Food compositions comprising cacao pod husk

A composition comprising

• from 5.0 to 70.0% (dry matter weight/w) of one or more sugars;
• from 0.150 to 7.50% (dry matter weight/w) of CPH, wherein CPH encompasses the whole pod shell of the cacao fruit either with or without the epicarp;
• from 0.10 to 4.0% (w/w) of pectin;
• from 0.10 to 7.0% (w/w) of one or more co-texturizers;
• from 0.030 to 3.0% (w/w) of citrate ions;
• from 0.0010 to 0.50% (w/w) of calcium ions;
• from 0.0 to 2.0% (w/w) of preservative;
• and
• water up to 100.0%;
• wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 to 4.5;
• and
• wherein the composition is a jellied food paste or a composition capable of jellifying into a jellied food paste.

A method for preparing a composition with a Brix comprised from 45 to 75

• comprising
• from 5.0 to 70.0% (w/w) of one or more sugars;
• from 0.150 to 7.50% (w/w) of CPH, wherein CPH encompasses the whole pod shell of the cacao fruit either with or without the epicarp;
• from 0.10 to 4.0% (w/w) of pectin;
• from 0.10 to 7.0% (w/w) of one or more co-texturizers;
• from 0.030 to 3.0% (w/w) of citrate ions;
• from 0.0010 to 0.50% (w/w) of calcium ions;
• from 0.0 to 2.0% (w/w) of preservative;
• and
• water up to 100.0%;
• wherein the composition is a jellied food paste or a composition capable of jellifying into a jellied food paste;
• (a) with the proviso that if the one or more co-texturizers consist of one or more co-texturizers that are pre-dissolved or pre-dispersed in water at a low temperature said method comprises the steps of:
• mixing the one or more sugars, the CPH, the citrate ions, the one or more co-texturizers that are pre-dissolved or pre-dispersed in water at a low temperature and optionally part of the water, thereby obtaining a first mixture;
• heating said first mixture to a temperature from 80.0° C. to 100.0° C.;
• mixing pectin in the rest of the water, wherein the water is preheated to a temperature from 80.0° C. to 90.0° C. before mixing, thereby obtaining a second mixture;
• mixing said first and second mixture at a temperature from 80.0° C. to 100.0° C., thereby obtaining a third mixture;
• adjusting the pH of the third mixture to a value from 2.8 to 4.5;
• optionally adding a preservative to the third mixture;
• maintaining the third mixture at a temperature from 80.0° C. to 100.0° C., for a period from 1 to 10 minutes;
• and optionally packaging the mixture;
• (b) with the proviso that if the one or more co-texturizers consist of one or more co-texturizers that are pre-dissolved or pre-dispersed in water at a high temperature, said method comprises the steps of:
• mixing the one or more sugars, the CPH, the citrate ions and optionally part of the water, thereby obtaining a first mixture;
• heating said first mixture to a temperature from 80.0° C. to 100.0° C.;
• mixing pectin and the one or more co-texturizers that are pre-dissolved or pre-dispersed in water at a high temperature in the rest of the water, wherein the water is preheated to a temperature from 80.0° C. to 90.0° C. before mixing, thereby obtaining a second mixture;
• mixing said first and second mixture at a temperature from 80.0° C. to 100.0° C., thereby obtaining a third mixture;
• adjusting the pH of the third mixture to a value from 2.8 to 4.5;
• optionally adding a preservative to the third mixture;
• maintaining the third mixture at a temperature from 80.0° C. to 100.0° C., for a period from 1 to 10 minutes;
• and
• optionally packaging the mixture;
• (c) with the proviso that if the one or more co-texturizers consist of one or more co-texturizers that are pre-dissolved or pre-dispersed in water at a low temperature and one or more co-texturizers that are pre-dissolved or pre-dispersed in water at a high temperature, said method comprises the steps of:
• mixing the one or more sugars, the CPH, the citrate ions, the one or more co-texturizers that are pre-dissolved or pre-dispersed in water at a low temperature and optionally part of the water, thereby obtaining a first mixture;
• heating said first mixture to a temperature from 80.0° C. to 100.0° C.;
• mixing pectin and the one or more co-texturizers that are pre-dissolved or pre-dispersed in water at a high temperature in the rest of the water, wherein the water is preheated to a temperature from 80.0° C. to 90.0° C. before mixing, thereby obtaining a second mixture;
• mixing said first and second mixture at a temperature from 80.0° C. to 100.0° C., thereby obtaining a third mixture;
• adjusting the pH of the third mixture to a value from 2.8 to 4.5;
• optionally adding a preservative to the third mixture;
• maintaining the third mixture at a temperature from 80.0° C. to 100.0° C., for a period from 1 to 10 minutes;
• and
• optionally packaging the mixture.