Abstract: The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process.

Abstract: Compositions having whole soybean powders and soymilks produced therefrom are described.

Abstract: An intimately incorporated meltaway confection highlighting a fruit/fruit blend whose primary fat constituent is cocoa butter, having anhydrous, powdered freeze-dried fruit/fruit juices, and other fruit essences and oils, along with dairy and nutritive carbohydrate sweeteners. Additional flavorings, emulsifiers and fruit based acids may be added to further enhance palatability. Fruit/botanical blends would be achieved by adding an anhydrous powdered botanical component prior to conching. The conching process would employ a constant conching pressure for all aforementioned components of the present invention in order to create a smooth texture and mouth-feel. Further optional components comprise inclusions and coatings typical of other chocolate confections, in addition to metabolic compounds and medicinals for further health benefits.

Abstract: Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Abstract: The present invention provides a food comprising at least 30 mass % alkalized cocoa shells based on the total mass of alkalized cocoa shells and cocoa powder in the food. Also provided is a method for manufacturing the food comprising (i) alkalizing cocoa shells which have been separated from cocoa nibs using an alkalizing agent, and (ii) adding the alkalized cocoa shells to a food.

Abstract: An ingestible stopping device that prevents liquid contained in a container from passing through an opening of a lid joined to the container. The ingestible stopping device includes an opening covering portion sized to cover the opening of the lid and an extension portion sized to extend through the opening of the lid into an interior of the container. The opening covering portion prevents liquid from passing through the opening of the lid when the extension portion is inserted through the opening of the lid. The ingestible stopping device is made of an edible material such as chocolate and may be flavored. The ingestible stopping device may be coated with a second edible material having a higher melting point than the edible material.

Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages can be selected from about 3.5% to about 10% by weight cocoa powder or the equivalent in cocoa product.

Abstract: Disclosed herein are compositions that include a blend of sucrose polyesters, wherein each sucrose polyester includes a sucrose moiety and a plurality of fatty acid ester moieties, wherein a percentage range of the combined fatty acid ester moieties of the sucrose polyesters in the blend have a carbon chain that has trans content.

Abstract: A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltulose and may also comprise at least 5% by weight inulin, dextrin or a mixture of inulin and dextrin. The composition may comprise milk or whey protein in an amount of between 1 and 10% by weight of the composition.

Abstract: The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation of pulp and at least one treatment of depulped cocoa beans under acidic conditions, followed by preparing a mixture of fermented pulp and acid-treated depulped cocoa beans and the further processing of such mixture. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.

Abstract: A process for preparing a confectionery product comprising a dispersion of a powder in a matrix comprises: i) providing a liquid matrix material in a container, ii) combining a powder with the liquid matrix material in the container, iii) mixing the powder and the liquid matrix material in the container using a low shear mixer to form a mixture; iv) removing the mixture from the container; and v) optionally, passing the mixture through a filter and/or a magnetic field; wherein the process is operated on a continuous or semi-continuous basis with continuous or semi-continuous supply of liquid matrix material to the container in (i), and the matrix material is selected from chocolate, chocolate-like products and fat continuous confectionery fillings.

Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie chocolate containing the purified Rebaudioside D and a process for making the low-calorie chocolate containing the purified Rebaudioside D.

Abstract: Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.

Abstract: Formulations of chocolate-based snack food and desserts, such as mousse, truffles and ice cream, comprising raw organic ingredients are provided. The method for making the snack food and dessert products of the present invention are also provided.

Abstract: Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers' buying intention are worsened thereby. It is intended to provide a process for conveniently producing a hydrated oily base food such as a chocolate drink powder while reducing the content of an emulsifier. Namely, an oily base food having a high hydration nature can be produced even by using a small amount of an emulsifier by densely mixing a small amount of a hydrophilic material, which contains a hydrophilic emulsifier as the essential component, with an oil-containing material, or shaping an oil-containing material into flakes or a powder as the final product by roll refining.

Abstract: The present invention relates to a method for processing cocoa beans wherein fermented cocoa pulp is mixed to cocoa beans and wherein the mixture of fermented pulp with cocoa beans is further processed. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.

Abstract: The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-treated and are then immersed a first time within an aqueous acidic medium until the pH of said cocoa beans reaches a value of between 3.6 and 5.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. Optionally the beans can then be immersed for a second time within an aqueous acidic medium or the first aqueous acidic medium can be alkalified until the pH of said cocoa beans reaches a value of between 4.5 and 6.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. The obtained cocoa beans are then further dried.

Abstract: The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: —a dry conching step performed at a temperature of between 50° C. and 70° C., —and subsequent a wet conching step performed at a temperature of between 60° C. and 110° C., more in particular at a temperature between 60° C. and 90° C., wherein the dry conching temperature and the wet conching temperature are comprised within the range(s) defined by the graph of FIG. 13 (see shaded or hatched regions). Most preferably the dry conching step is performed at about 60° C. and the wet conching step at about 60° C. or about 90° C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate, in particular a dark chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.

Abstract: A chocolate candy bar product having a coffee flavor. This is achieved by blending coffee flavored powder or liquid with a chocolate mixture before it is shaped into a candy bar.

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: The present invention relates to chocolate compositions which include taste potentiators to enhance the perception of flavouring elements contained therein. More specifically, some embodiments provide chocolate compositions comprising potentiator compositions, which include at least one flavouring element and at least one taste potentiator. The flavouring element and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the encapsulated element upon consumption.

Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

Abstract: A pulverulent crystalline maltitol composition, is characterized in that it has a laser volume mean diameter between 10 and 150 ?m; in that it has a maltitol content between 80 and 99.9% by weight; in that at least 50% by weight of its particles flow through a sieve having a cut-off threshold of 2000 ?m according to a test A1; in that at least 35% by weight of its particles flow through a sieve having a cut-off threshold of 2000 ?m according to a test A2; and in that it includes from 0.1 to 20% by weight of at least one water-insoluble anti-caking agent, the anti-caking agent having a hygroscopicity, determined according to the test B, between 2.5 and 25%. This composition is not subject to caking, and finds applications in the food and pharmaceutical fields.

Abstract: The present invention provides a chocolate composition comprising erthyritol and one or more ingredients selected from maltodextrin, a high protein ingredient, maltitol and polydextrose. Erythritol may be used in place of some or all of the sucrose normally employed in a chocolate composition and thereby provide a chocolate composition having a reduced sugar and/or calorie content chocolate. A process for the preparation of the chocolate composition is also provided.

Abstract: The present invention relates to a method for promoting natural tastes and flavors in milk-based products, to a method for manufacturing such milk products and to the products thus made or obtainable by the method.

Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

Abstract: An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate confection compositions. Other amorphous sweetening compositions may be used in the production of chocolate compositions. Methods of making chocolate compositions are also disclosed.

Abstract: A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not limited to, sucrose. By including within the chocolate composition the solid material that has the particle size from about 50 to about 1000 nanometers, the chocolate composition has enhanced temperature resistance properties.

Abstract: Disclosed are Compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, Saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.

Abstract: Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is an oil-and-fat composition which has a content of an oleoyldipalmitin (P2O) component of 70 to 85% by mass, which contains a symmetric triglyceride 1,3-dipalmitoyl-2-oleoylglycerin (POP) in the oleoyldipalmitin (P2O) component at a ratio of the amount of 1,3-dipalmitoyl-2-oleoylglycerin (POP) to the amount of the oleoyldipalmitin (P2O) component [(POP)/(P2O)] of 0.95 or more by mass, and which has a content of tripalmitin (PPP) of 2 to 6% by mass. The oil-and-fat composition is added to a tempered chocolate.

Abstract: The present invention provides a reduced fat chocolate composition comprising erythritol. In one embodiment the chocolate composition is characterised in that it has a total fat content of from 15 wt % to 24.9 wt %. In another embodiment the chocolate composition comprising erythritol is characterised in that it has a total fat content of from 15 wt % to 26 wt % and does not comprise inulin or fructo oligosaccharide (FOS). A process for the preparation of the chocolate composition is provided, said process having processing parameters similar to those for high fat chocolate.

Abstract: The present invention has objects to provide a method of inhibiting the 2,3-butanedione formation in order to produce a satisfactorily flavorful processed cacao bean product and an agent for inhibiting the 2,3-butanedione formation which is used for the method, and solves the above objects by providing a method of inhibiting the 2,3-butanedione formation during the process and/or preservation, and an agent for inhibiting the 2,3-butanedione formation which comprises one or more members selected from the group consisting of maltitol, ?,?-trehalose and saccharide derivatives of ?,?-trehalose as effective ingredients.

Abstract: A bioactive complex composition having enhanced oxidative stability, emulsion stability, mineral rich transparent beverages and a wide range of functional health benefits. The composition may include as a base composition individual ingredients or a synergistic blend of mineral salts, Omega-3 rich oils, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia, bone (and teeth) mineral loss, treatment of mental health diseases, heart health, additional nutritional supplementation, and treatment of additional medical conditions.

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 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: 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: The presenting invention discloses a floating topping for beverages, comprising cocoa solids and fat, and/or gelatinous compounds such as gelatin, being non-miscible in the beverage's surface, wherein said fat content of said topping is in an amount such that total specific weight of said topping is lower then the total specific weight of said beverage's upper surface layer. The invention also discloses method of producing the same and methods of doing business.

Abstract: Compositions that provide health benefits and methods regarding same are presented. In an embodiment, the present invention provides a primary composition comprising at least one carotenoid-containing material, enriched in Z isomers of the carotenoid compound. For example, the carotenoid-containing material contains by weight a greater percentage of an isomer selected from the group consisting of 5-Z, 9-Z and combinations thereof than of 13-Z isomer.

Abstract: A frozen confection product is provided, the product comprising: from 20 to 80% of a frozen composition comprising cocoa solids; from 20 to 60% of a chocolate or chocolate analogue comprising cocoa solids; and from 5 to 20% (by weight of the product) of cocoa nibs; wherein the product contains at least 400 mg of theobromine and at least 40 mg of caffeine per 100 grams.

Abstract: A process for preparing a reduced fat chocolate comprises the steps: (a) providing a powder comprising at least 15% by weight fat and at least 40% by weight of one or more particulate ingredients, wherein the fat at least partly coats at least a proportion of the one or more ingredients; (b) mixing the powder with one or more further ingredients to form a mixture comprising from 20 to 90% by weight of the powder; (c) refining the mixture; and (d) conching the refined mixture.

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 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: The invention relates to a method for lowering the viscosity of a fat based mixture comprising solids and fat that have been previously refined to a powdery mass characterized in that the powdery mass is submitted to elongational flow effective as such to provide breaking up of the agglomerates and intimate interactions of the solids with the fat thereby resulting in the production of a pasty mass with coating of the solids with the fat. The method enables to replace conching in a traditional conche or at least reduce conching time or increase the subsequent loading and throughput of the fat based mass in traditional conches.

Abstract: The present invention provides a method of producing water-containing chocolates in which an aqueous component and a fat and oil composition containing tri-saturated fatty acid glyceride crystals dispersed in a fat or oil whose melting point is at or below body temperature are added to and emulsified with a chocolate mass.

Abstract: Cocoa liquor is subjected to a process whereby the cocoa butter is immobilized by the cocoa solids. This is achieved by forming a suspension of cocoa liquor in an aqueous medium and removing the aqueous medium component of the suspension. The resulting processed cocoa liquor does not leach cocoa butter when subjected to a temperature of 50° C. overnight. The processed cocoa liquor is a useful ingredient in the food industry. It is a particularly useful ingredient for food stuffs where cocoa butter migration causes fat bloom. Replacement of standard cocoa liquor with the processed cocoa liquor of the invention greatly reduces fat bloom in confectionery products.

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: [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: Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.

Abstract: Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Abstract: A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltulose and may also comprise at least 5% by weight inulin, dextrin or a mixture of inulin and dextrin. The composition may comprise milk or whey protein in an amount of between 1 and 10% by weight of the composition.