Process to produce fermented cocoa with high preservation of polyphenols and the product obtained

A controlled anaerobic fermentation and thermal enzyme inactivation process in cocoa production maintains polyphenol stability, enhancing antioxidant activity and polyphenol content in cocoa, resulting in high-quality cocoa and chocolate products with preserved nutritional benefits.

WO2026088022A1PCT designated stage Publication Date: 2026-04-30BELALCAZAR ANDRES
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Patent Information

Application Number
PCT/IB2025/060549
Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
Filing Date
2025-10-16
Publication Date
2026-04-30

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Abstract

This patent describes a novel process whereby cocoa, after fermentation, preserves a high level of anthocyanins, allowing the production of cocoa with a pink or purple color, a characteristic associated with the high content of bioactive compounds such as polyphenols.
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Citation Information

Patent Citations

  • Chocolate and methods for preparing said chocolate.

    OA21399A

  • Cocoa beans with reduced polyphenol oxidase activity and high polyphenol content

    US8048469B2

  • Anaerobic fermentation of seeds of fruit

    WO2014127130A1

  • Process for producing acidified cocoa material comprising at least 20MG / g polyphenols

    CA2712597A1

  • Anaerobic fermentation of seeds of fruit

    US20150374007A1