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US 10,477,877 B2Granted
Cocoa shell powder and process of making
AssigneeBarry Callebaut AG
InventorsHerwig Bernaert, Ive De Ruysscher
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Abstract
A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart coloration in food products, and as fat bloom inhibitor in cocoa-based products.
Claims14
A cocoa shell powder characterized by the following features:
- (a) a mean particle size of less than 75 μm;
- (b) a final moisture content of ≤5 weight %;
- (c) a neutral taste or a light cocoa flavor with slight hints of cinnamon and nuts, free from off-flavours;
- (d) colour variations covering a range of natural cocoa powder colour up to a colour of black alkalized cocoa powder;
- (e) a dietary fiber content of about 55 weight %;
- (f) a total microbiological plate count of less than 5000 colony-forming units per gram;
- and
- (g) a bulk density between 0.35 kg/L and 0.52 kg/L.
5 more elements
A cocoa shell powder produced by a process comprising the following steps:
- (a) selecting and separating cocoa shells from nibs;
- (b) washing the cocoa shells of (a) with a chelating agent;
- and
- (c) drying the cocoa shells of (b);
- and
- wherein the chelating agent is dissolved in water and comprises an organic acid containing two or three carboxylic groups, wherein the organic acid is tartaric acid or citric acid.
3 more elements
Dependencies are inferred from the claim text.