohydrate particles meshwork structure (3) or debris or drops of the beverage concentrate (2) act as linkage bridges between particles of the carbohydrate (3), and wherein pores (4) are dispersed within the meshwork structure.
    Type: Application
    Filed: July 5, 2012
    Publication date: August 21, 2014
    Applicant: NESTEC S.A.
    Inventors: Rebecca Lian Hwee Peng, Michael Wang, ShengHua Zhu, Werner Bauer
  • Patent number: 8784925
    Abstract: The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.
    Type: Grant
    Filed: September 5, 2012
    Date of Patent: July 22, 2014
    Assignee: Kao Corporation
    Inventors: Chitoshi Shigeno, Yasushi Shioya, Tatsuya Kusaura, Yoshikazu Ogura, Yoshinobu Hayakawa
  • Publication number: 20140171521
    Abstract: A cellulose composite which contains a cellulose and a polysaccharide and which is characterized in that the median diameter of colloidal cellulose composites contained in the cellulose composite is 0.85 ?m or more as measured by a dynamic light scattering method.
    Type: Application
    Filed: August 10, 2012
    Publication date: June 19, 2014
    Applicant: ASAHI KASEI CHEMICALS CORPORATION
    Inventors: Kouichirou Enatsu, Haruko Obata, Naoaki Yamasaki
  • Patent number: 8703218
    Abstract: A method for forming chocolate having cholecalciferol is provided. The method includes mixing cholecalciferol into an oil to produce a cholecalciferol-oil mixture. The temperature of a chocolate base is raised to a melting point, and the cholecalciferol-oil mixture is blended into the chocolate base to form a cholecalciferol-chocolate.
    Type: Grant
    Filed: December 27, 2011
    Date of Patent: April 22, 2014
    Assignee: Enteral Health and Nutrition, LLC
    Inventors: Dustin Garth James, Helen Kim-James
  • Publication number: 20140044855
    Abstract: Creamers for whitening food products are provided. The creamers can be shelf-stable and aseptic. The creamers can have high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides a creamer including a hydrocolloid, an insoluble divalent salt, a protein, an emulsifier, and an oil. The creamer does not need to include titanium dioxide to provide a whitening effect. The creamer can be a fat-free, liquid creamer including water ranging from about 50% to about 90% by weight.
    Type: Application
    Filed: April 20, 2012
    Publication date: February 13, 2014
    Applicant: NESTEC S.A.
    Inventors: Alexander A. Sher, Jean-Baptiste Bezelgues
  • Publication number: 20140037825
    Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, with improved oxidative and physical stability. The creamer comprises oil with a high amount of oleic acids and a limited amount of linoleic acid and linolenic acid. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer and a method of producing a beverage composition.
    Type: Application
    Filed: April 12, 2012
    Publication date: February 6, 2014
    Inventors: Guillermo E. Napolitano, Linda J. Erickson
  • Patent number: 8623442
    Abstract: The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present subject matter further relates to processes for formulating said beverages and compositions.
    Type: Grant
    Filed: March 4, 2011
    Date of Patent: January 7, 2014
    Assignee: Mars, Incorporated.
    Inventors: Cesar Vega, Carol Lloyd
  • Patent number: 8609174
    Abstract: 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: Grant
    Filed: April 27, 2009
    Date of Patent: December 17, 2013
    Assignee: Barry Callebaut AG
    Inventors: Ieme Blondeel, Dirk De Clercq, Herwig Bernaert, Christophe Leclerc
  • Publication number: 20130302473
    Abstract: A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products.
    Type: Application
    Filed: June 26, 2013
    Publication date: November 14, 2013
    Inventors: Herwig Bernaert, Ive De Ruysscher
  • Publication number: 20130302502
    Abstract: A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
    Type: Application
    Filed: July 18, 2013
    Publication date: November 14, 2013
    Inventors: C. Ronnie Yuan, Neil Argo Morrison, Ross Clark
  • Publication number: 20130287924
    Abstract: A defatted cocoa powder composition which is dispersible in cold liquids and method of producing and using the same.
    Type: Application
    Filed: May 9, 2011
    Publication date: October 31, 2013
    Applicant: Cargill ,Incorporated
    Inventors: Erik Paul Alosin Berenschot, Nynke Elisabeth Hopmans
  • Publication number: 20130251858
    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.
    Type: Application
    Filed: May 20, 2013
    Publication date: September 26, 2013
    Applicant: Barry Callebaut AG
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • Patent number: 8512790
    Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie chocolate containing the purified Rebaudioside D and a process for making the low-calorie chocolate containing the purified Rebaudioside D.
    Type: Grant
    Filed: May 24, 2010
    Date of Patent: August 20, 2013
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Publication number: 20130209649
    Abstract: The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9 Q to about 100 wt % milk and milk fat, 0-10 wt % sweetener, and from 0.1 to about 1.5 wtl, preferably from 0.1 to about 1.0 wt % of a stabilizer. According to the invention the dairy foam has been applied first to an inner wall of the container along the entire circumference of said container before filling up the complete surface of the liquid so that it sticks to said inner wall. The present invention also relates to a method for manufacturing such a beverage product.
    Type: Application
    Filed: May 3, 2011
    Publication date: August 15, 2013
    Applicant: NESTEC S.A.
    Inventors: Benjamin Chanet, Jean Moreau, Jean-Emmanuel Serre, Jose Mancho
  • Publication number: 20130209622
    Abstract: A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.
    Type: Application
    Filed: July 15, 2011
    Publication date: August 15, 2013
    Inventors: Gerald O. Fountain, Philip James Oxford, Amy Lynn Penner
  • Publication number: 20130177672
    Abstract: Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through high pressure extraction techniques.
    Type: Application
    Filed: January 5, 2012
    Publication date: July 11, 2013
    Applicant: STARBUCKS CORPORATION D/B/A STARBUCKS COFFEE COMPANY
    Inventors: Urano A. Robinson, J. Marcio Da Cruz, Dien Van Vu, Joseph Kuo
  • Publication number: 20130136840
    Abstract: The present invention relates to methods for preparing high purity gentiooligosaccharides, high purity gentiooligosaccharides obtained therefrom, and uses thereof. The methods of the present invention involve: adding a low purity gentiooligosaccharide to a liquid medium; subjecting the liquid medium to inoculation with a microorganism, followed by incubation and fermentation to consume glucose that is contained in the low purity gentiooligosaccharide; and subjecting the resulting fermentation broth to filtration and purification. According to the method of the present invention, high purity gentiooligosaccharides having a purity of at least 90% that can be used as alternatives to foods such as cocoa, chocolate, coffee, beer, tea, bread or confectionery product, and beverage or the main ingredients thereof.
    Type: Application
    Filed: November 26, 2012
    Publication date: May 30, 2013
    Applicant: CORN PRODUCTS DEVELOPMENT, INC.
    Inventors: JAE Ho LEE, Sang Wook Ahn, Sang Jae Park, Kyeong Hee Kim
  • Publication number: 20130122152
    Abstract: Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.09% to about 10% by weight. The beverage can also be fortified with one or more vitamins and minerals.
    Type: Application
    Filed: December 8, 2010
    Publication date: May 16, 2013
    Applicant: NESTEC S.A.
    Inventors: Teresita Bautista Pascual, Monica Christina Valdez, Alexander A. Sher
  • Patent number: 8440244
    Abstract: 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: Grant
    Filed: June 21, 2004
    Date of Patent: May 14, 2013
    Assignee: Barry Callebaut AG
    Inventors: Philippe Troplin, Dirk De Clercq, Guy Raybaud, Jean-Paul LeCoupeau
  • Publication number: 20130101722
    Abstract: Disclosed herein are beverage compositions containing dissolved gases. The beverage compositions generally contain a mixture of dissolved nitrous oxide and dissolved carbon dioxide. Beverage compositions disclosed herein may include a chocolate flavor.
    Type: Application
    Filed: October 19, 2012
    Publication date: April 25, 2013
    Inventors: Adrian M. Sepcic, Rein Hirs
  • Patent number: 8414953
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: August 11, 2011
    Date of Patent: April 9, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Publication number: 20130052317
    Abstract: A cocoa powder composition which, when mixed with bulking sugar, is dispersible in cold liquids and methods of producing and using the same. The cocoa powder composition comprises, on a dry weight basis, 75-95% cocoa powder and 0.5-20% of at least one hydrophilic agent, wherein the cocoa powder is coated with the hydrophilic agent.
    Type: Application
    Filed: May 9, 2011
    Publication date: February 28, 2013
    Applicant: Cargill, Incorporated
    Inventors: Erik Paul Alosin Berenschot, Piet Bogaert, Nynke Elisabeth Hopmans, Paul Smith, Joël Pierre René Wallecan
  • Publication number: 20130040037
    Abstract: A protein beverage includes at least 90 percent egg white and at least one of a flavoring and sweetener. The beverage may be made by mixing pasteurized egg whites with a flavoring sweetener, and/or other biological enhancing agent, homogenizing the mixture, re-pasteurizing the beverage, and then bottling the mixture.
    Type: Application
    Filed: August 8, 2012
    Publication date: February 14, 2013
    Inventors: Paul Shepherd, Michael Shepherd
  • Patent number: 8372456
    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).
    Type: Grant
    Filed: November 19, 2007
    Date of Patent: February 12, 2013
    Assignee: Barry Callebaut AG
    Inventors: Herwig Bernaert, Ieme Blondeel, Dirk De Clercq
  • Patent number: 8357419
    Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
    Type: Grant
    Filed: March 29, 2010
    Date of Patent: January 22, 2013
    Inventors: Loretta Zapp, Thomas J. Slaga, Jifu Zhao, Mark Lange
  • Patent number: 8357418
    Abstract: 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: Grant
    Filed: September 4, 2007
    Date of Patent: January 22, 2013
    Assignee: Barry Callebaut AG
    Inventors: Philippe Bouvier, Valentine Detalle
  • Publication number: 20130004615
    Abstract: The present invention relates to a process for the preparation of solid capsules that contain flavours therein, by spray drying of an emulsion of a flavour or fragrance, a natural extract of saponins, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to the solid capsules obtainable by the method and to edible products containing them.
    Type: Application
    Filed: March 9, 2011
    Publication date: January 3, 2013
    Applicant: FIRMENICH SA
    Inventors: Pierre-Etienne Bouquerand, Valeria Hafner, François Meyer, Alan Parker
  • Publication number: 20120308707
    Abstract: Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed.
    Type: Application
    Filed: June 18, 2012
    Publication date: December 6, 2012
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Harrold Glenn Anijs, Ronald Heistek
  • Publication number: 20120301592
    Abstract: A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.
    Type: Application
    Filed: April 28, 2003
    Publication date: November 29, 2012
    Inventors: Martin Scholz, Dean A. Lippold, Satwinder S. Panesar
  • Patent number: 8318228
    Abstract: The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.
    Type: Grant
    Filed: December 27, 2007
    Date of Patent: November 27, 2012
    Assignee: Kao Corporation
    Inventors: Chitoshi Shigeno, Yasushi Shioya, Tatsuya Kusaura, Yoshikazu Ogura, Yoshinobu Hayakawa
  • Publication number: 20120269950
    Abstract: The present invention provides improved products and methods for treating liquids and beverages with selenite, resulting in measurable and favorable chemical changes. Beverages include water, fermented and distilled alcoholic beverages such as wine, beer, spirits and liquors and non-alcoholic beverages such as coffee, tea, soft drinks, fruit juices, ciders, herbal teas and dairy drinks. Also provided are selenite products and methods for beneficial treatment of living organisms (which are mostly liquid), including people; animals and plants. Additional products and methods are provided for treating and improving foods derived from animals and plants.
    Type: Application
    Filed: April 20, 2012
    Publication date: October 25, 2012
    Inventors: Mark Hooper, Jose M. Rodriguez