Method for extracting cocoa procyanidins
AssigneeMars, Incorporated
InventorsJohn F. Hammerstone JR., Mark J. Chimel
Life of this patent
Estimating the term…
Abstract
A cocoa extract which is rich in procyanidin monomers and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions result in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method.
Claims44
An improved method for extracting cocoa polyphenols including cocoa procyanidins from partially or fully defatted cocoa solids, prepared from cocoa beans that have not been roasted, which method comprises a single extraction, at atmospheric pressure or under pressure, with a solvent selected from the group consisting of an organic solvent capable of solubilizing the cocoa polyphenols, or aqueous mixtures thereof, to which solvent or aqueous-solvent mixture is added an edible acid in an amount sufficient to lower the pH to about 2 to about 4.
A method of extracting cocoa polyphenols including cocoa procyanidin monomers and oligomers from partially defatted or fully defatted cocoa solids, prepared from cocoa beans that have not been roasted, comprises the step of extracting the cocoa solids, at atmospheric or under pressure, with a non-acidified organic solvent capable of solubilizing cocoa polyphenols or non-acidified aqueous mixtures thereof.
A method for selectively extracting low molecular weight cocoa procyanidin oligomers from partially or fully defatted cocoa solids, prepared from cocoa beans that have not been roasted, which method comprises the step of extracting, at atmospheric pressure or under pressure, the cocoa solids with methyl acetate or ethyl acetate.
A cocoa extract consisting essentially of procyanidin monomers, dimers, and trimers.
A method for selectively extracting higher molecular weight cocoa procyanidin oligomers from partially defatted or fully defatted cocoa solids, prepared from cocoa beans that have not been roasted, which method comprises the steps of (a) extracting, at atmospheric pressure or under pressure, the cocoa solids with ethyl acetate;
- (b) recovering the extracted cocoa solids;
- (c) extracting the recovered extracted cocoa solids with a solvent selected from the group consisting of acetone and ethanol and mixtures there of with up to 50% water, which solvent is optionally acidified to a pH of about 2 to about 4 with an edible acid;
- (d) separating the cocoa solids from the cocoa extract;
- and (e) optionally drying the cocoa extract.
A cocoa extract consisting essentially of cocoa procyanidin tetramers through at least decamers.
A continuous method for extracting cocoa polyphenols including cocoa procyanidins from partially defatted or fully defatted cocoa solids using an organic solvent suitable for solubilizing cocoa procyanidins, or mixtures thereof with water, which comprises the steps of (a) contacting a series of cells containing the cocoa solids with the solvent flowing in a counter-current direction, (b) recovering the cocoa extract, and (c) drying the cocoa extract.
A method for recovering cocoa procyanidins and theobromine from partially defatted or fully defatted cocoa solids, prepared from unroasted cocoa beans, comprises the steps of (a) extracting the cocoa solids with ethanol at about 50° to about 70° C., (b) chilling the ethanol extract at a temperature and for a time sufficient to precipitate out the theobromine, (c) separating the precipitated out theobromine, and (d) removing the ethanol from extract to recover the dried cocoa procyanidins.
A method of minimizing the amount of theobromine in the cocoa procyanidins extracted from partially defatted or fully defatted cocoa solids, prepared from unroasted cocoa beans, comprises the steps of (a) extracting the cocoa solids with isopropanol to produce an alcoholic extract containing cocoa procyanidins and theobromine, (b) chilling the alcoholic extract at a temperature and for a time sufficient to precipitate out the theobromine, and (c) separating the theobromine from the alcoholic extract.
Dependencies are inferred from the claim text.