94 results about "Cocoa Extract" patented technology

The present invention relates to a low fat cocoa extract having a high level of cocoa flavors and cocoa flavor precursors, and a high level of antioxidants. It also relates to a cocoa flavor concentrate, an antioxidant concentrate, and a foodstuff containing them. It also relates to the use of in-vitro fermented beans as naturally fermented beans. The process used to obtain such extracts comprises the steps of placing cocoa seeds in acetic acid solution, heating the mixture, and concentrating the solids of the mixture after having removed the seeds.

The present invention discloses a tobacco leaf extract and cocoa extract composite fermentation perfume preparation method and applications of a tobacco leaf extract and cocoa extract composite fermentation perfume in recombinant tobacco leaf. According to the present invention, a name of the strain is Raoultella planticola VP4-4, a preservation number is CCTCC M 2012005, the total 16SrRNA sequence length is 1408 bp, and similarity between the 16SrRNA sequence and Raoultella planticola is 99.563%. According to the method, the Raoultella planticola VP4-4 is adopted, and bacteria seed activation, seed culture liquid preparation, fermentation culture and fermentation solution transformation are performed to obtain the tobacco leaf extract and cocoa extract composite fermentation concrete. With the present invention, the process is simple, the raw materials are the cigarette product origin tobacco leaves and cocoa perfumes capable of applying in cigarettes, and the method has an industrial application prospect.

The present application describes an antioxidant complex having a synergistic effect between its ingredients. Said mixture comprises: a) vitamin E and/or derivatives thereof; b) green tea extract and/or derivatives thereof; and c) cacao extract. Examples of cosmetic and pharmaceutical compositions comprising said antioxidant complex and a physiologically acceptable carrier are also described. The antioxidant complex of the present invention, as well as the aforementioned compositions, aid in preventing and protecting against cell and skin damages resulting from the action of free radicals, and also provide DNA, protein and cell membrane protection.

The invention relates to a cocoa extract preparation method and belongs to the field of food flavor chemistry and biotechnology. Currently a traditional solvent extraction method is mainly adopted for cocoa extraction; according to the traditional method, concentration is carried out by carrying out vacuum distillation; the traditional method has the disadvantages that an extraction rate is not high; effective components are changed and lost in a heating process; and the like. According to the invention, cocoa beans are taken as a raw material; biodegradation is carried out by using cellulase, pectinase and protease with strong specificities as catalysts; two-step extraction is carried out by using a solvent combinedly; flavor substances in cocoa beans are extracted effectively; normal temperature refining of extracted liquid is carried out by adopting membrane separation technology; the prepared natural cocoa extract is modified by adopting perfumery technology to form a cocoa flavor enhancer with high concentration; then the flavor enhancer can be added to various products; the method is natural and the natural method is advocated; aroma of the cocoa extract is pure and rich; the cocoa extract can be widely used in the industries of high-grade chocolate, candy, beverages, baked food and roasted seeds and nuts, and the like.

Disclosed and claimed are cocoa extracts, compounds, combinations thereof and compositions containing the same, such as polyphenols or procyanidins, methods for preparing such extracts, compounds and compositions, as well as uses for them, especially a polymeric compound of the formula An, wherein A is a monomer of the formula:whereinn is an integer from 2 to 18, such that there is at least one terminal monomeric unit A, and one or a plurality of additional monomeric units;R is 3-(alpha)-OH, 3-(beta)-OH, 3-(alpha)-O-sugar, or 3-(beta)-O-sugar.

The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

The invention belongs to the technical field of cosmetics and particularly relates to eye cream with the effects of moisturizing and wrinkle resistance and a preparation method of the eye cream. The eye cream with the effects of moisturizing and wrinkle resistance is prepared from, by mass, 12-20% of wheat germ oil, 12-20% of cocoa extract, 2-3% of aloe extract, 2-3% of essential oil of jasminum, 2-3% of licoflavone, 2-3% of collagen, 1-2.5% of glutathione, 1-2% of collagen tripeptide, 1-2% of astaxanthin, 1-2% of glycerinum, 1-2% of dimethicone, 1-2% of sodium alginate, 1-2% of sorbitol and 33.5-61% of water. The eye cream has the technical advantages that irritation to skin is avoided, and the effects of moisturizing and wrinkle resistance on the skin around the eyes are good.

Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins-and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

Belonging to the technical field of cosmetics, the invention discloses an eye cream for improving eye bags, dark eye circles and removing wrinkles and a preparation method thereof. The eye cream is mainly composed of lecithin, an ammonium acryloyldimethyl taurate/VP copolymer, macadamia nut oil, wheat germ oil, glycerin, sodium hyaluronate, mushroom glucan, niosome ceramide, a Boswellia serrata extract, an Aesculus hippocastanum extract, decarboxy carnosine HCL, a cocoa extract, human oligopeptide-1 and other raw materials. The eye cream prepared by the invention can significantly improve eye bags and dark eye circles, has significant wrinkle smoothing effect, and also can increase the skin smoothness. Compared with existing eye creams, the eye cream provided by the invention is refreshing and is easy to absorb.

A seawater based dietary supplement or functional food beverage product is revealed with enhanced energy profile, antioxidant properties, flavor and health characteristics. Seawater sources are combined with extracts of green or white tea, grape seed extract, d-ribose, extract of the roots or rhizomes of Eleuthero, extracts of the fruit of Lo Han and/or extracts from the leaves of Stevia and/or extracts from the leaves of Chinese Blackberry and/or extracts from the Sevilla orange. Green coffee extract or cocoa extract can be added to improve the antioxidant profile of the product. The resulting product is a pleasant tasting dietary supplement, which is easily absorbed by the body in liquid form, and provides substantial therapeutic effects.

The invention discloses a blended essence for tobacco fragrance increase. The blended essence is obtained by mixing the following raw materials in parts by weight: 8-15 parts of a Yunnan tobacco extract, 2-6 parts of Zimbabwe tobacco extract, 1-3 parts of Virginia tobacco paste, 15-25 parts of apple juice, 0.5-2 parts of a fig extract, 2.5-4 parts of tamarinds, 5-15 parts of an apricot extract, 0.1-0.3 part of a cocoa extract, 5-15 parts of a red date tincture, 10-30 parts of 1,2-propylene glycol and an appropriate amount of distilled water. The invention also discloses a preparation method of the blended essence for tobacco fragrance increase. The blended essence for tobacco fragrance increase ensures that tobaccos are rich in clear and sweet or heavy tobacco fragrance according to cut tobaccos of different production places; by adding the apple juice, the tamarinds, the red date tincture and the fig extract, the smoke and tobacco fragrance are soft and delicate and additionally have a fruit fragrance, the mouthfeel is improved, and the irritation of tobacco is reduced; and by adding the apricot extract, the smoke concentration is improved, and the agglomeration property and explosive force of the smoke are enhanced. The preparation method of the blended essence for tobacco fragrance increase is simple to operate and is low in cost.

The invention provides a honey-sweet type cigarette paper essence and a preparation method thereof. The cigarette paper essence comprises the components according to the total weight of 1000 parts: 1-4 parts of beeswax absolute oil, 2-5 parts of celery seed oil, 5-15 parts of ethyl vanillin, 30-50 parts of phenethyl phenylacetate, 0.5-2 parts of ethyl phenylacetate, 0.1-0.5 parts of ethyl caproate, 1-5 parts of delta-decalactone, 1-5 parts of gamma-nonanoic lactone, 5-15 parts of a cocoa extract, 5-15 parts of a coffee extract, 100-200 parts of propylene glycol, and the balance a 70% ethyl alcohol. The cigarette paper essence has the beneficial effects that: 1, the flavor is rich in hierarchy, can be coordinated with a tobacco original flavor, and can give cigarettes a unique style; 2, a small amount of addition of the essence can bring a prominent and lasting smell to the cigarettes; and 3, the loss of the aroma brought by reducing tar and harmful components is made up, a relatively good modification effect is played on the overall organoleptic characteristics of the cigarettes, and the quality of the cigarettes is facilitated to be improved.

The invention discloses a cosmetic composition capable of removing eye black circles and smoothing fine lines and a preparation method and application of the cosmetic composition. The composition is prepared from the following raw materials in percentage by weight: a component A comprising 0.01-0.05% of sodium hyaluronate, 1-5% of glycerine, 1-5% of propylene glycol, 0.1-1% of D-panthenol and the balance of deionized water; and a component B comprising 1%-10% of a herba rhodiolae extract, 1%-10% of a bilberry extract, 1%-10% of a motherwort herb extract, 0.1-2% of xanthophyll, 0.1-2% of astaxanthin, 1-10% of a cocoa extract and 0.2%-1% of a preservative. The cosmetic composition disclosed by the invention can achieve the effect of weakening the eye black circles by supplementing nutrients of eyes, improving spirit, accelerating the blood circulation around eye sockets and inhibiting the activity of tyrosinase of skin around the eye sockets, and meanwhile achieve the effect of smoothing the fine lines by clearing free radicals and supplementing the nutrients of the skin.

The invention relates to a high temperature resistance chocolate essence and a preparation method thereof. The present invention discloses a high temperature resistance chocolate essence, which comprises a chocolate essence base material and a whole chocolate modifying fragrance group, wherein the chocolate essence base material is prepared from the following raw materials: amino acids, a yeast extract, glucose, D-xylose, D-ribose, vanillin, ethyl vanillin, ethyl maltol, a cocoa extract, and the balance of propylene glycol, and the whole chocolate modifying fragrance group comprises the following raw materials: furanone, vanillin, ethyl vanillin, ethyl maltol, 2,3,5-trimethyl pyrazine, 2-acetyl furan, 5-methyl-2-acetyl furan, gamma-decalactone, isovaleraldehyde, 4,5-dimethyl-2-isobutyl-3-thiazoline, 5-methyl furfural, phenethyl alcohol and dimethyl sulfide. According to the present invention, the high temperature resistance chocolate essence has characteristics of natural, rich, pure and mellow aroma, and good high-temperature resistance, and the preparation method is simple.

A seawater based dietary supplement or functional food beverage product is revealed with enhanced energy profile, antioxidant properties, flavor and health characteristics. Seawater sources are combined with extracts of green or white tea, d-ribose, extracts of the fruit of Lo Han and/or extracts from the leaves of Stevia rebaudiana and/or extracts from the leaves of Chinese Blackberry. Green coffee extract or cocoa extract can be added to improve the antioxidant profile of the product. The resulting product is a pleasant tasting dietary supplement, which is easily absorbed by the body in liquid form, and provides substantial therapeutic effects.

The invention provides a composition rich in flavonoids based on natural extracts, comprising a flavonoid extract dispersed by melt mixing or extrusion and encapsulated in a polymer matrix. The invention is also a novel dietary supplement with the naturally occurring ingredient (−)-epicatechin, cacao extracted, that could potentially prevent or reduce the risk of Atherosclerotic pathology. The use of (−)-epicatechin is promising as a therapeutic agent due to its potential antioxidant activity and its diverse biological properties. (−)-Epicatechins are chemically unstable and extensively degraded in fluids of near neutral or greater pH, such as intestinal juice and bile. Current technologies used for taste masking and modified release as spray drying, liposome entrapment, co-crystallization, freeze drying, among others, suffer from numerous shortcomings, including poor repeatability and limitations on target delivery.

The invention relates to a tobacco feeding essence, in particular to a tobacco feeding essence for replenishing bean-flavor note, which is formed by mixing the following raw materials in part by weight: 16-18 parts of black vanilla bean derivatives, 1.5-2 parts of cocoa extractives, 6-8 parts of almond derivatives, 2-3 parts of white hyacinth bean extractives, 2-2.5 parts of daidzein, 5-7 parts of fig extracts, 2.5-3 parts of plum extracts, 10-12 parts of Tsaoko Amomum fruit derivatives, 4-5 parts of balsamroot extractives, 1-1.5 parts of graecum extracts and 38-50 parts of propylene glycol water solutions. The tobacco feeding essence obviously replenishes the bean-flavor note and has comfortable and natural fragrance and good sweet feel, obviously enhances the concentration of the fragrance in tobaccos and also improves fragrance quality and smoking comfortableness when improving the concentration of the fragrance in tobaccos.

The invention discloses a colored cigarette paper coated spice and a using method thereof. Take 0.06-0.08 parts of gardenia extract, 0.03-0.05 parts of beet extract, 0.10-0.20 parts of cocoa extract, 0.04-0.06 parts of Yunnan tobacco extract, 0.05-0.10 parts of Zimbabwe tobacco extract, and 0.03-0.06 parts of tea extract 0.12 to 0.15 parts of β-cyclodextrin and 0.02 to 0.04 parts of ascorbic acid are mixed to make the required fragrance. In the production process of cigarette paper, the colored cigarette paper is coated with spices and combustion enhancer for tobacco, mixed with water and then coated on the surface of the cigarette paper. This product has a significant effect on optimizing the appearance and color of cigarette paper, improving product safety and smoking quality. The production method of the invention is simple and convenient, the effect is remarkable, and it has good prospect of popularization and application.