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    METHOD OF PRODUCING DARK COCOA POWDER
    2.
    发明申请
    METHOD OF PRODUCING DARK COCOA POWDER 审中-公开

    公开(公告)号：WO2022167480A1

    公开(公告)日：2022-08-11

    申请号：PCT/EP2022/052476

    申请日：2022-02-02

    Applicant: JS COCOA HOLDING B.V.

    Inventor： KRUITHOF, Stephan

    IPC: A23G1/00 ,  A23G1/04 ,  A23L5/40 ,  A23G1/56

    Abstract: The invention relates to a method of producing dark cocoa powder comprising the steps of separating cocoa butter from cocoa solids and mixing an alkalizing agent with the cocoa solids, wherein the cocoa solids contain equal to or less than 7 wt% fat, the alkalizing agent is added in an amount of equal to or less than 7 wt%, and the cocoa solids are alkalized to an L-value of equal to or less than 9.

    ELEMENT ZUR GETRÄNKEZUBEREITUNG UND VERFAHREN ZUR ZUBEREITUNG EINES HEISSGETRÄNKES
    5.
    发明申请
    ELEMENT ZUR GETRÄNKEZUBEREITUNG UND VERFAHREN ZUR ZUBEREITUNG EINES HEISSGETRÄNKES 审中-公开

    公开(公告)号：WO2021078420A1

    公开(公告)日：2021-04-29

    申请号：PCT/EP2020/072004

    申请日：2020-08-05

    Applicant: 10 X INNOVATION GMBH & CO. KG

    Inventor： KORTE, René

    IPC: A23G1/56

    Abstract: Ein Element zur Getränkezubereitung (1) zur Zubereitung eines Heißgetränkes umfasst eine Umhüllung (2) aus Schokolade oder einer kakaohaltigen Fettglasur und eine in der Umhüllung (2) angeordnete Füllung (3), wobei die Füllung (3) einen Anteil von mehr als 30 Gew.-% an gezuckerter Kondensmilch und einen Anteil an Instantkaffee enthält. Ferner betrifft die Erfindung ein Verfahren zur Zubereitung eines Heißgetränkes mit einem solchen Element zur Getränkezubereitung, so dass dem Benutzer mit einfachen Mitteln die Herstellung eines geschmackvollen Heißgetränkes ermöglicht wird.

    A SPREADABLE FOOD PRODUCT
    9.
    发明申请
    A SPREADABLE FOOD PRODUCT 审中-公开

    公开(公告)号：WO2020110012A1

    公开(公告)日：2020-06-04

    申请号：PCT/IB2019/060205

    申请日：2019-11-27

    Applicant: THE PRINCETON GROUP INC – C40917

    Inventor： HANNA, Mark, Anthony ,  TEW, Samuel, Beng

    IPC: A23D7/005 ,  A23G1/36 ,  A23G1/40 ,  A23G1/48 ,  A23G1/56

    Abstract: A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil, at least one polysaccharide, at least one flour and at least one sweetener. The at least one vegetable oil is substantially free or free of palm oil and the sugar content of the spread is less than about 20% by weight of the total spread. The food spread possesses excellent properties and is advantageously spreadable at low temperature.

    PROCESS TO EXTRACT COMPONENTS OF CACAO POD HUSKS AND TO UTILIZE CACAO FRUIT SOLUBLE EXTRACT OBTAINED THEREOF AND ITS APPLICATIONS
    10.
    发明申请
    PROCESS TO EXTRACT COMPONENTS OF CACAO POD HUSKS AND TO UTILIZE CACAO FRUIT SOLUBLE EXTRACT OBTAINED THEREOF AND ITS APPLICATIONS 审中-公开

    公开(公告)号：WO2020038905A1

    公开(公告)日：2020-02-27

    申请号：PCT/EP2019/072186

    申请日：2019-08-19

    Applicant: CABOSSE NATURALS NV

    Inventor： BERNAERT, Herwig ,  KOPP, Gabi

    IPC: A23G1/00 ,  A23C9/13 ,  A23C9/152 ,  A23G1/40 ,  A23G1/56

    Abstract: The present invention relates to a method for optimizing the full utilization of cacao pod husks comprising the steps of debacterizing the pod surface and opening cacao the pods, separating the cacao pod husks from, cacao pulp, cacao placenta,cacao beans and cacao bean hulls, and drying separated cacao pod husks wherein separated and dried cacao pod husks are further processed by a method comprising the steps of a) grinding the cacao pod husks;b) optional acid extraction; c) a first enzymatic treatment; d) alkaline solubilization; e) a first decantation with centrifuge; f) ultrafiltration; g) acid extraction; h) a second decantation with centrifuge; i) a second enzymatic treatment; j) ultrafiltration and extract purification; k) concentration of the extract; l) drying of the concentrated extract. The invention also relates to extracts and compositions obtained thereof and their applications.

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