FOOD PRODUCTS, INGREDIENTS, METHODS AND APPLICATIONS

Claims

1. A composition obtained by a method comprising: a. treating the pulp of a plant of the genus theobroma, preferably cocoa pulp, or an extract of the pulp of a plant of the genus theobroma, preferably cocoa pulp, to reduce the content of polysaccharides and / or treating the pulp of a plant of the genus theobroma, preferably cocoa pulp, or an extract of the pulp of a plant of the genus theobroma, preferably cocoa pulp, to adjust the pH; b. drying the product of stage a.

2. The composition according to claim 1, wherein the processing step a. comprises treatment with an enzyme to reduce the content of polysaccharides.

3. The composition according to claim 1 or 2, wherein the processing step a. comprises reducing the pectin content and / or the cellulose content in the pulp or pulp extract.

4. The composition according to claim 3, wherein the processing step a. comprises treatment with pectinase and / or cellulase.

5. The composition according to any one of claims 2 to 4, wherein the step a. of processing comprises processing with more than one enzyme.

6. The composition according to any one of claims 2 to 5, wherein the processing step a. is carried out with enzymes other than pectinases, or a mixture of pectinase with another enzyme, and preferably the other enzymes have activity with respect to other polysaccharides, preferably cellulose, hemicellulose, arabinans and / or beta-1,4-xylan.

7. The composition according to any one of claims 2 to 6, wherein the enzymatic treatment is carried out in the range from 20°C to 75°C for a period of from 10 minutes to 20 hours.

8. The composition according to any one of claims 1 to 7, wherein the cocoa pulp or cocoa pulp extract is treated to increase the pH to a level greater than pH 3.0, wherein preferably the treatment may occur before or after any treatment to reduce the polysaccharide content in step a.

9. The composition of any one of claims 1 to 8, wherein step b. of drying reduces the water content to less than 10.0 wt.% water in the resulting composition.

10. A method for producing a composition obtained from the pulp of a plant of the genus theobroma, preferably cocoa pulp, or from an extract of the pulp of a plant of the genus theobroma, preferably cocoa pulp, which comprises the method steps defined in any of claims 1 to 9.

11. A food product containing a composition according to any one of claims 1 to 9, preferably in an amount of from 5% by weight to 65% by weight of the food product.

12. The food product according to claim 11, which is a confectionery product, wherein the confectionery product essentially consists of cocoa mass and a composition according to any one of claims 1–9.

13. The method according to claim 10, comprising the steps of: i. treating the pulp of a plant of the genus Theobroma, preferably cocoa pulp, to reduce the polysaccharide content, including treatment with pectinase and / or cellulase; ii. treating the product of step i. to adjust the pH to a value in the range of 4.0 to 7.0; and iii. drying the product of stage ii. to a water content of less than 10%.

14. Use of a composition according to any one of claims 1 to 9 as a sugar-replacing composition for replacing sugar in a food product, preferably in a confectionery product.

15. A food product according to claim 11, which is selected from the group consisting of a dairy product (e.g., yogurt); a nutritional mixture; ice cream; or baked goods, ice cream, and a topping.