Cocoa Extract Polyphenol Preservation via Preliminary Extraction
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Solution Overview
Problem
There is a need for compositions effective in weight management derived from natural products that can be easily incorporated into oral formulations, particularly cocoa extracts with high polyphenol content that are readily dispersible and provide desirable texture and color.
Innovation Solution
A cocoa extract is obtained by extracting non-defatted cocoa beans that have not been fermented or have been fermented for no more than three days, resulting in a polyphenol content of over 25% by weight, which is used for weight management through increased metabolism and fat burning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cocoa beans are fermented or defatted to improve flavor and reduce bitterness, then the palatability and shelf stability improve, but the polyphenol content decreases significantly
Solution Approach 1:
The patent applies preliminary action by extracting polyphenols from cocoa beans before fermentation or defatting processes occur. This preserves the polyphenol content that would otherwise be lost during conventional processing. The extraction is performed on raw, non-defatted cocoa beans to capture the full polyphenol content before degradation can occur.
Solution Approach 2:
The patent inverts the conventional processing sequence by extracting polyphenols first, before fermentation and defatting. Traditionally, cocoa beans are fermented and defatted first, then processed further. This invention reverses the order to preserve polyphenols, demonstrating the inversion principle where the sequence of operations is changed to achieve a different outcome.
2Ease of manufacture
If traditional cocoa extraction methods are used on defatted or fermented beans, then the processing is simpler and more conventional, but the polyphenol content remains low and weight management efficacy is reduced
Solution Approach 1:
The invention performs polyphenol extraction as a preliminary step before fermentation or defatting. This approach maintains processing simplicity while maximizing polyphenol content, as the extraction can be done using conventional equipment and methods on the raw cocoa material before any degradation occurs.
3Stability of the object's composition
If cocoa beans are allowed to ferment for extended periods to develop flavor, then the taste quality improves, but the polyphenol content decreases and weight management effectiveness is reduced
Solution Approach 1:
The patent applies the extraction principle by removing polyphenols from cocoa beans before fermentation occurs. This separates the polyphenol extraction step from the fermentation process, allowing each to be optimized independently. The polyphenols are extracted while the beans are still in their raw state, preserving their content while still allowing flavor development through controlled fermentation of the remaining components.
Solution Approach 2:
By extracting polyphenols before fermentation, the invention performs a preliminary action that preserves these compounds. The fermentation process can then proceed to develop flavor without the polyphenols being degraded, achieving both flavor quality and polyphenol retention through sequential processing.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The cocoa extract, with a high polyphenol content, effectively manages weight by enhancing metabolism and fat burning, outperforming traditional cocoa extracts derived from defatted or fermented beans, as demonstrated in animal studies.
Implementation Method 1
The extract has been found to have a number of beneficial effects on human physiology, including an increase in metabolism and enhanced fat burning.
Implementation Method 2
The extract has been found to have a number of beneficial effects on human physiology, including an increase in metabolism and enhanced fat burning.
Data Source
AI summary
A cocoa extract obtainable by the extraction of non-defatted cocoa beans which have not been fermented or have been allowed to ferment for no more than three days, having a polyphenol content of more than 25% by weight, may be used in weight management.