System and method for thermal processing of food ingredients

Abstract

A method for thermal processing of lecithin and cocoa liquor is provided. The method includes adding water to the food ingredient, raising and holding the temperature according to a specific temperature profile, and subsequently lowering the temperature and water content as necessary. According to one or more methods, the holding the specific temperature profile includes monitoring the temperature during the hold step.

Description

Attorney Docket No.: 020463-0114 SYSTEM AND METHOD FOR THERMAL PROCESSING OF FOOD INGREDIENTSCROSS-REFERENCE TO RELATED PATENT APPLICATION

[0001] The present application claims the benefit of and priority to U.S. Provisional Application No. 63 / 777,969 filed on March 26, 2025, which is incorporated herein by reference in its entirety.BACKGROUND

[0001] The disclosure relates generally to thermal processing of food ingredients to increase food safety, such as via pathogen inactivation due to increased temperature.SUMMARY

[0002] One embodiment of the disclosure relates to a method for processing lecithin including providing a food ingredient including lecithin, raising the water content of the food ingredient to at least 9% by weight, heating the food ingredient to at least 50 degrees C and maintaining this temperature for at least five hours, and lowering the water content and temperature of the food ingredient.

[0003] In various embodiments, the raising the water content of the food ingredient includes raising the water content of the food ingredient to at least 10% by weight. In various embodiments, the raising the water content of the food ingredient includes raising the water content of the food ingredient to approximately 11% by weight. In various embodiments, the heating the food ingredient includes raising the temperature to approximately 60 degrees C.

[0004] Another embodiment of the disclosure relates to a method for processing cocoa liquor including providing a food ingredient including cocoa liquor, raising the water content of the food ingredient to at least 3% by weight, heating the food ingredient to at least 90 degrees C and maintaining this temperature for at least 9 minutes, and lowering the water content and temperature of the food ingredient.

[0005] In various embodiments, the heating of the food ingredient includes maintaining the temperature for at least 30 minutes, and the raising the water content of the food ingredient includes raising the water content of the food ingredient to no more than 5% by weight. In various embodiments, the raising the water content of the food ingredient includes raising the water content of the food ingredient to between 1.5% and 5% by weight. In variousAttorney Docket No.: 020463-0114 embodiments, the heating of the food ingredient includes raising the temperature to approximately 92 degrees C.

[0006] According to another embodiment, a method is provided for processing lecithin that includes providing a food ingredient including lecithin, raising the water content of the food ingredient to at least 9% by weight, heating the food ingredient to at least 80 degrees C and maintaining this temperature for at least 2.5 minutes, and lowering the water content and temperature of the food ingredient.

[0007] In various embodiments, the heating the food ingredient includes heating the food ingredient to at least 90 degrees C. In various embodiments, the heating the food ingredient includes heating the food ingredient to no more than 100 degrees C. In various embodiments, the heating the food ingredient includes heating the food ingredient to between 3 minutes and 7 minutes. In various embodiments, the heating the food ingredient includes heating the food ingredient to no more than 10 minutes.

[0008] Additional features and advantages will be set forth in the detailed description that follows, and in part will be readily apparent to those skilled in the art from the description or recognized by practicing the embodiments as described in the written description and claims hereof, as well as the appended drawings.

[0009] It is to be understood that both the foregoing general description and the following detailed description are merely exemplary, and are intended to provide an overview or framework to understand the nature and character of the claims.

[0002] The accompanying drawings are included to provide a further understanding and are incorporated in and constitute a part of this specification. The drawings illustrate one or more embodiment(s), and together with the description serve to explain principles and the operation of the various embodiments. In addition, alternative exemplary’ embodiments relate to other features and combinations of features as may be generally recited in the claims.BRIEF DESCRIPTION OF THE DRAWINGS

[0010] FIG. 1 is a diagram showing a method for thermal processing of food ingredients, according to an exemplary embodiment.

[0011] FIG. 2 is a perspective view of a processing line for food ingredients, according to an exemplary embodiment.

[0012] FIG. 3 is a perspective view of a processing line for food ingredients, according to an exemplary’ embodiment.Attorney Docket No.: 020463-0114DETAILED DESCRIPTION

[0013] Referring generally to the figure and the description below, various embodiments of a method and related system for thermal processing of food ingredients, such as lecithin and cocoa liquor, are shown and described. As discussed in detail herein. Applicant has developed a method and system that allows for a high level of pathogen inactivation (e.g., such as at least and / or approximately 5 log reduction in pathogens, such as Salmonella) in lecithin and cocoa liquor while maintaining a high quality food product at the end of the method. In particular. Applicant has discovered a first method for thermal processing of lecithin to improve food safety, and Applicant has further discovered a second method for thermal processing of cocoa liquor to improve food safety’.

[0014] Referring to FIG. 1, a method 110 for thermal processing of food ingredients is provided.

[0015] Lecithin Processing

[0016] Regarding lecithin processing, in a first use case method 110 is utilized to thermally process lecithin. At step 112, a food ingredient including lecithin is provided, such as a food ingredient including mostly lecithin (over 50%) and / or largely including lecithin (e.g., over 75%). In various methods of use, between 100 kg and 20 tons of lecithin are provided at step 112. As used herein, lecithin is a group of fatty substances commonly found in animal and plant tissue, such as from soybeans and / or sunflower seeds, that are used as a food ingredient.

[0017] At step 114, water is added to the lecithin until the water content is between 9% and 13% of the lecithin, and more specifically between 10% and 12% of the lecithin, and even more specifically is approximately 11% of the lecithin. In various embodiments, water is added to the food ingredient including lecithin until the water content is at least 11 % by weight. It will be understood that the water or moisture content percentages discussed herein are calculated as Mwater / Mtotal, i.e.. Mass of water divided by total Mass in the product to produce a percentage.

[0018] In various embodiments and / or methods of use, the water activity measurements are taken when the product is between 25 degrees C and 45 degrees C. In various embodiments the water activity measurements are taken when with a device such as an Aqualab 4te. In various embodiments the water activity measurements are measured in real-time via in-process Near InfraRed (NIR) probes, such as from Metrohm USA, such as via a plurality' of probes (e.g., two probes) in the process tank to measure and / or ensure uniformity throughout the tank during treatment. In various embodiments, the NIR probes measure light wavesAttorney Docket No.: 020463-0114 from interior surfaces, thus indirectly measuring a moisture or water activity of the substance (e.g., the lecithin and / or cocoa liquor).

[0019] In various embodiments, water is added to the lecithin to raise the water activity from the initial or native water activity level to a higher water activity level that Applicant has identified is suitable for pathogen inactivation using the method described herein.

[0020] At step 116, the lecithin with added water is moved to a heat tank, which proceeds to heat the lecithin. The lecithin is then heated to a target temperature for a target amount of time. In various embodiments, the lecithin product is agitated or stirred to facilitate an even temperature distribution throughout the product during the elevated temperature hold step. Alternatively, the water could be mixed into the lecithin via a mixer, such as a high shear inline mixer, before being moved into a tank, such as a jacketed tank for the holding step. In various embodiments, this mixing could provide a more rapid dispersion of water in the lecithin.

[0021] In various embodiments, the lecithin is pre-heated through a scraped surface heat exchanger to bring the temperature up to between 40C - 60C. This pre-heated lecithin can be added to a jacketed mixing tank (with the jacket temperature set to 60C-65C) where heated water, or a combination of culinary steam and water are added while mixing to bring the moisture content up to 11% and the final temperature of the total combined mass to the target temperature of at least 60C.

[0022] In various embodiments, the lecithin is added to the jacketed mixing tank (with the jacket temperature set to 60C-65C) and allowed to warm up to 40C, at which point the heated water, or a combination of culinary steam and water are added while mixing to bring the moisture content up to 11% and the final temperature of the total combined mass to the target temperature of at least 60C

[0023] This hold step provides the heat and time needed to inactivate most of the pathogens within the lecithin product. In various embodiments, at least a 5 log reduction of Salmonella has been observed.

[0024] According to one method, the lecithin is heated to 60 degrees Celsius (C), and maintained at that temperature for five hours. In various embodiments, the lecithin is heated to 60 degrees C as measured in one or more locations within the heat tank. The locations are determined by thermally mapping the heat distribution of lecithin within the heat tank to identify the one or more locations for monitoring, such as the one or more locations that are most likely to have the lowest temperature(s) within the heat tank. Stated another way, by monitoring the locations with the expected lowest temperature(s) the user at step 116 can beAttorney Docket No.: 020463-0114 assured that the remaining portions of the lecithin in the heat tank are at least the same temperature as the measured location! s). if not higher.

[0025] To describe step 116 for processing lecithin more generally, at step 116 the lecithin with added water is heated to between 50 and 80 degrees C, and more specifically between 60 and 80 degrees C, and even more specifically at least 60 or more degrees C, and even more specifically approximately 60 degrees C. The target time at the desired temperature is between 4 and 6 hours, and more specifically between 4.5 and 5.5 hours, and even more specifically at least 5 hours, and even more specifically approximately 5 hours.

[0026] In one exemplary' method of processing lecithin, the water content of the food ingredient including lecithin is adjusted to 11%, then the mixture is heated to about 100 degrees C (e.g., at least 80 C degrees, at least 90 C degrees, between 95 C and 105 C). and maintained at this temperature for X minutes. In various embodiments, X is at least 2 minutes, and more specifically at least 3 minutes, and even more specifically at least 4 minutes. In various embodiments, X is between 2-4 minutes, and more specifically is about 3 minutes. In various embodiments. X is no more than 10 minutes, and more specifically no more than 5 minutes. In various embodiments, this processing line would be the same or similar to that shown in FIG. 2.

[0027] In various methods of processing lecithin, steam is injected into the lecithin. In various embodiments, injecting steam into the lecithin both raises the water content of the lecithin (step 114) and also increases the temperature of the lecithin (step 116).

[0028] At step 118, following the completion of the thermal processing at step 116, the excess water is removed and the product is cooled. In various embodiments, the water content of the treated lecithin at step 118 is lowered to 0.5% or lower, or more specifically 0.11% or lower and / or approximately 0.11%, such as via evaporation through heating and / or lowering the pressure of the lecithin product.

[0029] In various embodiments, the moisture is reduced in the lecithin and / or the lecithin is cooled using a wiped film molecular still, such as manufactured by Pope Scientific and / or a Rototherm by Artisan Industries, which in various embodiments is a vertical or horizontal stainless steel cylinder with a heated jacket, an inner rotating Teflon wiper assembly, and optionally a cooled center cylinder. The high moisture lecithin product is introduced at the top of the cylinder and is spread into a thin falling film by the wiper assembly. The temperature of the jacketed wall, the pressure of the chamber (relatively low pressure, such as a low vacuum), the temperature of the cooled inner core, and the rpm of the wiper are controlled to achieve rapid evaporation of the moisture from the lecithin. In variousAttorney Docket No.: 020463-0114 embodiments, the temperature of the jacketed wall is 110 degrees Celsius and the pressure is approximately and / or exactly 52 Torr, and in other embodiments the temperature of the jacketed wall is 120 degrees Celsius and the pressure is approximately and / or exactly 52 Torr, and in still other embodiments the temperature of the jacketed wall is 130 degrees Celsius and the pressure is approximately and / or exactly 52 Torr. By the time the lecithin exits the bottom of the cylinder, the lecithin is preferably at the target moisture content (returned to or below the initial moisture content before our process began). The evaporation will naturally cool the product, but optionally the lecithin may be run through another heat exchanger to cool it further prior to storage.

[0030] In various embodiments, the water content and / or water activity level of the lecithin product during each step is continuously monitored and additional water is added if needed to maintain the water activity level within the desired range. In some embodiments, each of the elevated temperature hold tanks is equipped with a sampling port that allows for measurement of water content and / or water activity, and in some embodiments, each of the elevated temperature hold tanks is equipped with a built-in water content monitoring sensor for water activity monitoring.

[0031] In specific embodiments of method 110, after the method is complete then lecithin is handled in a manner to reduce / prevent the risk for pathogens being reintroduced into the lecithin product. In such embodiments, all subsequent process steps are performed utilizing food safe techniques. In specific embodiments, various depositing equipment, cooling equipment, transporting equipment, packaging equipment, etc. all subsequent process steps may be operated in a manner to maintain sanitation. In various embodiments, various depositing equipment, cooling equipment, transporting equipment, packaging equipment, e.g., all subsequent process steps may be operated in a manner to maintain sanitation.

[0032] In various embodiments, the process of processing food ingredients including lecithin including raising the water content to at least 9% by weight (e.g., at least 10%, e.g., at least 11%, e.g., approximately 11%), heating the food ingredient to at least 80 degrees C (e.g., at least 90 C, at least 100 C, no more than 100 C), and maintaining that temperature for at least 2.5 minutes (e.g., at least three minutes, approximately three minutes, between 3-7 minutes, no more than 10 minutes), and then lowering the temperature and water content.

[0033] Cocoa Liquor Processing

[0034] Regarding cocoa liquor processing, in a first use case method 110 is utilized to thermally process cocoa liquor. At step 112, the cocoa liquor is provided. In various methods of use, betw een 1 ton and 20 tons of cocoa liquor are provided at step 112. nt.Attorney Docket No.: 020463-0114

[0035] At step 114, water is added to the cocoa liquor until the water content is between 1.5% and 5% of the cocoa liquor by weight, and more specifically between 2% and 4% of the cocoa liquor, and more specifically between 2.5% and 3.75% of the cocoa liquor, and even more specifically between 3.5% and 3.6% of the cocoa liquor, and even more specifically is approximately 3.5% of the cocoa liquor. In various embodiments, at step 114 water is added until the water content is at least 1.5% of the cocoa liquor by weight, or more particularly at least 2% of the cocoa liquor, or more particularly at least 2.5% of the cocoa liquor, or more particularly at least 2.9% of the cocoa liquor, or more particularly at least 3% of the cocoa liquor, or more specifically at least 3.5% . In various embodiments, at step 114 water is added until the water content is no more than 5.2% of the cocoa liquor by weight, and even more specifically no more than 5%, and even more specifically no more than 4%, and even more specifically no more than 3.6%. In various embodiments, water is added to the cocoa liquor to raise the water activity from the initial or native water activity level to a higher water activity level that Applicant has identified is suitable for pathogen inactivation using the method described herein.

[0036] In various embodiments the water activity measurements are taken when with a device such as an Aqualab 4te. In various embodiments the water activity measurements are measured in real-time via in-process Near InfraRed (NIR) probes, such as from Metrohm USA, such as via a plurality of probes (e.g., two probes) in the process tank to measure and / or ensure uniformity throughout the tank during treatment. In various embodiments, the NIR probes measure light waves from interior surfaces, thus indirectly measuring a moisture or water activity of the substance (e.g., the lecithin and / or cocoa liquor).

[0037] At step 116, the cocoa liquor with added w ater is moved to a heat tank, which proceeds to heat the cocoa liquor. The cocoa liquor is then heated to target temperature for a target amount of time. In various embodiments, the cocoa liquor product is agitated or stirred to facilitate an even temperature distribution throughout the product during the elevated temperature hold step.

[0038] In various embodiments, the process includes pre-heating the cocoa liquor to the target holding temperature (90 or 115C) through a heat exchanger. It is contemplated herein that various types of heat exchanger could be used provided that the cocoa liquor is uniformly raised to the target temperature and does not scorch (less than 250F).

[0039] In various embodiments, the water is introduced through an inline mixer. The ratio of water to liquor could be controlled by means of a flowmeter on the incoming cocoa liquor and a metering pump through a check valve on the water stream to provide the target ratio, orAttorney Docket No.: 020463-0114 by means of a pump speed to mass flow rate calibration on the liquor feed and a metering pump through a check valve on the water stream. The inline mixer (e.g., DLM / S Mixer by INDAG) may be dynamic with a rotor / stator design and including a variable speed motor to deliver the optimal mixing action for distributing the water within the liquor. The pre-heated cocoa liquor and moisture mixture may be added to the sealed to atmosphere (other than a safely relief vent), jacketed, agitated tank. In various methods, a portion of the moisture is naturally expelled by the liquor at these temperatures. In various methods, the method includes monitoring and adding additional moisture to keep the cocoa liquor within the target range of water activity.

[0040] In various embodiments, microwaves are used for heating the cocoa liquor. Applicant has observed that using microwaves to heat cocoa liquor for steps such as this is contrary to conventional wisdom, in which microwaves are deemed ineffective and / or inefficient to heat cocoa liquor.

[0041] This hold step provides the heat and time needed to inactivate most of the pathogens within the cocoa liquor product. In various embodiments, at least a 5 log reduction of pathogens has been observed.

[0042] According to one method, the cocoa liquor is heated to 90 degrees Celsius (C), and maintained at that temperature for a selected amount of time. In various embodiments, the selected amount of time is at least 1 minute, or more particularly at least 2 minutes, or more particularly at least 3 minutes, or more particularly at least 4 minutes, or more particularly at least 5 minutes, or more particularly at least 6 minutes, and even more specifically at least 7 minutes, and even more specifically at least 8 minutes, and even more specifically at least 9 minutes, or more particularly at least 30 minutes. In various embodiments, the food ingredient including the cocoa liquor is maintained at target temperature for no more than 5 minutes.

[0043] In various embodiments, the cocoa liquor is heated to 90 degrees C as measured in one or more locations within the cocoa liquor, such as within the heat tank and / or a sufficiently long transitory path (e g., piping) that achieves the desired hold time. The locations are determined by thermally mapping the heat distribution of cocoa liquor within the heat tank to identify the one or more locations for monitoring, such as the one or more locations that are most likely to have the lowest temperature(s) within the heat tank. Stated another w ay, by monitoring the locations with the expected lowest temperature(s) the user at step 116 can be assured that the remaining portions of the cocoa liquor in the heat tank are at least the same temperature as the measured location(s), if not at a higher temperature.Attorney Docket No.: 020463-0114

[0044] To describe step 116 for processing cocoa liquor more generally, at step 116 the cocoa liquor with added water is heated to at least 90 degrees C. In various embodiments, the target time at the desired temperature is at least 5 minutes, and more specifically, at least 6 minutes, and even more specifically at least 7 minutes, and even more specifically at least 8 minutes, and even more specifically at least 9 minutes.

[0045] In various methods of processing cocoa liquor, steam is injected into the cocoa liquor. In various embodiments, injecting steam into the cocoa liquor both raises the water content of the cocoa liquor (step 114) and also increases the temperature of the cocoa liquor (step 116).

[0046] At step 118, following the completion of the thermal processing at step 116, the excess water is removed and the product optionally cooled. In various embodiments, the water content of the treated cocoa liquor at step 118 is lowered to 1.5%, such as via evaporation and / or lowering the pressure of the cocoa liquor product.

[0047] In various embodiments, a Rototherm manufactured and / or sold by Artisan Industries is used to lower the temperature and / or reduce moisture of the cocoa liquor. In various embodiments, the cocoa liquor is dried using a device including an inner agitator that advances the cocoa liquor along an inner cylindrical wall. In various embodiments, the wall temperature of the evaporation device is controlled to keep the product temperature elevated, the pressure inside the cylinder is controlled (e.g., to a fairly low vacuum (e.g., 50 Torr to 270 Torr)), and the jacketed wall temperature range is 207 to 250 degrees F to lower the temperature at which the moisture evaporates, both characteristics delivering efficient moisture evaporation. In various embodiments, the cocoa liquor is (re)heated during the water removal.

[0048] In various embodiments, the water content and / or water activity level of the cocoa liquor product during each step is continuously monitored and additional water is added if needed to maintain the water activity level within the desired range. In some embodiments, each of the elevated temperature hold tanks is equipped with a sampling port that allows for measurement of water content and / or water activity, and in some embodiments, each of the elevated temperature hold tanks is equipped with a built-in water content and / or water activity sensor for water activity monitoring.

[0049] In specific embodiments, the heat and hold steps (e.g., the thermal processing at step 116) is performed in a pipe, thereby ensuring that no moisture can escape and / or a reduced amount of moisture can escape. The path length and cross-sectional area of the pipe, as well as the flow rate, are collectively configured to ensure the desired hold time is achieved at the target temperature to achieve thermal processing. In some embodiments thereof, there areAttorney Docket No.: 020463-0114 one or more NIR probes (e.g., four probes) monitoring the moisture / Aw, such as every 6 seconds.

[0050] In various embodiments the following sequence of measurements are performed: (a) measure the initial levels, (b) measure after the inline mixer has incorporated the added moisture, (c) measure after the holding pipe, and (d) measure after the moisture has been removed, with the four steps of a, b, c. and d cycling and repeating. In various embodiments, the sequence of measurements is a, b, c, b, d (with (b) and (d) alternating and repeating). In the situations in which the threshold has not been met, a valve (e.g., a 3-way valve) can recirculate the product back to the storage tank for re treatment.

[0051] In specific embodiments of method 110, after the method is complete then cocoa liquor is handled in a manner to reduce / prevent the risk for pathogens being reintroduced into the cocoa liquor product. In such embodiments, all subsequent process steps are performed utilizing food safe techniques. In specific embodiments, various depositing equipment, cooling equipment, transporting equipment, packaging equipment, etc. all subsequent process steps may be operated in a manner to maintain sanitation.

[0052] Refernng to FIG. 2, various aspects of a processing line 210 for thermally processing food ingredients, such as cocoa liquor, are provided. Initially, the food ingredients enter into heat exchanger 212, which starts raising the temperature of the food ingredients, which is then moved into surge tank 214. From surge tank 214, food ingredients are moved through water injection location 216. such as a connection of pipes, where water is added to the food ingredients. Then, inline mixer 218 mixes the food ingredients and water, such as continuously and dynamically as the food and water are introduced into inline mixer 218. The food ingredients with water are then moved to a holding portion 220, such as a jacketed and insulated piping switch-back, which ensures a sufficient hold time at the desired temperature and moisture level. Then the food ingredients with water are moved to another surge tank 222, and from surge tank 222 to a dryer 224, which removes the water content, and from dryer 224 to a collection tank 226 and then a surge tank 228.

[0053] Referring to FIG. 3, various aspects of a processing line 310 for thermally processing food ingredients, such as lecithin, are provided. Initially, the food ingredients are received, such as from bulk tank 324, into a heat exchanger 312, which starts raising the temperature of the food ingredients, which are then mixed via mixer 314 and moved into surge tanks 316. In various embodiments, water is injected into the food ingredient including the lecithin prior ro moving into the mixer 314 from the heat exchanger 312, and the heat is maintained in the mixer 314 for sufficient time to deactivate many / most / all of the pathogens. From surge tanksAttorney Docket No.: 020463-0114 316, food ingredients are moved through a discharge pump 318 into a final step 320. In various embodiments, the process can be filling and treating one batch of food ingredients while at the same time another batch of food ingredients is being discharged and dried via step 320.

[0054] Unless otherwise expressly stated, it is in no way intended that any method set forth herein be construed as requiring that its steps be performed in a specific order. Accordingly, where a method claim does not actually recite an order to be followed by its steps or it is not otherwise specifically stated in the claims or descriptions that the steps are to be limited to a specific order, it is in no way intended that any particular order be inferred. In addition, as used herein, the article "a" is intended to include one or more than one component or element, and is not intended to be construed as meaning only one. All ranges discussed herein are ranges inclusive of the range's end points.

[0055] It will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit or scope of the disclosed embodiments. Since modifications, combinations, sub-combinations and variations of the disclosed embodiments incorporating the spirit and substance of the embodiments may occur to persons skilled in the art, the disclosed embodiments should be construed to include everything within the scope of the appended claims and their equivalents.

Claims

Attorney Docket No.: 020463-0114 What is claimed is:

1. A method for processing lecithin comprising:providing a food ingredient comprising lecithin;raising the water content of the food ingredient to at least 9% by weight; heating the food ingredient to at least 50 degrees C and maintaining this temperature for at least five hours; andlowering the water content and temperature of the food ingredient.

2. The method of claim 1, wherein the raising the water content of the food ingredient comprises raising the water content of the food ingredient to at least 10% by weight.

3. The method of claim 1, wherein the raising the water content of the food ingredient comprises raising the water content of the food ingredient to approximately 11% by weight.

4. The method of claim 1, wherein the raising the water content of the food ingredient comprises raising the water content of the food ingredient to no more than 11% by weight.

5. The method of claim 1, wherein the raising the water content of the food ingredient comprises raising the water content of the food ingredient to no more than 13% by weight.

6. The method of claim 1, wherein the heating the food ingredient comprises raising the temperature to approximately 60 degrees C.

7. The method of claim 1, wherein the heating the food ingredient comprises raising the temperature to at least 80 degrees C.

8. The method of claim 7, wherein raising the water content comprises raising the water content to at least 11 % by weight.

9. The method of claim 1, wherein the food ingredient is maintained at a temperature of at least 50 degrees C for no more than six hours.Attorney Docket No.: 020463-011410. A method for processing cocoa liquor comprising:providing a food ingredient comprising cocoa liquor;raising the water content of the food ingredient to at least 3% by weight; heating the food ingredient to at least 90 degrees C and maintaining this temperature for at least 3 minutes; andlowering the water content and temperature of the food ingredient.

11. The method of claim 10, wherein the heating of the food ingredient comprises maintaining the temperature for at least 5 minutes, wherein the raising the water content of the food ingredient comprises raising the water content of the food ingredient to no more than 5% by weight.

12. The method of claim 10, wherein the raising the water content of the food ingredient comprises raising the water content of the food ingredient to between 3.5% and 4% by weight.

13. The method of claim 12, wherein the heating the food ingredient comprises raising the temperature to approximately 90 degrees C.

14. The method of claim 12, wherein the heating of the food ingredient comprises maintaining the temperature for no more than 5 minutes.

15. The method of claim 12, wherein the heating of the food ingredient comprises maintaining the temperature for no more than 4 minutes.Attorney Docket No.: 020463-0114 16. A method for processing lecithin comprising:providing a food ingredient comprising lecithin;raising the water content of the food ingredient to at least 9% by weight; heating the food ingredient to at least 80 degrees C and maintaining this temperature for at least 2.5 minutes; andlowering the water content and temperature of the food ingredient.

17. The method of claim 1 , wherein the heating the food ingredient comprises heating the food ingredient to at least 90 degrees C.

18. The method of claim 16, wherein the heating the food ingredient comprises heating the food ingredient to no more than 100 degrees C.

19. The method of claim 16, wherein the heating the food ingredient comprises heating the food ingredient to between 3 minutes and 7 minutes.

20. The method of claim 16, wherein the heating the food ingredient comprises heating the food ingredient to no more than 10 minutes.

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