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AssigneeMars, Incorporated
InventorsKirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Jr., Hans M. Geyer, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Jr., Harold H. Schmitz
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Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.
An improved method for preparing chocolate liquor and partially defatted cocoa solids from the roasted cocoa beans or roasted cocoa nibs, the improvement comprising the selection of cocoa beans or blends thereof having a fermentation factor of 275 or less.
Roasted cocoa nibs, or fractions thereof, prepared from cocoa beans having a fermentation factor of 275 or less.
Chocolate liquor prepared from roasted cocoa beans having a fermentation factor of 275 or less.
Chocolate liquor containing at least about 50,000 μg of total cocoa procyanidins per gram of nonfat cocoa solids.
Chocolate liquor containing at least about 5,000 μg of cocoa procyanidin pentamer per gram of nonfat cocoa solids.
Partially defatted cocoa solids prepared from roasted cocoa beans or blends thereof having a fermentation factor of 275 or less.
Partially defatted cocoa solids containing at least about 50,000 μg of cocoa procyanidin pentamer per gram of nonfat cocoa solids.
Partially defatted cocoa solids containing at least about 5,000 μg of cocoa procyanidin pentamer per gram of nonfat cocoa solids.
An extract containing cocoa polyphenols including cocoa procyanidins, which is prepared by solvent extracting partially defatted cocoa solids prepared from cocoa beans or cocoa nibs having a fermentation factor of 275 or less which have been roasted to an internal bean or nib temperature of about 95° C. to about 160° C.
A food product containing at least about 15,100 μg of total cocoa procyanidins per gram of nonfat cocoa solids, when the nonfat cocoa solids content of the food product is less than or equal to 7% by weight based on the total weight of the food product.
A food product containing at least about 700 μg of cocoa procyanidin pemtamer per gram of cocoa solids, when the nonfat cocoa solids content of the food product is less than or equal to 7% by weight based on the total weight of the food product.
A food product containing at least 17,000 μg of total cocoa procyanidins per gram of nonfat cocoa solids, when the nonfat cocoa solids content of the food product is less than or equal to about 13% based on the total weight of the food product.
A food product containing at least 1400 μg of cocoa procyanidin pentamer per gram of nonfat cocoa solids, when the nonfat cocoa solids content of the food product is less than or equal to about 16% based on the total weight of the food product.
A food product containing at least about 22,065 μg of total cocoa procyanidins per gram of cocoa nonfat solids, when the nonfat cocoa solids content of the food product is at least about 35% nonfat cocoa solids based on the total weight of the food product.
A food product containing at least about 20,500 μg of total cocoa procyanidins per gram of nonfat cocoa solids, when the nonfat cocoa solids content of the food product is at least about 37% nonfat cocoa solids based on the total weight of the food product.
A food product containing at least about 1,860 μg of cocoa procyanidin pentamer per gram of nonfat cocoa solids, when the nonfat cocoa solids content of the food product is at least about 37% nonfat cocoa solids based on the total weight of the food product.
A food product containing at least about 15,000 μg of total cocoa procyanidins per gram of nonfat cocoa solids, when the nonfat cocoa solids content of the food product is less than about 30% based on the total weight of the food product.
A cocoa powder dry mix containing about 4325 μg of total cocoa procyanidins per gram of nonfat cocoa solids, when the nonfat cocoa solids content of the dry mix is about 16% based on the total weight of the dry mix.
A method of improving the health of a mammal, which method comprises administering to the mammal a composition containing at least one cocoa polyphenol ingredient, which ingredient is selected from the group consisting of chocolate liquor, partially defatted cocoa solids, synthetic procyanidin monomers and oligomers, derivatives of the synthetic procyanidin monomers and oligomers, which ingredients are prepared from underfermented cocoa beans having a fermentation factor of 275 or less.
Dependencies are inferred from the claim text.