Patent ID: 6194020
Filing Date: 2001-02-27
Classification: A21D,A23G,A23K,A23L,A23V,A61P,C11B

Abstract:
A process for conserving cocoa polyphenols during the processing of one or more cocoa ingredient(s) containing cocoa polyphenols including cocoa procyanidins into a product comprising (i) carbohydrate ingredient(s) (ii) milk ingredient(s), (iii) carbohydrate ingredient(s) and milk ingredient(s) ad (iv) the polyphenol-containing cocoa ingredient(s) which are selected from the group consisting of chocolate liquor, partially defatted cocoa solids, fully defatted cocoa solids, cocoa extract, synthetic cocoa procyanidins, and mixtures thereof, which process comprises the steps of:(a) pretreating the carbohydrate ingredient(s), the milk ingredient(s), or the carbohydrate ingedient(s) and milk ingredient(s) with one or more pretreatment ingredients selected from the group consisting of an antioxidant, an emulsifier, a fat, a flavorant, and mixtures thereof to form a first mixture;(b) adding the cocoa polyphenol-containing cocoa ingredient(s) to the first mixture to form a second mixture; and(c) processing the second mixture into the cocoa-containing product.