Enzyme-Treated Cocoa Pulp Extract for Reduced-Sugar Confectionery
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Solution Overview
Problem
There is no known use of cocoa pulp or its extract in non-added sugar confectionery, particularly in chocolate products, and existing chocolate manufacturing processes discard this by-product without utilizing its potential.
Innovation Solution
A composition derived from cocoa pulp is produced by treating it with pectinase and/or cellulase to reduce polysaccharide content, followed by drying to achieve a cocoa sugar content of 65.0% to 85.0% by weight, which is then used as a sugar substitute in confectionery products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If cocoa pulp is used as a sugar substitute in confectionery products, then added sugar content is reduced or eliminated, but the polysaccharide content in the pulp may cause texture and processing issues
Solution Approach 1:
The patent extracts and removes polysaccharides from cocoa pulp through enzymatic treatment with pectinase and cellulase, isolating the beneficial sugar components while eliminating the harmful polysaccharide content that causes texture and processing issues in confectionery products
Solution Approach 2:
The patent changes the chemical composition parameters of cocoa pulp by controlling enzymatic hydrolysis conditions (temperature, time, enzyme concentration) to selectively break down polysaccharides while preserving sugar content, transforming the pulp into a suitable sugar substitute with improved properties
2Adaptability or versatility
If cocoa pulp is treated with enzymes to reduce polysaccharide content, then the pulp becomes more suitable for confectionery use, but the processing time and complexity increase
Solution Approach 1:
The patent introduces enzymatic agents (pectinase and cellulase) as intermediaries to facilitate the transformation of cocoa pulp, where these enzymes act as catalysts that simplify the complex task of polysaccharide removal through biological hydrolysis rather than mechanical or chemical methods
3Productivity
If excess pulp is produced during cocoa bean processing, then fermentation substrate is available, but the pulp represents wasted resource without utilization in non-added sugar confectionery
Solution Approach 1:
The patent recovers and reutilizes excess cocoa pulp that would otherwise be discarded or underutilized, transforming it from waste into a valuable sugar substitute ingredient for non-added sugar confectionery products, thereby eliminating resource loss while maintaining fermentation substrate availability
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 pulp extract provides a natural sugar source for confectionery, reducing or eliminating added sugars, contributing to flavor and offering sustainable utilization of a chocolate manufacturing by-product.
Implementation Method 1
treating pulp from a plant in the theobroma genus to reduce the polysaccharide content, wherein the treatment comprises treatment with a pectinase and/or cellulase
Implementation Method 2
drying the product of step a, wherein the drying step reduces the water content to less than 10.0% by weight of water in the composition obtained
Data Source
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AI summary
The present invention provides the use of a composition obtainable from pulp from a plant in the theobroma genus, preferably cocoa pulp, or an extract of pulp from a plant in the theobroma genus, preferably cocoa pulp, as an ingredient in a foodstuff, preferably a confectionery product.