# US 10,477,877 B2 · Cocoa shell powder and process of making

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- Number: US 10,477,877 B2
- Document ID: US10477877B2
- Status: Granted
- Kind: B2
- Application number: 15/008,407
- Filed: 2016-01-27
- Published: 2016-05-19
- Granted: 2019-11-19
- Earliest claimed: 2011-12-23
- Assignees: Barry Callebaut AG
- Applicants: Barry Callebaut AG
- Inventors: Herwig Bernaert; Ive De Ruysscher
- Web page: https://patentgrep.com/patent/US10477877B2

## CPC

- A23G 1/0006: {Processes specially adapted for manufacture or treatment of cocoa or cocoa products (A23G1/002 - A23G1/005 take precedence)}
- A23G 1/0009: {Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders}
- A23G 1/305: {Products for covering, coating, finishing or decorating}
- A23G 1/56: Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk {, drinks and the products for their preparation, pastes for spreading or milk crumb (A23G1/305 takes precedence)}
- A23L 5/40: Colouring or decolouring of foods
- A23L 27/28: Coffee or cocoa flavours
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## 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.

## Claims

### Claim 1

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.

### Claim 2

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.

### Claim 3 (depends on 2)

The cocoa shell powder of claim 2, wherein the cocoa shell powder is a food ingredient.

### Claim 4 (depends on 2)

A food product containing up to 70 weight % cocoa shells, wherein the food product comprises a cocoa shell powder according to claim 2.

### Claim 5 (depends on 3)

The food product according to claim 3, further comprising chocolate, a filling, beverage, compound or vending mix.

### Claim 6 (depends on 2)

An ice cream cone with improved barrier function, wherein the cone is sprayed with a compound comprising a cocoa shell powder according to claim 2.

### Claim 7 (depends on 2)

A chocolate, filing, beverage, compound or vending mix which comprises the cocoa shell powder according to claim 2.

### Claim 8 (depends on 2)

The cocoa shell powder according to claim 2, wherein the powder has a fat content from 2-6 wt % of the composition.

### Claim 9 (depends on 2)

The cocoa shell powder according to claim 2, wherein the dietary fiber content is at least about 54 wt %.

### Claim 10 (depends on 2)

The cocoa shell powder according to claim 2, wherein the dietary fiber content is at least about 60 wt %.

### Claim 11 (depends on 2)

The cocoa shell powder according to claim 2, wherein the powder is in pure alkalized form and has a L* value of about 5.7, an a* value of about 2.5, and a b value of about 1.6.

### Claim 12 (depends on 2)

The cocoa shell powder according to claim 2, wherein the powder is in a matrix and has a L* value of about 23.6, an a* value of about 4.2, and a b value of about 5.5, and wherein the cocoa shell powder is in an amount of about 5 wt %.

### Claim 13 (depends on 2)

The cocoa shell powder according to claim 2, wherein the powder is in a matrix and has a L* value of about 14.8, an a* value of about 3.5, and a b value of about 4.1, and wherein the cocoa shell powder is in an amount of about 10 wt %.

### Claim 14 (depends on 2)

The cocoa shell powder according to claim 2, wherein the powder is in a matrix and has a L* value of about 11.8, an a* value of about 2.9, and a b value of about 3.1, and wherein the cocoa shell powder is in an amount of about 15 wt %.