Food and beverage products, ingredients, methods and uses

Abstract

The present invention provides the use of a composition obtainable from the pulp of a plant of the genus Theobroma or an extract of said pulp as an ingredient in a food product.

Description

[Technical field]

[0001] The present invention relates to the field of novel chocolate products, novel ingredients for use in said products, and the use of the novel ingredients. [Background technology]

[0002] It is well known that the cocoa plant is harvested to produce cocoa seeds, which are used to provide cocoa liquor, cocoa butter, and cocoa powder, but other parts of the cocoa pod are not utilized.

[0003] Cocoa pods consist of the husk, the pulp, and the cocoa beans. The pulp is an aromatic moist mass that surrounds the pod.

[0004] In the primary processing of cocoa seeds, the pulp is typically removed by fermentation and then hydrolyzed by microorganisms. The hydrolyzed pulp is known in the industry as "sweatings". During fermentation, the pulp provides a substrate for a variety of microorganisms that are essential for the development of chocolate flavour precursors that are later fully developed during the roasting process. Although pulp is necessary for fermentation, there is often more pulp than is needed.

[0005] Excess pulp has been used to make cocoa jelly, alcohol and vinegar, nata, and processed pulp. Through controlled fermentation and distillation, the liquor can be reduced to alcoholic spirits containing over 40% ethanol. The alcohol produced can be further fermented to produce acetic acid.

[0006] Cocoa liqueur has been shown to be a suitable substrate for the production of nata by fermentation, which is a product typically obtained by fermenting coconut water.

[0007] In addition, raw cocoa pulp is used to make smoothies and other so-called "healthy" drinks.

[0008] However, the use of cocoa pulp or extracts thereof in sugar-free confectionery, particularly chocolate products, is unknown and the present invention provides a novel product having advantageous properties.

[0009] Due to the nature of cocoa pulp, specifically its sugar distribution, the processing and drying of this material is difficult to optimize, especially in terms of flavor preservation and efficient drying. The present invention aims to address this difficulty.

[0010] [Summary of the invention] The present invention provides a method for drying pulp or pulp extracts from plants of the genus Theobroma with a stabilizer. The drying method of the present invention provides an efficient drying method and technique that is not detrimental to the sensory attributes of the pulp or pulp extracts.

[0011] In addition, the polysaccharide reduction step, preferably enzymatic treatment, improves the taste and texture of the pulp. More specifically, the application of pectinolytic and / or cellulolytic enzymes reduces the viscosity of the pulp or pulp extracts, thus facilitating processing. In particular, increasing the total solids content at low viscosity prior to spray drying increases the yield and reduces any adverse organoleptic properties of the final chocolate.

[0012] The present invention provides a food product comprising a dry composition of pulp or an extract of pulp from a plant of the Obroma genus together with a stabilizer.

[0013] The present invention relates to a chocolate product comprising a composition obtainable from pulp or an extract of pulp from a plant of the genus Theobroma. The present invention also provides a novel composition obtainable from pulp from a plant of the genus Theobroma.

[0014] The present invention preferably provides a chocolate product, preferably with no added sugar, comprising a composition obtainable from cocoa pulp or an extract of cocoa pulp.

[0015] The present invention provides the use of said composition obtainable from cocoa pulp or an extract of cocoa pulp as a sugar substitute for use in chocolate products.

[0016] The present invention offers advantageous properties with respect to the reduction or complete elimination of added sugar, with sweetness provided from natural sources that preferably also contain other components that contribute to the chocolate flavor of the cocoa pod.

[0017] Thus, the present invention provides an alternative to added sugars by providing naturally occurring sugars present in the cocoa mass, cocoa butter, and / or cocoa powder sources.

[0018] Furthermore, the present invention provides for the use of by-products of the chocolate manufacturing process that would normally be wasted, therefore providing advantages in terms of sustainability.

[0019] Thus, the present invention provides a. treating the cocoa pulp or an extract of the cocoa pulp to reduce the polysaccharide content and / or to adjust the pH; b. combining the product of step a) with a stabilizer and drying.

[0020] The present invention also provides a method for producing a composition derived from cocoa pulp or an extract of cocoa pulp, comprising the steps of: a. treating the cocoa pulp or an extract of the cocoa pulp to reduce the polysaccharide content and / or to adjust the pH; b. combining the product of step a) with a stabilizer and drying.

[0021] The present invention also provides a method for producing a chocolate product, preferably chocolate, comprising the steps of: a. treating the pulp from a plant of the genus Theobroma, preferably cocoa pulp, or an extract of the pulp from a plant of the genus Theobroma, preferably an extract of the cocoa pulp, to reduce the polysaccharide content, and / or treating the pulp from a plant of the genus Theobroma, preferably cocoa pulp, or an extract of the pulp from a plant of the genus Theobroma, preferably an extract of the cocoa pulp, to adjust the pH; b. combining the product of step a. with a stabilizer and drying; and c. combining the product of step b. with at least one other ingredient present in the chocolate product.

[0022] In addition, as described below, pretreatment of the pulp and / or pulp extract of the present invention provides advantages in terms of processing conditions and sensory properties, such as mouthfeel, when producing chocolate products, when compared to simply dried pulp that has not been pretreated.

[0023] In particular, the present invention provides compositions, methods and uses as recited in the claims. [Brief description of the drawings]

[0024] [Figure 1] FIG. 1 shows GC-MS data for Examples 8 to 10. [Diagram 2] FIG. 1 shows GC-MS data for Examples 8 to 10. [Diagram 3] FIG. 1 shows GC-MS data for Examples 8 to 10. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0025] pulp The pulp for use in the present invention is obtained from a plant of the Theobroma genus, which includes the following plant genus: Theobroma angustifolium, Theobroma bicolor (Mocambo), Theobroma cacao, Theobroma canumanense, Theobroma grandiflorum (Cupuaçu), Theobroma mammosum, Theobroma microcarpum, Theobroma obovatum, Theobroma simiarum, Theobroma speciosum, Theobroma stipulatum ... stipulatum, Theobroma subincanum, and Theobroma sylvestre. Preferably, the pulp is selected from cocoa, cupuaçu, and mocambo, and mixtures thereof, preferably from cocoa.

[0026] The embodiments described below are preferably described with respect to the preferred embodiment cocoa, but are equally applicable to pulp from all other plants of the Theobroma genus.

[0027] In the present invention, the term "pulp" relates to the mucilaginous coating around each bean. In the present invention, the term "cocoa pulp" also includes dried cocoa pulp, for example in the form of a powder. However, for example, when the term "dried cocoa pulp" is used, the cocoa pulp is limited to dried cocoa pulp. The source of the cocoa pulp is not particularly limited, all known types of cocoa pods may provide the pulp. However, it is preferred that the sugar content of the cocoa pulp is as high as possible.

[0028] In the present invention, the term "extract" has its usual dictionary meaning, i.e., a portion of the cocoa pulp that contains one or more components of the cocoa pulp, providing an extract in which one or more components of the original cocoa pulp have been removed. In the present invention, the water present in the cocoa pulp is not considered to be an extract, i.e., the cocoa pulp extract is not water. In one embodiment of the present invention, the cocoa pulp extract is in the form of a powder, i.e., the cocoa pulp extract has been dried to remove the water.

[0029] In a preferred embodiment of the invention, the composition obtained from cocoa pulp or a cocoa pulp extract is dried. The residual moisture content is defined below.

[0030] In the embodiments described below, a cocoa pulp extract is defined and the components described are those that are naturally present in the original cocoa pulp, i.e., they are not added.

[0031] In one embodiment, the cocoa pulp extract comprises: a. treating a cocoa pulp or an extract of the cocoa pulp (which extract is different from the extract prepared by this method) to reduce the polysaccharide content and / or to adjust the pH; b. combining the product of step a) with a stabiliser and drying.

[0032] In a preferred embodiment of the present invention, cocoa pulp is treated by the method defined above to provide a composition that is a cocoa pulp extract.Therefore, in the following of the present application, the term "cocoa pulp extract" is used to encompass, but is not limited to, the composition obtained by the method of the present invention.That is, the composition of the present invention may preferably be considered as a cocoa pulp extract.

[0033] In one embodiment, the pulp of the present invention is not fermented.

[0034] In a preferred embodiment, the pulp of the present invention is treated in steps a. and / or b. in the absence of beans from a plant of the genus Theobroma. In a preferred embodiment, the treated pulp is not mixed with beans, preferably whole beans, from a plant of the genus Theobroma. In a preferred embodiment, the treated pulp is not mixed with beans, preferably whole beans, from a plant of the genus Theobroma. In a preferred embodiment, the treated pulp is not mixed with nibs from a plant of the genus Theobroma.

[0035] In a preferred embodiment, the cocoa pulp of the present invention is treated in steps a. and / or b. in the absence of whole cocoa beans and / or cocoa nibs.

[0036] In one embodiment of the present invention, an extract of cocoa pulp containing sugar is provided.

[0037] In one embodiment, sugars include monosaccharides (e.g., fructose, fucose, galactose, glucose and / or rhamnose), disaccharides (e.g., lactose, maltose and / or sucrose) and / or oligosaccharides (e.g., less than 20 sugar units, less than 10 sugar units, or less than 8 sugar units), where sugars are defined as "cocoa sugars." Preferred sugars present in cocoa pulp or cocoa pulp extracts include sucrose, glucose or fructose, and mixtures thereof.

[0038] In one embodiment, the sugars of the cocoa pulp extract comprise sugars selected from the group consisting of glucose, sucrose, and fructose, and combinations thereof, such sugars being defined herein as "cocoa sugars." Cocoa sugars may vary in content and nature depending on the type of cocoa pod.

[0039] In one embodiment of the invention, the cocoa pulp extract or dried cocoa pulp contains from 20.0% to 100% by weight of cocoa sugar, based on the total weight of the extract or pulp, more preferably from 30.0% to 99.75% by weight, more preferably from 30.0% to 99.50% by weight, more preferably from 30.0% to 99.25% by weight, more preferably from 40.0% to 95.0% by weight.

[0040] In an embodiment of the invention, for example, the cocoa pulp extract or dried cocoa pulp contains from 50.0% to 95.0% by weight, more preferably from 60.0% to 95.0% by weight, more preferably from 65.0% to 90.0% by weight, more preferably from 65.0% to 85.0% by weight, more preferably from 65.0% to 80.0% by weight of cocoa sugar, based on the total weight of the extract or pulp.

[0041] In the present invention, the nature and amount of sugar influences the drying process.

[0042] In addition, the amount and nature of the sugar affects the processing of the ingredients into chocolate.

[0043] In a highly preferred embodiment, the pulp and / or pulp extract dried by the method of the present invention contains from 20.0% to 80.0% by weight of cocoa sugar, more preferably from 30.0% to 77.5% by weight, more preferably from 40.0% to 75.0% by weight, more preferably from 45.0% to 70.0% by weight, more preferably from 45.0% to 65.0% by weight of cocoa sugar, based on the weight of the extract or pulp to ensure improved drying and processing into chocolate.

[0044] In a preferred embodiment, the sugars include monosaccharides, preferably dextrose and fructose. In a preferred embodiment, the above ranges apply to the total amount of dextrose and fructose, i.e. the pulp and / or pulp extract dried according to the method of the present invention comprises a combined amount of dextrose and fructose of 20.0% to 80.0% by weight, more preferably 30.0% to 77.5% by weight, more preferably 40.0% to 75.0% by weight, for example 45.0% to 70.0% by weight, or 50.0% to 65.0% by weight, based on the weight of the extract or pulp.

[0045] Thus, the polysaccharide reduction and drying process of the present invention provides a sugar profile that aids in processability and drying in the manufacture of chocolate.

[0046] Longer enzyme treatment times (e.g., around 20 hours) and / or filtration result in compositions with high concentrations of dextrose and fructose (e.g., 80% by weight or more) and compositions that are not easy to dry and / or manufacture into chocolate. The use of the stabilizers of the present invention improves this, but the above compositions further improve the ease and effectiveness of drying, which is brought about by the polysaccharide reduction method of the present invention, preferably the enzyme treatment step.

[0047] In one embodiment, the cocoa sugars in the cocoa pulp extract or dried cocoa pulp contain a significant amount of sucrose, preferably a majority sucrose, hi one embodiment, the sucrose content of the sugar component is greater than 35.0% by weight, more preferably greater than 40.0% by weight, more preferably greater than 45.0% by weight, more preferably greater than 50.0% by weight, more preferably greater than 55.0% by weight, more preferably greater than 60.0% by weight, based on the weight of the sugar component (i.e. the total sugar content).

[0048] In one embodiment, the cocoa sugar component comprises less than 90.0%, preferably less than 85.0%, more preferably less than 80.0%, more preferably less than 75.0% sucrose by weight of the sugar component.

[0049] In the above embodiments, the cocoa sugar comprises glucose, fructose or a mixture of glucose and fructose, preferably the sum of glucose, fructose and sucrose is more than 95.0% by weight of the cocoa sugar component, more preferably more than 97.5%, more preferably more than 98.5%, more preferably more than 99.0%, more preferably equal to 100%.

[0050] In an alternative embodiment, the cocoa sugars in the cocoa pulp extract or dried cocoa pulp contain significant amounts of glucose and fructose, preferably predominantly glucose and fructose. In one embodiment, the glucose and fructose content of the sugar component is greater than 45.0% by weight, more preferably greater than 50.0% by weight, more preferably greater than 55.0% by weight, such as greater than 65.0% by weight, greater than 75.0% by weight, greater than 80.0% by weight, or greater than 85.0% by weight, based on the weight of the sugar component.

[0051] In one embodiment, the cocoa sugar component consists of 100% by weight of glucose and fructose or contains less than 99.0% by weight, preferably less than 95.0% by weight of glucose and fructose, for example less than 92.0% by weight, less than 90.0% by weight, less than 87.0% by weight, less than 85.0% by weight or less than 75.0% by weight.

[0052] In one embodiment, the cocoa sugar component comprises from 45.0% to 100% by weight, preferably from 55.0% to 100% by weight, preferably from 60.0% to 100% or from 80.0% to 99.0% by weight of a combination of glucose and fructose, based on the weight of the sugar component.

[0053] In one embodiment, the fructose content of the sugar component is greater than 15.0 wt.%, more preferably greater than 20.0 wt.%, more preferably greater than 25.0 wt.%, more preferably greater than 30.0 wt.%, greater than 35.0 wt.%, greater than 40.0 wt.%, based on the weight of the sugar component (i.e. the total sugar content).

[0054] In one embodiment the cocoa sugar component contains less than 75.0%, preferably less than 70.0%, more preferably less than 65.0%, more preferably less than 60.0% fructose by weight of the sugar component.

[0055] In one embodiment, the cocoa sugar component contains between 20.0% and 75.0% by weight, preferably between 30.0% and 60.0% by weight of fructose.

[0056] In one embodiment, the glucose content of the sugar component is greater than 15.0 wt.%, more preferably greater than 20.0 wt.%, more preferably greater than 25.0 wt.%, more preferably greater than 30.0 wt.%, greater than 35.0 wt.%, or greater than 40.0 wt.%, based on the weight of the sugar component (i.e., the total sugar content).

[0057] In one embodiment the cocoa sugar component comprises less than 75.0%, preferably less than 70.0%, more preferably less than 65.0%, more preferably less than 60.0% glucose by weight of the sugar component.

[0058] In one embodiment, the cocoa sugar component comprises between 20.0% and 75.0% by weight of glucose, preferably between 30.0% and 60.0% by weight.

[0059] In the above embodiment, the remainder of the cocoa sugars comprises sucrose, preferably the remainder of the sugars comprises sucrose, lactose, maltose, galactose, or combinations thereof.

[0060] In preferred embodiments, the sugar component of the cocoa pulp or cocoa pulp extract comprises from 0.10% to 50.0% by weight, or from 5.0% to 50.0% by weight of sucrose, the sugar component constitutes from 20.0% to 100% by weight of the cocoa pulp or cocoa pulp extract, and preferably the cocoa pulp or cocoa pulp extract is dried.

[0061] In a preferred embodiment, the sugar component of the cocoa pulp or cocoa pulp extract comprises 45.0% to 100.0% by weight, or 45.0% to 99.0% by weight of fructose and glucose, the sugar component constitutes 20.0% to 100% by weight of the cocoa pulp or cocoa pulp extract, and preferably the cocoa pulp or cocoa pulp extract is dried.

[0062] In a preferred embodiment, the sugar content is obtained using HPAEC-PAD (High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection). A preferred analytical method is defined in the Examples section.

[0063] In one embodiment of the invention, the cocoa pulp extract comprises further ingredients selected from the list comprising fibre, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines and antioxidants (other than those included in the other ingredients listed), which in a preferred embodiment are inherent components of the cocoa pulp and are not added separately.

[0064] In one embodiment of the invention, the cocoa pulp extract comprises components selected from the list consisting of phenolic acids, catechin, epicatechin, and proanthocyanidins.

[0065] In one embodiment of the invention, the cocoa pulp extract contains pectin, hi one embodiment, the cocoa pulp is treated, as described below, to preferably partially or essentially all of the pectin, and optionally, preferably partially, to remove other polysaccharides.

[0066] In one embodiment of the invention, the cocoa pulp extract comprises lignin.

[0067] In one embodiment of the invention, the cocoa pulp extract comprises cellulose or hemicellulose, and combinations thereof. In one embodiment, the cocoa pulp is treated, as described below, to preferably remove partially or essentially all of the cellulose or hemicellulose, and combinations thereof, and optionally, and preferably partially, remove other polysaccharides.

[0068] In one embodiment of the invention, the cocoa pulp extract comprises an ingredient selected from the list consisting of caffeine, theobromine, and theophylline.

[0069] In one embodiment of the invention, the cocoa pulp extract comprises an acid selected from the group consisting of citric acid, malic acid, tartaric acid and ascorbic acid, and combinations thereof.

[0070] In one embodiment of the invention, the fiber comprises dietary fiber.

[0071] In a preferred embodiment, the dietary fiber includes insoluble dietary fiber and soluble dietary fiber.

[0072] In a preferred embodiment, the insoluble dietary fiber comprises cellulose, hemicellulose, or a combination thereof, hi a preferred embodiment, the soluble dietary fiber comprises pectin.

[0073] In a preferred embodiment, the average degree of polymerization of the dietary fiber, preferably the insoluble and soluble components combined, is greater than 12, preferably greater than 20, preferably greater than 30, preferably greater than 40. In one embodiment, the average degree of polymerization of the dietary fiber is less than 100, preferably less than 75. For example, 40-75. In one embodiment, the average degree of polymerization is obtained using SEC-MALS (size exclusion chromatography-multi-angle light scattering detector). For example, the sample is partially dissolved in DMSO.

[0074] In one embodiment, the dried pulp or pulp extract comprises from 0.0% to 80.0%, 0.25% to 70.0%, 0.5% to 70.0%, 0.75% to 60.0%, more preferably 5.0% to 60.0% dietary fiber by weight, based on the total weight of the extract or pulp.

[0075] In one embodiment, the above percentages relate to dried pulp or pulp extracts that have not been pretreated by the method of the invention. In a preferred embodiment, the amount of dietary fiber in the dried pulp or pulp extract comprises less dietary fiber due to a treatment to reduce the polysaccharide content, preferably a treatment with cellulase and / or pectinase. As described below, the reduction in the amount of polysaccharides by the treatment of the invention breaks down larger polysaccharides into smaller polysaccharides, oligosaccharides (preferably 3-8 or 3-10 sugars), and / or disaccharides / monosaccharides.

[0076] Thus, in one embodiment of the invention, the dried pulp or pulp extract comprises less than 30.0% by weight, preferably less than 20.0% by weight, preferably less than 15.0% by weight, or preferably less than 10.0% by weight, less than 5.0% by weight, or less than 2.5% by weight of dietary fiber, based on the weight of the dried pulp or pulp extract, for example 0.0% to 20.0% by weight of dietary fiber, or 0.25% to 10.0% by weight of dietary fiber, or 0.25% to 5.0% by weight of dietary fiber.

[0077] In preferred embodiments, the amount of dietary fiber provided by the methods of the present invention provides a total dietary fiber content of 5.0% to 30.0% by weight based on the total weight of the extract or pulp, preferably 7.0% to 25.0% by weight, more preferably 8.5% to 22.5% by weight, more preferably 10.0% to 20.0% by weight, more preferably 11.0% to 18.0% by weight. In these embodiments, processing (e.g., into chocolate) and drying of the pulp product is improved by this content of dietary fiber.

[0078] Longer enzyme treatment times (e.g., around 20 hours) and / or filtration result in compositions with higher sugar concentrations (e.g., 80% by weight or more) and compositions that are not easy to dry and / or manufacture into chocolate. The use of the stabilizer of the present invention improves this, but the above compositions further improve the ease and effectiveness of drying, which are provided by the polysaccharide reduction method of the present invention, preferably the enzyme treatment step.

[0079] In one embodiment, the total dietary fiber and its fractions in the dried pulp or dried pulp extract are measured by the Rapid Integrated Total Dietary Fiber method, an enzymatic-gravimetric method described in the Journal of AOAC International, Volume 102, Number 1, January-February 2019, pp. 196-207(12).

[0080] Thus, in a highly preferred embodiment, the present invention provides a dried pulp or a dried pulp extract comprising: 20.0% to 80.0% by weight of a combination of dextrose and fructose, based on the weight of the extract or pulp; and 5.0% by weight to 30.0% by weight of dietary fiber based on the total weight of the extract or pulp.

[0081] In a further preferred embodiment, the present invention relates to a dried pulp or a dried pulp extract comprising: 40.0% to 75.0% by weight of a combination of dextrose and fructose, based on the weight of the extract or pulp; and 10.0% by weight to 30.0% by weight of dietary fiber based on the total weight of the extract or pulp.

[0082] In a further preferred embodiment, the present invention relates to a dried pulp or a dried pulp extract comprising: 5.0% to 75.0% by weight of a combination of dextrose and fructose, based on the weight of the extract or pulp; and 10.0% by weight to 20.0% by weight of dietary fiber based on the total weight of the extract or pulp.

[0083] In one embodiment of the invention, the cocoa pulp extract comprises a fiber component and an acid component, the fiber component being at least 30% less than the sugar component by weight of the pulp extract.

[0084] Thus, in one embodiment of the invention, the dried pulp or pulp extract comprises 20.0% to 100% by weight of sugars, including monosaccharides, disaccharides and / or oligosaccharides, 0.0% to 80.0% by weight of dietary fiber, 0.0% to 10% by weight of acid components, and 0.0% to 10% by weight of water (all percentages by weight of the dried pulp or extract). In a preferred embodiment, the dietary fiber component is less than 20% by weight, preferably less than 5.0% by weight.

[0085] In one embodiment of the invention, the cocoa pulp extract is prepared by a process comprising removing the cocoa pulp from the cocoa pods, heat treating, optionally concentrating, and drying the cocoa pulp.

[0086] In one embodiment, the cocoa pulp is removed from the cocoa pods, for example by the method of EP 0442421 (Nestle SA). An alternative means of removing the cocoa pulp in the cocoa pods in one embodiment of the invention is the use of a commercial pulper, preferably equipped with brushes.

[0087] In the above embodiment, the heat treatment step refers to a treatment at high temperature (typically 120°C-160°C) for a very short period of time (typically less than 200 seconds, and sometimes typically more than 50 seconds) to inactivate any microbial contaminants and make the raw material safe for human consumption. Alternatively, a different temperature, for example 80°C-100°C, and a different time, for example 10-25 seconds, may be used. The heat treatment step is not particularly limited, provided that pasteurization occurs without degradation of the product.

[0088] In a preferred embodiment, the drying method of the present invention provides particles, preferably powders. In one embodiment, the powders have a particle size d50 (preferably a diameter below which 50% of the particle population in a sample has a diameter) preferably in the range of 20-1000 micrometers, preferably 200-800 micrometers or 20-150 micrometers. For example, 100-1000 micrometers, 25-100 micrometers or 35-200 micrometers. The particle size d50 is measured using laser diffraction, preferably using a Malvern Mastersizer 2000, Method Scirocco 2000 drying attachment, Fraunhofer diffraction theory.

[0089] Alternatively, particle size is measured by mesh, for example, having a particle size of less than 18 mesh (1000 micrometers), less than 20 mesh (841 micrometers), less than 40 mesh (420 micrometers), less than 100 mesh (149 micrometers), and less than 140 mesh (105 micrometers), and preferably greater than 625 mesh (20 micrometers), greater than 550 mesh (25 micrometers), 140 mesh (105 micrometers), or greater than 70 mesh (210 micrometers).

[0090] The powder can be obtained from the dried cocoa pulp or dried cocoa pulp extract using standard refining methods, such as milling, ball milling, jet milling, 2-, 3- or 5-roll refiners, hi one embodiment, the powder may be further refined in the chocolate product manufacturing process, such as the conching process to prepare chocolate.

[0091] Although it is preferred to process the cocoa pulp while it is fresh, in one embodiment, once the cocoa pulp is removed it may be frozen to ensure freshness until further processing. This freezing may be done with standard equipment known in the art for freezing vegetables and fruits. If freezing is used at any point in the method of the invention, the cocoa pulp or cocoa pulp extract is then preferably thawed prior to incorporation into the product of the invention.

[0092] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to reduce the polysaccharide content to provide the composition of the present invention.

[0093] The term polysaccharide refers to the dictionary definition of such a polymer, i.e., a carbohydrate consisting of many molecules linked together, preferably the polysaccharide has more than 8 saccharide units, more than 10 units, or more than 20 units, and optionally less than 1000 units, or less than 750 units.

[0094] The term includes, for example, both hetero- and homopolysaccharides, linear and non-linear.

[0095] In a preferred embodiment, reduction of the polysaccharide content refers to the degradation of the original polysaccharides, e.g. into smaller polysaccharides, oligomers and / or di- / monosaccharides, such as pectin, cellulose, etc. This degradation leads to a change in the molecular weight distribution of the polysaccharides, i.e. the molecular weight of the polysaccharides is reduced by the degradation of larger polysaccharides into smaller compounds.

[0096] Without wishing to be bound by theory, the reduction in polysaccharide content, preferably pectin and / or cellulose, reduces any gelling and / or "jamming" effect that occurs when eating the products of the present invention.

[0097] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to modify, preferably reduce, the viscosity.

[0098] In one embodiment, the viscosity is reduced by more than 20%, preferably more than 40%, more preferably more than 60%, more preferably more than 80%, more preferably more than 90% relative to the viscosity of the untreated sample. In one embodiment, the viscosity is reduced by less than 98%, less than 95%, less than 75% or less than 70%. In one embodiment of the present invention, the viscosity is reduced by 20% to 98%, i.e., the viscosity of the treated sample is reduced compared to the viscosity of the untreated sample, the higher the percentage, the greater the reduction. A method for measuring the viscosity is shown in the examples. As this is a relative value, the method used is not particularly important. However, preferably, the viscosity is a dynamic viscosity measured in centipoise. A preferred specific method for measuring the viscosity is shown in the examples using a Rapid Visco Analyzer.

[0099] Treatment with enzymes may improve the mouthfeel of chocolate products, preferably chocolate, containing the compositions of the present invention.

[0100] In one embodiment, the cocoa pulp or cocoa pulp extract is hydrolyzed to reduce the polysaccharide content.

[0101] In one embodiment, treatment of the cocoa pulp or cocoa pulp extract may increase the monosaccharide and / or disaccharide and / or oligosaccharide content.

[0102] In one embodiment, a method for producing a cocoa pulp extract comprises treating the cocoa pulp or cocoa pulp extract with an enzyme. In one embodiment, the enzyme treatment reduces the viscosity of the cocoa pulp or cocoa pulp extract. Aspects of the invention provide advantages with respect to processing the composition into products and / or remove undesirable organoleptic properties that may result from the use of overly viscous raw materials.

[0103] In one embodiment, the treatment to reduce the polysaccharide content and / or modify the viscosity can be carried out mechanically or physically, for example by centrifugation, preferably in a decanting centrifuge, which can be used to remove the polysaccharides present in the pulp.

[0104] In one embodiment, the temperature of the enzyme treatment is 20°C to 75°C, for example, 30°C to 65°C, 55°C to 75°C, or 30°C to 55°C.

[0105] In one embodiment, the amount of enzyme used is from 10 mg / L to 250 mg / L, preferably from 25 mg / L to 200 mg / L, preferably from 50 mg / L to 150 mg / L of cocoa pulp or cocoa pulp extract.

[0106] In one embodiment, the amount of enzyme used is from 1.0 g / L to 200 g / L, preferably from 2.0 g / L to 100 g / L, preferably from 5.0 g / L to 50 g / L of cocoa pulp or cocoa pulp extract.

[0107] In one embodiment, the amount of enzyme used is 0.05 mL / kg to 200 mL / kg, 0.1 mL / kg to 200 mL / kg, 1.0 mL / kg to 200 mL / kg, preferably 2.0 mL / kg to 100 mL / kg, preferably 5.0 mL / kg to 50 mL / kg, more preferably 5.0 mL / kg to 20 mL / kg, or 0.1 mL / kg to 10 mL / kg of cocoa pulp or cocoa pulp extract.

[0108] In one embodiment, the amount of enzyme used is between 0.10% and 20%, preferably between 0.20% and 10%, more preferably between 0.5% and 5.0%, by weight of the cocoa pulp or cocoa pulp extract, for example between 0.15% and 5.0%, and between 0.20% and 2.0%.

[0109] The above amounts relate to all enzyme present, i.e. the total amount of enzyme used on the cocoa pulp or cocoa pulp extract.

[0110] In one embodiment, the above percentages are based on a solids content of the cocoa pulp or cocoa pulp extract of 10% to 75%, preferably in the case of cocoa pulp, a total solids content of 10% to 20%, i.e. the above enzyme treatment amounts are on a wet % basis.

[0111] In one embodiment, the treatment process using the enzyme is carried out for 10 minutes to 20 hours, 10 minutes to 10 hours, 10 minutes to 8 hours, 10 minutes to 6 hours, 15 minutes to 4 hours, 15 minutes to 3 hours, 15 minutes to 2 hours, or 30 minutes to 2 hours.

[0112] In a preferred embodiment, the total enzyme used is 0.15% to 5.0%, preferably 0.25% to 2.0%, based on the wet % of the pulp or pulp extract, and the treatment time is 10 minutes to 6 hours, preferably 15 minutes to 4.5 hours, or 30 minutes to 4 hours.

[0113] In one embodiment, the treated cocoa pulp or cocoa pulp extract is stored and the suspended particles allowed to settle, preferably at a temperature of from 2.0° C. to 10.0° C., and preferably for a period of from 12 hours to 72 hours (e.g., from 3.0° C. to 5.0° C. for 24 hours to 60 hours). In one embodiment, the treated cocoa pulp or cocoa pulp extract is then filtered using filtration techniques known in the art of fruit pulp processing to obtain a refined product.

[0114] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to remove or degrade pectin and / or cellulose, preferably by treatment with enzymes.

[0115] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with a pectinase, such as EC 4.2.2.10 (CAS 9033-35-6), EC 3.2.1.15 (CAS 9032-75-1), EC 3.1.1.11 (CAS 9025-98-3), EC 4.2.2.9 or EC 4.2.2.2 (CAS 9015-75-2), and mixtures thereof.

[0116] In further embodiments, enzymes other than pectinases may be used, or mixtures of enzymes may be used, In one embodiment, the enzymes used may be selected from the group including lignin modifying enzymes and carbohydrases (e.g., arabanases / arabinanases, cellulases, β-glucanases, hemicellulases and xylanases) and mixtures thereof.

[0117] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with a cellulase, such as EC 3.2.1.4, EC 3.2.1.91 or EC 3.2.1.21, or EC 3.2.1.99 and mixtures thereof.

[0118] Pectinases are classified according to whether 1) pectin, pectic acid, or oligo-D-galacturonic acid are substrates, 2) they are random-cleaving (endo, liquefying, or depolymerizing enzymes) or terminal-cleaving (exo or saccharifying enzymes), and 3) they act by hydrolysis or trans-elimination. In a preferred embodiment, the enzyme used is selected from the group consisting of pectinesterases, polymethylgalacturonases (exo or endo), polygalacturonases (exo or endo), polymethylgalacturonate lyases (exo or endo), polygalacturonate lyases (exo or endo), and protopectinases (e.g., endo-1.5-α-L-arabinase), and mixtures thereof.

[0119] In one embodiment, the enzymes are added to the cocoa pulp or cocoa pulp extract either before or after the optional drying and / or concentration steps, hi one embodiment, the enzymes are added after the processing steps where any enzymes originally present in the cocoa pulp have been inactivated.

[0120] In one embodiment, the enzyme selection and reaction conditions can be optimized for the substrate being processed. For example, it is known that certain pectinases work best at acidic pH, while others work best at alkaline pH (see, e.g., Table 2, Pectinases: Enzymes for fruit processing industry, International Food Research Journal 21(2):447-453 (2014), incorporated by reference).

[0121] In one embodiment, the amount of pectinase used is from 10 mg / L to 250 mg / L, preferably from 25 mg / L to 200 mg / L, preferably from 50 mg / L to 150 mg / L of cocoa pulp or cocoa pulp extract.

[0122] In one embodiment, the amount of pectinase used is from 1.0 g / L to 200 g / L, preferably from 2.0 g / L to 100 g / L, preferably from 5.0 g / L to 50 g / L of cocoa pulp or cocoa pulp extract.

[0123] In one embodiment, the amount of pectinase used is 0.05 mL / kg to 200 mL / kg, 0.1 mL / kg to 200 mL / kg, 1.0 mL / kg to 200 mL / kg, preferably 2.0 mL / kg to 100 mL / kg, preferably 5.0 mL / kg to 50 mL / kg, more preferably 5.0 mL / kg to 20 mL / kg, or 0.1 mL / kg to 10 mL / kg of cocoa pulp or cocoa pulp extract.

[0124] In one embodiment, the amount of pectinase used is between 0.10% and 20%, preferably between 0.20% and 10%, more preferably between 0.5% and 5.0%, by weight of the cocoa pulp or cocoa pulp extract, for example between 0.15% and 5.0%, and between 0.20% and 2.0%.

[0125] The above amounts relate to all pectinases present, i.e., when using a mixture of enzymes, the total amount of pectinases used on the cocoa pulp or cocoa pulp extract.

[0126] In one embodiment, the pectinase has an activity of between 0.50 U and 1.50 U per gram of pulp, such as between 0.75 U and 1.25 U per gram of pulp.

[0127] Where appropriate, the enzyme may have an activity of from 1000 PGNU / mL to 30000 PGNU / mL, from 2000 PGNU / mL to 10000 PGNU / mL, for example from 3000 PGNU / mL to 8500 PGNU / mL.

[0128] Where appropriate, the enzyme may have an activity of between 50 PTF and 500 PTF, for example between 60 PTF and 400 PTF.

[0129] Where appropriate, the enzyme may have a polygalacturonase activity of from 2000 to 20000 micromoles / min / g, for example from 3000 to 12000 micromoles / min / g.

[0130] The activity of the various pectinases that can be used in the present invention is defined by the listed known standards. Polygalacturonase unit (PGNU) is defined as the amount of enzyme that produces 1 mg of sodium salt of galacturonic acid under standard conditions (acetate buffer, pH 4.5, 40° C., 10 min reaction time, 540 nm) and is given per mL of substrate, or the amount of enzyme required to release 1 micromole of galacturonic acid from polygalacturonic acid per minute at pH 4.5, 40° C. in acetate buffer and given per mL or g of enzyme (preferably the latter method is used). Correspondingly, pectinesterase unit (PEU) activity is the amount of enzyme that consumes 1 microequivalent of sodium hydroxide per minute under standard conditions (30° C., pH 4.5). A pectin lyase unit (PLU) is the amount of enzyme that catalyzes the cleavage of bound endo-α-1-4 galacturonosidyl (C6 methyl ester) to produce 1 micromole of delta-4,5 unsaturated product in 1 minute under the conditions described above, but at 45° C. and pH 5.5. PTF unit activity corresponds to the enzyme activity that results in an increase in extraction of 0.01 at 235 nm after 1 minute in a 0.5% pectin solution at pH 5.8 and 30° C.

[0131] In one embodiment of the invention, the enzyme used in the treatment process of the invention is, for example, selected from the group consisting of Ultrazym® AFP-L (e.g. Novo Nordisk Ferment Ltd), Rohament® PL, Rohapect® TPL or PTF (AB ENZYMES), Novozyme® 33095, Pectinex® Ultra AFP, UF, Ultra Colour or Ultra Clear (Novozymes A / S), Neopectinase PL1® (Novozymes A / S), Pectin lyase 1A (Nzytech), Depol 793 (Biocatalyst), Rapidase® Fibre (DSM) and mixtures thereof.

[0132] In one embodiment, the cocoa pulp or cocoa pulp extract may be treated with an enzyme other than pectinase, or a mixture of pectin and another enzyme, which may have activity on other polysaccharides present in the cocoa pulp (e.g., glucan, cellulose, hemicellulose, arabinan, and / or β-1,4-xylan).

[0133] In one embodiment, the amount of cellulase used is 0.05 mL / kg to 200 mL / kg, 0.10 mL / kg to 150 mL / kg, preferably 0.1.0 mL / kg to 100 mL / kg, preferably 5.0 mL / kg to 50 mL / kg, more preferably 5.0 mL / kg to 20 mL / kg, or 0.1 mL / kg to 10 mL / kg of cocoa pulp or cocoa pulp extract.

[0134] In one embodiment, the amount of enzyme used is between 0.10% and 20%, preferably between 0.20% and 10%, more preferably between 0.5% and 5.0%, by weight of the cocoa pulp or cocoa pulp extract, for example between 0.15% and 5.0%, and between 0.20% and 2.0%.

[0135] The above amounts relate to all cellulases present, i.e., when using a mixture of enzymes, the total amount of cellulases used on the cocoa pulp or cocoa pulp extract.

[0136] In one embodiment, the above percentages are based on a solids content of the cocoa pulp or cocoa pulp extract of 10% to 75%, preferably in the case of cocoa pulp, 10% to 20% total solids content.

[0137] The activities of various cellulases that can be used in the present invention are defined by the listed known standards. One cellulase unit (U) is defined as the amount of enzyme that releases 1.25 micromoles of glucose equivalent per minute at pH 4.6 and 40°C. One cellulolytic unit (ACU) is determined based on the reduction in viscosity of a guar gum solution. In a preferred embodiment, the activity is 400-3000 micromoles / min / g, for example, 500-2500 micromoles / min / g.

[0138] In one embodiment of the invention, the enzyme used in the treatment process of the invention is selected from the group consisting of, for example, Cellulase 13L (Biocatalysts), Cellulase CE-3, Cellulase FG Concentrate (Enzyme Development Corporation), Cellulosin GMY, and mixtures thereof.

[0139] In one embodiment, the enzymatic treatment comprises the step of treating with at least two carbohydrases: Optionally, it may be carried out using at least 3 carbohydrases, optionally at least 4 carbohydrases, and optionally less than 20 carbohydrases, or less than 10 carbohydrases.

[0140] In one embodiment, a mixture of enzymes is used with an activity of more than 60 FBGU, optionally more than 75 FBGU. Optionally, the activity is less than 180 FBGU, optionally less than 150 FBGU, and optionally less than 125 FBGU. For example, between 60 FBGU and 180 FBGU. One fungal β-glucanase unit (FBGU) is the amount of enzyme that will hydrolyze fungal β-glucan to reducing sugars equivalent to 1 μmole of glucose per minute at 30° C. and pH 5.0.

[0141] In one embodiment, the cocoa pulp or cocoa pulp extract is treated with the mixture of enzymes for a period of from 1 hour to 7 hours, preferably from 2 hours to 5 hours.

[0142] In one embodiment, cocoa pulp or cocoa pulp extract is treated with Viscozyme L (Novozymes A / S), a multi-enzyme complex containing a broad range of carbohydrases including arabanases, cellulases, β-glucanases, hemicellulases, and xylanases.

[0143] In one embodiment, the enzymes used in the treatment may be inactivated, preferably prior to any drying of the cocoa pulp and / or cocoa pulp extract, by any suitable process, for example a treatment at 80-110°C, preferably for 2-10 minutes, for example 5 minutes.

[0144] In one embodiment, the cocoa pulp or cocoa pulp extract is treated to increase the pH, for example, by treating the cocoa pulp with an alkaline salt or base. The nature of the compound is not particularly limited, but is preferably a food-grade compound. In a preferred embodiment, the cocoa pulp is treated with a compound such as mono / di / trisodium / potassium / calcium phosphate, mono / diammonium phosphate, sodium hydroxide, calcium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, or potassium carbonate, and mixtures thereof, to increase the pH.

[0145] In one embodiment, the alkali salt or base is mixed with the cocoa pulp or cocoa pulp extract in an amount of more than 0.10%, preferably more than 0.15%, preferably more than 0.20% by weight of the cocoa pulp or cocoa pulp extract, in one embodiment, the alkali salt or base is mixed with the cocoa pulp or cocoa pulp extract in an amount of less than 1.25%, preferably less than 1.0%, preferably less than 0.90%, for example between 0.10% and 1.25%, between 0.20% and 0.90%, or between 0.25% and 0.85% by weight of the cocoa pulp or cocoa pulp extract.

[0146] In one embodiment, as described above, the pH of the cocoa pulp is increased to be greater than the range of 2.75 to 4.0, optionally greater than 3.3 to 4.0 or 3.0 to 3.7 (all measured at 20° C.), for example the pH is increased to greater than 4.5, greater than 5.0, greater than 5.5 or greater than 6.0. For example, the pH is increased but not increased above 8.0, and is equal to or less than 7.5, or equal to or less than 7.0, or equal to or less than 6.5 or equal to or less than 6.0.

[0147] In a preferred embodiment, the agent for increasing pH is added to the pulp as an aqueous solution or slurry. In a preferred embodiment, the concentration of the agent in water is 5g / 100mL to 50g / 100mL, preferably 10g / 100mL to 30g / 100mL. Preferably, adding the agent as an aqueous solution or slurry does not result in undesirable gelling that can increase the viscosity of the pulp when high concentrations of the agent are added.

[0148] In one embodiment, the enzyme treatment is performed after the treatment to increase the pH, hi an alternative embodiment, the enzyme treatment is performed before the pH treatment.

[0149] In one embodiment, the enzyme treatment is carried out when the pH of the pulp is between 3.3 and 6.0, preferably between 4.25 and 5.0.

[0150] In an alternative embodiment, the pH treatment is carried out using dialysis (ion exchange), for example using the method disclosed in European Patent No. 0049497 (Nestle SA).

[0151] In one embodiment, the method includes treating the cocoa pulp to maximize the sugar content of the extract. In one embodiment, the treatment is to consume disaccharides, trisaccharides, oligosaccharides and / or polysaccharides to increase the amount of monosaccharides, or to consume polysaccharides to increase the trisaccharide and / or oligosaccharide content. In one embodiment, the treatment may be an enzymatic treatment.

[0152] One embodiment of the present invention comprises the following steps: depulping of the cocoa pods, pasteurization (e.g. heat treatment) of the pulp, optionally enzymatic treatment, and / or optionally alkalization treatment and drying (preferably by freeze-drying, vacuum drying, or spray drying). In a preferred embodiment, a method is provided which comprises depulping of the cocoa pods, pasteurization (e.g. heat treatment) of the pulp, optionally enzymatic treatment, and / or alkalization treatment and drying (preferably by freeze-drying, vacuum drying, or spray drying). The pasteurization step may be at any suitable point in the process, for example after the enzymatic treatment.

[0153] One embodiment of the present invention comprises the following steps: depulping, optional freezing, optional thawing, enzymatic treatment, optional pasteurization, alkalization and drying.

[0154] One embodiment of the present invention comprises the following steps: depulping, freezing, thawing, enzymatic treatment, pasteurization, alkalization and drying.

[0155] One embodiment of the present invention comprises the following steps: depulping, optional freezing, optional thawing, alkalizing, enzymatic treatment, pasteurization and drying.

[0156] One embodiment of the present invention comprises the following steps: depulping, freezing, thawing, alkalizing, enzyme treatment, pasteurization and drying.

[0157] In the above embodiment, the alkalinization step involves adjustment of the pH and can occur before or after, preferably after, the enzyme treatment.

[0158] The present invention offers advantageous properties in terms of reducing or completely eliminating added sugar, with sweetness coming from natural sources and containing other components that contribute to the chocolate flavor of the cocoa pod.

[0159] With regard to added sugars, in one embodiment, the term "added sugars" refers to refined sugars, including processed sugars, such as white sugar or brown sugar, with standard nutritional provisions. Preferably, the present invention relates to a chocolate product with no added sugars, as listed in Regulation (EC) No 1924 / 2006, the product does not contain added mono- or disaccharides or other foods used for sweetening properties other than the sugars naturally present in the raw materials.

[0160] The present invention therefore provides an alternative to added sugars by providing naturally occurring sugars present in the cocoa mass, cocoa butter and / or cocoa powder sources.The present invention therefore provides a chocolate product containing naturally occurring sugars and no added sugars.

[0161] Drying process According to the invention, the Theobroma pulp or extract thereof, preferably cocoa pulp or an extract of cocoa pulp, is preferably dried by means of spraying and drying, preferably by means of spray drying.

[0162] To enhance the stability (and subsequent properties once incorporated into a product, such as organoleptic properties) and processing efficiency of the pulp or extracts of the pulp, the spray drying process is carried out using stabilizers.

[0163] In a preferred embodiment, the addition of a stabilizer improves the diffusion in the liquid, making it easier for water to evaporate. Without being bound by theory, the stabilizer can improve the "dryability" by improving water diffusion (e.g., allowing faster extraction of water from the sprayed droplets), thereby preventing powder sticking in the spray drying equipment.

[0164] Again, without wishing to be bound by theory, either of the stabilizers increases the glass transition temperature (a low Tg is the main cause of the "stickiness" seen with amorphous materials, typically small sugars such as fructose present in cocoa pulp). In such cases, the sticking amorphous material and the high Tg stabilizer need to be miscible at the molecular level to obtain a mixture of the two amorphous materials with a higher Tg than the sticking material alone.

[0165] Additionally or alternatively, the stabilizer prevents caking by "embedding" the sticky amorphous material in a non-sticky structure such as fiber. In such cases, the fiber (e.g., cocoa powder or fiber, dietary fiber) mechanically prevents the sticky material from clumping together by creating cross-links (e.g., acting as a "spacer").

[0166] The above is important in drying pulp or extracts of pulp, since the composition of the pulp affects the applicability and efficiency of known drying processes to effectively and feasibly dry pulp-based compositions. The drying method may also affect the sensory properties of any pulp-based composition or food product that contains the composition.

[0167] In one embodiment, the stabilizer has a glass transition temperature, denoted Tg, of 40° C. or more, preferably at least 45° C. or more, preferably at least 50° C. or more, more preferably at least 55° C. In one embodiment of the present invention, the glass transition temperature is below 85° C., preferably below 80° C., optionally below 75° C. or below 70° C. A preferred example is a glass transition temperature between 40° C. and 85° C.

[0168] Several techniques can be used to measure the glass transition temperature, for example, differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMTA) can be used in any available or suitable technique. In a specific example of an applicable DSC, a TA Instrument Q2000 is used. A double scan technique was used to eliminate enthalpy of relaxation and make the glass transition easier to see. The scan rate was 5°C / min. The first scan was stopped about 30°C above Tg. The system was then cooled at 20°C / min. The glass transition was detected during the second scan and defined as the occurrence of a step change in heat capacity.

[0169] In a preferred embodiment, the stabilizer is selected from the group consisting of cocoa powder, cocoa fiber, guar gum, psyllium husk, carnauba wax, glycerin, beta glucan, polysaccharides (such as, for example, starch or pectin), dietary fiber (including both insoluble and soluble fiber), polydextrose, methylcellulose, maltodextrin, inulin, milk powder (e.g., skim milk powder), whey, desalted whey powder, dextrins such as soluble wheat or corn dextrins (e.g., Nutriose®), soluble fibers such as Promitor®, and any combination thereof.

[0170] In a preferred embodiment, the stabilizers include starches and fibers, which a) act as "spacers" within the composition to avoid stickiness in the product, and / or b) favor drying by increasing hygrostability (i.e. increasing Tg).

[0171] In one embodiment, the stabilizer is selected from the group consisting of cereals and / or grains (e.g., oat bran, corn bran, rice bran, barley bran, wheat bran, distiller's grains), citrus fiber, cocoa powder or fiber, and combinations thereof.

[0172] In a preferred embodiment, the stabilizer is cocoa powder, cocoa fiber, or a combination thereof.

[0173] The cocoa powder may be an alkaline cocoa powder or a natural cocoa powder. The cocoa powder may be a defatted cocoa powder.

[0174] More specifically, the cocoa powder is not limited by its origin and is processed according to any method known in the art (e.g., to improve taste, texture, and / or appearance). This processing can be, for example, tempered to obtain a tempered cocoa powder, can be alkalized or Dutched to improve color and / or flavor, or can be milled to obtain a finer or more uniform composition.

[0175] In one embodiment, the cocoa powder may have a D50 particle size of 2 to 20 micrometers, which is the standard particle size for commercially available cocoa powders.

[0176] As is standard in the art, the cocoa powder may generally contain 10-12% by weight of cocoa butter, but may also be a high-fat or low-fat cocoa powder. A high-fat cocoa powder contains more than 12% by weight of cocoa butter. Typically, it contains more than 20% by weight of cocoa butter. An example of a high-fat cocoa powder contains 20-24% by weight of cocoa butter. A low-fat cocoa powder is one whose cocoa butter content is less than 10% by weight. As is standard in the art, if the cocoa butter content is reduced to 5% by weight or less, the cocoa powder is referred to as "defatted cocoa powder". Defatted cocoa powder preferably contains less than 2% by weight of cocoa butter.

[0177] In a preferred embodiment, the cocoa fibres are obtained from cocoa shells or cocoa bean shells, optionally roasted. The cocoa fibres can be prepared by known methods and the source is not particularly limited.

[0178] In a preferred embodiment, the content of stabilizer in the composition also comprising pulp and / or pulp extract is at least 4.0% by weight on a wet basis of the composition, preferably at least 5.0% by weight, preferably at least 6.0% by weight, or at least 7.5% by weight, or at least 10.0% by weight.

[0179] In a preferred embodiment, the content of stabilizer in the composition, which also contains pulp or pulp extract, on a wet basis is at most 25.0% by weight of the composition, preferably at most 20.0% by weight, preferably at most 17.5% by weight, more preferably at most 15.0% by weight.

[0180] In a preferred embodiment, the amount of stabilizer on a wet basis in a composition that also includes pulp or pulp extract is at least 4.0% by weight of the composition and up to 25.0% by weight of the composition.

[0181] In a preferred embodiment, the content of pulp and / or pulp extract in the composition, also including the stabilizer, on a wet basis is at least 75.0% by weight of the composition, preferably at least 80.0% by weight, preferably at least 82.5% by weight, more preferably at least 85.0% by weight.

[0182] In a preferred embodiment, the content of pulp and / or pulp extract in the composition, also including the stabilizer, on a wet basis is up to 96.0% by weight of the composition, preferably up to 95.0% by weight, preferably up to 94.0% by weight, more preferably up to 92.5% by weight, or up to 90.0% by weight.

[0183] In a preferred embodiment, the amount of pulp and / or pulp extract on a wet basis in the composition, including the stabilizer, is at least 75.0% by weight of the composition and up to 96.0% by weight of the composition.

[0184] The above composition refers to the composition before drying.

[0185] In a preferred embodiment, after drying, the content of stabilizer in the composition also comprising dried pulp and / or dried pulp extract is at least 10.0% by weight, preferably at least 20.0% by weight, preferably at least 25.0% by weight, more preferably at least 30.0% by weight or at least 35.0% by weight, on a dry basis, of the composition.

[0186] In a preferred embodiment, the content of stabilizer in the composition which also contains dry pulp or dry pulp extract is at most 60.0% by weight of the composition, preferably at most 55.0% by weight, preferably at most 50.0% by weight, more preferably at most 45.0% by weight, on a dry basis.

[0187] In a preferred embodiment, the amount of stabilizer, on a dry basis, in a composition that also includes dry pulp or dry pulp extract is at least 10.0% by weight of the composition and up to 60.0% by weight of the composition.

[0188] In a preferred embodiment, the remainder of the composition in the above embodiment is pulp and / or pulp extract, ie the composition consists of pulp and / or pulp extract and a stabilizer.

[0189] In a preferred embodiment, the content of dry pulp and / or dry pulp extract in the composition, which also contains a stabilizer, on a dry basis is at least 40.0% by weight of the composition, preferably at least 45.0% by weight, preferably at least 50.0% by weight, more preferably at least 55.0% by weight.

[0190] In a preferred embodiment, the content of dry pulp and / or dry pulp extract in the composition, which also contains a stabilizer, on a dry basis is up to 90.0% by weight, preferably up to 80.0% by weight, preferably up to 75.0% by weight, more preferably up to 70.0% by weight or up to 65.0% by weight.

[0191] In a preferred embodiment, the amount of dry pulp and / or dry pulp extract in the composition, which also includes a stabilizer, on a dry basis is at least 40.0% by weight of the composition and up to 90.0% by weight of the composition.

[0192] In a preferred embodiment, the amount of dry pulp and / or dry pulp extract in the composition, on a dry basis, is at least 40.0% and at most 90.0% by weight of the composition, and the amount of stabilizer is at least 10.0% and at most 60.0% by weight of the composition.

[0193] Thus, in a highly preferred embodiment, the present invention provides a composition comprising dry pulp and / or dry pulp extract and a stabiliser, wherein the amount of dry pulp and / or dry pulp extract in the composition, on a dry basis, is at least 40.0% and at most 90.0% by weight of the composition, and the amount of stabiliser is at least 10.0% and at most 60.0% by weight of the composition, and the dry pulp or dry pulp extract is 20.0% to 80.0% by weight of a combination of dextrose and fructose, based on the weight of the extract or pulp; - 5.0% to 30.0% by weight of dietary fiber based on the total weight of the extract or pulp.

[0194] In a further preferred embodiment, the present invention provides a composition comprising dry pulp and / or dry pulp extract and a stabiliser, wherein the amount of dry pulp and / or dry pulp extract in the composition on a dry basis is at least 50.0% and at most 80.0% by weight of the composition, the amount of stabiliser is at least 20.0% and at most 50.0% by weight of the composition, and the dry pulp or dry pulp extract is 40.0% to 75.0% by weight of a combination of dextrose and fructose, based on the weight of the extract or pulp; -10.0% to 30.0% by weight of dietary fiber based on the total weight of the extract or pulp.

[0195] In a further preferred embodiment, the present invention provides a composition comprising dry pulp and / or dry pulp extract and a stabiliser, wherein the amount of dry pulp and / or dry pulp extract in the composition on a dry basis is at least 65.0% and at most 80.0% by weight of the composition, the amount of stabiliser is at least 20.0% and at most 35.0% by weight of the composition, and the dry pulp or dry pulp extract is 50.0% to 75.0% by weight of a combination of dextrose and fructose, based on the weight of the extract or pulp; -10.0% to 20.0% by weight of dietary fiber based on the total weight of the extract or pulp.

[0196] In one embodiment of the present invention, the composition comprising the dry pulp extract and / or dry pulp and the stabilizer comprises less than 10.0% by weight, preferably less than 8.0% by weight, more preferably less than 7.5% by weight, more preferably less than 6.0% by weight, more preferably less than 5.0% by weight, based on the weight of the composition. It is noted that in one embodiment, complete dehydration may not be achieved, and thus the water content is optionally greater than 0.1%, greater than 0.5% or greater than 1.0%. In a preferred embodiment, the water content can be measured using Karl Fischer analysis, for example, using Karl Fischer analysis, Orion 2 Turbo with methanol:formamide 2:1.

[0197] In a preferred embodiment, the drying efficiency (specifically low throughput) can be controlled by the viscosity of the mixture of pulp and / or pulp extract and stabilizer before drying. In a preferred embodiment, the viscosity is less than 40 mPa.s at 1000 s-1, preferably less than 35 mPa.s at 1000 s-1, and more preferably less than 30 mPa.s at 1000 s-1. As a specific method for measuring the viscosity, an example using a Rapid Viscoanalyzer is shown.

[0198] In one embodiment, the viscosity can be controlled by adding additional water or concentrating the mixture to reach a suitable total solids content. In a preferred embodiment, the total solids content is between 25% and 50% by weight before drying, preferably the total solids content is between 30% and 40% by weight. Concentration of the mixture can be performed by known methods, preferably at temperatures that do not cause decomposition of the mixture (e.g., below 90° C., preferably below 85° C.) and / or using vacuum evaporation (e.g., below 100 mbar, preferably below 75 mbar). Preferred methods are shown in the examples.

[0199] In a preferred embodiment, the inlet air temperature is 90°C to 160°C, preferably 100°C to 150°C, and more preferably 110°C to 140°C.

[0200] In a preferred embodiment, the outlet temperature is 60°C to 110°C, preferably 70°C to 100°C, and more preferably 75°C to 90°C.

[0201] In a preferred embodiment, the pressure used for spray drying is between 20 bar and 100 bar, preferably between 30 bar and 80 bar, more preferably between 40 bar and 70 bar.

[0202] In a preferred embodiment, the flow rate of the solution to be dried is between 10 L / h and 35 L / h, preferably between 15 L / h and 30 L / h, most preferably between 17 L / h and 25 L / h.

[0203] In a preferred embodiment, the present invention provides a free-flowing powder that exhibits a pleasant aromatic odor and is sweet and fruity due to the use of stabilizers and / or drying conditions that do not degrade the pulp.

[0204] In one embodiment of the invention, the pulp extract, dried pulp extract, or dried pulp contains less than 10.0% by weight water, preferably less than 8.0% by weight, more preferably less than 7.5% by weight, more preferably less than 6.0% by weight, more preferably less than 5.0% by weight, or less than 3.0% by weight. It is noted that in one embodiment, complete dehydration may not be achieved, and thus the moisture content is optionally greater than 0.1%, greater than 0.5%, or greater than 1.0%.

[0205] In a preferred embodiment, the water content can be measured using Karl Fischer analysis, for example, using Karl Fischer analysis, Orion 2 Turbo with methanol:formamide 2:1.

[0206] In one embodiment, the drying step is carried out as soon as possible after the pulp has been separated from other components derived from the pod.

[0207] Food, beverage, confectionery and chocolate products The present invention provides new food products and beverages comprising the materials of the present invention. However, preferred food products are confectionery products, preferably chocolate products, and powdered beverage compositions.

[0208] Other food products include culinary products, dairy products (e.g. yogurt), nutritional formulas, or ice cream. For baking, ice cream and topping applications, the material of the present invention (preferably in the form of a powder as described below) can be used as a flavoring.

[0209] The invention therefore relates in part to a method for producing the powdered beverage compositions described herein, comprising grinding dry raw materials, including the dry compositions of the invention, as known in the art, optionally followed by steam agglomeration.

[0210] In particular, the present invention provides a powdered beverage composition comprising a dry composition of the present invention.

[0211] The other ingredients optionally present in the powdered beverage composition are not particularly limited. However, the other ingredients present may be any that are typically used in the art. For example, the powdered beverage composition may further comprise an ingredient selected from the group consisting of malt extract, milk powder (e.g., skimmed milk powder), cocoa powder, sugar (e.g., non-Theobroma pulp sugar), fat and / or oil (e.g., palm oil), whey, emulsifier (e.g., lecithin), and fiber (e.g., resistant dextrin, maltodextrin, polydextrose, inulin, etc.), and combinations thereof.

[0212] In one embodiment of the present invention, the dry composition of the present invention may replace at least a portion of the cocoa powder and / or the sugar portion of known chocolate flavoured powdered beverage compositions.

[0213] In one embodiment of the invention, the powdered beverage composition comprises 15% to 100% of the dry composition of the invention by weight of the powdered beverage composition, preferably 30% to 95%, or 15% to 40%.

[0214] The powdered beverage composition is edible and approved for human or animal consumption. Further, the powdered beverage composition is soluble in water or milk.

[0215] The powdered beverage composition is reconstituted with a drinking liquid such as water or milk. Preferably, the drinking liquid is a cold liquid. As used herein, "cold liquid" or "cold drinking liquid" refers to a liquid that is refrigerated at a temperature below 10°C, i.e., a liquid such as milk. Preferably, the powdered beverage composition disperses in the cold drinking liquid in less than 3 minutes without stirring, as explained above. In other words, when a dose of the powdered beverage composition is poured into the cold liquid, the powdered beverage composition disperses quickly without leaving any lumps.

[0216] Milk is preferred as the drinking liquid due to its optimal complementation. Any type of milk can be used, such as skim milk, semi-skim milk or full fat milk. Preferably, skim milk or semi-skim milk is used due to its low fat content. Consumers with lactose intolerance may also wish to reconstitute the beverage with lactose-free milk. Preferably, cow's milk is considered.

[0217] A typical serving size may be 100-250 mL or 150-200 mL of liquid to which the powdered beverage composition of the present invention is added. Typically, 1-3 teaspoons of the composition of the present invention can be added to 150-200 mL of milk. For example, 2 teaspoons of the composition of the present invention can be added to 150 mL of milk or 200 mL of milk. In grams, 2 teaspoons of the composition corresponds to about 10 g to about 14.5 g, e.g., 13.5 g.

[0218] The invention therefore relates in part to a method of preparing a beverage comprising mixing a serving of the powdered beverage composition described above with a drinking liquid, where "a serving" refers to 5-10 g of the powdered beverage composition per 100 mL of drinking liquid.

[0219] The present invention also relates in part to beverages that can be prepared by mixing the powdered beverage composition of the present invention with a drinking liquid, particularly milk. For example, such a beverage may comprise 5-10 g of the powdered beverage composition in 100 mL of a drinking liquid, preferably milk.

[0220] In one embodiment of the present invention, the pH of the beverage may be adjusted to a range of 6.0 to 8.0, preferably 6.5 to 7.5, using known food grade pH adjusters.

[0221] The present invention provides a pulp composition that provides a sour and / or fruity flavor, as well as a smoother mouthfeel compared to currently available powdered beverage compositions.

[0222] In one embodiment, the composition of the present invention may usefully be a chocolate product (as defined herein), more usefully a chocolate or a chocolate compound. Regardless of any other legal provisions that may be used, a composition of the present invention comprising a cocoa solids content of 25% to 35% by weight, together with dairy ingredients (such as milk powder), may be informally abbreviated herein as "milk chocolate" (this term also includes other similar chocolate products containing the same amount of cocoa solids or its substitutes). Regardless of any other legal provisions that may be used, a composition of the present invention comprising a cocoa solids content of more than 35% by weight, up to 100% (i.e. pure cocoa solids), may be informally abbreviated herein as "dark chocolate" (this term also includes other similar chocolate products containing the same amount of cocoa solids or its substitutes).

[0223] The term "chocolate" as used herein means any product (and / or ingredients thereof, if such a product) that meets the legal definition of chocolate in any jurisdiction, and also includes products (and / or ingredients thereof) in which all or part of the cocoa butter (CB) has been replaced with cocoa butter equivalents (CBE) and / or cocoa butter substitutes (CBR).

[0224] The term "chocolate compound" may in some jurisdictions be legally defined by the presence of a minimum amount of cocoa solids, but as used herein (unless the context clearly indicates otherwise) means a chocolate-like analog characterized by the presence of any amount of cocoa solids (including cocoa liquor / mass, cocoa butter and cocoa powder).

[0225] As used herein, the term "chocolate product" refers to chocolate, compounds and other related materials that contain cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (CBR) and / or cocoa butter substitutes (CBS). Chocolate products therefore include products based on chocolate and / or chocolate analogues and thus can be based on, for example, dark chocolate, milk chocolate or white chocolate.

[0226] Unless the context clearly indicates otherwise, it will be understood that in the present invention, any one chocolate product may be substituted for any other chocolate product, and neither the term chocolate nor the term compound should be considered to limit the scope of the present invention to a particular type of chocolate product. Preferred chocolate products comprise chocolate and / or compound, more preferred chocolate products comprise chocolate, and most preferred chocolate products comprise chocolate as legally defined in major jurisdictions (such as Brazil, the EU and / or the US).

[0227] As used herein, the term "chocolate coating" (also referred to as "chocolate shell") refers to a coating made from any chocolate product. The terms "chocolate coating" and "compound coating" can be similarly defined by analogy. Similarly, the terms "chocolate composition (or mass)", "chocolate composition (or mass)" and "compound composition (or mass)" refer to a composition (or mass) that includes, in whole or in part, a chocolate product, chocolate and a compound as its component(s), respectively. Depending on those components, the definitions of such compositions and / or masses may of course overlap.

[0228] As used herein, the term "chocolate product confectionery" means any food product comprising a chocolate product and any other ingredients, and may therefore refer to such food products as confectionery, wafers, cakes and / or biscuits, regardless of whether the chocolate product constitutes the chocolate coating and / or constitutes the majority of the product. The chocolate product confectionery may comprise a chocolate product in any suitable form, such as, for example, those with inclusions, layers, chunks, pieces and / or drops. The confectionery product may further comprise any other suitable fillings, such as, for example, crispy fillings, such as cereals (e.g., puffed rice and / or toasted rice) and / or dried fruit pieces.

[0229] The chocolate product of the present invention can be used for forming tablets and / or bars, for coating confectionery articles, and / or for preparing more complex confectionery products. Optionally, ingredients according to a desired recipe may be added to the chocolate product before it is used to prepare the chocolate product confectionery product. As will be apparent to those skilled in the art, in some cases, the product of the present invention will have the same recipe and ingredients as the corresponding composition and / or mass, but in other cases, especially where ingredients are added or for more complex products, the final recipe of the product may differ from the recipe of the composition and / or mass used to prepare the product.

[0230] In a highly preferred embodiment of the present invention, the chocolate product confectionery product comprises a substantially solid molded chocolate tablet, chocolate bar, and / or baked product covered with a substantial amount of chocolate product. These products are prepared, for example, by substantially filling a mold with the chocolate product, optionally adding ingredients and / or baked products therein, removing the chocolate product from the mold (so-called wet shelling process), and, if necessary, by topping up the mold with more chocolate product. In such highly preferred products of the present invention, the chocolate product forms a substantial part of the product or the entire part of the product and / or a thick outer layer surrounding the inner baked product (such as wafers and / or biscuit laminates). Such solid products, in which the mold is substantially filled with chocolate, should be contrasted with products comprising a molded thin chocolate shell, which presents a different challenge. To prepare a thinly coated chocolate shell, the mold is coated with a thin layer of chocolate, which is inverted to remove the excess chocolate and / or stamped with a cold plunger to define the shell shape and the mold is almost empty. In this way the mould is coated with a thin layer of chocolate to which further ingredients or fillings can be added to form the inner body of the product.

[0231] Unless the context clearly indicates otherwise herein, the term chocolate product confectionery as used herein may be readily substituted by and is equivalent to the term chocolate confectionery as used throughout this application, and in fact, those skilled in the art will appreciate that the two terms are interchangeable when used informally herein. However, where there is a difference in the meaning of these terms in the context given herein, chocolate confectionery and / or compound confectionery are preferred embodiments of the chocolate product confectionery of the present invention, with the preferred embodiment being chocolate confectionery.

[0232] A preferred chocolate product confectionery may, for example, comprise one or more ingredients selected from the group consisting of chocolate product(s), compound product(s), chocolate coating(s), and / or compound coating(s). The products may comprise uncoated products such as chocolate bar(s) and / or chocolate tablet(s) with or without filling, and / or products coated with chocolate products such as coated biscuits, cakes, wafers, and / or other confectionery articles. More preferably and / or alternatively, any of the above may comprise one or more cocoa butter substitute(s) (CBR), cocoa butter equivalent(s) (CBE), cocoa butter substitute(s) (CBS), and / or any suitable mixture(s) thereof.

[0233] In chocolate product confectionery, cocoa butter (CB) may be replaced by fats from other sources. Such products may generally comprise one or more fat(s) selected from the group consisting of lauric fat(s) (e.g. cocoa butter substitutes (CBS) derived from the kernel of the fruit of palm trees); non-lauric vegetable fat(s) (e.g. based on palm or other specialty fats); cocoa butter substitute(s) (CBR); cocoa butter equivalent(s) (CBE) and / or any suitable mixture(s) thereof. Some CBEs, CBRs and especially CBSs may contain mainly saturated fats and very low levels of unsaturated omega-3 and omega-6 fatty acids (which have health benefits). Thus, in one embodiment of the chocolate product confectionery of the present invention, such types of fats are less preferred than CB.

[0234] One embodiment of the present invention provides a multi-layer product, optionally comprising a baked good having a plurality of layers (preferably selected from one or more wafer and / or biscuit layers, and / or one or more filling layers therebetween), with at least one coating layer disposed around these food layers, the coating comprising the chocolate product of the present invention or prepared according to the present invention.

[0235] Further embodiments of the present invention provide a chocolate product confectionery product further coated with chocolate (or its equivalent such as a compound), such as a praline, a chocolate shell product and / or a chocolate coated wafer or biscuit, any of which may or may not be layered. The chocolate coating may be applied or created by any suitable means such as enrobing or moulding. The coating may comprise a chocolate product of the present invention or prepared according to the present invention.

[0236] Another embodiment of the present invention provides a chocolate product confectionery product of and / or for use in the present invention, which comprises a filling covered by an outer layer, such as, for example, a praline, a chocolate shell product, etc.

[0237] In another preferred embodiment of the present invention, the food product comprises a multi-layer coated chocolate product comprising multiple layers of wafers, chocolate products, biscuits and / or baked goods, at least one layer or coating being the chocolate product of the present invention (e.g. chocolate) and sandwiched between fillings. Most preferably, the multi-layer product comprises a chocolate product confectionery product (e.g. as described herein) selected from sandwich biscuit(s), cookie(s), wafer(s), muffin(s), extruded snack(s) and / or praline(s). One example of such a product is a multi-layer laminate of baked wafer and / or biscuit layers sandwiched with filling(s) and coated with chocolate.

[0238] The baked food products used in the present invention may be sweet or savoury. Preferred baked food products may include baked cereal foods, the term including baked foods containing cereals and / or legumes. Baked cereal foods are more preferred, most preferably baked wheat foods such as wafer(s) and / or biscuit(s). Wafers may be flat or shaped (e.g. into cones or baskets for ice cream) and biscuits may have a variety of shapes, but preferred wafer(s) and / or biscuit(s) are flat so that they can be usefully laminated with the confectionery fillings (and optionally fruit-based fillings) of the present invention. More preferred wafers are non-savoury wafers, e.g. wafers with a sweet or plain flavour.

[0239] A non-limiting list of these possible baked goods, which may comprise the chocolate product of the present invention and / or the chocolate composition used in the present invention, are selected from full fat biscuits, cakes, breads, pastries and / or pies, for example selected from the group consisting of: ANZAC biscuits, biscotti, flapjacks, kurabiye, lebkuchen, leckerli, macaroons, bourbon biscuits, butter cookies, digestive biscuits, custard creams, extruded snacks. , florentins, garibaldi gingerbread, koulourakia, kourabiedes, linzer torte, muffins, oreos, nice biscuits, peanut butter cookies, polvoron, pizzelles, pretzels, croissants, shortbread, cookies, fruit pies (e.g., apple pie, cherry pie), lemon drizzle cake, banana bread, carrot cake, pecan pie, apple strudel, baklava, berlina, bichon au citron, and / or similar products.

[0240] Preferably, the chocolate product of the present invention and / or the chocolate product prepared according to the present invention may be suitable for use (as a whole or part of an ingredient) as one or more coatings and / or fillings.

[0241] The coating and / or filling may comprise multiple phases, for example one or more solid and / or fluid phases, such as a fat, and / or water liquid phase and / or a gaseous phase, such as an emulsion, dispersion, cream and / or foam.

[0242] In general therefore, a further aspect of the invention includes a chocolate product as described herein.

[0243] A still further aspect of the present invention broadly includes the use of a chocolate product of the present invention or a chocolate product prepared according to the present invention as a chocolate confectionery product and / or as a filling and / or as a coating for the food products of the present invention described herein.

[0244] Specific Products of the Invention In one embodiment of the present invention, the presence of cocoa pulp and / or an extract of cocoa pulp results in a chocolate product or powdered drink composition that distinguishes it from previously known chocolate products or powdered drink compositions.

[0245] In a preferred embodiment, the present invention provides a composition comprising pentanol acetate, preferably 2-pentanol acetate, preferably the present invention provides a chocolate product comprising pentanol acetate, preferably 2-pentanol acetate, most preferably a chocolate product or powdered beverage composition comprising pentanol acetate, preferably 2-pentanol acetate.

[0246] In a preferred embodiment, the present invention provides a composition comprising heptanol acetate, preferably 2-heptanol acetate, preferably the present invention provides a chocolate product or a powdered beverage composition comprising heptanol acetate, preferably 2-heptanol acetate, most preferably a chocolate product comprising heptanol acetate, preferably 2-heptanol acetate.

[0247] In a preferred embodiment, the total amount of pentanol acetate and heptanol acetate relative to the amount of furfural present in the chocolate product, preferably in the chocolate, or in the powdered beverage composition is present in a ratio of more than 0.75:1.0, preferably more than 1.50:1.0, such as preferably more than 2.00:1.0, more than 3.00:1.0, more than 5.00:1.0, or more than 6.50:1.0. In a preferred embodiment, the total amount of pentanol acetate and heptanol acetate relative to the amount of linalool present in the chocolate product, preferably in the chocolate, is present in a ratio of less than 10.0:1.0 or less than 9.0:1.0, such as 0.75:1.0 to 10.0:1.0.

[0248] In a preferred embodiment, the total amount of pentanol acetate and heptanol acetate relative to the amount of linalool present in the chocolate product, preferably in the chocolate, or in the powdered beverage composition is present in a ratio of more than 1.20:1.0, preferably more than 1.40:1.0, for example, preferably more than 2.00:1.0, more than 3.00:1.0, more than 5.00:1.0, or more than 6.50:1.0. In a preferred embodiment, the total amount of pentanol acetate and heptanol acetate relative to the amount of linalool present in the chocolate product, preferably in the chocolate, is present in a ratio of less than 12.0:1.0 or less than 10.0:1.0, for example, a ratio of 1.20:1.0 to 12.0:1.0.

[0249] The above results are preferably obtained using GC-MS (Gas Chromatography Mass Spectroscopy), preferably using the GC-MS protocol set out in the examples herein. The above results can be obtained from the peak areas of the respective peaks when measured according to the standards mentioned in the examples.

[0250] In a preferred embodiment, the amount of pentanol acetate is present in the chocolate product, preferably chocolate, or powdered beverage composition in an amount that results in a peak area ratio relative to the standards defined below of more than 0.05:1.0, preferably more than 0.10:1.0, preferably more than 0.20:1.0, such as more than 0.25:1.0, more than 0.50:1.0, or more than 1.0:1.0.

[0251] In a preferred embodiment, the amount of pentanol acetate is present in the chocolate product, preferably chocolate, or powdered beverage composition in an amount that results in a peak area ratio relative to the standards defined below of less than 2.00:1.0, preferably less than 1.75:1.0, preferably less than 1.50:1.0, such as less than 0.75:1.0, less than 0.30:1.0, or less than 0.25:1.0. The above preferred embodiments have a peak area ratio of 0.05:1.0 to 2.00:1.0.

[0252] In a preferred embodiment, the amount of heptanol acetate is present in the chocolate product, preferably chocolate, or powdered beverage composition in an amount that results in a peak area ratio relative to the standards defined below of more than 0.03:1.0, preferably more than 0.05:1.0, preferably more than 0.10:1.0, such as more than 0.15:1.0, more than 0.20:1.0, or more than 0.40:1.0.

[0253] In a preferred embodiment, the amount of pentanol acetate is present in the chocolate product, preferably chocolate, or powdered beverage composition in an amount that results in a peak area ratio relative to the standards defined below of less than 1.00:1.0, preferably less than 0.85:1.0, preferably less than 0.75:1.0, such as less than 0.65:1.0, less than 0.60:1.0, or less than 0.50:1.0. The above preferred embodiments have a peak area ratio of 0.03:1.0 to 1.00:1.0.

[0254] In one embodiment of the invention, the chocolate product, preferably chocolate, or powdered beverage composition comprises from 5% to 65%, preferably from 10% to 65%, more preferably from 15% to 60%, more preferably from 20% to 60%, for example from 20% to 55%, 20% to 40%, 34% to 58%, or 37% to 50% cocoa pulp (preferably dried) or cocoa pulp extract (preferably dried) by weight of the chocolate product, preferably chocolate.

[0255] In one embodiment of the invention there is provided a composition comprising cocoa pulp or a cocoa pulp extract and cocoa mass, preferably where some (preferably all) of the sugars in the composition are provided by the cocoa pulp or cocoa pulp extract.

[0256] In one embodiment of the invention, the composition of the invention, preferably in powder form, is dispersed throughout the chocolate product. In a preferred embodiment, the composition is dispersed within the continuous fat phase of the chocolate product, preferably together with the cocoa butter phase. In a preferred embodiment, the composition is a dry powder dispersed in the cocoa butter matrix in the chocolate product.

[0257] In one embodiment of the present invention, the composition may be in the form of a filling, preferably having a size of 0.5 to 15.0 mm, for example 1.0 to 10.0 mm. In one embodiment, the particle size is measured with a ruler on 10 or more, preferably 10, sample pieces, the longest diameter of which is evaluated by the naked eye, and averaged.

[0258] In a preferred embodiment, the filling is dispersed within the continuous fat phase of the chocolate product, preferably together with the cocoa butter phase.

[0259] Alternatively, the powder and / or ingredients may be present in the filling of the chocolate product.

[0260] In one embodiment of the invention, cocoa pulp or an extract of cocoa pulp is the main source of sugars in the chocolate product, preferably chocolate, and preferably cocoa sugars constitute more than 60% by weight of the sugars in the chocolate product, preferably chocolate, preferably more than 75%, more preferably more than 80%, more preferably more than 85%, more preferably more than 90%, more preferably more than 95%, more preferably 100%.

[0261] In one embodiment of the present invention, a composition is provided comprising a cocoa pulp extract and a cocoa mass with no added sugars.

[0262] In one embodiment the chocolate product comprises between 0% and 95% cocoa mass, preferably between 0% and 85% cocoa mass by weight of the chocolate product, for example between 45% and 80%, less than 5% or between 8% and 12% cocoa mass by weight of the chocolate product, depending on the final product.

[0263] In one embodiment the chocolate product comprises between 0% and 35%, preferably between 0% and 30% cocoa butter by weight of the chocolate product, for example between 6% and 15%, less than 5% or between 20% and 35% cocoa butter by weight of the chocolate product, depending on the final product. In one embodiment the addition of cocoa butter is independent of that present in the cocoa mass.

[0264] In one embodiment of the invention, the chocolate product is selected from the group consisting of milk chocolate, dark chocolate, and white chocolate.

[0265] In the present invention, cocoa mass consists essentially of cocoa solids and cocoa butter.

[0266] In one embodiment, the cocoa mass is preferably solid or semi-solid cocoa liquor at ambient temperature (e.g., 20° C.). In one embodiment, the cocoa liquor may be steam treated. In one embodiment, the cocoa mass may be Arriba cocoa mass.

[0267] In one embodiment, the composition consists essentially of cocoa mass and cocoa pulp extract, or consists essentially of cocoa mass and dried cocoa pulp.

[0268] In the present invention, the term "consisting essentially of" means at least 95.0% by weight, more preferably at least 97.5% by weight, more preferably at least 98.0% by weight, and more preferably at least 99.0% by weight, preferably up to 100.0% by weight.

[0269] In one embodiment, the present invention provides a chocolate comprising cocoa mass and a cocoa pulp extract.

[0270] In one embodiment, the composition further comprises at least one ingredient selected from the group consisting of flavorings, dairy-based ingredients, emulsifiers, cocoa butter, and additional sugars, preferably at least one ingredient selected from the group consisting of dairy-based ingredients, emulsifiers, and cocoa butter.

[0271] In one embodiment, the composition further comprises at least one ingredient selected from the group consisting of a dairy-based ingredient, an emulsifier, and cocoa butter, preferably at least one ingredient selected from the group consisting of a dairy-based ingredient, an emulsifier, and cocoa butter.

[0272] In one embodiment, if cocoa butter is used in addition to the cocoa mass, the additional cocoa butter is used in an amount of less than 20% by weight of the chocolate product composition, preferably less than 15% by weight and preferably more than 2.5% by weight, preferably more than 5.0% by weight, for example from 2.5% to 20% by weight.

[0273] In one embodiment of the invention, the dairy-based ingredient is selected from the group consisting of non-fat milk solids, dairy powder (optionally full cream, skimmed or semi-skimmed) and milk fat. In one embodiment, the dairy product may be spray dried within standard parameters for the manufacture of these known products.

[0274] In one embodiment, the emulsifier is selected from the group consisting of lecithin, polyglycerol polyricinoleate and ammonium phosphatide. In one embodiment, the amount of emulsifier may be 0.05-1.0%, preferably 0.1-0.5% by weight of the composition. Alternatively, the emulsifier may be absent.

[0275] In one embodiment, the flavoring may be any that is typically used in the manufacture of chocolate, such as a vanilla base / vanilla extract (e.g., vanillin) or a hazelnut base / hazelnut extract (e.g., hazelnut paste or hazelnut oil).

[0276] In one embodiment, the composition comprises a filling. The filling may be any commonly used in the art, such as fruit-based fillings, nut-based fillings, grain-based fillings, and yogurt-based fillings. The filling may be in a commonly used form, such as chips, flakes, etc. The filling may be present in an amount of 2.5% to 25% based on the weight of the chocolate product.

[0277] In one embodiment, the invention relates to a white chocolate composition, for example a composition comprising 10% to 65% by weight of cocoa pulp (preferably dried) or a cocoa pulp extract (preferably dried) and 20% to 60% by weight of milk powder (optionally a mixture of whole milk powder and skimmed milk powder).

[0278] In a preferred embodiment, the present invention provides a chocolate product, preferably a chocolate or compound, comprising dried pulp or a dried pulp extract and a stabilizer, the chocolate product comprising 9.5% to 20.0% by weight, preferably 10.0% to 18.0% by weight, preferably 11.0% to 17.0% by weight, preferably 12.0 to 16.0% by weight of total dietary fiber, based on the weight of the chocolate product.

[0279] In the above embodiments, the chocolate product comprises between 5% and 65%, preferably between 10% and 65%, more preferably between 15% and 60%, more preferably between 20% and 60%, more preferably between 20% and 40%, for example between 20% and 55%, 20% and 40%, 34% and 58%, or 37% and 50% cocoa pulp (preferably dried) or cocoa pulp extract (preferably dried) by weight of the chocolate product, preferably chocolate.

[0280] Specific non-limiting chocolate recipes are described here. In all the following embodiments, the percentages refer to the weight % of the total chocolate product.

[0281] In one embodiment, the chocolate product composition comprises the following ingredients:

[0282] 45-80% cocoa mass 10 to 55% of the composition of the present invention, 0-5% cocoa butter 0.0-0.5% lecithin In one embodiment, the chocolate product composition comprises the following ingredients:

[0283] 8-12% cocoa mass 34 to 58% of the composition of the present invention, 18-25% cocoa butter 3.5-6.5% milk fat 15-30% milk powder 0.3-0.5% lecithin In one embodiment, the chocolate product composition comprises the following ingredients:

[0284] 37 to 50% of the composition of the present invention, 18-24% nonfat milk solids 4-7% milk fat 22-35% (optionally deodorized) cocoa butter 20-40% milk powder 0.2-0.5% lecithin In one embodiment of the present invention, the chocolate product is prepared by a method comprising conventional fermentation and roasting processes of cocoa beans as is well known in the art.

[0285] In one embodiment, the Theobroma pods are unfermented, partially fermented, or fully fermented. In one embodiment, the above terms may be defined as follows: Fermentation usually occurs for 2-6 days, depending on the type, source, and which flavors are to be added. Unfermented means that no intentional fermentation occurs, and partially fermented means that fermentation is less than 2 days.

[0286] In an alternative embodiment, the chocolate product of the present invention is not roasted. By not roasted, it is meant that the composition is produced by a non-roasting process, and the cocoa solid components of the composition (cocoa beans, nibs, etc.) are not subjected to high temperatures (e.g., 140°C or higher, or 120°C or higher) for an extended period of time (e.g., 30 minutes or more). Without wishing to be bound by any mechanism, it is believed that in a non-roasting process, the conditions are either not hot enough (preferably less than 120°C, more preferably less than 110°C, even more preferably less than 100°C, most preferably less than 90°C, for example less than 80°C) and / or are of sufficiently short duration (preferably less than 30 minutes, more preferably less than 20 minutes, even more preferably less than 10 minutes, most preferably less than 5 minutes, for example less than 4 minutes), so that undesirable chemical reactions such as the Maillard reaction do not develop extensively and therefore not produce significant amounts of flavor active compounds that may impart a strong roasted note to the composition. Roasting processes or steps are distinct from treatments such as flash heating, in which raw materials such as cocoa beans and / or nibs are treated at high temperatures (typically 120°C to 160°C) for very short periods of time (typically 200 seconds or less) to inactivate microbial contaminants and make the raw materials safe for human consumption. Such antimicrobial and / or demicrobial treatments and / or steps are still considered to be within the scope of non-roasting processes.

[0287] Thus, the present invention provides a chocolate product from one source, namely the cocoa pod.

[0288] Thus, the present invention provides a method for preparing a chocolate product, wherein the raw materials for the chocolate product are combined with preferably dried cocoa pulp, or a cocoa pulp extract.

[0289] In a preferred embodiment, the present invention also provides a method for producing a chocolate product comprising the steps of: a. treating the cocoa pulp or an extract of the cocoa pulp to reduce the polysaccharide content and / or to adjust the pH; b. drying the product of step a. together with a stabilizer; and c. combining the product of step b. with at least one other ingredient present in the chocolate product.

[0290] In a preferred embodiment, the method described above relates to the preparation of a chocolate product, preferably chocolate, wherein the at least one other ingredient is cocoa mass.

[0291] In one embodiment of the present invention, there is provided a method for producing a chocolate product in which all raw materials are derived from cocoa pods, i.e. the chocolate product consists essentially only of raw materials derived from cocoa pods.

[0292] In one embodiment of the present invention, in making a chocolate product, the dried cocoa pulp or cocoa pulp extract is combined with other ingredients at the point where added sugars are normally introduced.

[0293] In one embodiment of the present invention, there is provided a method for preparing a chocolate product comprising combining cocoa mass with cocoa pulp or an extract of cocoa pulp. In one embodiment, the combining may be carried out by any device conventionally used to combine sugar and cocoa mass as conventionally used in the manufacture of chocolate.

[0294] In one embodiment, the chocolate composition of the present invention can be refined using applicable known equipment. In a preferred embodiment, the chocolate is refined to ensure a grainy texture. For example, refining can be carried out to achieve a particle size (D90 measured by Malvern Mastersizer 3000) of less than 50 micrometers, preferably between 15 micrometers and 35 micrometers.

[0295] In one embodiment, the chocolate is prepared using a conventional conching process. In a preferred embodiment, the temperature in the conching step does not exceed 60°C, preferably does not exceed 57.5°C, preferably does not exceed 56°C. By controlling the temperature during this step, caramelization of the pulp is avoided and the texture of the final product is not grainy. In a preferred embodiment, the temperature is above 30°C, preferably above 35°C, above 40°C or above 45°C.

[0296] In one embodiment, the conching is carried out for a period of more than 20 minutes, preferably more than 30 minutes, preferably more than 1.5 hours, preferably 2 hours or more, preferably 2.5 hours or more, In one embodiment, the conching is carried out for a period of less than 8 hours, preferably less than 6 hours.

[0297] In one embodiment, the conching is carried out at a temperature between 30° C. and 60° C. for a period of 20 minutes to 8 hours, 1.5 hours to 8 hours.

[0298] In one embodiment, the conching speed is between 200 rpm and 2000 rpm, preferably between 400 rpm and 1600 rpm.

[0299] In a preferred embodiment, the cocoa pulp and / or cocoa pulp extract is not caramelized, i.e. the processing steps used to produce the compositions of the invention do not result in caramelization.

[0300] In one embodiment, the conching speed and / or temperature may vary throughout the conching process within the ranges stated above.

[0301] Unless otherwise defined, all technical and scientific terms used herein have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs.

[0302] Unless the context clearly indicates otherwise, as used herein, plural forms of the terms herein should be construed to include the singular and, where the singular is used, the plural should also be included.

[0303] In all of the ranges defined above, the endpoints are included within the stated ranges. In addition, the endpoints of the broadest ranges and the endpoints of the narrower ranges in an embodiment may be combined.

[0304] It will be understood that for any amounts described herein, the total amount as a percentage may not exceed 100% (allowing for rounding errors). For example, the sum of the components (or portion(s) thereof) contained in the compositions of the present invention, when stated as a weight (or other) percentage of the composition (or the same portion(s) thereof), may total 100%, allowing for rounding errors. However, when a list of components is non-exclusive, the sum of the percentages for each of such components may be less than 100%, allowing for some percentage with respect to any additional component amount(s) that may not be explicitly stated herein.

[0305] As used herein, the term "substantially" may refer to an amount or entity that means a large amount or a large proportion. In this context, in the context in which "substantially" is used, "substantially" means an amount (relative to either the amount or entity referred to in the described context) and can be understood as an amount that constitutes at least 80% of the total amount of the subject, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, particularly at least 98%, e.g., about 100%. The similar term "substantially free" can similarly indicate that the amount or entity referred to constitutes 20% or less of the total amount of the subject, preferably 15% or less, more preferably 10% or less, particularly preferably 5% or less, particularly 2% or less, e.g., about 0%. Preferably, where appropriate (e.g., in the amount of raw material), such percentages are by weight.

[0306] Unless otherwise specified, percentages listed are by weight.

[0307] The invention will now be further described with reference to non-limiting examples. EXAMPLES

[0308] The following compositions within the scope of the present invention were prepared.

[0309] [Table 1]

[0310] [Table 2]

[0311] Preparation of cocoa pulp powders of Reference Examples 1 to 4 Cocoa pods of species PH16, Salobrinho, and CCN51 were washed under running water. They were then immersed in chlorinated water containing 200 mg / L of free chlorine for 10 minutes. They were then washed by spraying with chlorinated water containing 5 mg / L of free chlorine. The fruit was manually split using a stainless steel knife and the pulp seeds were then removed from the bark. Pulping was carried out in a commercial fruit pulper using a brush system. The pulp was collected directly into 40 x 50 cm polypropylene plastic bags and sealed under vacuum. After packing, the pulp was frozen and stored in a Cold Lab ultra-low temperature freezer at -80 °C. Freeze drying of cocoa pulp was carried out on a Lio Top machine in two batches for 96 hours, with eight trays in each batch, 2.5-3.0 kg / tray. After the freeze-drying process was completed, the trays containing the dewatered pulp were removed from the apparatus. The freeze-dried pulp was removed from the trays and placed into roll bags, which were then vacuum sealed to obtain freeze-dried cocoa pulp powder.

[0312] Preparation of the Chocolate Composition Reference example 1 The cocoa pulp powder produced above was brought to room temperature and mixed with cocoa liquor using a standard kitchen food processor (Crypto mill mixer). A Buhler SDY 200 3-cylinder refiner was used to reduce particle size to 23 micrometers (measured by hand using a micrometer). The spacing of the cylinders was controlled by setting the refiner pressure (gauge readings-right 0.7, 7; left 0.4, 6.4; right exit 0, 11.8 and left exit 0.8, 7.8). The refined composition was then subjected to conching in an Elkolino ELK-0005-V machine set to the following parameters: before starting the conching process, 100 g of cocoa butter is added to the conch and processed at 45° C. for 10 minutes at 500 rpm, then the temperature and rotation are changed to 56° C., time 220 minutes and 1200 rpm, 500 g of cocoa butter is added and the temperature is changed to 45° C., time 60 minutes and 1500 rpm. The chocolate was then tempered by hand on a marble table at 29.8°C.

[0313] Reference example 2 This example was prepared according to the process described in Example 1, but using varying amounts of cocoa pulp powder as shown in Table 1.

[0314] Reference example 3 This example was prepared according to the process described in Example 2, except that a refining step was performed to obtain a particle size of 41 micrometers, and strawberry pieces were added in a specified amount.

[0315] Reference example 4 A white chocolate was prepared in contrast to the dark chocolate described above. The milk powder, cocoa pulp powder, natural vanilla, and a portion of the cocoa butter (64% of the total cocoa butter in the final product) were combined using a food processor. The composition was refined to obtain a particle size of 32 micrometers. The remaining cocoa butter and refined mass were added to a laboratory Lipp conche and processed at a temperature of 45-50°C for 2 hours to obtain the final product. The chocolate composition was found to have a fruity, floral taste that was distinct from chocolate compositions that did not use cocoa pulp as a sugar substitute.

[0316] Preparation of cocoa pulp powder in Examples 5 and 6 Cocoa pods of species PH16, Salobrinho, and CCN51 were washed under running water. They were then immersed in chlorinated water containing 200 mg / L of free chlorine for 10 minutes. They were then washed by spraying with chlorinated water containing 5 mg / L of free chlorine. The fruit was manually split using a stainless steel knife and the pulp seeds were then removed from the bark. Pulping was carried out in a commercial fruit pulper using a brush system. The pulp was collected directly into 40 x 50 cm polypropylene plastic bags and sealed under vacuum. After packing, the pulp was frozen and stored at -18°C.

[0317] Reference example 5 First, the pulp was thawed. Then, for the enzyme treatment, a batch of 3.0 kg pulp was placed in a jacketed reactor, the temperature was raised to 42.5° C. using a thermostatic bath, and when the temperature was reached, the enzyme (Pectinex® Ultra Clear, Novozymes) was added under the following conditions: Concentration: 1mL enzyme / 100g pulp Temperature: 42.5℃ Reaction time: 60 minutes Rotation 100 rpm Immediately after the enzyme treatment, heat treatment was performed at 90° C. for 5 min and cooled at 20° C. The cooled material was frozen for further lyophilization processing.

[0318] Reference example 6 At the end of the 60 minute enzyme reaction described in Example 5, a sample was taken and sufficient calcium hydroxide was added to the pulp to adjust the pH to about 5.0. The following conditions were used: To each 3 kg of pulp, 12.9 g of Ca(OH)2 was added (0.43%). Mixing was carried out with a mixer for about 15 minutes at a speed of 200 rpm, after which pasteurization was carried out at 90°C for 5 minutes and cooled to 20°C. The cooled material was frozen and lyophilized. Freeze drying of cocoa pulp was carried out on a Lio Top machine in two batches for 96 hours, with eight trays in each batch, 2.5-3.0 kg / tray. After the freeze-drying process was completed, the trays containing the dewatered pulp were removed from the apparatus. The freeze-dried pulp was removed from the trays and placed into roll bags, which were then vacuum sealed to obtain freeze-dried cocoa pulp powder.

[0319] test Prior to freeze-drying, the pH of the native pulp, enzyme-treated pulp and double-treated pulp was found to be 3.52±0.32, 3.36±0.02 and 4.77±0.05, respectively, at 20°C, based on the average of duplicate measurements. Viscosity measurements were made at 30° C. for 60 seconds using a Brookfields RVDV III rheometer with rotation and based on the average of duplicate measurements. Apparent viscosity (100 rpm) Apparent viscosity (250 rpm), 611.5±2.12 and 322.5±3.53 for native pulp, 400.0±14.14 and 162.5±10.60 for enzyme-treated pulp, and 392.5±12.43 and 158±11.32 for pH-adjusted enzyme-treated pulp (all results reported in centipoise).

[0320] It can thus be seen that the treatment of the present invention results in a reduction in viscosity.

[0321] Reference example 7 The compositions prepared in Examples 5 and 6 were processed into chocolate compositions using the process defined above for Example 1, except that the pulp composition comprised 33% by weight of the final product, 53% by weight of the cocoa mass and 14% by weight of the cocoa butter, and the conching temperature was 50°C. Informal taste tests with a small panel demonstrated that pre-treatment of the pulp provided chocolate with faster melting and shorter aftertaste in-mouth characteristics compared to non-pre-treated pulp.

[0322] Reference example 8 500 mg samples of PH16 and Salobrinho cocoa pulp from the above preparations were evaluated using GC-MS. The protocol was as follows: Preparation of standards: 100 (±1) mg of methyl valerate was weighed into a 10 mL volumetric flask. The flask was topped up to 10 mL with methanol to obtain a stock solution with a concentration of 10 g / L. The solution was stored in a freezer at approximately -30°C until use. To prepare the standard solution, 50 μL of the stock solution was pipetted into a 100 mL volumetric flask containing approximately 30 mL of water. The flask was then topped up to 100 mL with water and the mixture was homogenized. The standard solution was added directly to the samples before analysis. Standard solutions were freshly prepared for different tests.

[0323] 500 (± 5) mg of powdered cocoa pulp was accurately weighed into a 20 mL headspace vial. Then, 4 mL of purified water and 50 μL of standard solution were added. The vial was sealed, the mixture was homogenized, and volatile components were extracted from the sample using solid phase microextraction (SPME). The samples were analyzed in duplicate by gas chromatography-mass spectrometry (GC-MS). SPME was performed automatically using a CTC CombiPAL (CTC Analytics, Zwingen, Switzerland). The samples were incubated at 60 °C and 300 rpm for 30 min. The volatiles were then absorbed onto a divinylbenzene / carboxene / polydimethylsiloxane (DVB / CAR / PDMS) coated fiber (50 / 30 μm, stable flexibility / SS, 1 cm, Supelco, Bellefonte, USA) at 60 °C and 300 rpm for 30 min. The odorants were then released into the GC-MS inlet at 240° C. for 10 min, degassed and split after 2 min, and the fiber was reused without any additional conditioning for the next extraction.

[0324] Samples were analyzed using an Agilent 6890 N gas chromatograph (Agilent, Stockport, UK) and an Agilent 5973 Network MSD (Agilent, Stockport, UK). Gas chromatographic separation was performed on a BP-20 column (60 m × 0.25 mm internal diameter; film thickness 0.25 μm; SGE Analytical Science, Milton Keynes, UK). Samples were injected in splitless mode using an inlet temperature of 240 °C. Helium was used as the carrier gas (flow rate = 1.5 mL / min). The mass spectrometer was operated in electron impact (EI) mode, scanning from m / z 30 to 300, using an electron energy of 70 eV. GC-MS transfer line, ion source, and quadrupole temperatures were 280 °C, 230 °C, and 150 °C, respectively. The oven program started with an isothermal step at 40 °C for 5 min, ramped to 240 °C at 5 °C / min. The oven was then held at 240°C for 10 minutes.

[0325] GC-MS data files were converted to MassHunter compatible files using MassHunter GC / MS Translator® B.07.00 (Agilent, Waldbronn, Germany). These files were then imported into MassHunter Unknown Analysis® B.06.00 (Agilent, Waldbronn, Germany). Analysis was performed using an asymmetric range of 0.3 amu to the left and 0.7 amu to the right. Identification was achieved by comparison of the spectra of analyzed peaks with the commercially available NIST mass spectral library. Positive hits were manually corrected. Peak areas of target analytes were extracted using m / z values ​​by MassHunter Quantitative Analysis® software B.06.00 (Agilent, Waldbronn, Germany). For each analyte, the area ratio (peak area (analyte) / peak area (internal standard)) was calculated and the results were averaged for the replicates (four replicates).

[0326] [Table 3]

[0327] The results are shown in Figure 1.

[0328] Reference example 9 A cocoa mass blend in a 60 / 40 weight ratio for 1. sucrose, 2. Salobrinho, and 3. PH16 was prepared using cocoa mass from Ivory Coast. The results are shown in Figure 2.

[0329] Reference Example 10a The cocoa pulp samples of Examples 5 and 6 were tested as described above and the results are shown in FIG.

[0330] Reference example 10b The composition of Example 7 and a reference sample containing 33% sucrose were analyzed using the procedure described above to obtain peak area ratios.

[0331] [Table 4]

[0332] Example 11 Cocoa pulp from various cocoa plants was obtained, frozen at -20°C and then thawed before pH adjustment and / or enzymatic treatment. The initial pH of the pulp was 3.0.

[0333] pH adjustment 1.4 g Ca(OH) per 500 g pulp 2 →pH4 2.0 g Ca(OH) per 500 g pulp 2 →pH4.5 3.0 g Ca(OH) per 500 g pulp 2 →pH5 Enzyme treatment: 500g pulp + (2.0g) Ca(OH) 2 + 5mL Depol™ → pH 4.5, 2 hours, 43°C 500g pulp + (3.5g) Ca(OH) 2 + 5mL Depol™ → pH>6, 2 hours, 43°C The enzyme was added at 500 cm 2 The mixture was inactivated by treatment at 100°C for 1 hour on a dry surface (25 x 20 cm tray) in a stove and dried at 80°C in a stove.

[0334] [Table 5]

[0335] Viscosity was measured using a Bostwick consistometer and the distance traveled in cm was recorded after a fixed time of 30 seconds. Measurements were taken when the sample was cooled to ambient temperature (20.0° C.).

[0336] Thus, the present invention provides a material that can be more easily processed during food production, preferably during the production of chocolate-based confectioneries, due to the reduced viscosity.

[0337] Chocolate compositions made using the pre-treated cocoa pulp were easier to manufacture because the enzyme treatment resulted in a raw material that was easier to handle and process into chocolate products.

[0338] Reference example 12 The cocoa pulp powders from the above preparations and from Examples 5 and 6 were evaluated using HPAEC-PAD to measure sugar content using the following procedure.

[0339] Samples are dissolved in deionized water at the above pH at room temperature, heated at 70°C for 27 min, centrifuged at a lower temperature, and diluted aliquots are prepared. Aliquots are filtered using a 0.2 micrometer syringe, sugars are separated using an anion exchange polystyrene-divinylbenzene column with aqueous sodium hydroxide as eluent, and eluted carbohydrates are detected using PAD.

[0340] [Table 6]

[0341] The types of cocoa tested in Examples 5 and 6 differ from those in Preparation Example 1. Furthermore, the total sugar content relates to sugars measured without including any oligosaccharides that may be present, for example.

[0342] Furthermore, the frozen pulp obtained from Ricaeli was dried and evaluated as follows. Total sugars in cocoa pulp samples were measured by high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Sugars were extracted from the samples with warm water and injected into the HPAEC-PAD system. Neutral sugars, which are weak acids, are partially ionized at high pH and can be separated by anion exchange chromatography on a base-stable polymer column (CarboPac PA20). Sugars are detected by measuring the current generated by the oxidation of the sugars at the surface of a gold electrode.

[0343] Total dietary fiber and its fractions in cocoa pulp samples are measured by the Rapid Integrated Total Dietary Fiber method, an enzymatic-gravimetric method described in the Journal of AOAC International, Volume 102, Number 1, January-February 2019, pp. 196-207(12).

[0344] The protein content was determined by the Kjeldahl method, which consists of a sulfuric acid digestion that breaks down the organic compounds and liberates the nitrogen as ammonium sulfate. This is followed by distillation in the presence of sodium hydroxide to convert the ammonium to ammonia. The ammonia content, and therefore the nitrogen content, is determined by titration. The amount of nitrogen is converted to protein by multiplying it by a conversion factor of 6.25.

[0345] The lignin content in cocoa pulp was determined by AACC International Method 32-25.01.

[0346] Raw cocoa pulp is composed mainly of mono- and disaccharides (79% by weight dry matter), dietary fiber constitutes 6.5% of the pulp tested. High molecular weight soluble dietary fiber is the major component of the dietary fiber fraction in raw cocoa pulp, followed by insoluble fiber. These results indicate that cocoa pulp fiber does not contain significant amounts of oligosaccharides, considering that the average degree of polymerization (DP) of soluble dietary fiber-high molecular weight is more than 12 monosaccharide units (Okhuma et al., 2000. J AOAC Int. Volume 83 Number 4, Pages 1013-1019). In addition, a sample of freeze-dried powder containing insoluble fiber and soluble dietary fiber-high molecular weight was analyzed by SEC-MALS. For this analysis, the sample was partially dissolved in DMSO and showed an average molecular weight of 9.5 kDa, which translates to a DP of 50-60.

[0347] [Table 7]

[0348] Example 13 30 g of cocoa pulp from the same source as used in Example 11 was introduced into a Rapid Visco-Analyser (RVA) aluminum cup and stabilized at 40°C for 5 minutes with stirring at 50 rpm. Then, depending on the enzyme form, 150 μL of liquid enzyme or 150 mg of enzyme powder were added. The stirring was increased to 960 rpm for 8 seconds, returned to 50 rpm and the temperature was maintained at 40°C. The temperature was maintained at 40°C for a further 45 minutes and then increased to 90°C for 10 minutes to inactivate the enzyme. The average viscosity was calculated by averaging the values ​​obtained for each run time, between 41 and 49 minutes. The reduction in viscosity was calculated based on the decrease in viscosity compared to the untreated sample and expressed as a percentage.

[0349] Polygalacturonase activity was measured at 40°C to hydrolyze polygalacturonic acid (Megazyme P-PGAT) at 5.0 g / mL in 100 mM acetate buffer at pH 4.5. Samples were taken exactly after 2, 4, 6, 8, 10 and 12 minutes and kinetic curves were generated. The enzyme reaction was stopped by immediate addition of DNS reagent solution (1% 3,3-dinitrosalicylic acid + 1.6% NaOH + 40% potassium sodium tartrate tetrahydrate) to develop the released reducing ends and the samples were boiled for 10 minutes. Finally, the absorbance was read at 540 nm. A calibration curve was generated using galacturonic acid as a standard.

[0350] Enzyme assay: Modified endocellulase CellG5 kit procedure from Megazyme. Cellulase activity was measured at 37°C in 100 mM acetate buffer pH 4.5 containing 1 g / L bovine serum albumin. The enzyme reaction was stopped exactly after 2, 4, 6, 8, 10 and 12 minutes to generate a kinetic curve, and 2% TRIS buffer (pH 10.0) was added. Finally, the absorbance was read at 405 nm. A calibration curve was generated using p-nitrophenol as a standard. An average of three readings was taken.

[0351] [Table 8]

[0352] Example 14 The following tests were carried out: 100g pouches of frozen cocoa pulp were purchased from Ricaeli. The baseline pulp viscosity was 9.5cm as measured using the Bostwich Consistometer as above. 800g pulp was used at pH 4.5 and treated with Pectinex® Ultra SP-L.

[0353] [Table 9]

[0354] Chocolates were made from the above samples using the same process as in Examples 1 and 11. Tasting by a small informal panel showed that pre-treatment of the pulp provided chocolate with faster melting and shorter aftertaste in-mouth properties compared to non-pre-treated pulp.

[0355] Example 15 The concentrate was obtained using an evaporator EVAPOR Model CEP-1, a Spinning Cone Centrifugal-flow Thin-film Vacuum Evaporator. The powder was obtained by using a 1.1 m spray dryer. Mixing of the chocolate ingredients was carried out using a Thermomix, Kenwood Cooking Chef Gourmet KCC9063S 1500 W. Refining was performed by Refiner Exaakt, Haslas GmbH. The refiner consisted of a three-roll refiner, which defines two gaps. The first gap provides a coarse refinement, the second gap a thinner refinement (depending on the particle size of the unrefined material). The roller gap range was 30 μm to 50 μm. The experiments were carried out at ambient conditions. The pH of the cocoa pulp was first adjusted to 3.5-4.5. Enzyme treatment was carried out with 0.5% Pectinex Ultra-Clear for 1 hour at 40° C. The reaction was stopped by high temperature treatment at 90° C. for 10 minutes. The pH was then adjusted back to 5 and the cocoa pulp was concentrated from 25% total solids to 35% total solids. (30% cocoa powder on a dry basis, i.e. combined with 6% cocoa powder on a wet basis) spray drying For maximum viscosity 35mPa.s It corresponds to Ta . The evaporation temperature (spinning cone temperature) was 80° C. and the pressure in the chamber was 60 mbar. The hydrolyzed cocoa pulp and cocoa powder were weighed separately and then mixed at room temperature until completely dissolved using a Polytron PT3000D mixer at speeds of 6000-12000 rpm. The inlet solution was transferred into the vessel at a controlled temperature of 55° C. and then pumped at 50 bar. After pre-heating at 60° C., the solution was spray dried according to the parameters listed in the table below.

[0356] [Table 10]

[0357] Example 16 The same original raw materials are used to produce chocolate.

[0358] [Table 11]

[0359] Considering that the spray-dried powder premix contains either 90% by weight of cocoa pulp and 10% by weight of cocoa powder (60% by weight / 40% by weight on a dry basis) or 94% by weight of cocoa pulp and 6% by weight of cocoa powder (70% by weight / 30% by weight on a dry basis), the same recipe corresponds to the following ("SD" - spray-dried):

[0360] [Table 12]

[0361] [Table 13]

[0362] The protocol was as follows: 1. The cocoa liquor and cocoa butter are maintained at ambient temperature for at least 30 minutes before preparation. 2. Mix the spray dried powder, cocoa liquor, and a portion of the cocoa butter, which is 30% of the recipe. 3. Refining the mixture twice with a refining gap of 5 to 3. Homogenize the mixture between the two refining steps. 4. Mix the flask in a Thermomix at ambient temperature (20°C) for 30-60 minutes to homogenize the mixture. 5. Add the remaining portion of the cocoa butter and mix for 1 hour at 42°C. 6. Temper to get dark chocolate.

[0363] Example 17 The following tests were carried out:

[0364] [Table 14]

[0365] [Table 15]

[0366] The enzyme treatment conditions were the same as in Example 15, using either 0.5% Pectinex Ultra-Clear or 0.5% Cellulase FG conc (EDC Enzymes), and the grinding step used a Retsch GM300 grinder at high speed for 2 minutes.

[0367] The compositions of the present invention described above were taste tested against a reference comprising oven-dried cocoa pulp (80° C. for 9 hours) treated with Ultra Clear. Twelve panelists evaluated 23 sensory attributes covering taste, flavor, and texture using the following methods: In each comparative test, the reference is tasted first. 1. Place a piece of chocolate in your mouth. 2. Chew three times. 3. Let it melt between your tongue and palate for about 20-30 seconds. 4. Swallow. A four minute interval is allowed between each sample, with a warm water mouth rinse and dry crackers used to cleanse the palate.

[0368] The sensory data showed that the chocolate with the spray dried powder tasted sweeter and less gritty than the reference.

[0369] The spray drying process results in a powder with a different texture. In addition, because the heat treatment is mild, the release of the cocoa pulp flavor aroma is retained to a higher extent in the spray dried powder than in the reference.

[0370] Example 18 A spray dried powder from a 94% / 6% wt. wet basis cocoa pulp / cocoa powder premix was mixed with 13.5 g powder to 200 mL milk, the pH was further adjusted to 6.5 using food grade potassium hydroxide, and taste tested as a powdered reconstituted beverage.

[0371] An informal taste test was conducted with very good feedback on the beverage. A sour / fruity flavor was recognized. It was found to be sweeter and smoother than current commercially available powdered beverage compositions.

[0372] Example 19 50 kg of cocoa pulp was treated with 15M KOH to a pH of 4.5. The mixture was then mixed with Cellulosin GMY and Pectinex Ultra-Clear. R 125g each (0.25% by weight each on a wet basis) The treatment is at 43°C for 1 hour and then stopped. The pH is raised again to 5.0 using KOH and concentrated by evaporation to give 4.6 kg of cocoa powder (10% on a wet basis). ) was added , then spray dried as above to yield approximately 7 kg of dry material. 579g of the dry material was mixed with 240g of cocoa butter and refined in a two-step process using gaps 7, 4 and 4, 2. A further 240g of cocoa butter was added and conched for 30 minutes at 42°C, followed by tempering and moulding. The chocolate was found to have a well perceived smooth melt-in-the-mouth texture.

[0373] Example 20 Using the methods described above for determining sugars and total dietary fiber, the dried pulp of Example 15 was evaluated. The fructose and dextrose content was 70% by weight of the dry pulp, and the total dietary fiber was 12% by weight.

[0374] Embodiments of the present invention are defined in the following numbered paragraphs. 1. A confectionery product comprising pulp from a plant of the genus Theobroma, preferably cocoa pulp, or comprising an extract of pulp from a plant of the genus Theobroma, preferably an extract of cocoa pulp. 2. The confectionery product according to item 1, wherein the confectionery product is a chocolate product, preferably chocolate. 3. A confectionery product according to item 1 or 2, wherein the pulp, or an extract of the pulp, provides a source of sugar to the confectionery product, and the pulp, or an extract of the pulp, is the main source of sugar in the confectionery product. 4. The confectionery product according to any one of items 1 to 3, wherein the confectionery product is a chocolate product comprising an extract of pulp, a dried pulp, or an extract of dried pulp. 5. The confectionery product according to any one of items 1 to 4, wherein the extract of the pulp comprises an ingredient selected from the group consisting of sugars, fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, and methylxanthines, and combinations thereof. 6. The confectionery product according to item 5, wherein the extract of the pulp contains cocoa sugar, preferably the cocoa sugar is selected from the group consisting of sucrose, fructose and glucose, and combinations thereof. 7. The confectionery product according to item 6, wherein the extract of the pulp contains 20% to 95% by weight of pulp sugar, based on the total weight of the extract, and preferably 60% to 95% by weight of cocoa sugar, based on the total weight of the extract. 8. The confectionery product according to any one of items 1 to 7, wherein between 10% and 65% by weight, preferably between 20% and 60% by weight, of the confectionery product is pulp or an extract of a pulp extract. 9. The confectionery product according to any one of items 1 to 8, wherein the confectionery product comprises cocoa mass, preferably the confectionery product comprises 45% to 80% or 8% to 12% cocoa mass by weight of the confectionery product, optionally the confectionery product essentially consists of an extract of cocoa mass and pulp or of cocoa mass and dried pulp. 10. A method for producing a chocolate product in which all of the raw materials are derived from cocoa pods. 11. A composition comprising: a. treating the pulp from a plant of the genus Theobroma, preferably cocoa pulp, or an extract of the pulp from a plant of the genus Theobroma, preferably an extract of the cocoa pulp, to reduce the polysaccharide content, and / or treating the pulp from a plant of the genus Theobroma, preferably cocoa pulp, or an extract of the pulp from a plant of the genus Theobroma, preferably an extract of the cocoa pulp, to adjust the pH; b. drying the product of step a together with a stabiliser, the drying being carried out by spray drying. 12. The composition according to claim 11, wherein the treating step a. comprises treatment with an enzyme to reduce the polysaccharide content. 13. The composition according to item 11 or 12, wherein the treatment step a. comprises reducing the pectin content and / or the cellulose content in the pulp or an extract of the pulp. 14. The composition according to item 13, wherein the treating step a. comprises treatment with pectinase and / or cellulase. 15. The composition according to any one of items 12 to 14, wherein the treatment step a. comprises treatment with two or more enzymes. 16. The composition according to any one of items 12 to 15, wherein in the treatment step a., an enzyme other than pectinase or a mixture of pectinase and another enzyme is used, preferably the other enzyme having activity on other polysaccharides, preferably cellulose, hemicellulose, arabinan, and / or β-1,4-xylan. 17. The composition according to any one of items 12 to 16, wherein the enzyme treatment is carried out at 20°C to 75°C for 10 minutes to 20 hours. 18. The composition according to any one of items 1 to 17, wherein the cocoa pulp or the cocoa pulp is treated to increase the pH to above pH 3.0, preferably which treatment may be carried out before or after any treatment to reduce the polysaccharide content in step a. 19. The composition according to any one of items 1 to 18, wherein the drying step b. reduces the moisture content until the moisture in the resulting composition is less than 10.0% by weight. 20. A method for producing a composition derived from pulp derived from a plant of the genus Theobroma, preferably from cocoa pulp, or from an extract of pulp derived from a plant of the genus Theobroma, preferably from an extract of cocoa pulp, comprising the processing step defined in any one of items 11 to 19. 21. A food product, preferably a confectionery product, comprising a composition according to any one of items 11 to 20, preferably the confectionery product is a chocolate product, preferably chocolate, preferably wherein 5% to 65% by weight of the food product, preferably the confectionery product, is the composition according to any one of items 11 to 20. 22. The food according to item 21, which is a confectionery product consisting essentially of cocoa mass and the composition according to any one of items 11 to 19. 23. The method according to item 20, i. treating a pulp from a plant of the genus Theobroma, preferably cocoa pulp, with a pectinase and / or cellulase treatment to reduce the polysaccharide content; ii. treating the product of step i. to adjust the pH to 4.0-7.0; iii. drying the product of step ii. to a moisture content of less than 10%; A method comprising: 24. Use of the composition according to any one of items 11 to 19 as a sugar replacement composition for replacing sugar in a food product, preferably in a confectionery product. 25. Confectionery products containing cocoa pulp or extracts of cocoa pulp. 26. Confectionery product according to item 25, wherein the confectionery product is a chocolate product, preferably chocolate. 27. A confectionery product according to item 25 or 26, wherein the pulp, or an extract of the pulp, provides a source of sugar to the confectionery product, and the pulp, or an extract of the pulp, is the major source of sugar in the confectionery product. 28. The confectionery product according to any one of items 25 to 27, wherein the confectionery product is a chocolate product comprising an extract of pulp, a dried pulp, or an extract of dried pulp. 29. A confectionery product according to any one of items 25 to 28, wherein the extract of the pulp comprises an ingredient selected from the group consisting of sugars, fibres, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, and methylxanthines, and combinations thereof. 30. The confectionery product according to item 29, wherein the extract of the pulp contains cocoa sugar, preferably the cocoa sugar is selected from the group consisting of sucrose, fructose and glucose, and combinations thereof. 31. Confectionery product according to item 30, wherein the extract of the pulp contains 20% to 95% by weight of pulp sugar, based on the total weight of the extract, and preferably 60% to 95% by weight of cocoa sugar, based on the total weight of the extract. 32. Confectionery product according to any one of items 25 to 31, wherein between 10% and 65% by weight, preferably between 20% and 60% by weight, of the confectionery product is pulp or an extract of a pulp extract. 33. The confectionery product according to any one of items 25 to 32, wherein the confectionery product comprises cocoa mass, preferably the confectionery product comprises 45% to 80% or 8% to 12% cocoa mass by weight of the confectionery product, optionally the confectionery product consists essentially of an extract of cocoa mass and pulp or of cocoa mass and dried pulp. 34. A method for producing a chocolate product in which all of the raw materials are derived from cocoa pods. 35. A composition comprising: a. treating the cocoa pulp or an extract of the cocoa pulp to reduce the polysaccharide content and / or to adjust the pH; b. drying the product of step a together with a stabiliser, wherein the drying is carried out using spray drying. 36. The composition according to item 35, wherein the treating step a. comprises treatment with an enzyme to reduce the polysaccharide content. 37. The composition according to item 35 or 36, wherein the treatment step a. comprises reducing the pectin content and / or the cellulose content in the pulp or an extract of the pulp. 38. The composition according to item 37, wherein the treating step a. comprises treatment with pectinase and / or cellulase. 39. The composition according to any one of items 36 to 38, wherein the treatment step a. comprises treatment with two or more enzymes. 40. The composition according to any one of items 36 to 39, wherein in the treatment step a., an enzyme other than pectinase or a mixture of pectinase and another enzyme is used, preferably the other enzyme having activity against other polysaccharides, preferably cellulose, hemicellulose, arabinan, and / or β-1,4-xylan. 41. The composition according to any one of items 36 to 40, wherein the enzyme treatment is carried out at 20°C to 75°C for 10 minutes to 20 hours. 42. The composition according to any one of items 25 to 41, wherein the cocoa pulp or the cocoa pulp is treated to increase the pH to above pH 3.0, preferably this treatment may be carried out before or after any treatment to reduce the polysaccharide content in step a. 43. The composition according to any one of items 25 to 42, wherein the drying step b. reduces the moisture content until the moisture in the resulting composition is less than 10.0% by weight. 44. A method for producing a composition derived from cocoa pulp or an extract of cocoa pulp, comprising a processing step as defined in any one of items 35 to 43. 45. A confectionery product as defined in any one of items 25 to 33, comprising a composition as defined in any one of items 35 to 44. 46. ​​The method according to item 44, i. subjecting the cocoa pulp to a treatment, including treatment with pectinase and / or cellulase, to reduce the polysaccharide content; ii. treating the product of step i. to adjust the pH to 4.0-7.0; iii. drying the product of step ii. to a moisture content of less than 10%; A method comprising: 47. Use of the composition according to any one of items 35 to 43 as a sugar replacement composition for replacing sugar in a food product, preferably in a confectionery product.

Claims

1. 1. A method for drying pulp from a plant of the genus Theobroma and / or an extract of pulp from a plant of the genus Theobroma, comprising spray drying a composition comprising pulp from a plant of the genus Theobroma and / or an extract of pulp from a plant of the genus Theobroma in combination with a stabilizer, The method wherein the stabilizer is cocoa powder.

2. 2. The method of claim 1, wherein the pulp or extract of pulp is cocoa pulp or an extract of cocoa pulp.

3. 3. The method of claim 1 or 2, wherein the drying reduces the moisture content to less than 10.0% by weight of moisture in the resulting composition.

4. The method according to any one of claims 1 to 3, wherein the content of said stabilizer in said composition also comprising pulp and / or pulp extract is at least 4.0% on a wet basis.

5. The method according to any one of claims 1 to 4, wherein the content of said stabilizer in said composition is up to 25.0% by weight of said composition on a wet basis.

6. The method according to any one of claims 1 to 5, wherein the content of the pulp and / or pulp extract in the composition is at least 75.0% by weight of the composition on a wet basis.

7. The method according to any one of claims 1 to 6, wherein the content of the pulp and / or pulp extract in the composition is up to 96.0% on a wet basis.

8. The method of any one of claims 1 to 7, wherein the drying results in a composition, the amount of the pulp and / or pulp extract on a dry basis being at least 40.0% and at most 90.0% by weight of the composition, and the amount of the stabilizer on a dry basis being at least 10.0% and at most 60.0% by weight of the composition.

9. 9. The method of any one of claims 1 to 8, wherein the cocoa powder has a D50 particle size of 2 to 20 micrometers.

10. The method according to any one of claims 1 to 9, wherein the pulp and / or pulp extract has been treated prior to drying to reduce the polysaccharide content of the pulp and / or pulp extract.

11. The method according to any one of claims 1 to 10, wherein the pulp and / or pulp extract has been treated to reduce the polysaccharide content of the pulp and / or pulp extract prior to mixing with the stabilizer.

12. 12. The method of claim 10 or 11, wherein the treatment comprises treatment with an enzyme to reduce the polysaccharide content.

13. A method according to any one of claims 10 to 12, wherein the treatment comprises reducing the pectin content and / or the cellulose content contained in the pulp or an extract of the pulp.

14. 14. The method of claim 13, wherein the treatment comprises treatment with pectinase and / or cellulase.

15. The method according to any one of claims 12 to 14, wherein the enzyme treatment is carried out at 20°C to 75°C for 10 minutes to 20 hours.

16. A method according to any one of claims 10 to 15, wherein the pulp or an extract of the pulp is treated to increase the pH to above pH 3.

0.

17. 17. The method of any one of claims 1 to 16, wherein the drying reduces the moisture content to less than 10.0% by weight of moisture in the resulting composition.

18. A composition comprising pulp from a plant of the genus Theobroma and / or an extract of pulp from a plant of the genus Theobroma, spray-dried by the method according to any one of claims 1 to 16, in combination with a stabilizer, A composition wherein the stabilizer is cocoa powder.

19. 20. The composition of claim 18, wherein the composition comprises the pulp and / or pulp extract in an amount on a dry basis of at least 40.0% and at most 90.0% by weight of the composition, and the amount of the stabilizer on a dry basis is at least 10.0% and at most 60.0% by weight of the composition.

20. 20. A food product comprising the composition of claim 18 or 19.

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