An object of the present invention is to provide a cacao bean-derived food material showing little oil seepage and various foods using the same. A composition having a particle size distribution in the range of 10 m to 1.5 mm and containing undisrupted cacao bean cells is provided. A composition containing undisrupted cacao bean cells, which has a free fat content ratio of 60% by weight or lower based on oil content is also provided. A composition containing 30% or more of undisrupted cells in cacao bean cells is further provided. A composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower is further provided.

The present invention relates to a method for optimizing the full utilization of cacao pod husks comprising the steps of debacterizing the pod surface and opening cacao the pods, separating the cacao pod husks from, cacao pulp, cacao placenta, cacao beans and cacao bean hulls, and drying separated cacao pod husks wherein separated and dried cacao pod husks are further processed by a method comprising the steps of a) grinding the cacao pod husks; b) optional acid extraction; c) a first enzymatic treatment; d) alkaline solubilization; e) a first decantation with centrifuge; f) ultrafiltration; g) acid extraction; h) a second decantation with centrifuge; i) a second enzymatic treatment; j) ultrafiltration and extract purification; k) concentration of the extract; l) drying of the concentrated extract. The invention also relates to extracts and compositions obtained thereof and their applications.

The present invention relates to a method for optimizing the full utilization of cacao pod husks comprising the steps of debacterizing the pod surface and opening cacao the pods, separating the cacao pod husks from, cacao pulp, cacao placenta, cacao beans and cacao bean hulls, and drying separated cacao pod husks wherein separated and dried cacao pod husks are further processed by a method comprising the steps of a) grinding the cacao pod husks; b) optional acid extraction; c) a first enzymatic treatment; d) alkaline solubilization; e) a first decantation with centrifuge; f) ultrafiltration; g) acid extraction; h) a second decantation with centrifuge; i) a second enzymatic treatment; j) ultrafiltration and extract purification; k) concentration of the extract; l) drying of the concentrated extract. The invention also relates to extracts and compositions obtained thereof and their applications.

Consumable products and food ingredients made with cacao waste materials (e.g., cocoa shells and cocoa pods) are provided herein, as are methods and materials for processing the cacao waste materials.

Consumable products and food ingredients made with cacao waste materials (e.g., cocoa shells and cocoa pods) are provided herein, as are methods and materials for processing the cacao waste materials.

Some aspects of the disclosure relate to multi-stage processes for preparing an alkalized cocoa material. In some examples, the process includes mixing cocoa and alkalization agents together, and mixing/heating until reaching an elevated mixing temperature. The process may include mixing these components together at the elevated mixing temperature for at least one hold period to provide a mixture, then aerating the mixture. The process may include an additional treatment or treatments at a held elevated temperature. The process may then include drying the mixture to provide an alkalized cocoa material.

Some aspects of the disclosure relate to multi-stage processes for preparing an alkalized cocoa material. In some examples, the process includes mixing cocoa and alkalization agents together, and mixing/heating until reaching an elevated mixing temperature. The process may include mixing these components together at the elevated mixing temperature for at least one hold period to provide a mixture, then aerating the mixture. The process may include an additional treatment or treatments at a held elevated temperature. The process may then include drying the mixture to provide an alkalized cocoa material.

An object is to provide a novel food material that can effectively utilize characteristic color tones derived from anthocyanins, maintains a large amount of procyanidins, which are functional ingredients of cacao, and is applicable to a variety of foods. A cacao fruit ground product having a pH of 4.5 or lower and electroconductivity is provided. The color tone of the cacao fruit ground product is defined with an L* value of 29 or larger, an a* value of 18 or larger, and a b* value of 25 or smaller.

An object is to provide a novel food material that can effectively utilize characteristic color tones derived from anthocyanins, maintains a large amount of procyanidins, which are functional ingredients of cacao, and is applicable to a variety of foods. A cacao fruit ground product having a pH of 4.5 or lower and electroconductivity is provided. The color tone of the cacao fruit ground product is defined with an L* value of 29 or larger, an a* value of 18 or larger, and a b* value of 25 or smaller.

A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate or chocolate liquor.