Cocoa Product Extraction Process for Antioxidant Preservation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current cocoa powder production methods fail to efficiently extract and preserve antioxidant compounds like epicatechin, procyanidin C1, and procyanidin B2, resulting in products with inferior solubility and antioxidant properties.
Innovation Solution
A process involving the extraction of roast and ground cocoa nibs with water at specific temperature ranges and draw-off ratios, followed by optional evaporation, which preserves epicatechin and favors the formation of volatile aroma compounds, enhancing the antioxidant capacity and solubility of the cocoa product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional extraction methods are used to produce cocoa powder, then production efficiency is maintained, but antioxidant compounds like epicatechin and procyanidins are not efficiently extracted and preserved
Solution Approach 1:
The patent applies parameter changes by optimizing extraction temperature (95-115°C for first extraction, 160-180°C for second extraction), draw-off ratios (2-4), and extraction time (20-40 minutes) to maximize antioxidant compound extraction while maintaining production efficiency. These specific parameter ranges were determined to preserve epicatechin and favor formation of volatile aroma compounds.
Solution Approach 2:
The extraction process is divided into two sequential extraction steps with different temperature and draw-off ratio parameters. The first extraction uses water at 95-115°C with draw-off ratio 2-4 for 20-40 minutes, followed by a second extraction at 160-180°C. This segmentation allows optimization of different compound classes at different stages.
2Ease of operation
If cocoa powder is produced with conventional methods, then manufacturing process is simple, but solubility in water is poor requiring slurry preparation
Solution Approach 1:
The patent changes physical parameters including extraction temperature ranges and draw-off ratios to produce a cocoa product with improved water solubility. The specific temperature profile (95-115°C followed by 160-180°C) and draw-off ratios (2-4) create a product that dissolves more easily in water without requiring complex slurry preparation procedures.
3Productivity
If high temperature extraction is used to improve extraction efficiency, then productivity increases, but antioxidant compounds may be degraded
Solution Approach 1:
The extraction process is segmented into two temperature stages: a first extraction at moderate temperature (95-115°C) to preserve antioxidant compounds, followed by a second extraction at higher temperature (160-180°C) to maximize extraction efficiency. This segmentation allows both reliability and productivity goals to be achieved.
Solution Approach 2:
The first extraction at lower temperature (95-115°C) serves as a preliminary action to preserve antioxidant compounds before the second high-temperature extraction. This preliminary gentle extraction ensures that thermally sensitive compounds are protected while still achieving good extraction efficiency.
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 resulting cocoa product exhibits significantly higher levels of epicatechin, procyanidin C1, and procyanidin B2, offering superior antioxidant properties and improved solubility, along with intense cocoa flavor and aroma, making it suitable for beverages and other applications.
Implementation Method 1
extracting first said roast and ground cocoa nibs with water at temperature between 95°C and 115°C
Implementation Method 2
extracting first said roast and ground cocoa nibs with water at temperature between 95°C and 115°C
Implementation Method 3
extracting the roast and ground cocoa nibs of step b) with water at temperature between 160°C and 180°C where part of the non water soluble polysaccharides are hydrolysed
Implementation Method 4
preserves epicatechin and favors the formation of volatile aroma compounds
Implementation Method 5
evaporating the extract to obtain a cocoa product
Data Source
Figure 1~1F
Figure 2~2F
Figure 3~3F
AI summary
The present invention relates to a cocoa product containing elevated amounts of antioxidant molecules. Further aspects of the invention relate to the use of this product for making a beverage and into a capsule and to the process of making this product.