Method for processing cacao products with improved flavour, aroma and rheology

Abstract

The present invention relates to a method for improving organoleptic and rheological properties of cacao products and reducing heavy metals present in the product. The method uses treatment with acidic chelating groups and is applicable to cacao and its derivative products, among other products. The method comprises essentially: a) mixing a cacao product with aqueous solution in a proportion of 10-99% w / w; b) adding acidic chelating solution in a concentration of 0.003-0.3% w / w; c) maintaining the obtained solution at a temperature of 20-70°C and agitating for 2-8 hours or until the solution has conductivity of 6000-7000μS / cm; and d) separating, washing and drying the treated product. The method reduces conching time in cacao product preparation. Regarding flavour, the cacao product obtained has less residual bitterness and greater sweetness, among other modifications, according to the perception of the sensory panel. The method also improves the rheology of the obtained products.

Description

[0001] METHOD FOR PROCESSING COCOA PRODUCTS WITH IMPROVED FLAVOR, ODOR AND RHEOLOGY

[0002] Technical field of the invention

[0003] The present invention relates to the technical field of food processing. More specifically, it relates to a process for improving the organoleptic and theological properties of cocoa products, as well as reducing the heavy metal content in the product. The described process employs treatment with acid chelating groups and is applicable to cocoa and its derivatives, among other food products.

[0004] Background of the invention

[0005] The sweet taste of chocolate, with hints of acidity and bitterness, as well as its exquisite aroma, are the result of multiple attributes of the cocoa bean and the way it is processed.

[0006] The literature reports that some factors affecting the flavor quality of cocoa beans are: the genotype and origin of the cocoa tree; the effect of post-harvest cocoa treatment on the flavor quality of the bean: pulp preconditioning, fermentation, and drying are determining factors. Other factors are related to the effect of industrial processing of the cocoa bean, such as roasting

[0001] .

[0007] Furthermore, although soil chemical composition also affects grain quality, there is no report on the effect it has on improving grain flavor quality

[0001] .

[0008] Likewise, fine aroma cocoa, also known as FFC, is a product of great interest in the market. This type of product can be obtained, for example, by adequately controlling the fermentation conditions of the bean. Studies using sensory profiles, volatile compound contents, and untargeted metabolomics show that chocolate quality is influenced by fermentation time. At 96 hours, overall quality is strongly influenced by fine attributes such as fruitiness, florality, spices, and nuts. Likewise, the metabolomic fingerprint of cocoa beans (related to peptides, sugars, amino acids, and phenolic compounds) and the volatile fingerprint of chocolate also showed good results at this fermentation time [2].

[0009] The literature also reports some methods related to the improvement in the flavor of the cocoa bean:

[0010] Patent document ES2700165 (T3) reports a cocoa product consisting of a cocoa powder, a cocoa liquor, and a cocoa butter, having a fruity flavor and fruity aroma compounds. Wherein the cocoa product comprises amounts of fruity aroma compounds of at least 2.5 µg / kg of ethyl-2-methylpropanoate, at least 7.5 µg / kg of ethyl-2-methylbutanoate, at least 10 µg / kg of ethyl-3-methylbutanoate, at least 50 µg / kg of phenylacetaldehyde, and at least 100 µg / kg of furaneol. This product is obtained by a process that mixes cocoa nibs, shelled cocoa beans, or a combination thereof with an acid and water. The acid is selected from the group consisting of delta lactone gluconic acid, phosphoric acid, ascorbic acid, sodium bisulfate, and combinations of any of them. Acidified cocoa products are roasted, giving them a more fruity aroma and flavor.

[0011] Document W02008157039 relates the higher polyphenol content and particle size of these with the flavor improvement of a cocoa extract, this content is at least 300 milligrams per gram of the ground extract, where the average particle size of the ground extract is less than 15 micrometers and / or where 90% by volume of the particles are less than 30 micrometers.

[0012] Patent EP2071961 discloses a process for obtaining cocoa powder extracts with improved aroma and flavor, as they are rich in polyphenols, which uses a treatment for the seeds, prior to fermentation, where controlled stages of this process and extraction with a polar solvent water-ethanol are carried out. According to the authors, this process allows obtaining an ethyl acetate cocoa extract rich in polyphenols, in which catechin is present from 40 to 100 mg / g, epicatechin is present from 200 to 500 mg / g, procyanidin B1 is present from 5 to 20 mg / g and procyanidin B2 is present from 80 to 250 mg / g where the cocoa particles have a particle size between 500 and 50 pm.

[0013] Other approaches employ potassium salts for flavor enhancement, as set forth in document MX2016015758, according to which, a flavor composition containing at least one, two, or more types of potassium salt is added to enhance a flavor profile of alkalized cocoa, in edible compositions including sweet products, such as confectionery.

[0014] On the other hand, heavy metal content can affect the health of consumers. Therefore, heavy metals present in food are a major concern worldwide. Overexposure can cause fatigue, headaches, abdominal pain, and fever, among others. It also causes damage to various organs such as the kidneys or lungs and generates DNA damage and conformational changes that can lead to cell cycle modulation, carcinogenesis, or apoptosis [3].

[0015] Several plants of agricultural interest are bioaccumulators of heavy metals, including cadmium, and have a wide spectrum of effects on their metabolism and growth, as well as tolerance to the toxicity of these metals [4],

[0016] For example, the cacao tree, Theobroma cacao, is a cadmium bioaccumulator. In soils rich in this heavy metal, the plant will begin to bioaccumulate it in its leaves, pods, and seeds. The cacao bean, which is divided into shell and nibs, eventually becomes chocolate, and that cadmium could be present in various derived products [5]. Therefore, it is important to know and monitor cadmium levels in the different parts of the bean and in cocoa-derived products.

[0017] According to the WHO, the human body can tolerate around 0.025 mg per kg of weight [6]. Additionally, the current European regulations for food Codex, delimit the following limits for the cadmium content in chocolate: for chocolates <= 30% cadmium limit of 0.1 ppm, for chocolates between 30% and 50% cadmium limit of 0.3 ppm and chocolates above 50% cadmium limit of 0.8 ppm. In addition, for cocoa powder, the cadmium limit is 0.6 ppm [7], In Latin America, cadmium levels can range between 1 ppm and 7 ppm [8].

[0018] Thus, in the search for methodologies for reducing heavy metals in food, different approaches have been developed to solve this problem:

[0019] Patent application WO2010063021 shows a pre-washing method, using an alkaline solution at different temperatures, applied at the post-harvest stage, to improve the quality of cocoa beans, as well as the products produced from them, removing iron (Fe), aluminum (Al), silicon (Si), ochratoxin A and potassium (K). This method is based on a different principle than that of the present invention and does not report any improvement in the flavor of the product.

[0020] The document by Wang et al. (2023) summarizes different methodologies for removing cadmium, applied especially in rice. Physical methods such as soaking in water are described. Chemical methods such as using alkaline solutions which break covalent bonds releasing cadmium, or using acidic solutions to form a stable compound with cadmium. Other chemical methods include: surfactant adsorption, deep washing with eutectic solvents and complexation. As biological methods they mention fermentation by microorganisms [9]. Again, methods to remove heavy metals are reported here, but these are not associated with flavor improvement in the food. Patent US937502 refers to a process to produce cocoa shell powder as a food ingredient.The document mentions that the reduction in the concentration of metallic contaminants in cocoa shells is achieved through the use of a chelating agent comprising an organic acid or any alkaline or alkaline earth metal salt thereof. Chelating agents are selected from an organic acid that may contain at least two carboxylic groups, such as tartaric acid, or three carboxylic groups, such as citric acid. No improvement in flavor is reported with this treatment.

[0021] Finally, for cocoa products, in their various forms, the chemical compounds that cause defects in the bean's aroma and flavor have been characterized. These defects are related to the presence of contaminants as well as to changes in the cultivation, environment, and processing of the bean

[0010] .

[0022] As can be seen, the background of the invention includes developments that report improved flavor or odor, achieved through methods that specifically concentrate cocoa polyphenols. However, none of these methods achieve improved flavor or reduced heavy metals present in cocoa.

[0023] Thus, it is necessary to develop processes with cocoa products that achieve improvements in flavor and other organoleptic properties, but also contribute to the reduction of heavy metals.

[0024] Brief description of the invention

[0025] The present invention solves this problem by providing a method that employs acid chelants and improves the flavor and rheology of cocoa products, while also reducing the concentration of heavy metals, such as lead, cadmium, and zinc, in the resulting product. Specifically, it reduces the concentrations of the compounds 2-pentanol, benzaldehyde, 2-methylpropanal, nonanal, 2-nonanone, 2-methylpropanoic acid, 2-pentanol acetate, and phenylethyl alcohol in the cocoa product profile, thereby reducing the acidic, bitter, spicy, green, woody, and rancid residual flavors of cocoa, in any of its forms.

[0026] It also reduces the presence of cadmium in cocoa products by 30% to 50% and lead by 40% to 70%, which also impacts the taste, smell, and rheology of the treated cocoa product.

[0027] This method essentially comprises: a) mixing a cocoa product with an aqueous solution in a proportion between 10 and 99% w / w; b) adding an acid chelating solution in a concentration between 0.003% and 0.3% w / w; c) maintaining the solution obtained in the previous step at a temperature between 20°C and 70°C, stirring for between 2 and 8 hours or until the conductivity of the solution is in a range between 6000 pS / cm-7000 pS / cm; and d) separating, washing and drying the treated product.

[0028] This process allows for a reduction in conching times in the preparation of cocoa products. Regarding flavor, the cocoa product obtained has a reduced residual bitterness and increased sweetness, according to the sensory panel's perception. It also allows for a reduction in the rheology of the resulting products, which have a viscosity between 7.8 Pa s and a flow rate of 1.8 Pa, representing a reduction of 20% and 48%, respectively.

[0029] Furthermore, the invention provides a cocoa product with improved flavor, having profiles with lower concentrations of the compounds 2-pentanol, benzaldehyde, 2-methylpropanal, nonanal, 2-nonanone, 2-methylpropanoic acid, 2-pentanol acetate, and alcohol, and a lower concentration of heavy metals. Also disclosed is the cocoa food comprising the cocoa product and certain additives. List of Figures

[0030] The invention can be better understood by following the descriptions and drawings, given by way of example and without limiting the scope of protection.

[0031] Figure 1. Cadmium removal percentages from cocoa nibs at different acid chelating concentrations. Working conditions: room temperature, constant stirring, and a 1:4 ratio.

[0032] Figure 2. Cadmium removal percentages in cocoa nibs under different states of agitation (mixing and static). Working conditions: room temperature, concentration of 0.01 [M] and ratio of 1:4.

[0033] Figure 3. Cadmium removal percentages from cocoa nibs at different treatment temperatures. Working conditions: 0.5 mM concentration, 1:2 ratio with 10 kg of cocoa nibs and constant stirring.

[0034] Figure 4. Cadmium removal percentages from cocoa beans at different cocoa product / acid chelating solution ratios. Working conditions: 0.5 mM concentration, 60°C temperature with 10 kg of cocoa nibs and constant stirring.

[0035] Detailed description of the invention

[0036] Process of invention

[0037] The invention discloses a process for improving the flavor, aroma, and rheology of cocoa products. The process, which employs acidic chelating molecules, allows for the removal of heavy metal ions and the adjustment of the profile of compounds related to organoleptic perception and modification of the rheology of the cocoa product.

[0038] These chelating molecules interact with metals in the food sample. This makes it possible to extract metals from a food matrix, such as cocoa products, into another solution. Likewise, chelating molecules can modify the profile of flavoring or odorous compounds in cocoa and compounds that affect its rheology, such as 2-pentanol, benzaldehyde, 2-methylpropanal, nonanal, 2-nonanone, 2-methylpropanoic acid, 2-pentanol acetate, and phenylethyl alcohol, which decrease the profile of the cocoa product obtained.

[0039] The method followed by the invention is as follows: a. mixing a cocoa product with an aqueous solution in a proportion between 10 and 99% w / w; b. adding an acid chelating solution in a concentration between 0.003% and 0.3% w / w; c. maintaining the solution obtained in the previous step at a temperature between 20°C and 70°C, for between 2 and 8 hours or until the conductivity of the solution is in a range between 6000 pS / cm-7000 pS / cm; and d. separating, washing and drying the treated product.

[0040] In this document, the term "cocoa product" refers to cocoa beans, cocoa shells, cocoa nibs, cocoa powder, cocoa liquor, cocoa-derived products, and mixtures thereof. The process described can be used for any of these cocoa product forms.

[0041] These cocoa products can be in any state. For example, cocoa beans can be with or without pulp, pre-fermented or fermented. Likewise, cocoa shells can be pre-treated for disinfection, treated with enzymes, ground, or in any other state.

[0042] The acid chelating solution used in the process is selected from nitrile triacetic acid (NTA), diethylenetriamine pentaacetate (DPTA), ethylenediaminetetraacetic acid (EDTA), disodium EDTA, calcium disodium EDTA, and mixtures thereof. Likewise, the treatment described in this invention can be extended to other chelating molecules with carboxyl groups on the periphery. In one embodiment of this invention, EDTA (ethylenediaminetetraacetic acid) (CAS: 60-00-4) is the acid chelating molecule involved in the process.

[0043] The acid chelating solution may be in a concentration between 0.003% and 0.3% w / w, preferably between 0.1 mM to 10 mM and more preferably between 0.01% and 0.03%.

[0044] When combining or mixing the acid chelating solution and the aqueous solution you have proportions of cocoa product and chelating solution between 0.1 : 5, preferably between 1 : 3 and more preferably between 1 : 2 and 1 : 1 .5.

[0045] During the process, temperature ranges between 10 to 80°C, 20 to 70°C and more preferably between 20 to 50°C can be used.

[0046] The mixture of chelating solution and solution with cocoa product can be maintained at a temperature between 20°C and 70°C and stirred, preferably constantly, for between 2 and 8 hours or until the conductivity of the solution is in a range between 6000pS / cm-7000pS / cm.

[0047] It is important to keep in mind that, in the process of the invention, it is not necessary to employ different phases or stages with specific temperatures, but rather the temperature can be maintained within the same range or be lowered or raised only at the beginning or end of the process.

[0048] The separation stage can be carried out by filtration, vibrating or static sieve, centrifugation, ionization, pulses, foam formation, amalgamation, precipitation, chelation, flocculation, sequestration of ionic agents, magnetic fields and electromagnetism, combination of the above or any other method known in the state of the art.

[0049] In any case, separation is performed for particles larger than 3 mm, preferably between 4 and 8 mm, and more preferably between 5 and 6 mm. The treated product can be washed and dried using any of the techniques known in the art. For example: soaking in water, immersion in water, use of food-grade surfactant; and drying of the same in cement racks, canopies, fluidized-bed dryers, roasting equipment, among others.

[0050] Characterization of the product obtained

[0051] The product obtained through the process of the invention is characterized by having a lower concentration of heavy metals, preferably cadmium and lead, than that found in the initial cocoa product. Generally speaking, the product has a heavy metal content, and particularly cadmium, that is 30-50% lower than the initial product and a lead content that is 40-70% lower than the untreated initial product.

[0052] It should be noted that this content of cadmium, lead or other heavy metals may vary depending on the type of cocoa product from which it is made, as well as its presentation, since, if it is whole cocoa beans, cocoa powder or a sprinkled product, the process carried out has different results.

[0053] The improved cocoa product of the invention has concentrations of the compounds cadmium, lead and zinc in a ratio between 1:0.03:13 to 1:0.02:12.

[0054] Regarding the theological properties of the obtained product, these were measured for treated cocoa products that were in liquid form, where an increase in the fat percentage was obtained. The obtained products have a viscosity between 5-10 Pa.s, more preferably between 7.8-7 Pa.s, and a fluidity limit between 1 and 3 Pa, more preferably between 1.8 - 2 Pa. This viscosity and fluidity limit value means that they have a decrease of 20% and 48%, respectively, with respect to the untreated liquid cocoa product.

[0055] Regarding the fat percentage, the increase is expected to range from 1 to 10%, more preferably between 2 and 6%. This increase, in addition to the content of natural fat molecules, is related to the loss of solids during the extraction process. This change in the lipid profile allows the cocoa product to have a lower melting point, changing its theological properties and generating better fluidity.

[0056] On the other hand, regarding the improvement in smell, the process and product obtained from it, manage to reduce the level of volatile compounds from the alcohol group, especially phenethyl alcohol, associated with smells with woody and spicy attributes.

[0057] In addition, according to the results obtained in the sensory panel (see example 7), the process carried out and the improved cocoa product obtained through this process, achieve a product where the acidity, bitterness and astringency of the cocoa are reduced by 2, 2, 1 units, respectively, based on a scale of 0 to 10. Likewise, defects such as green, moldy and others (woody, poorly fermented, rancid, contaminated) decrease up to 3 units, or to have a rating of 0 units.

[0058] This means that a reduction is achieved mainly in the compounds: (Z)-3-hexenol, (E,Z)-2,6-nonadienol responsible for the green smell and taste (like straw or hay); 2-methylisoborneol, 2,4,6-trichloroanisole and 2-isopropyl-3-methoxypyrrolidine responsible for the musty smell and taste.

[0059] Likewise, there is a decrease in other compounds responsible for odor and flavor characteristics in the defective cocoa product, such as (E,E)-2,4-decadienal, responsible for the rancid odor; 4-methylguaiacol and guaiacol, responsible for the woody odor and smoky flavor; and 3-methyl-1-butanol, responsible for the alcoholic flavor when the product is poorly fermented.

[0060] Other products obtained through the process carried out in the invention are:

[0061] • Cocoa food with cocoa product with improved flavor, odor and therapeutic properties according to the invention and (i) a fat, an oil and / or a syrup. • Cocoa pharmaceutical product with improved flavor, odor and therapeutic properties according to the process disclosed in the invention, which also has adjuvants, stabilizers or any other pharmaceutically accepted product.

[0062] Furthermore, based on the disclosure made, it is evident that the process of the invention, and specifically the acid chelating agents, their salts and crystals, achieve an improvement in the flavor, smell and rheology of cocoa products.

[0063] In the present invention, flavor improvement refers to the inhibition of defects and atypical flavors of cocoa such as green, poorly fermented, moldy, rancid, contaminated, burnt, smoked, among others.

[0064] Odor enhancement refers to the odor perception of the treated cocoa product, with a decrease in green, acetic, rancid, oxidized, burnt, smoky, and contaminated aromas, among others.

[0065] Conching or homogenization refers to the process of refining the basic chocolate paste through which its flavor is improved and harmonized and its fluidity is made possible.

[0066] Examples

[0067] The following examples illustrate the best way to carry out the invention, but do not limit it to these results. In the technical field, the results only illustrate comparable values ​​for a given variety, type of cocoa bean, and fermentation method.

[0068] Example 1. Process of the invention in cocoa nibs

[0069] The process for the improvement of organoleptic and theological characteristics, as well as for the removal of cadmium, from cocoa nibs, using EDTA as a chelating molecule, is described. The solution was prepared in concentrations between 0.1 [mM] and 100 [mM]. This was prepared in water at a room temperature of pH 7. This was constantly stirred on a magnetic stir plate for 15 minutes. For the test, 200 ml of the chelating solution were prepared.

[0070] Then, 50 g of high-cadmium cocoa nibs were added to the solution. This was maintained under constant stirring using an overhead stirrer at a speed between 500 and 1200 rpm. The reaction lasted 8 hours at room temperature.

[0071] Finally, the cocoa nibs were separated using a #10-14 mesh screen. They were washed with 500 ml of water to remove traces of the chelating molecule. The cocoa nibs were then dried at a temperature above 115 °C with a final moisture content of 5%. The cadmium level in the cocoa nibs was measured by atomic absorption.

[0072] Figure 1 shows the results in percent elimination at different EDTA concentrations at different times. Each experiment was performed in triplicate.

[0073] This embodiment shows a removal efficiency of over 40% at all EDTA concentrations. Concentrations between 100mM and 10mM show a removal percentage close to 70%. Below a concentration of 10mM, a decrease in removal efficiency is evident.

[0074] Regarding the results in the Theological characteristics of the cocoa product obtained, these are shown in detail in example 5. from the turmoil during the of the invention

[0075] The impact of agitation during processing to improve the flavor, odor, and rheology of cocoa products and reduce the concentration of heavy metals, such as cadmium, is described. The solution was prepared at a concentration of 10 mM. The experiment was carried out with 50 g of cocoa nibs and 200 ml of chelating solution. Different experimental setups were performed at different treatment times (2, 4, 6, and 8 hours). Two treatments were set up in parallel, one with constant agitation using a magnetic stirrer at room temperature and the other with static agitation at room temperature.

[0076] After treatment, the cacao nib samples were separated using a wire mesh and washed with plenty of water. Finally, the cacao nibs were dried at 15°C until a humidity level of 5% was reached. All experiments were performed in triplicate.

[0077] Figure 2 shows the different percentages of cocoa nib removal at different times and the agitation ratio.

[0078] In this embodiment, it is evident that constant agitation during the process results in greater cadmium removal over time.

[0079] Example 3. Impact of temperature on the invention process

[0080] The impact of temperature during the treatment of cocoa nibs is shown. For this test, a cadmium removal process was carried out on a 10 kg scale of cocoa nibs. A 1:2 ratio of nibs to chelating solution, a 10 mM EDTA concentration, constant stirring, and 8 h treatment times were used.

[0081] Samples were taken at different treatment times for cadmium determination. The temperature ranged from 20°C to 70°C. In all cases, the solution was first prepared with a chelating agent and preheated to the desired temperature. The solution was stirred for 15 minutes before adding the cocoa nibs. After treatment, the same separation and drying methodology described in Examples 1 and 2 was used. Figure 3 shows the cadmium removal behavior at different temperatures.

[0082] It is observed that in this temperature range the process can be carried out with the same performance and without affecting cadmium removal. ion of cocoa nibs and chelating solution in the invention.

[0083] The impact of using different ratios of nibs:chelating solution for the cadmium removal process is described.

[0084] Ratios of 1:2, 1:1.75, and 1:1.5 nibs:chelating solution were tested, respectively. All experiments were carried out at the same EDTA concentration (0.5 mM). The experiments were performed with 10 kg of cocoa nibs, and the quantities of the solution varied according to the ratio studied.

[0085] First, the chelating solution is prepared according to the ratio. Then, 10 kg of cocoa nibs are added to the container where the solution was previously prepared. Treatments are performed by stirring the solution with a stirrer at 60 rpm at 60°C for 8 h. Sampling points were taken at 0.5, 1, 2, 4, 6, and 8 hours. The cocoa nibs were separated using a wire mesh, washed, and dried using the same methodology described in Examples 1 and 2.

[0086] Figure 4 shows the removal percentages for each of the proportions studied. In all cases studied, similar removal efficiencies were obtained between treatments. This makes it possible to reduce water use while maintaining removal efficiencies below 60%. Rheological characteristics of treated and untreated cocoa liquor The characterization of the cocoa liquor product, prepared from cocoa nibs that were treated with the process of the invention, was carried out.

[0087] For this test, results of the content in parts per million (ppm) of heavy metals: cadmium and lead, as well as the percentage w / w (%) of fat were compared.

[0088] Likewise, theological characteristics such as viscosity (specifically, dynamic viscosity measured in Pascals per second [Pa.s]), yield stress, measured in Pascals, and water activity in the treated and untreated product were compared. The results are shown in Table 1:

[0089] Table 1. Parameters evaluated for treated and untreated cocoa liquor.

[0090] As can be seen, the levels of heavy metals cadmium and lead decreased significantly in the treated cocoa liquor. Cadmium decreased by 49.3%, while lead decreased by 65.3%.

[0091] Regarding the fat percentage, we have an increase of approximately 3.3%. This increase, apart from fat, is related to the loss of solids during the extraction process. This change in the lipid profile allows the cocoa to have a lower melting point, changing its theological properties and thus generating better fluidity. Regarding theological characteristics, as observed, the treatment achieves a 20% decrease in viscosity and a 47.6% reduction in the fluidity limit. This implies shorter conching times in the cocoa processing process and less addition of butter in the formulation of certain products that require greater fluidity (coatings, spreads, among others).

[0092] This test reveals improvements in the reduction of heavy metal content. Furthermore, there is an improvement in the perception of cocoa flavor, as well as a decrease in the product's theological properties.

[0093] Example 6. Profile of compounds and theological characteristics of treated and untreated cocoa coating

[0094] The characterization of the cocoa coating was carried out in a similar way to that carried out in the previous example, as observed in Table 2. This coating was prepared from cocoa nibs that were treated with the process of the invention.

[0095] Table 2. Parameters evaluated for treated and untreated cocoa coating.

[0096] The cadmium content decreased by 37.37% in the treated cocoa shell. Fat content increased by approximately 4% compared to the untreated sample. This apparent increase in fat content is related to the loss of cocoa solids during treatment, which are lost throughout the process.

[0097] Regarding rheology, given the consistency required for the coating, the viscosity value is maintained; while the fluidity limit can be reduced for certain coatings, which require a higher melting rate for their applications. In this case, the fluidity limit is reduced by 49.6%, allowing for a much more fluid sample, with potential applications for bath coatings. Likewise, the addition of shortening during formulation is reduced, thus reducing manufacturing costs.

[0098] 7. Sensory panel to assess of treated and untreated cocoa liquor flavor

[0099] A sensory panel of certified tasters assessed the flavor profiles of untreated cocoa liquor samples and those treated with different chelating agents, according to the process disclosed in the invention. The NTC 3929 standard was used to assess the different attributes.

[0100] The treatments performed are:

[0101] Treatment 1: EDTA concentration 0.5mM 8 hours of treatment at room temperature;

[0102] Treatment 2: 0.1 mM EDTA concentration, 4 hours of treatment at room temperature;

[0103] Treatment 3: 0.1 mM EDTA, 8 hours of treatment at room temperature; Treatment 4: 0.5 mM EDTA, 2 hours of treatment at 50°C; Treatment 5: 0.5 mM EDTA, 4 hours of treatment at 50°C.

[0104] The results shown in Table 3 show that the different treatments carried out using the inventive process result in a decrease in perceived sensitivity to cocoa flavors—acid, bitter, green, and others. Likewise, there is also a decrease in mouthfeel with the reduction in astringency in the treated cocoa liquor. It is noteworthy that the decrease in acidity goes from being dominant to barely detectable; while astringency goes from being dominant to perceptible, thus allowing the product to achieve a higher quality rating.

[0105] Regarding product defects, such as the presence of mold, none of the treatments allow the growth of mold-like fungi or the perception of the flavor of this compound.

[0106] Likewise, defects such as greenness and others decrease significantly, to the point of being unnoticeable by the sensory panel. These attributes are related to contamination or atypical flavors in the cocoa due to poor handling, poor fermentation process, or contamination by external agents.

[0107] Table 3. Sensory attributes tested for treated and untreated cocoa liquor samples. The green parameter refers to a defect in cocoa related to the presence of earthy, damp, and raw vegetable flavors due to poor bean cleaning. It is often accompanied by aromas of vegetables, damp earth, and acetic acid, among others.

[0108] It is concluded that all treatments have a positive effect on reducing sensory defects in cocoa. The most successful treatments are treatments 3 and 4, which have the greatest cadmium removal in the shortest possible time with the lowest amount of cadmium in their treatment.

[0109] Example 8. Profile of nutritional compounds, minerals, metals and fatty acids in treated cocoa liquor

[0110] The flavor, aroma, and rheology enhancement process revealed is carried out on cocoa nibs as shown in Examples 1 to 3. The cocoa samples come from Santander, Colombia; therefore, the values ​​found are only a reference, comparable only with that same type of bean, cocoa variety, and fermentation process. The control sample corresponds to historical reference values ​​for cocoa liquor from that region.

[0111] The compound profile of cocoa liquor samples derived from this treated cocoa product is then determined. The results are shown in Table 4.

[0112] Table 4. Profile of compounds in treated and untreated cocoa liquor.

[0113] The results allow us to identify that the inventive process decreases the concentration of compounds such as soluble dietary fiber, polyunsaturated fatty acids, and total fat content. This could be related to the reduction in viscosity and fluidity. However, the values ​​present in the treated cocoa liquor are very close to historical values ​​for cocoa liquors from the Santander region.

[0114] Bibliographic references

[0115]

[0001] Kongor, J.E. et.al. (2016) Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review. Food Research International, 82: 44-52. [2] Escobar, S. et.al. (2021 ) Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation. Food Chemistry, 365: 130627.

[0116] [3] Genchi G, et.al. (2020) The Effects of Cadmium Toxicity. Int J Environ Res Public Health. Jun; 17(1 1 ): 3782.

[0117] [4] Ashfaque F., et.al. (2016) Influence of Heavy Metal Toxicity on Plant Growth, Metabolism, and Its Alleviation by Phytoremediation- A Promising Technology. Journal of Agriculture and Ecology Research International. 6(2): 1 -19.

[0118] [5] Wade J, et.al. (2022) Drivers of cadmium accumulation in Theobroma cacao L. beans: A quantitative synthesis of soil-plant relationships across the Cacao Belt. PLoS ONE 17(2): e0261989.

[0119] [6] QMS (1980) Recommended occupational exposure limits for heavy metals for health reasons. Available at: https: / / apps.who.int /

[0120] [7] Codex Committee on Contaminants in Foods. Recommendations for limits of cadmium in cocoa. Available at: https: / / food.ec.europa.eu / hohzontal-topics / international-affairs / international-standards / codex-alimentarius / cccf_en

[0121] [8] Meter A., ​​Atkinson RJ and Laliberte B. (2019) Cadmium in cocoa in Latin America and the Caribbean - Research analysis and potential solutions for mitigation. Bioversity International, Rome, October 2019.

[0122] [9] Wang, R. et.al. (2023) Cadmium in food: Source, distribution and removal. Food Chemistry, 405:134666.

[0123]

[0010] Januszewska, R. (2018) Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals. Elsevier Inc. United Kingdom.

Claims

CLAIMS 1. A method for processing cocoa products with improved flavor, odor, and rheology, comprising: a. mixing a cocoa product with an aqueous solution in a ratio of 10 to 99% w / w; b. adding an acidic chelating solution at a concentration of 0.003% to 0.3% w / w; c. maintaining the solution obtained in the previous step at a temperature of 20°C to 70°C for 2 to 8 hours, or until the conductivity of the solution ranges from 6000 pS / cm to 7000 pS / cm; and d. separating, washing, and drying the treated product.

2. Method for processing cocoa products according to claim 1, characterized in that the cocoa product is selected from cocoa beans, cocoa shell, cocoa nibs, cocoa powder, cocoa liquor, cocoa-derived products and mixtures thereof.

3. Method for processing cocoa products according to claim 1, characterized in that the acid chelating solution is selected from nitrile tri-acetic acid (NTA), diethylene amine pentaacetate (DPTA), ethylenediaminetetraacetic acid (EDTA), disodium EDTA, calcium disodium EDTA and mixtures thereof.

4. Method for processing cocoa products according to claim 3, characterized in that the chelating solution is EDTA.

5. Method for processing cocoa products according to claim 1, characterized in that the aqueous solution has proportions of cocoa product and chelating solution between 1:2 and 1:1.

5.

6. Method for processing cocoa products according to claim 1, characterized in that the separation is carried out for particles with a size greater than 500 pm.

7. Cocoa product with improved flavor, smell and rheology characterized by the fact that the cadmium content is 30-50% lower and the lead content is 40-70% lower than the initial product.

8. Cocoa product according to claim 7, characterized in that the concentrations of the compounds cadmium, lead and zinc are in a ratio between 1:0.03:13 to 1:0.02:

12.

9. Cocoa product according to claim 7, characterized in that the natural fat content increases between 1 and 10%.

10. Cocoa product according to claim 7, characterized in that the viscosity is between 5-10 Pa.s.

11. Cocoa product according to claim 7, characterized in that the fluidity limit is between 1 and 3 Pa.

12. Cocoa product according to claim 7, characterized in that the acidity, bitterness and astringency of the cocoa are reduced by 2, 2, 1 units, respectively, based on a scale of 0 to 10.

13. Cocoa product according to claim 7, characterized in that the flavor and odor defects of the cocoa product obtained decrease to 3 units, or to a rating of 0 units on the scale of 0 to 10.

14. Cocoa product according to claim 13, characterized in that the flavor defects are selected from green, moldy, woody, poorly fermented, rancid, contaminated, oxidized and mixtures thereof.

15. Cocoa product according to claim 7, characterized in that the compounds selected from: 2-pentanol, benzaldehyde, 2-methylpropanal, nonanal, 2-nonanone, 2-methylpropanoic acid, 2-pentanol acetate, phenylethyl alcohol, (Z)-3-hexenol, (E,Z)-2,6-nonadienol, 2-methylisoborneol, 2,4,6-thchloroanisole, 2-isopropyl-3-methoxypyrrolidine, (E,E)- 2,4-decadienal, 4-methylguaiacol, guaiacol, 3-methyl-1-butanol and mixtures thereof, are present in a lower concentration in the profile of the cocoa product obtained by the process of claim 1, compared to the natural product.

16. Cocoa food comprising (i) an improved cocoa product according to claim 7 and (ii) a fat, an oil and / or a syrup.

17. Use of acid chelators, their salts and crystals to improve flavor, odor and rheology of food products.

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