Abstract: The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

Abstract: The present invention discloses a composition comprising sugar alcohols or a combination of sugar alcohols and a Tetraselmis extract or either of the former together with niacinamide for treating or preventing dysfunctions of the human hair or skin or as a skin or hair care product.

Abstract: A method for producing a chocolate composition having dry cocoa solids content of 55% or less by weight. The method includes a first step of providing a first mixture comprising dry non-fat cocoa solids component and plant-based component, a second step of grinding the first mixture and a third step of adding a fat component and a sweetener component to the first mixture for providing the chocolate composition.

Abstract: A method for the production of a product mass, in particular a chocolate mass, as a basic mass for foodstuffs, with a plurality of ingredients and a recipe total fat content, using a conching device with a conching container, which can be opened and closed hermetically sealed. The method includes filling of the conching container with a low-fat partial mass, which includes at least a part of the plurality of ingredients and has a fat content which is smaller than the recipe total fat content. Furthermore, the method includes a first conching of the low-fat partial mass with a closed conching container and second conching of the low-fat partial mass with an opened conching container with simultaneous active drying of the low-fat partial mass. Before the second conching, the method includes an addition of a further part of the plurality of ingredients to the low-fat partial mass until a fat content is reached in the range from approximately 11% to approximately 17%.

Abstract: The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat having improved whiteness.

Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphous porous particles; a process of making the amorphous porous particles and a fat based confectionery product containing them; and the use of the amorphous porous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

Abstract: The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers.

Abstract: A technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the present invention, the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article comprising a chocolate dough, a surface structure of the baked chocolate confectionery not adhering to the fingers at 40° C., includes a soft portion in which the maximum particle size of solids as measured by a micrometer is 40 ?m or less.

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.

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.

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.

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.

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.

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: 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).

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Abstract: The present invention relates to a food composition which contains a protein hydrolysate from a legume and cocoa.