Cocoa Patents (Class 426/631)
  • Patent number: 10246396
    Abstract: A vanillin having a tetramer structure is revealed, comprising a first monomer, a second monomer, a third monomer, and a fourth monomer. Each of the monomers is constituted by C8H8O3. The vanillin includes a first intermolecular hydrogen bond between the first monomer and the fourth monomer, and a second intermolecular hydrogen bond between the second monomer and the third monomer to stabilize the tetramer structure.
    Type: Grant
    Filed: April 3, 2018
    Date of Patent: April 2, 2019
    Inventor: Tian-Jye Hsieh
  • Patent number: 9775367
    Abstract: The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.
    Type: Grant
    Filed: June 15, 2010
    Date of Patent: October 3, 2017
    Assignee: The University of Birmingham
    Inventors: Ian Timothy Norton, Philip William Cox, Benjamin Jean Didier Le Reverend, Jennifer Elizabeth Norton
  • Patent number: 9700073
    Abstract: The invention pertains to powdered nutritional compositions comprising large lipid globules and micronized carbohydrate or carbohydrate microcrystals. Preferably the nutritional composition is an infant or follow on formula or a growing up milk. The invention also pertains to the use of micronized carbohydrate or carbohydrate microcrystals for improving flow and reducing cohesiveness of a powdered nutritional composition with large lipid globules.
    Type: Grant
    Filed: November 7, 2014
    Date of Patent: July 11, 2017
    Assignee: N.V. Nutricia
    Inventors: Cecilia Arakaki, Maarten Pieter Valk, Raoul Charles Johan Moonen
  • Patent number: 9480639
    Abstract: The present invention relates to a method for extracting phenolic compounds with low molecular weights from olive fruit water; the invention also relates to compositions enriched with phenolic compounds including at least 40% of dry matter, said dry matter consisting of at least 30% hydroxytyrosol; the invention also relates to a method for drying said compositions by spraying using grape polyphenol extracts as a drying medium as well as to powders titrated with phenolic compounds of olives and grapes obtained after drying.
    Type: Grant
    Filed: February 18, 2010
    Date of Patent: November 1, 2016
    Assignees: Centre de Cooperation Internationale en Recherche Agronomique Pour le Developpement (CIRAD), GRAP'SUD, Centre International d'Etudes Superieures en Sciences Agronomiques (Montpellier Sup Agro)
    Inventors: Nelly Urban, Manuel Dornier, Dominique Pallet, Max Reynes
  • Patent number: 9445617
    Abstract: A method of extracting sweet compounds from stevia plant powder includes mixing stevia powder and deionized water to create a stevia powder slurry, filtering the slurry and adding it to an extraction column, adding an ethanol solution to create an elute, mixing the elute with activated charcoal and filtering the elute, removing the ethanol and water from the elute, and spraying the elute to produce the sweet compounds.
    Type: Grant
    Filed: April 3, 2015
    Date of Patent: September 20, 2016
    Assignee: JUVENEX, INC.
    Inventors: Prakash Gandhi, Indra Baxi, Parag Deval
  • Patent number: 9107430
    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: Grant
    Filed: May 20, 2013
    Date of Patent: August 18, 2015
    Assignee: BARRY CALLEBAUT AG
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • Publication number: 20150104553
    Abstract: Features of the present disclosure provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, disclose a production method by which a chocolate-covered food product coated with the chocolate is produced, and disclose a method for preventing an increase in the viscosity of chocolate mix. Disclosed is a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least ?-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass % StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).
    Type: Application
    Filed: December 16, 2014
    Publication date: April 16, 2015
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Kiyomi Oonishi, Yuusuke Hasegawa, Noriko Murayama, Iwao Hachiya
  • Patent number: 9005691
    Abstract: A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for simultaneously grinding and mixing at least some of the ingredients of the semifinished product, and which includes an elongated processing chamber with a substantially horizontal axis, at least one inlet for the ingredients to be processed and one outlet for the processed ingredients, and a powered shaft fitted inside the processing chamber, coaxially with the axis, and fitted with a succession of radial appendixes arranged between the inlet and the outlet; the method including the steps of loading at least a first ingredient of the semifinished product through the inlet; grinding the first ingredient inside the grinding and mixing unit by rotating the shaft at a first speed; loading at least a second ingredient through the inlet, after grinding; rotating the shaft at a second speed to grind and mix the ingredients to form a mixture of the same grain size as the semifinished produ
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: April 14, 2015
    Assignee: Soremartec S.A.
    Inventor: Fabio Federici
  • Patent number: 8993020
    Abstract: The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same.
    Type: Grant
    Filed: March 23, 2011
    Date of Patent: March 31, 2015
    Assignee: Cadbury UK Limited
    Inventors: Shama Karu Vaman, Sarah Jayne Prestwood Pearson, Clive Richard Thomas Norton, Carole Jean Elleman
  • Patent number: 8974850
    Abstract: A confectionery composition is described. The confectionery composition includes a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. Each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also described are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition described.
    Type: Grant
    Filed: May 18, 2010
    Date of Patent: March 10, 2015
    Assignee: Cadbury UK Limited
    Inventors: Vincent Dolan, Caroline Foster
  • Publication number: 20150050390
    Abstract: The present invention is related to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%. It was found that softer milk fractions are effective in inhibiting or reducing migration bloom that occurs in filled chocolates or pralines.
    Type: Application
    Filed: March 15, 2013
    Publication date: February 19, 2015
    Inventors: Fransiscus Johannes Gerardus Boerboom, Sabine Fischer
  • Patent number: 8956675
    Abstract: A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is required to have the product obtain the desired properties; (b) contacting the product with water vapor, at an increased temperature and an associated saturated vapor pressure (p*), while the temperature on the surface of the product is 80-260° C.; (c) setting a vapor pressure (p) in step (b) such that p/p* is equal to the water activity value determined in step (a); and (d) maintaining for a time duration (t) the process conditions mentioned in steps (b) and (c) for obtaining the product with the desired product properties.
    Type: Grant
    Filed: January 30, 2004
    Date of Patent: February 17, 2015
    Assignee: Nederslandse Organisatie voor Toegepast-Natuurwerenschappelijk Onderzoek TNO
    Inventors: Henricus J. J. van der Meer, Paulus J. T. Bussmann, Rudy M. H. Heijmans, Jan C. Akkerman
  • Patent number: 8945660
    Abstract: The present invention relates to an edible foam product that can advantageously be used in the treatment or prevention of obesity. More particularly, the present invention provides an edible foam product of pourable or spoonable consistency having an overrun of at least 100%, said foam product containing at least 60 wt. % of water, from 1 to 7 wt. % of protein and from 1 to 20 wt. % of carbohydrates, and further being characterized by a high in-mouth stability as evidenced by a reduction in overrun of less than 35% under in-mouth shear conditions and a high gastric stability as evidenced by a t½>30 minutes, t½representing the time needed to achieve a reduction in overrun of 50% under gastric conditions. Another aspect of the invention relates to the use of an edible foam product in the treatment or prevention of overweight or obesity, said edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t½>30 minutes.
    Type: Grant
    Filed: October 1, 2007
    Date of Patent: February 3, 2015
    Assignee: KSF Acquisition Corporation
    Inventors: Andrew Richard Cox, Petrus Wilhelmus N de Groot, Sergey Michailovich Melnikov, Simeon Dobrev Stoyanov
  • Publication number: 20150024109
    Abstract: The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.
    Type: Application
    Filed: September 10, 2012
    Publication date: January 22, 2015
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Konstantinos Paggios, Martin Thiele, Hartmut Balzer, Stephen Pearson
  • Publication number: 20150024110
    Abstract: A method of producing chocolate comprising mixing for 10-120 minutes a composition having a temperature of 35-50 C, the composition comprising: chocolate base mass; and one or more surfactants; wherein the composition has a fat content of 22-30 wt. % and a water content of at least 1.1 wt. % relative to the total mass of the composition.
    Type: Application
    Filed: September 11, 2012
    Publication date: January 22, 2015
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Konstantinos Paggios, Martin Thiele, Hartmut Balzer, Imola Zsigmond
  • Publication number: 20150017302
    Abstract: Cocoa products having a fruity flavor comprising an increased amount of a fruity aroma compounds are disclosed. The cocoa products are produced by a method comprising mixing cocoa nibs, de-shelled cocoa beans, or a combination thereof with an acid and water and roasting the acidified nibs, the acidified de-shelled cocoa beans, or the combination thereof.
    Type: Application
    Filed: April 9, 2012
    Publication date: January 15, 2015
    Inventor: Harrold Glenn Anijs
  • Patent number: 8932660
    Abstract: 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: Grant
    Filed: July 15, 2003
    Date of Patent: January 13, 2015
    Assignee: Barry Callebaut AG
    Inventors: Philippe Bertrand, Philippe Marand
  • Publication number: 20150004303
    Abstract: A process for the production of black cocoa powder comprises an alkalization step in which an alkalizing salt is added to cocoa beans, or products derived therefrom, in the absence of iron. The alkalizing salt may be ammonium, calcium, magnesium, potassium or sodium carbonate, ammonium, potassium or sodium bicarbonate, ammonium, calcium, magnesium, potassium or sodium hydroxide, magnesium oxide or any combination thereof. Cocoa powder resulting from the process, and products comprising the cocoa powder, are also described.
    Type: Application
    Filed: September 28, 2012
    Publication date: January 1, 2015
    Inventors: Pawel Gaca, Joel Gawler
  • Patent number: 8916224
    Abstract: Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.
    Type: Grant
    Filed: January 3, 2013
    Date of Patent: December 23, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, Marie-Michelle Girard
  • 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: 8906442
    Abstract: A process and a plant are proposed for producing dark chocolate which make it possible to produce dark chocolate, in particular also single-variety dark chocolate, having a high cocoa content without cocoa powder needing to be produced and/or added. By means of a partial defatting of the cocoa mass in a process step which is connected upstream of the mixing, grinding and/or conching, the fat content in the cocoa mass is reduced to the extent that dark chocolates can be produced having a high cocoa content without cocoa powder needing to be added. The partial defatting of the cocoa mass is preferably carried out using a decanter (50). The cocoa butter fraction (2) according to the invention occurs on decanting as a high-fat fraction which still contains a fraction of 17 to 21% by weight, a maximum of 30% by weight, of fat-free cocoa dry matter.
    Type: Grant
    Filed: August 2, 2007
    Date of Patent: December 9, 2014
    Assignee: Chocoladefabriken Lindt & Sprungli AG
    Inventors: Ursi Buri Stauffacher, Chantal Bussmann, Willi Ammann
  • Patent number: 8906441
    Abstract: Nut spreads having a stabilizer which is a blend of certain palm oil fraction stabilizers with certain cocoa butters and/or cocoa butter equivalents and/or replacers and/or substitutes and/or extenders (with similar fatty acid profile to cocoa butter). When these fats are used in combination, particularly at ratios preferred herein, they impart a smooth creamy texture to the final nut butter or nut butter based products and more importantly provide enhanced stability during storage, preventing oil separation in the final product during prolonged storage. The texture and spreadability of the final nut spread based product achieved by using this blend is also superior to the texture and spreadability obtained by using conventional palm oil alone. Preferably the cocoa butters, equivalents, replacers and substitutes are not hydrogenated.
    Type: Grant
    Filed: September 14, 2012
    Date of Patent: December 9, 2014
    Assignee: Hormel Foods Corporation
    Inventors: Anila Lily Ann Rajesh, Earl Carroll Eichelberger, Timothy Edgar Meier, Domingo Maurice Bugg, Jr., Ella Larson Kinzie
  • Patent number: 8865246
    Abstract: Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.
    Type: Grant
    Filed: October 31, 2012
    Date of Patent: October 21, 2014
    Assignee: Fuji Oil Company Limited
    Inventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
  • Publication number: 20140308428
    Abstract: Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins.
    Type: Application
    Filed: April 12, 2014
    Publication date: October 16, 2014
    Inventors: Tilo HUEHN, Roland LAUX
  • Publication number: 20140302222
    Abstract: The present invention relates to a method for processing a cacao composition using alkaline electrolytic water. More particularly, the present invention relates to a method for processing a cacao composition using alkaline electrolytic water that is characterized in that a cacao composition, which has an excellent flavor, aroma, and color and which is harmless to the human body can be processed using alkaline electrolytic water prepared through an electrolysis method, which is different from conventional methods using a chemical compound, and the present invention can reduce manufacturing costs by readily regulating the pH of alkaline electrolytic water to thereby increase the efficiency of process control.
    Type: Application
    Filed: March 27, 2013
    Publication date: October 9, 2014
    Inventor: Young-Il Aa
  • 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: 20140271989
    Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.
    Type: Application
    Filed: November 5, 2012
    Publication date: September 18, 2014
    Applicant: Chr. Hansen A/S
    Inventors: Sofie Saerens, Jan Hendrik Swiegers
  • Publication number: 20140242246
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: May 13, 2011
    Publication date: August 28, 2014
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Publication number: 20140234523
    Abstract: The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer=(M2?M1)/M2 Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.
    Type: Application
    Filed: June 29, 2012
    Publication date: August 21, 2014
    Inventors: Thorsten Gustav, Paula Mora Castrillon, Rudolf Hauger
  • Patent number: 8802178
    Abstract: A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.
    Type: Grant
    Filed: March 16, 2012
    Date of Patent: August 12, 2014
    Assignee: The Hershey Company
    Inventors: Xiaoying Wang, Julie Hickey
  • Patent number: 8795759
    Abstract: 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: Grant
    Filed: February 26, 2008
    Date of Patent: August 5, 2014
    Assignee: Barry Callebaut AG
    Inventor: Simone Patricia Cantz
  • Publication number: 20140212453
    Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.
    Type: Application
    Filed: November 26, 2013
    Publication date: July 31, 2014
    Inventor: Alice Chang
  • Patent number: 8790737
    Abstract: The present invention relates to a method for preparing chocolate with agglomerate structure. It also relates to the chocolate obtained by said method characterized in that has the organoleptic characteristics of the conventional chocolate, it is physico-chemically stable at a temperature greater than or equal to 40° C., maintains its flowability at a temperature of up to 50° C. and is crunchy.
    Type: Grant
    Filed: June 21, 2012
    Date of Patent: July 29, 2014
    Assignee: Natra Cacao, S.L. Unipersonal
    Inventors: José Fernando Galdón Miguel, Miguel Ángel Puente Tomas, Arturo Fernando Mascarós Torres, Susana Méndez Plaza
  • 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: 20140193567
    Abstract: Provided is a hard butter, comprising 55 mass % or more of diacylglycerols satisfying the following (1) and (2): (1) 70 to 99 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; and (2) 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.
    Type: Application
    Filed: August 21, 2012
    Publication date: July 10, 2014
    Applicant: KAO CORPORATION
    Inventors: Rika Homma, Yoshihide Asabu
  • Publication number: 20140186511
    Abstract: Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% by weight. The dough is processed into nuggets having a moisture content of not greater than about 15% by weight. The nuggets can be crunchy or chewy and can be used as an ingredient such as an inclusion or a topping for food products in order to increase antioxidant levels and the method of creating the nuggets results in minimal loss of antioxidant capacity as a result of processing.
    Type: Application
    Filed: March 5, 2014
    Publication date: July 3, 2014
    Applicant: THE HERSHEY COMPANY
    Inventor: Xiaoying WANG
  • Publication number: 20140186491
    Abstract: A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance is reduced in confectionery compositions when combined with at least one fat and a taste masking effective amount of one or more forms of a vitamin E compound.
    Type: Application
    Filed: June 26, 2012
    Publication date: July 3, 2014
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Michelle Firrell, Sarah Marshall, Steffi Lundy, Clive RT Norton
  • Publication number: 20140178536
    Abstract: An icing or coating composition for edible products comprises at least 30% by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present, and wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid.
    Type: Application
    Filed: December 24, 2012
    Publication date: June 26, 2014
    Applicant: LODERS CROKLAAN USA LLC
    Inventors: Gerald Patrick McNeill, Anthony George Herzing, Donna Cindy Studenka
  • Publication number: 20140170287
    Abstract: Provided are methods for preparing, and compositions comprising, plant-based forms of omega-3 fatty acids and lignan, which methods and compositions are exemplified by methods for preparing roasted seed granules, including roasted flaxseed granules, and compositions that comprise one or more roasted seed granules that are prepared by roasting and grinding under specified conditions of temperature and time, as disclosed in detail herein, to enhance one or more desired properties including the digestibility and/or palatability of such seeds and/or the bioavailability and/or stability of omega-3 and other fatty acids that are constituents of those seeds.
    Type: Application
    Filed: December 17, 2013
    Publication date: June 19, 2014
    Inventor: Orsalem Kahsai
  • Publication number: 20140161960
    Abstract: A point-of-sale apparatus for making customized chocolate articles includes one or more temperature-controlled chocolate tempering machine(s) for melting and storing tempered liquid chocolate, a dispensor for dispensing the liquid chocolate into a cavity formed in a single-use mold, a dispensor for depositing one or more selected food product exclusions across the surface of the liquid chocolate, a vibrating table for removing air bubbles and distributing the exclusions evenly, a cooling tunnel for rapidly cooling the chocolate article, and one or more conveyors for moving the single-use chocolate mold and carrying it through the cooling tunnel. The exclusion dispensor may include a hopper having a funnel and a grate with different sized openings corresponding to different sized exclusions. The single-use mold may carry a customer identifier for later identification. The single-use mold containing the solidified custom chocolate article may be deposited directly into a box provided to the customer.
    Type: Application
    Filed: July 17, 2013
    Publication date: June 12, 2014
    Inventors: Joan Steuer, Kim Rothrock
  • Publication number: 20140154357
    Abstract: Emulsifier compositions comprising an emulsifier and lecithin are disclosed. The emulsifier compositions may be in a dry form and may be used to disperse compounds in water.
    Type: Application
    Filed: June 29, 2012
    Publication date: June 5, 2014
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Michael Price, Bruce Sebree
  • Publication number: 20140154358
    Abstract: The present invention relates to a food composition which contains a protein hydrolysate from a legume and cocoa.
    Type: Application
    Filed: September 10, 2013
    Publication date: June 5, 2014
    Applicant: Andana GmbH
    Inventors: Markus Veen, Achim Budemann
  • Patent number: 8734886
    Abstract: A powdered food composition comprising: (a) 30%-40% powdered dehydrated avocado; (b) 2%-6% powdered dehydrated mango; (c) 2%-6% powdered dehydrated prickly pear (nopal); and (d) 40%-60% oats, the composition having (i) 47%-49% carbohydrate content; (ii) 9%-11% protein content; (iii) 19%-25% monounsaturated vegetal fat (omega ?3 y omega ?6) content; (iv) 6%-9% raw fiber content; and (v) moisture content between 3%-7%, is disclosed. Also disclosed are a weight loss diet and a school meal diet.
    Type: Grant
    Filed: November 28, 2011
    Date of Patent: May 27, 2014
    Assignee: Quinasa, S.A. P.I. de C.V.
    Inventor: Dimas Jimenez Mendoza
  • Publication number: 20140127389
    Abstract: A method of manufacturing mouldable chocolate, the method comprising the steps of placing predetermined amounts of chocolate and glucose syrup in predetermined proportions into a plurality of individual packets and heating and subsequently cooling the packets in accordance with a predetermined thermal profile.
    Type: Application
    Filed: June 15, 2012
    Publication date: May 8, 2014
    Inventor: Stephen Lennie
  • Patent number: 8715766
    Abstract: The disclosure is directed to a process for the manufacture of roasted cocoa nibs. It is further directed to processes of producing cocoa liquor and cocoa powder from the roasted cocoa nibs.
    Type: Grant
    Filed: April 15, 2010
    Date of Patent: May 6, 2014
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Gabriele Margarete Kopp, Milena Seyller, Jozef Christiaan Hennen, Bernhard Brandstetter
  • Patent number: 8709524
    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.
    Type: Grant
    Filed: November 19, 2008
    Date of Patent: April 29, 2014
    Assignee: The Hersey Company
    Inventors: Kenneth B. Miller, Xiaoying Wang, David A. Stuart, Mark Holmgren
  • Publication number: 20140113049
    Abstract: The present invention relates to a process for producing a confectionery product comprising the step of admixing a structured liquid comprising a thermodynamically stable mixture of water, surfactant, co-surfactant and a non-aqueous component.
    Type: Application
    Filed: December 14, 2011
    Publication date: April 24, 2014
    Inventors: Ulrich Loeser, Gunther Fischer, Konstantinos Paggios, Hige F.M. Klemmer, Sabine Schetzberg, Reingard Strey, Milena Seyller, Frank Ullrich
  • Publication number: 20140109262
    Abstract: A method of treating seeds includes piercing a multiplicity of seeds such that shells of a majority of the seeds are pierced, aerating the pierced seeds, and reducing a water content of the pierced seeds. Another method of treating seeds includes placing a bulk quantity of seeds in a container, forming a mass of seeds and liquid in the container, sealing the container to create a substantially closed environment inside the container, and fermenting the mass in the sealed container. Another method of treating seeds includes placing a multiplicity of pierced seeds in a ventilated enclosure, forcing air through the enclosure such that the seeds are exposed to the air, and mixing the seeds.
    Type: Application
    Filed: October 3, 2013
    Publication date: April 17, 2014
    Inventor: Carter Robert Miller
  • Publication number: 20140093544
    Abstract: A solid oral sensorial product includes at least one botanical material and at least one phosphate containing stain inhibitor. The botanical material is selected from the group consisting of tobacco, tea, coffee, cocoa, and combinations thereof.
    Type: Application
    Filed: September 20, 2013
    Publication date: April 3, 2014
    Applicant: Philip Morris USA Inc.
    Inventors: Donald E. Miser, William R. Sweeney, Qinglin Li, Jerome A. Merski
  • Publication number: 20140087050
    Abstract: A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The composition includes minerals, about 30% wt/wt protein, about 30-40% insoluble fiber and about 2-3% of fructo-oligosaccarides.
    Type: Application
    Filed: December 3, 2013
    Publication date: March 27, 2014
    Applicant: U.S. NUTRACEUTICALS, LLC d/b/a Valensa International
    Inventors: John A. MINATELLI, W. Stephen HILL, Rudi E. MOERCK, Uy NGUYEN