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.

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: The invention relates to a process for the production of seed crystals for chocolate products, which process comprises the following steps: Melting cocoa butter or chocolate masses, mixing the melted mass with a supercritical fluid, expanding the obtained solution in an expansion apparatus so that the formation of powder particles takes place, and separation of the powder particles from the gas. The seed crystals obtained in this manner have a high component of ?V crystals and therefore offer advantages over mechanically produced seed crystals in the production of chocolate. The process can be carried out with high space-time yields and therefore offers economical advantages over traditional processes. Furthermore, the use of the produced seed crystals for producing chocolate products with advantageous organoleptic qualities is subject matter of the invention.

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.

Abstract: An edible, chewable dark chocolate candy for the oral delivery of dietary supplements and pharmaceutical compounds. The-chocolate formed or molded solid candy contains at least one active ingredient that is blended with the chocolate candy during conching of the chocolate candy. A method for manufacturing the chewable chocolate candy is also disclosed. In the blending phase, a chocolate liquor is blended with additional ingredients to obtain the desired individual chocolate recipe for the chocolate delivery vehicle. The selected dietary supplement and/or pharmaceutical compounds are then added to the chocolate liquor, which is then conched for the desired time period. When the conching phase is completed, the conched chocolate is tempered, after which the tempered chocolate having 60% or more cacao mass may be formed into various sizes and shapes for individually-wrapped pieces, or formed into large blocks for storage and shipment.

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.

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.

Abstract: The present invention belongs to the food industry field, and particularly to the chocolate industry field. More specifically, the invention consists of a lyotropic composition of carbohydrates in fats and the method for producing it. Moreover, the invention consists of different uses of said composition, particularly for the manufacture of chocolates and chocolate substitutes, including chocolate with honey and fruity chocolate.

Abstract: A process for producing a chocolate or chocolate-like product comprises: (i) mixing a part of the components of the chocolate or chocolate-like product to form a mixture; (ii) homogenizing the mixture with fat using a rotor/stator homogenizer; and (iii) conching the homogenized mixture.

Abstract: A process for producing chocolate or a chocolate-like product comprises: (i) forming a first mixture comprising components of the chocolate or chocolate-like product; (ii) grinding the first mixture in first grinding means; (iii) forming a second mixture comprising components of the chocolate or chocolate-like product; (iv) grinding the second mixture in second grinding means different from the first grinding means; (v) combining the first and second mixtures to form a third mixture; and (vi) conching the third mixture to form the chocolate or chocolate-like product.

Abstract: A method for altering the flavor of a food product by impregnating a substance into a food product by exposing the food product to a pressure from 1000 to 6000 bar together with a solid compound containing the substance. The method further includes extracting the substance from the solid compound simultaneously with the step of impregnating.

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.

Abstract: A chocolate based composition and method of promoting weight loss by suppressing appetite, inducing a feeling of satiety, and reducing ones craving for sweets and other food products while not adversely affecting the appearance, taste, texture, or scent of the chocolate. The composition comprises chocolate in combination with at least one or more of the following ingredients derived from the plant: Achyranthes (e.g., Achyranthes Aspera), Irvingia gabonensis, and Adansonia digitata Lin (e.g. Baobab). The composition is delivered orally in formulations suitable for drinking or eating comprising solid, powder, liquid, and combinations thereof.

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 process for producing a chocolate or chocolate-like product comprising: (i) dry grinding a mixture of solid components of chocolate or a chocolate-like product; and (ii) homogenizing the ground mixture with fat to form a liquid chocolate or chocolate-like product.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: A chocolate composition having a fat phase, characterized in that said fat phase: has a slip melting point of at least 27.5° C., preferably of between 30 and 37° C.; and comprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat consisting of interesterified cocoa butter.

Abstract: An impregnated food in which a porous solid edible material is impregnated with an air-bubble-containing food material achieves a sense of unity between the porous solid edible material and the air-bubble-containing food material, and presents unprecedented light texture and aftertaste.

Abstract: A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a powder having a predetermined average particle size, thereafter agitating the refined powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough and thereafter solidifying the dough to form a confectionery product having a total formulated fat content of less than 29% by weight.

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: The present invention relates to methods for producing particles of a biologically active material using dry milling processes as well as compositions comprising such materials, medicaments produced using said biologically active materials in particulate form and/or compositions, and to methods of treatment of an animal, including man, using a therapeutically effective amount of said biologically active materials administered by way of said medicaments.

Abstract: The present invention relates to the use of at least one fatty acid of the omega-3 group, selected from among ?-linolenic acid and stearidonic acid, and of at least one polyphenol as an agent for increasing the endogenous synthesis of eicosapentanoic acid and docosahexanoic acid, for preparing a food, health, or pharmaceutical composition to be administered to a human being or to an animal.

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

Abstract: [PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 ?m or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.

Abstract: The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of foods and beverages.

Abstract: A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and/or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention.

Abstract: A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also provided 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 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 microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. The present invention further relates to a method for regulating fermentation of cocoa material, such as beans and/or pulp by using a microbial composition as defined herein, and to the fermented cocoa material thereby obtained. The invention also relates to the use of the obtained fermented cocoa material for the preparation of cocoa products and products derived therefrom, including chocolate. The present invention further relates to a method for downstream processing of cocoa beans that have been fermented with a microbial composition as defined herein, and to the downstream products thereby obtained.

Abstract: The present invention relates to the use of fish skin as novel industrial source of collagen. Advantageously, said skin is obtained after the filleting or cutting of the fresh fish and frozen immediately after filleting/cutting, thus guaranteeing a very good quality of the base material, both from the bacteriological standpoint and from the standpoint of the native property of the protein.

Abstract: A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component and the acidic pH of the confection results in a vibrant fruit flavor profile.

Abstract: An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure.

Abstract: A chocolate composition and a process for the manufacture of a chocolate composition. The chocolate composition comprises cocoa butter substitute/cocoa butter equivalent in combination with whey. In particular, the composition comprises 40-70 wt % sweetener, 25-30 wt % cocoa butter substitute (CBS) and/or cocoa butter equivalent (CBE), 4-10 wt % non-fat cocoa solids, milk solids and from 0-2 wt % cocoa butter, wherein at least 80 wt % of the milk solids are constituted by whey.

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: Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product.

Abstract: A chewable composition for the oral delivery of live microorganisms is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include a chocolate candy. The active ingredient may include a predetermined amount of at least one probiotic. The delivery vehicle may also include a predetermined amount of at least one prebiotic. The delivery vehicle may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, antioxidants, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient.

Abstract: The invention provides, in one aspect, a health bar or composition having high levels of a cacao-based product, and with correspondingly high levels of cocoa anti-oxidants, that are shelf stable, heat-resistant, and have good taste and mouthfeel properties. The energy bars and food compositions can deliver healthful cocoa ingredients to improve vigor, enhance physical energy, enhance mental energy, enhance cognitive focus abilities, and/or improve athletic performance. Methods of making such health bars, food ingredients, or heat-resistant compositions that comprise the same high levels of cacao product and other ingredients in effective amounts and that are shelf-stable are also disclosed.

Abstract: A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyphenol compound that has a molecular weight equal to or above 500 gram per mole and which is complexed with the one or more methylxanthines, wherein the weight ratio of the polymeric polyphenol compound to the one or more methylxanthines is from 10:1 to 1:10 A method for the production of such food products is also provided.

Abstract: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Abstract: The present invention relates to use of a composition comprising N-phenylpropenoyl amino acid amides for the preparation of a product to treat or prevent neurodegenerative disorders, cognitive decline, mild cognitive impairment, dementia, mood disorders, depression, sleep disorders, diseases involving protein aggregation in a human or animal, Alzheimer's disease, macular degeneration or diabetes. The invention further relates to products comprising N-phenylpropenoyl amino acid amides, including food and beverage products, food supplements, and pet food products, and methods for affecting cognitive performance of humans and animals.

Abstract: The present invention is directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages.

Abstract: A process for preparation of milled cocoa shell including grinding cocoa shell in a single unit operation in a short-duration manner without the need for moving mechanical parts. The milled cocoa shell product obtained from the grinding treatment has reduced heat degradation and avoids equipment maintenance concerns otherwise associated with mechanical milling of the cocoa shells while providing an edible granular product useful for food manufacture such as chocolate food production.

Abstract: Chocolate or compound coating based fiber compositions, which have at least about 20% of a fiber component, by weight of the formula, that provide a safe and effective amount of fiber component to a user are disclosed. This delivery method can utilize either a bulk forming fiber like psyllium, or a non-bulk forming fiber like inulin or a combination of both types of fiber components. The fiber easily can be incorporated into the compositions without adversely affecting the stability, feel, and taste of the compositions. The nutritional profiles of these fiber compositions are consistent with dietary guidelines, which physicians follow when prescribing fiber compositions as supplements or for cholesterol reduction purposes. Also disclosed is a method of producing such compositions and a method of providing a safe and effective amount of fiber component to a user.

Abstract: An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130° C. to 140° C. for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers.

Abstract: The present invention relates to a process for reducing the polyphenol oxidase activity in cocoa beans comprising the step of steaming non-fermented, non-roasted raw cocoa beans with water vapor.

Abstract: [Purpose] To provide edible fat and oil that can further improve blooming resistance, and chocolate having further improved blooming resistance than that of conventional chocolate. [Constitution] Edible fat and oil obtained by transesterification reaction or esterification reaction and satisfying the following requirements (A) to (D): (A) iodine value: 15 to 29; B) amount of trans fatty acids in the constituent fatty acids: 16 to 29% by mass; (C) amount of lauric acid in the constituent fatty acids: 13 to 28% by mass; and (D) total amount of oleic acid, linoleic acid, and linolenic acid in the constituent fatty acids: less than 10% by mass.

Abstract: The invention provides methods for isolating and enhancing the levels of jasmonates from cacao plant sources. In a preferred embodiment, jasmonic acid and 12-hydroxy jasmonate sulfate are detected in various cocoa products, and the levels of these compounds can be manipulated to increase the beneficial health effects of a food product made with the cocoa products The invention includes methods to prepare edible products containing cocoa jasmonates.

Abstract: A line of chocolate confectionery products that contains naturally occurring Vitamin C at a minimum percentage of 2% of the RDADV recommendation and 4% RDADV of fiber. The formulations contain at least 4% of the RDADV of at least 3 of the following vitamin and minerals: Potassium, Vitamin A, Vitamin C, Calcium, Iron, Vitamin K, Phosphorus, Magnesium, Zinc, and Manganese. All of these RDADVs are met without the addition of supplements. The formulations contain between 10% and 60% coconut palm sugar in order to meet the defined nutrition requirements. In order to overcome agglomeration issues the formulations contain at least 2.5% fiber.

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 process for producing an inclusion comprising extruding a mixture of at least 20% sugar with at least 25% cocoa powder or at least 10% cocoa cake or at least 10% of a combination of cocoa powder and cocoa cake. An inclusion obtainable by this process. An extruded inclusion comprising at least 20% sugar with at least 25% cocoa powder or at least 10% cocoa cake or at least 10% of a combination of cocoa powder and cocoa cake.