779 results about "Butter cocoa" patented technology

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

A topical composition for relief from certain menopausal, peri- and post-menopausal symptoms is disclosed, consisting of a low dosage of progesterone, testosterone and estriol in a pharmaceutically acceptable topical carrier in a weight ratio of from about 1:0.1:0.01 to about 1:0.1:0.02, respectively. In a preferred single dose, the three active ingredients are present as follows: (a) from about 20 to about 35 mg progesterone; (b) from about 2 to about 3.5 mg testosterone; and (c) from about 0.2 to about 0.7 mg estriol. A preferred carrier is cocoa butter, and a preferred single dose form is a vaginal suppository.

The invention provides a yoghourt flavor chocolate composition for coating a frozen beverage. In terms of 1,000 parts by weight of the composition, the composition comprises the following raw materials in parts by weight: 180 to 220 parts of white granulated sugar, 120 to 220 parts of powdered whole milk, 280 to 420 parts of coconut oil, 140 to 280 parts of palm oil, 50 to 90 parts of malto dextrin, 10 to 30 parts of cocoa butter substitute, cocoa butter and/or cocoa butter equivalent, 0.5 to 1 part of lecithin, 1 to 3 parts of polyglycerol polyricinoleate, 2 to 6 parts of acidity regulator, and 2 to 5 parts of emulsifier with low hydrophile-lipophile balance (HLB) value. The invention also provides a method for coating a frozen beverage by using the chocolate composition, and a frozen beverage made from the chocolate composition. According to the invention, a chocolate coating which has rich yoghourt flavor and stability can be formed by adding the acidity regulator and regulating the formula and the process.

The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and/or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and/or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.

The invention discloses pure cocoa butter type chocolate for 3D printing. The chocolate is prepared from the following raw materials comprising the following components in percentage by weight: 50-60% of cocoa butter liquid blocks, 5-15% of dried skim milk powder, 15-35% of white granulated sugar, 10-15% of cocoa butter and 0.3-1.0% of an emulsifier. The chocolate is prepared by carrying out pre-treatment, mixing and precision grinding, refining, filling and temperature regulation on the raw materials. The chocolate disclosed by the invention has stable flowability, and the product is hard to grow dim and become white. The chocolate is suitable for 3D printing of medium-small target quantities, unnecessary waste is reduced, the cost is lowered, and the chocolate is convenient to use and operate.

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Food products are provided comprising a food base and the chocolate or cocoa butter encapsulated pro-biotic, especially lactic acid forming cultures, as a coating or portion or phase of the food product. The food base can include the chocolate or cocoa butter encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to chocolate or cocoa butter encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification.

The invention provides nourishment chocolate which is prepared from the following components: cocoa liquor, cocoa butter, healthy sugar, milk powder, whey powder, vanillin, phospholipid and a health care product. The invention also provides a preparation method of the nourishment chocolate, which is simple, low in cost and high in yield, and the nourishment chocolate is good in quality, rich in nutrients and scientific and reasonable in formula.

The invention relates to a high-protein dietary fiber energy protein bar and a production method thereof. The protein bar comprises the following materials in parts by weight: 5-35 parts of soy protein, 0-31 parts of cocoa butter replacer chocolate, 3-29 parts of glucose syrup, 0-18 parts of oligomeric isomaltose, 3-8 parts of concentrated whey protein powder and 3-9 parts of plaint oil. According to the formula of the protein bar, the soy protein, the concentrated whey protein, the glucose syrup and the oligomeric isomaltose are used as main raw materials for simultaneously supplementing exercising people with protein and energy (carbohydrate). The added concentrated whey protein has nutrient substances such as high-quality alpha-lactalbumin, beta-lactoglobulin and branched chain amino acid, thus being beneficial to rapidly supplementing protein after movement and relieving fatigue; the protein, energy (carbohydrate) and functional nutrient substances (such as dietary fiber) are rapidly supplemented to the exercising people; the protein bar provided by the invention is easy to carry, convenient to eat and good in taste.

The invention relates to a fat composition used for chocolate coatings, a preparation method thereof, and the chocolate coatings and food containing the fat composition. The fat composition is rich in SSU (1, 2-di-saturated fatty acid-3-unsaturated fatty acid triglyceride), low in trans fatty acid content, low in content of saturated fatty acids, free of lauric acid and high in crystallization rate, and can be solidified into a stable form CBR (cocoa butter replacer) without temperature adjustment.

Provided are methods of removing contaminants from cocoa beans, reducing free fatty acids in cocoa butter of the cocoa beans or a combination thereof. The methods are accomplished by use of a pre-washing solution placed in contact with the cocoa beans. Cocoa products produced by such methods and systems for performing such methods on cocoa beans are also disclosed.

The invention discloses cocoa butter substitute chocolate for 3D (three-dimensional printing) printing. The cocoa butter substitute chocolate is prepared from the following raw materials in percentage by weight: 35-40% of hydrogenated vegetable oil, 10-25% of cocoa powder, 25-40% of white granulated sugar, 5-15% of skimmed milk powder, 0.5-1.0% of an emulsifying agent and 0.05-0.2% of essence. The cocoa butter substitute chocolate is prepared by the steps of pretreating raw materials, mixing, finely grinding, refining, filling, melting and the like. The cocoa butter substitute chocolate has stable mobility, temperature regulation is not required, the production process is simplified, the heat resistance is good, the cocoa butter substitute chocolate can be prepared into chocolate products having original chocolate characteristics and flavor and of novel and artistic models through the digital 3D printing technology.

The invention discloses a low-energy health chocolate and an industrial production method thereof. The chocolate comprises the following materials by weight percent: 5-10 percent of flavor component, 8-10 percent of cocoa butter, 20-30 percent of low-energy cocoa butter, 40-50 percent of low-energy sweetener, 0.5-1.0 percent of emulsifying agent and 3-10 percent of no-energy filling agent; the low-energy cocoa butter can be prepared by the following method: under the condition of 60-80 DEG C, adding caprylic acid or decylic acid and behenic acid into the cocoa butter, adding lipase with the mass equal to that of total substrate, under the stirring speed of 100-200r/min, reacting for 6-12 hours under the action of enzymatic and catalytic ester exchange, filtering to remove enzyme and obtain crude oil, and carrying out molecular distillation, refining and deacidification on the crude oil to obtain the low-energy cocoa butter; and the preparation method comprises the steps of mixing, accurate grinding, refining, temperature adjusting, forming and the like. The low-energy health chocolate realizes sugar free, low sweetness, high fibrosis and low energy.

The invention relates to a solid, low calorie, palatable sugar substitute with the following ingredients, by weight: inulin 21.6%-48.3%; polydextrose 21.6%-59.0%; maltodextrin 2.0%-48.0%; trace amounts of an antiagglomerant, and the balance being one or more intense sweeteners, for example, sucralose or acesulfame-K or a combination of acesulfame-K and neohesperidin dihydrochalone. A solid, low calorie, chocolate comestible is provided as follows: inulin 12.0-20.0%; polydextrose 15.0-25.0%; maltodextrin 2.0-8.0%; milk 0-22% dependent upon flavor (dark, milk, etc.); cocoa mass 10-50% dependent upon flavor; cocoa butter 8-25% dependent upon flavor; trace amounts of lecithin and flavor; and the balance being one or more intense sweeteners such as aspartame, acesulfame-K or sucralose or a combination of acesulfame-K and neohesperidin dihydrochalone.

A topical ointment composition comprises a mixture of organic beeswax, organic cocoa butter, virgin coconut oil, organic shea butter, cold-pressed extra virgin olive oil, pure lavender essential oil and benzoin tincture.

A chocolate composition having a fat phase, characterised in that said fat phase:

• • has a slip melting point of at least 27.5° C., preferably of between 30 and 37° C.; and
  • comprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat consisting of interesterified cocoa butter.

The invention relates to toffee rich in peanut protein. The toffee comprises the following raw materials according to a weight ratio: 80-120 of white granulated sugar, 100-150 of starch syrup, 10-50 of peanut protein powder, 5-30 of condensed milk, 10-30 of cream, 10-50 of cocoa butter substitute, 1-3 of phospholipid, 0.3-1.0 of gelatin, 0.2-0.4 of table salt and 0.1-0.3 of baking soda. The toffee is produced by the following steps of: burdening, sugar dissolving, emulsifying and boiling, pouring and shaping and packaging. The toffee provided by the invention has the advantages that: the product has high protein content which is one time higher than that of common toffee and far higher than state relevant standard content; the taste of the product is more dense; the peanut protein powder has lower price and wide sources, and furthermore, the vegetable protein is superior to animal protein; and in daily life, people have more opportunity to acquire the animal protein and less opportunity to acquire the vegetable protein, and by the product, consumers can conveniently acquire the vegetable protein.

An intimately incorporated meltaway confection highlighting a fruit/fruit blend whose primary fat constituent is cocoa butter, having anhydrous, powdered freeze-dried fruit/fruit juices, and other fruit essences and oils, along with dairy and nutritive carbohydrate sweeteners. Additional flavorings, emulsifiers and fruit based acids may be added to further enhance palatability. Fruit/botanical blends would be achieved by adding an anhydrous powdered botanical component prior to conching. The conching process would employ a constant conching pressure for all aforementioned components of the present invention in order to create a smooth texture and mouth-feel. Further optional components comprise inclusions and coatings typical of other chocolate confections, in addition to metabolic compounds and medicinals for further health benefits.