| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426631000 | Cocoa | 46 |
| 20080213456 | Bars and Confectioneries Containing Cocoa Solids Having A High Cocoa Polyphenol Content and Sterol/Stanol Esters and Processes for Their Preparation - Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high cocoa procyanidin content. The cocoa solids are pretreated with the sterol/stanol ester(s) or other edible oils or fats during the preparation of the products to prevent the loss of cocoa procyanidins. Other particulate antioxidants can be pretreated with food grade fats and/or oils or emulsifiers such as lecithin to conserve their effectiveness. | 09-04-2008 |
| 20080220146 | METHOD AND APPARATUS FOR PRODUCING COCOA PRODUCTS - Provided are processes for producing cocoa-containing compositions by comminution of cocoa beans and/or portions thereof, systems for carrying out such processes and products produced therefrom. | 09-11-2008 |
| 20080248186 | Chocolate Composition - A chocolate composition having a fat phase, characterised in that said fat phase:
| 10-09-2008 |
| 20080268133 | Processes for Making Chocolate - 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. | 10-30-2008 |
| 20090017184 | CONFECTIONERY COMPOSITIONS - A chocolate composition wherein at least 30% by weight, e.g. 33 to 40% or more, of the sucrose content of regular chocolate is replaced by a combination of dietary fibres and wherein the fibre combination comprises, consists of or consists essentially of a dextrin, an inulin and an oligofructose. | 01-15-2009 |
| 20090238946 | METHOD TO STABILIZE THE CRYSTALLIZATION OF A BLEND OF FAT AND OIL CONTAINING MORE THAN 10% COCOA BUTTER AND HAVING A LOW TRANS FAT CONTENT - The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of: (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of an oil and/or fat having a Solid Fat Content higher than 2% when measured at 30° C. with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%, preferably below 2%, (b) Feeding this mixture in molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below +10° C., advantageously is below 0° C., (c) Crystallization and stabilization of said melt with the aid of said scraped surface heat exchanger, (d) Optionally, extrusion of the thus chilled mixture in block shape. This method advantageously allows the preparation of trans-free chocolate fillings, advantageously without the need of specialty products. The invention further relates to the prepared chocolate fillings and their applications in the chocolate industry. | 09-24-2009 |
| 20090324798 | METHOD FOR FLAVOURING COCOA BEANS - The present invention relates to a method for flavouring cocoa beans, and to flavoured cocoa beans thereby obtained. In particular, the present invention provides a method for flavouring cocoa beans comprising the step of contacting dried cocoa beans with unroasted, natural flavouring plant material. Said unroasted, natural flavouring plant material preferably includes fruit and/or non-fruit plant material selected from the group comprising herbs, spices, leaves, grasses, flowers and any combinations thereof. The invention further relates to the use of flavoured cocoa beans in food products, and in particular in chocolate products. | 12-31-2009 |
| 20100034954 | NUTRITIONALLY SUITABLE COCOA FOR ANIMAL FEED - The invention relates to a method for obtaining fibre-rich cocoa with low carbon hydrate and methylxanthine contents and resulting cocoa powder which is suitable for animal feed. The inventive method includes the following main steps in which: the whole cocoa beans undergo cleaning, deffating, treatment with alpha-amylase, centrifugation, extraction-washing and subsequent centrifugation, separation, drying and grinding. | 02-11-2010 |
| 20100062138 | PROCESS FOR OBTAINING POLYPHENOL-RICH COCOA POWDER WITH LOW FAT CONTENT AND COCOA THUS OBTAINED - The invention relates to a method for obtaining polyphenol-rich cocoa powder with a low fat content and to the cocoa thus obtained. The method optionally includes a phase comprising the purification of the polyphenols obtained from the defatted cocoa cake using an Amberlite column. The end product has a particle size of less than 3 mm for 99% of the particles and a polyphenol content of preferably between 60 and 90% and a fat content of less than 12% in relation to the weight of the dry matter. | 03-11-2010 |
| 20100129519 | High-Fat Cocoa Product, A Process For Its Manufacture And Its Application In Confections - 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. | 05-27-2010 |
| 20100151110 | LOW DENSITY CONFECTIONERY COMPOSITIONS - 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/cm | 06-17-2010 |
| 20100166938 | Frozen Confectionery Products - 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. | 07-01-2010 |
| 20100196585 | PROCESS AND PRODUCT PRODUCED BY THE PROCESS - 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. | 08-05-2010 |
| 20100203221 | PROCESS - 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. | 08-12-2010 |
| 20100260919 | REDUCED FAT CHOCOLATE - 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. | 10-14-2010 |
| 20110008521 | Process For Producing A Confectionery Product - 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. | 01-13-2011 |
| 20110014350 | CHOCOLATE COMPOSITION - 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. | 01-20-2011 |
| 20110059223 | METHOD TO INCREASE THE ANTIOXIDANT ACTIVITY OF CHOCOLATE - 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. | 03-10-2011 |
| 20110059224 | COFFEE FLAVORED CHOCOLATE BAR - 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. | 03-10-2011 |
| 20110091637 | High-Purity Rebaudioside D And Low-Calorie Chocolate Containing The Same - The invention provides methods of purifying Rebaudioside D from the | 04-21-2011 |
| 20110129592 | SUCROSE POLYESTERS - 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. | 06-02-2011 |
| 20110229624 | PROCESS AND PRODUCT - 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. | 09-22-2011 |
| 20110318474 | FOOD PRODUCTS ENRICHED WITH METHYLXANTHINES - 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. | 12-29-2011 |
| 20110318475 | METHODS AND APPARATUS FOR FORMING CONTOURED EDIBLE PIECES - 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. | 12-29-2011 |
| 20120148724 | CONVOLUTED CHOCOLATE PRODUCT WITH REGIONS OF WEAKNESS AND PROCESS FOR PREPARATION THEREOF - 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. | 06-14-2012 |
| 20120237665 | METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT - 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. | 09-20-2012 |
| 20120315370 | METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND REALTED COMPOSITIONS - 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. | 12-13-2012 |
| 20130136846 | EQUOL-CONTAINING EXTRACT, METHOD FOR PRODUCTION THEREOF, METHOD FOR EXTRACTION OF EQUOL, AND EQUOL-CONTAINING FOOD - The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same.
| 05-30-2013 |
| 20130196047 | Process For The Production Of Fat-Containing Masses - A process for the production of natural stimulants based on fat-containing masses. To produce the fat-containing mass, the raw materials are fed into an apparatus first. These raw materials are mixed in the apparatus and the required processing temperature and consistency are set. Then the mixed raw materials are liquefied in the apparatus by adding at least one fat and/or at least one oil. Finally, the fat-containing mass produced is pulverized through circulation between the apparatus and a grinding mill. The grinding mill may include two grinding zones. In the first grinding zone, the coarse components are pre-ground. In the subsequent main grinding zone, the pre-ground components are pulverized. | 08-01-2013 |
| 20130202773 | FOOD COMPOSITION - A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect, the foodstuff is chocolate, and at least one of the strands of chocolate is convoluted. In a second aspect, at one of the strands of foodstuff is transversely convoluted. Also provided are methods for making the food bar. | 08-08-2013 |
| 20140127389 | METHOD OF MANUFACTURING MOULDABLE CHOCOLATE - A method of manufacturing mouldable chocolate, the method comprising the steps of placing predetermined amounts of chocolate and glucose syrup in predetermined proportions into a plurality of individual packets and heating and subsequently cooling the packets in accordance with a predetermined thermal profile. | 05-08-2014 |
| 20140161960 | METHOD, SYSTEM AND APPARATUS FOR MANUFACTURING CUSTOM CHOCOLATE ARTICLES AT RETAIL LOCATION - 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. | 06-12-2014 |
| 20140186511 | COCOA NUGGETS AND METHOD OF MAKING SAME - 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. | 07-03-2014 |
| 20140234523 | METHOD FOR MANUFACTURING AN AERATED CONFECTIONERY SHELL - 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. | 08-21-2014 |
| 20140302222 | METHOD FOR PROCESSING CACAO COMPOSITION USING ALKALINE ELECTROLYTIC WATER - 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. | 10-09-2014 |
| 20140308428 | COCOA BEAN PROCESSING METHODS AND TECHNIQUES - 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. | 10-16-2014 |
| 20150024109 | Chocolate Product And Process For Producing The Same - 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. | 01-22-2015 |
| 20150024110 | Method Of Producing Chocolate - 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. | 01-22-2015 |
| 20150289535 | BAKED CHOCOLATE CONFECTIONERY - 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 μm or less. | 10-15-2015 |
| 20150320073 | CHOCOLATE COMPRISING A TRANSESTERIFIED SHEA OLEIN FRACTION - The invention relates to a chocolate (CHO) comprising:
| 11-12-2015 |
| 20160000109 | METHODS OF PROCESSING UNFERMENTED FRUIT SEEDS - The present invention provides methods for processing fruit seeds, such as cocoa beans or cupuacu beans without the need of microbial fermentation. Fruit seeds are treated by adding unfermented seeds to a solution of a defined concentration of ethanol in a volume sufficient to cover the seeds, and maintaining the solution at a set temperature for a certain period of time. | 01-07-2016 |
| 20160066593 | PROCESS FOR THE PREPARATION OF A HEAT-RESISTANT CHOCOLATE PREPARATION - The present invention relates a process for the preparation of a chocolate composition, the process comprising the steps of preparing a blend of dry ingredients, each ingredient having an individual fat content of less than 30%; conching the blend of dry ingredients; adding one or more ingredients having an individual fat content of 30% fat or greater to the blend and mixing; and compressing the mixture of step iii) to form the chocolate composition. | 03-10-2016 |
| 20160157507 | PROCESSES FOR PRODUCING DARK RED AND DARK BROWN NATURAL COCOA - Dark, red and dark, brown natural cocoa products are disclosed. The cocoa products may be cocoa liquor or cocoa powder. Processes for producing the dark, red and dark, brown natural cocoa products are also disclosed. | 06-09-2016 |
| 20160165917 | FOOD PRODUCTS COMPRISING A CALCIUM SALT | 06-16-2016 |
| 20160165918 | PROCESS FOR PRODUCING DARK BROWN NATURAL COCOA | 06-16-2016 |
| 20160198733 | CHOCOLATE | 07-14-2016 |
