Abstract: A frozen confection or a beverage product is provided which contains at least 400 mg of theobromine and at least 40 mg of caffeine per 100 grams of the product. Also provided is a frozen confection or a beverage product for the enhancement of mood without transient elevation of blood pressure.

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: A beverage composition comprises fat, protein and water, said fat comprising at least 5% by weight of pinolenic acid or a derivative thereof.

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.

Abstract: A solid cube is provided that is dissolved in water or milk to produce a beverage. The solid cube is formed using pulverized Panela (of common use in Colombia) freeze-dried beverage materials such as coffee and artificial flavors as basic ingredients. The solid cube is prepared by mixing the ingredients in a dry atmosphere and shaping them to the desired size and shape using a non-stick mold and compression molding techniques.

Abstract: A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).

Abstract: Shelf-stable products, particularly beverages, containing polyphenols and optionally sterol and/or stanol esters are disclosed. Loss of polyphenols during the heat processing of the products is prevented by reducing the pH of the product by at least 0.2 after mixing and prior to heat processing. The pH of the final beverage should be about pH 4.6 to about pH 6.8. The preferred products are low fat cocoa beverages containing at least 0.2-5 micrograms of cocoa polyphenols per gram of the beverage.

Abstract: It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts.

Abstract: A device (e.g., a vending machine) and method for preparing a consumable beverage include mixing an agglomerated natural milk powder having a scorched particle mass not greater than fifteen milligrams with hot water to produce the consumable beverage. The hot water and milk powder may be mixed prior to or during their placement of the beverage in a beverage cup, such as part of operation of a vending machine. Alternatively, the hot water and milk powder may be mixed with one or more additional ingredients, such as coffee, tea, cocoa powder, and/or sugar, to produce the beverage. Further, the hot water and milk powder may be whipped together or with an additional ingredient to produce a foaming beverage, such as cappuccino.

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.

Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.

Abstract: The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and/or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and/or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.

Abstract: The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way that they appear to be similar to the particles contained in said food or beverage compositions as used without additional flavouring. These and further objects have been realized by the present invention by providing flavour encapsulate particles comprising a core particle coated with an inner coating layer comprising one or more flavourings contained in a carrier matrix and an outer coating layer comprising a substantial amount of an extract a plant material. Said outer coating contains substantial amounts of colouring substances naturally present in the plant material.

Abstract: The present invention relates to food compositions comprising composition of cocoa and/or derivatives thereof and a fat-substitute protein having a reduced fat content, being preferably light in fat and/or having a reduced caloric value without addition of sugar. The present invention also relates to methods of preparing said food compositions and to products comprising them.

Abstract: A product and method for administering daily micronutrient requirements (DMRs) comprising vitamins, minerals and essential fatty acids targeted to reduce appetite and/or the risks associated with aging and associated cognitive impairment. The DMRs are administered to individuals via food products. In an embodiment of the present invention, the DMRs are offered in the form of a health bar, smoothie, or drink. The DMRs may be incorporated into other forms without departing from the scope of the present invention. By way of illustration and not as a limitation, the constituents may be incorporated into a fruit or yogurt “smoothie,” a frozen desert such as an ice cream or sorbet, and a beverage.

Abstract: An improved modular flavor dispenser for dispensing a plurality of different flavors is shown and described. One disclosed modular flavor dispenser includes a controller that is linked to a coordinator or interface with a controller associated with the food or beverage dispenser. For example, an automated coffee machine may include its own controller. The controller of the coffee machine communicates with the coordinator or interface of the modular flavor dispenser which, in turn, communicates with the motor control board or controller of the flavor dispenser. The flavor coordinator board may have a memory with a plurality of recipes stored therein or that information may be communicated from the controller of the coffee machine. The flavor coordinator board is linked to the motor control board which, in turn, is linked in parallel with the plurality of pumps used to dispense the variety of flavors.

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.

Abstract: The invention relates to a modified cocoa product and process for its manufacture. In particular the invention relates to a cocoa product improving wettability in powdered beverages, having a reduced content of endogenous phospholipids.

Abstract: The invention relates to the use of a pulverulent composition having instantaneous dispersion and solubility properties in aqueous solutions and including: riboflavin, a first saccharide possessing hydrocolloidal properties, and/or a second saccharide, to prepare a food product, the food product being a liquid food products, a solid food products, a semi-liquid food products or a powder, the powder being liable to be instantaneously dispersed in an aqueous solution to provide a beverage.

Abstract: Disclosed is a water-soluble carrier comprising pullulan and maltodextrin having a dextrose equivalent in the range of 4 to 40. The weight ratio of maltodextrin to pullulan is greater than 3. The carrier is especially suited for use in blocks such as beverage precursors for tea based beverages.

Abstract: A beverage includes a liquid base, a coffee component, a saccharide component, a ginseng component, and a protein component. Per 8 ounces of the liquid base, the coffee component comprises between about 4.745 grams to about 12.65 grams, the saccharide component comprises between about 6.3 grams to about 19 grams, the ginseng component comprises between about 0.1 grams to about 0.6 grams, and the protein component comprises between about 2.37 grams to about 42.745 grams.

Abstract: A method of reducing the rate of digestibility of a beverage so as to increase the period of time over which the beverage supplies energy to an individual who has consumed it by supplementing the beverage with a heat moisture treated starch is disclosed. Ready-to-drink and reconstitutable extended energy beverages are also included.

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.

Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.

Abstract: An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a Venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.

Abstract: A coffee-like beverage is disclosed which is produced solely with cacao or cocoa beans. The product is produced by roasting the cacao beans, then grinding them into a granulated cacao substrate or dry granular coffee-like brewable product, and then brewing that granulated cacao substrate or coffee-like product into a beverage that is richly unique in flavor. A number of preferred methods for producing such a coffee-like drink and the brewable coffee-like product are also disclosed. One such method provides for the incorporation of an additional portion of husk material to enhance the product.

Abstract: The present invention relates to whey protein micelles, particularly to a method for forming them in-situ. The present invention also pertains to instant beverages or liquid comestibles containing said micelles.

Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

Abstract: A nutritional beverage formulation for achievement of optimum health in an individual.

Abstract: The invention relates to shaped instant pieces which are suitable for producing an instant food or instant drug, in particular an instant drink, which is produced from an instant composition, and to processes for producing the shaped instant pieces of an instant composition.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Abstract: A method for enhancing the bone health of a consumer comprising the step of providing the consumer at least about 8 fluid ounces of a nutritional beverage wherein said nutritional beverage comprises at least one beverage base and: a) about 10 to about 60% D.V calcium; b) about 10 to about 60% D.V vitamin D; c) about 10 to about 60% D.V vitamin K; d) about 10 to about 85% D.V. phosphorous; e) about 10 to about 60% D.V magnesium; f) about 10 to about 60% D.V. potassium; g) about 150 to about 600 milligrams food-grade strontium; and h) about 1 to about 10 milligrams food-grade boron. A regimen for enhancing the bone health of a consumer by consuming at least about 8 fl. ozs. of the nutritional beverage of the present invention at least about two times per day to provide and improve availability of minerals in the body, prevent bone loss, and promote bone growth.

Abstract: The invention provides, in one aspect, a method of making a cocoa-containing beverage product or ingredient by mixing a gel network into micro-particles to form a gel-in-water suspension. The continuous phase of the suspension is preferably water or a milk, such as skim milk. Various beverage products, cocoa-containing products, and highly-concentrated cocoa flavanol-containing beverages are also disclosed.

Abstract: The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate.

Abstract: A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container and pre-wetted by an intersecting liquid spray. Further mixing occurs in the container. The container may have additional liquid streams feeding into the container for increased mixing. This food liquid can then be aspirated by the Venturi effect by steam generation to produce a frothed/aerated food liquid.

Abstract: An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.

Abstract: Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include mousse, chocolate toppings and frostings, and hot chocolate type beverages, all having low carbohydrates while maintaining taste.

Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

Abstract: An iron fortification complex which may be used to fortify foods and beverages with iron. The complex is formed of ferric ions and caseinate. The complex is sufficiently stable as to be suitable for use in retorted products. However, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

Abstract: An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

Abstract: The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders.

Abstract: The invention relates to a method to improve the appearance and texture of froth on a liquid food product. The liquid food product is prepared in a receptacle with a froth layer above a liquid layer. Droplets of a liquid are sprayed on the froth layer to increase the homogeneity thereof.

Abstract: A frozen fudge drink is provided by first blending a plurality of fudge pieces with a relatively small predetermined amount of water to provide an intermediate product that has no significant fudge particles. The liquid-like intermediate product is then blended with a plurality of pieces of ice. The duration of the blending is sufficient to eliminate all large ice pieces and provide a relatively smooth and flowable iced frozen fudge drink having grains of ice. In the first blending step, there may be added a thickener/emulsifier, some cocoa, some sugar and some creamer. A one step variant combines all constituents, including water and ice in a single blending stage that provides a flowable drink having small bits of fudge.

Abstract: A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attributes: cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.

Abstract: Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

Abstract: A process for preparing a consumable beverage containing a natural dairy beverage additive in the form of agglomerated natural milk powder. The powder is combined with other ingredients, either prior to being placed in the vending machine or upon demand within the vending machine, for the subsequent creation of a consumable beverage which includes the natural dairy beverage additive.

Abstract: This invention relates to the manufacture of good quality reduced fat chocolate. A process for producing granulated reduced fat chocolate power is provided. Agglomerating reduced fat chocolate powder by addition of an aqueous composition to produce agglomerated powder and drying to remove the aqueous composition forming granules of up to 5 mm in diameter. The granules produced as a result of this invention provide many advantages, these include chocolate in granule form which is easier to manipulate industrially than other forms of chocolate such as powder, the granules have good flavour as conching or other flavour development step was carried out on the composition and fat is removed without damaging the flavour.

Abstract: Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65° C. to about 120° C., or an atmosphere having less than about 5.0 percent oxygen.

Abstract: The invention concerns a method for obtaining extracts based on polyphenol compounds contained in cocoa, characterised in that it consists in: using fresh beans, which have not been pre-treated or defatted, said fresh beans whereof their pulp and shell have been eliminated, so as to obtain clean almonds; grinding said almonds, in the presence of solvent(s); macerating the ground almonds in conditions enabling extraction of the desired compounds; filtering the macerated mixture; recuperating an extract containing said compounds from the filtrate. The invention also concerns the extracts and their uses for cosmetic, food and therapeutic purposes.

Abstract: The present invention concerns a beverage food product. The beverage food product is in a gel phase at room temperature and is converted to a liquid phase at a temperature elevated above room temperature. The invention has a particular application to a bi- or multi-layered beverage food product, in particular a cream liqueur. The invention provides a beverage food product whose top layer comprises less than 70% (w/w) water. This overcomes a prior art problem of color migration between layers.