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US 10,701,951 B2Granted
Process of producing cocoa shell powder
AssigneeBarry Callebaut AG
InventorsHerwig Bernaert, Ive De Ruysscher
Life of this patent
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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 method of increasing resistance against fat bloom in a cocoa-based product comprising a cocoa shell powder, wherein the cocoa shell powder is produced through the steps of:
- selecting and separating cocoa shells from nibs;
- drying the cocoa shells,
- wherein the cocoa shell powder is 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 the 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.
8 more elements
A method of increasing resistance against fat bloom in a cocoa-based product, wherein the method comprises the steps of:
- cracking cocoa beans;
- removing and separating cocoa shells from nibs;
- selecting and separating a fraction of cocoa shells;
- grinding the selected fraction of cocoa shells;
- adding a chelating agent to the cocoa shells;
- and
- drying the cocoa shells;
- grinding the dried cocoa shells;
- and
- adding the resulting cocoa shell powder to the cocoa-based product.
7 more elements
Dependencies are inferred from the claim text.