Abstract: A process for lightening the color of cocoa nibs or cocoa liquor which comprises treating the cocoa nibs or cocoa liquor with hydrogen peroxide for a period of time sufficient to lighten the color to the desired level.

Abstract: A method of improving the aromas and/or the flavor of chocolate or a precursor thereof or a chocolate-containing product comprising injecting a gas or gas mixture into the chocolate, precursor thereof or chocolate-containing product in containing means or into the containing means, container, the gas or gas mixture comprising an element selected from the group consisting of argon, krypton, xenon and neon or a mixture thereof substantially saturating the chocolate, precursor thereof or chocolate containing product with the gas or gas mixture; maintaining said saturation substantially throughout the volume of the storage container and during substantially all the time that the chocolate, precursor or chocolate-containing product is stored in said container.

Abstract: The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.

Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat chocolate product, such as a chocolate bar, made from a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a freeze-dried reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.

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: This invention relates to confectioneries, and particularly reduced fat chocolates comprising an admixture of non-fat chocolate ingredients in accordance with specified particle size distribution formulae, and the method of preparation thereof. Controlling particle packing, using continuous particle size ingredient distributions and discrete, bi-modal particle size ingredient distributions, has been shown to be useful for achieving highly concentrated chocolate suspensions, having reduced fat concentrations and suitable rheology for moulding, enrobing or extrusion. The methods of this invention are also useful for providing conventional chocolates (25% or greater fat content) having good rheological characteristics, while reducing cocoa butter usage. Specified particle size distributions are achieved through the selective blending of fine, medium and coarse ingredients.

Abstract: Cocoa oils containing phytosterols and tocols are prepared by extracting the cocoa hulls from dried unfermented or fermented cocoa beans, micronized cocoa beans, or roasted beans with a solvent such as petroleum ether and then removing the solvent. The cocoa oils are useful in foods, dietary supplements, pharmaceuticals, and cosmetics.

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

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

Abstract: An edible anhydrous chocolate-based fat system is provided, having a significant granulated sugar component. This provides an unusual mouth sense, and allows for significantly different organoleptic properties of the chocolate-based fat system—which otherwise emulates chocolate. The chocolate may be light or dark, or white chocolate. An additional sweet flavor may be added to the chocolate-based fat system, allowing for a faster release of the additional flavor, by infusing or saturating the granulated sugar component of the fat system with the additional flavor. Typically, the granulated sugar component is saturated with an essential oil of a chosen flavor. Apart from the granulated sugar component, the remaining ingredients of the chocolate-based fat system are conched in the usual manner in keeping with chocolate production techniques. A process for production of the edible anhydrous chocolate-based fat system is discussed, and typical machinery for carrying out that process is shown.

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: The invention relates to a novel low-flavor cocoa, a method for its production and a use thereof. The novel low-flavor cocoa is obtainable from unfermented cocoa beans by a two step process. In the first step the unfermented beans are treated to destroy the cellular and subcellular structures and then in a second step they are subjected to an oxidation treatment. This method suppresses the formation of flavor and hence low-flavor cocoa is obtained which is e.g. useful as substitute for cocoa butter in the manufacture of chocolate and for the compensation of variations in the flavor intensity of untreated cocoa.

Abstract: The present invention relates to a process for producing chocolate wherein liquid chocolate mass is subjected to tempering, super-cooling and press-forming. This process allows a quick and simple production of chocolate products having a good and glossy surface appearance.

Abstract: Methods for continuously molding finished chocolate tablets, pieces and the like are disclosed. Apparatus for use with the method, comprise a chilled rotating mold having at least one recess into which liquid chocolate is deposited. Liquid chocolate, is held in place by a retaining/casting belt as the rotating mold turns. The liquid chocolate cools and partially sets while in contact with the rotating mold and retaining/casting belt, and a molded chocolate is removed from the recess. Novel finished chocolate molded products made by the methods and with the apparatus, having detailed surface design and surface gloss are also disclosed.

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: Solid blocks of crumb precursor are formed by compressing masses of crumb precursor particles. The crumb precursor particles contain milk powder, crystalline sugar, and optionally chocolate liquor.

Abstract: A chocolate composition having a total fat content of 18 to 24.9 wt. % is produced by mixing particles of solid chocolate-making ingredients intimately mixed with at least one fat and emulsifier. To reduce the viscosity of the mixture, (a) not more than 1 wt. % of the particles exceed 60 &mgr;m, and (b) not more than 15 wt. % of the particles are less than 2 &mgr;m and/or not more than 20 wt. % of the particles are less than 3 &mgr;m.

Abstract: Disclosed and claimed are cocoa extracts, compounds, combinations thereof and compositions containing the same, such as polyphenols or procyanidins, methods for preparing such extracts, compounds and compositions, as well as uses for them, especially a polymeric compound of the formula An, wherein A is a monomer of the formula: wherein n is an integer from 2 to 18, such that there is at least one terminal monomeric unit A, and one or a plurality of additional monomeric units; R is 3-(&agr;)-OH, 3-(&bgr;)-OH, 3-(&agr;)-O-sugar, or 3-(&bgr;)-O-sugar; bonding between adjacent monomers takes place at positions 4, 6 or 8; a bond of an additional monomeric unit in position 4 has alpha or beta stereochemistry; X, Y and Z are selected from the group consisting of monomeric unit A, hydrogen, and a sugar, with the provisos that as to the at least one terminal monomeric unit, bonding of the additional monomeric unit thereto (the bonding of the additional monomeric unit adjacent to the terminal mono

Abstract: A process for the preparation of chocolate crumb which comprises mixing and heating mixing and heating low fat milk solids, sugar, in the absence or presence of cocoa solids and from 1.2 to 8% by weight of water based on the weight of the mixture in a mixer to a temperature of 85° to 120° C., reacting at a temperature of 85° to 180° C. for a period of from 2.5 to 25 minutes followed by drying to a moisture content of less than 3% by weight based on the total weight of the mixture. The present invention also provides a concentrated chocolate crumb comprising low fat milk solids, sugar and optionally cocoa solids wherein the ratio of milk solids to sugar is between 1:1.5 and 1:0.1. When cocoa solids are present, preferably the amount of cocoa solids in the concentrated chocolate crumb is from 10 to 15% by weight based on the total weight of the mixture.

Abstract: Crumb products for preparing chocolate products are prepared by adding together ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together have a moisture content between 1.2% and 8%, and the ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. and so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at temperatures in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product which then is dried. Crumb may be prepared which has, by weight, a milk solids to sugar ingredient ratio of between 1:0.1 and 1:3.

Abstract: The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.

Abstract: The present invention relates to the production of chocolates and compound coatings having a unique texture and mouthfeel while being eaten. The chocolates and compound coatings include hydrocolloids.

Abstract: An improved chocolate manufacturing and/or refining process is provided. This process allows chocolate refining at a significantly increased throughput rate while maintaining the particle size distribution at the desired level. Thus, the production rates of existing or newly designed chocolate-making processes can be increased significantly. High shear is applied to the chocolate mass during the later stages of refining and before conching. Generally, this high shear is in the range of about 200,000 to about 1,000,000 sec−1. By significantly increasing the shear rate in the later stages of the refining process, the throughput of refining process, and thus the overall chocolate manufacturing process, can be significantly increased without significantly increasing the particle size of the chocolate mass entering the conching step.

Abstract: Sterilized pieces of chocolate are contained in a mousse in an amount of between 2% and 10% by weight. The chocolate includes, by weight, from 1% to 10% sugar and also includes from 50% to 70% fats and 30% to 50% cocoa powder.

Abstract: In the disclosed process for making chocolate, only part of the chocolate mass raw materials is mixed, roller refined and conched. This part contains the cocoa liquor and part of the cocoa butter, possibly part of the emulsifier and, when milk chocolate is to be prepared, also the ingredients derived from milk. The conched portion of the chocolate mass raw materials as a percentage of the total ingredients of the chocolate mass is about 30-60%, preferably 40-55%. Separate from said first part, another part of the raw materials, i.e. the sweetener or the major part thereof, part of the cocoa butter, the possible flavourings, and a small quantity of an emulsifier, is mixed and roller refined. This latter part is not conched. This roller-refined part of the mass is mixed with the conched part of the mass together with the remainder of the cocoa butter and emulsifier and the possible intense sweetener.

Abstract: The present invention is directed to novel oil blends suitable for use in edible products. More specifically, the invention is directed to oil blends including palm kernel oil, hydrogenated palm kernel oil, palm kernel stearin and hydrogenated palm kernel stearin, and at least one seeding agent, optionally with hydrogenated palm kernel oil, hydrogenated coconut oil, coconut oil, palm kernel oil, or a mixture thereof. The oil blend compositions of the present invention have a flavor release and texture properties similar to those of cocoa butter. They are particularly useful as cocoa butter substitutes in edible food products such as confectionery products and chocolate alternative compositions. Also disclosed are edible food products, such as confectionery products and chocolate alternative compositions, made from these oil blends.

Abstract: A method for reducing postprandial oxidative stress and associated pathologies by the dietary intake of cocoa procyanidins, such as epicatechin is disclosed.

Abstract: The amount of a fat ingredient employed to produce a chocolate product is reduced by preparing the chocolate product with limonene as an ingredient so that a reduced-fat product is obtained, particularly for preparing a product having a fat content of from, by weight based upon a total product weight, of from 16% to 25%. An oil containing the limonene, particularly a deodorized oil, may be employed for providing the limonene.

Abstract: The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.

Abstract: A water-containing chocolate composition, which is particularly suitable for being combined with an ice confectionery composition as a coating upon or as an inclusion in the ice confectionery composition to provide a composite composition, is an admixture of chocolate and of a water-in-oil emulsion which includes a vegetable oil and milk fat. By weight based upon the composition weight, the water is present in an amount of from 10% to 30%, fat substances are present in an amount of from 35% to 45% and carbohydrates are present in an amount of from 30% to 40%.

Abstract: A chocolate composition and water are combined by preparing a water-in-oil emulsion and adding a molten chocolate composition to and mixing it with emulsion so that upon mixing, destruction of the emulsion substantially is avoided and so that the emulsion and chocolate composition are mixed to obtain a chocolate mass in which the water of the emulsion has a form of droplets distributed in a fatty phase of the chocolate mass to obtain a water-droplet-containing chocolate mass product and in which the water may be in an amount of up to 40% by weight.

Abstract: The present invention is a method for manufacturing a water-in-oil type water-containing chocolates by mixing chocolate foodstuff with aqueous components, wherein sucrose-fatty acid ester, whose HLB value is 3 or less and the number of carbon atoms in its main constituent fatty acid is 16-18, and polyglycerin polyricinoleate is each used in the range of 0.05 wt. % to 5.0 wt. % with respect to the chocolate foodstuff.

Abstract: Process for the preparation of cocoa nibs coated with caramelized crystalline sugar, in which a mixture containing at least cocoa nibs pieces, sugar, and water and/or milk is prepared, the mixture being treated at a high temperature so as to obtain caramelized cocoa nibs, which are then tempered and heat treated. Also, the caramelized cocoa nibs obtainable by this process and their use in food products.

Abstract: A processs for the preparation of a reduced fat milk chocolate which comprises preparing a powdered premix of substantially all the non-fat ingredients, adding up to 96% of the fat containing ingredients to the powdered premix and mixing to give a mass containing from 18 to 24% by weight fat based on the total weight of the mass, refining the mass on refining rollers to give a particle size of from 25 to 35 microns, adding the remainder of the fat containing ingredients and lecithin, conching, tempering to give a reduced fat milk chocolate containing less than 27% by weight of fat.

Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat milk chocolate bar comprising a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.

Abstract: A chocolate composition manufacturing method by which a chocolate is produced that has improved oral dissolvability, and at the same time that is workable within the particular constraints of equipment for producing formed chocolate confections or confectionary products including molded or otherwise formed chocolate. These properties are achieved by composing the chocolate to be 35-60% by weight fatty oil and including in the chocolate composition an emulsifier of below 10 iodine value, selected from glycerol esters of fatty acids and poly-glycerol fatty acid esters, i.e., those in which constituting fatty acids are saturated, such that after roll-milling and conching the chocolate composition, its Casson plastic viscosity at 45.degree. C. is 40 to 600 poises.

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: A method for reducing the fat content in a fat-based confectionery coating material having a sufficient viscosity, when liquified, to permit the application and retention of the coating material upon an underlying confectionery substrate. The method comprises replacing at least a portion of at least one fat-containing component of the coating material with an amount of a liquid medium chain triglyceride sufficient to maintain the viscosity of the coating material.

Abstract: A low-calorie compounded cocoa composition comprising cocoa powder, erythritol, and a sweetener of high sweetness (e.g., Stevia and Aspartame). It is lower in calories than conventional compounded cocoa composition containing sucrose as a sweetener and is pleasant to the taste.

Abstract: A method for treating fermented cocoa beans to produce acid-reduced, roasted, de-shelled cocoa possessing a decreased level of 2-methoxy-3-isopropylpyrazine (MIPP). The method involves the treatment of cocoa beans with steam at a temperature within the range of from about 100.degree. C. to about 140.degree. C. for a period of time of from about 10 minutes to about 120 minutes.

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

Abstract: A process for producing granular cocoa which comprises granulating cocoa powder in a fluidized bed while spraying with a liquid binder prepared by heating cocoa powder and/or cacao extract with or without water to obtain granules having a water content of 15 to 40% by weight, and then drying the granules with hot air in a fluidized bed. The resulting granular cocoa easily dissolves in warm milk or warm water without preliminary kneading.

Abstract: A chocolate composition having a reduced fat content of typically 18 to 25 wt % is produced by mixing (i) a major portion of a higher fat chocolate composition which has been flavour-developed, preferably by conching, with (ii) a minor proportion of a lower fat chocolate having a fat content below that required in the final chocolate composition, so as to produce the final reduced fat chocolate composition.

Abstract: The present invention describes the use of spray dried glucose as sweetening agent in chocolate compositions. The spay dried glucose is used to replace between 5 and 100% of the normal sweetening agent which is sucrose. The spray dried glucose is used in dark, milk and white chocolate. This replacement leads to product having lower viscosity and which is therefore easier to handle.

Abstract: To incorporate water into a chocolate, chocolate and an emulsion or dispersion of a thickening or gelling substance in water, particularly a dispersion of microcrystalline cellulose in water, are introduced into an extruder and mixed and passed to an extruder nozzle so that the chocolate mass extrudate from the nozzle has a temperature of from 0.degree. C. to 28.degree. C.

Abstract: A process for the preparation of a solid granular intermediate useful in chocolate production. In this process, a mixture comprising a bulk sweetener, milk material, cocoa liquor and water is stirred into a homogeneous mass, the mass is warmed with simultaneous kneading and subjected to a vacuum for removing water, and the kneading is continued under vacuum until crystallization of the mass takes place. The bulk sweetener consists mainly of a sugar alcohol, and the temperature of the mass is controlled so that at least a part of the bulk sweetener is present in solid state during the vacuum kneading. Also, the use of a product produced by the process for preparing chocolate, beverage or confectionery fillings.

Abstract: A method for the production of a mixture of solid particles dispersed in a continuous lipid phase which enables a mixture to be obtained with the optimum organoleptic characteristics includes a mixing step in which the solid particles are mixed with the lipids to form a mixture, a refining step in which the solid particles are ground and a step in which micronized bubbles of gaseous fluid are incorporated in the mixture by means of at least one microporous diffuser.

Abstract: A process for manufacturing chocolate includes premixing a charge of cocoa paste, sugar, and optionally powdered milk under application of heat, subsequently conveying the charge to a first grinder, and thereafter treating the resulting paste by tumbling in at least one stirring device under temperature control. In this process, removal of the volatile components as well as the reactions of the charge are conducted in a first operation, the paste is then pulverized, and after that the addition of fat and emulsifiers, and the dispersion and the liquefaction of the paste are implemented in a further operation.

Abstract: Chocolate flavored nut spreads, especially chocolate flavored peanut butters having a milk chocolate like flavor without a bitter aftertaste and with desirable spreadability. Cocoa solids substantially free of dairy solids that are encapsulated by sugar are dispersed substantially homogeneously throughout the spread. The level of cocoa butter is also below the point where it can crystallize out (i.e., typically about 20% or less on a total fat basis).