Matches 1 - 50 out of 219 1 2 3 4 5 >
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7579031 Rapid development of heat resistance in chocolate and chocolate-like confectionery products  
The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been...
7427420 Process for producing confectionery highly stable to heat  
The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while...
7413761 Method for treating a solvent-extracted plant residue with a fat  
A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means...
7410664 Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels  
The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture...
7390522 Composition and coated bakery products  
A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by...
7368144 Method for obtaining cocoa bean polyphenol extracts, resulting extracts and uses thereof  
The invention concerns a method for obtaining extracts based on polyphenol compounds contained in cocoa, characterised in that it includes: using fresh beans, which have not been pre-treated or...
7329429 Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation  
Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain...
7311935 Carboxypeptidase of cocoa  
The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and...
7309509 Dispensable chocolate mush meltaway and method of making  
The present invention is a chocolate mush meltaway that is dispensed from a temperature or torque controlled shake freezer machine and that conforms in shape to a receptacle into which it is...
7201934 Dispersible cocoa products  
An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is...
7189422 Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce  
Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the...
7186435 Milk chocolate containing water  
A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder...
7118688 Antioxidant compositions and methods of use thereof  
An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing...
6905715 Cocoa solids having a high cocoa procyanidin content  
The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising...
6887501 Alkalized cocoa solids  
The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising...
6841186 Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby  
A heat-resistant chocolate or chocolate-like composition is prepared by mixing a polyol, such as sorbitol or glycerine, with a flowable chocolate or chocolate-like composition through an increased...
6790966 Cocoa extracts containing solvent-derived cocoa polyphenols from defatted cocoa beans  
Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants....
6790466 Food product comprising a solid mass base on chocolate or the like in contact with a humid mass  
A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%,...
6783779 Food products coated with 1, 6-GPS and 1, 1-GPM  
The invention concerns improved sugar-free products, their production and use, in particular, coated products, their production and use. The products are characterized by their content in enriched...
6777005 Foods containing a cocoa polyphenol additive  
Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants....
6761924 Food materials with improved flavor and functionality due to size reduction in a modified atmosphere  
Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of...
6737100 Foamed chocolate and process for producing the same  
A foamed chocolate which can be foamed without resort to any special apparatuses or emulsifiers, has a lightened chocolate texture and shows no oily feel. This foamed chocolate is produced by...
6737088 Cocoa extracts prepared from cocoa solids having high cocoa polyphenol contents  
The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising...
6733805 Food product comprising a solid mass based on chocolate or the like in contact with an aqueous phase  
A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging...
6706307 Preparation of crumb products for chocolate production  
Crumb products for preparing chocolate products are prepared by adding together, mixing and heating ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which...
6706298 Method for preparing dehydrated potato products  
A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw...
6673379 Use of non-alkalized cocoa solids in a drink  
The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising...
6670390 Cocoa extract compounds and methods for making and using the same  
Disclosed and claimed are cocoa extracts, compounds, combinations thereof and compositions containing the same, such as polyphenols or procyanidins, methods for preparing such extracts, compounds...
6641857 Chocolate-based fat system having improved organoleptic properties  
An edible anhydrous chocolate-based fat system is provided, having a significant granulated sugar component. This provides an unusual mouth sense, and allows for significantly different...
6635303 Powdered milk solids for providing a developed milk flavor to chocolate, the method of preparation and chocolate prepared with the same  
Powdered milk solids are disclosed having a free fatty acid profile that provides for a developed milk character when used to prepare milk chocolate. Methods of preparing the powdered milk solid...
6610343 Method for processing cocoa mass  
Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder....
6599553 Dry drink mix and chocolate flavored drink made therefrom  
A dry drink mix which is rich in cocoa polyphenols such as catechin, epicatechin, and cocoa procyanidins contains a cocoa polyphenol rich cocoa powder, an alkalized cocoa powder, and a sweetener....
6592927 Skimmed milk powder substitute  
Provided is a skimmed milk powder substitute which comprises an intimate mixture of protein and a non-fermentable sweetening and/or bulking agent. The powder includes 0-40 weight parts of lactose...
6582747 Dry cocoa mix containing a mixture of non-alkalized and alkalized cocoa solids  
The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention...
6579375 Crystallization of sugars  
A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magentic field having a strength which is sufficient to impart improvements in...
6558713 Health of a mammal by administering a composition containing at least one cocoa polyphenol ingredient  
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...
6548099 Process for crystallizing amorphous lactose in milk powder  
The present process is directed to a method of crystallizing the lactose in milkfat which comprises (a) mixing the milk powder with water in an amount sufficient to initiate crystallization when...
6541062 Water-soluble soybean extracts  
This invention relates to a water-soluble soybean-based extract including one or more isoflavone glycosides. Also described is a method of preparing such a water-soluble soybean-based extract.
6537602 Chocolate compositions and utilization thereof  
The present invention provides a ganache-type chocolate composition outstanding in inclusion (mechanical) fitness when contained in confectionery dough, and moreover having good baking tolerance....
6517841 Solid compositions and liquid preparations for oral administration which contain cocoa polyphenols  
Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants....
6488975 Cocoa powder for use in multi-layered gel-based dessert products and method for making same  
Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the...
6488971 Resilient pure chocolate coating composition for novelty ice cream items  
A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It...
6485772 Cocoa powder rich in polyphenols, process for producing the same and modified cocoa containing the same  
The invention provides a treating process of cacao beans, and more particularly cacao powder rich in polyphenols, a process for the preparation thereof and a prepared cacao composed of the cacao...
6482464 Gas-incorporated chocolate and its production  
There is disclosed gas-incorporated chocolate, in particular, air-incorporated chocolate whose chocolate material requires tempering and comprises a polyglycerin fatty acid ester and lecithin, said...
6458406 Water-soluble bean-based extracts  
This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also included is a method of preparing such a water-soluble bean-based extract.
6423743 Cocoa extract compounds and methods for making and using the same  
Disclosed and claimed are cocoa extracts, compounds, combinations thereof and compositions containing the same, such as polyphenols or procyanidins, methods for preparing such extracts, compounds...
6416801 Process for controlling the solidification or crystallization of fats and fat-containing foods  
The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the...
6403133 Cocoa product preparation  
A process for lightening the color of cocoa nibs or cocoa liquor which comprises treating the cocoa nibs or cocoa liquor with hydrogen peroxide for a period of time sufficient to lighten the color...
6399139 Food products having enhanced cocoa polyphenol content and processes for producing the same  
The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention...
6399133 Reduced fat agglomerated chocolate  
A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat chocolate...
Matches 1 - 50 out of 219 1 2 3 4 5 >