Method for coating a piece of chocolate that includes a placement step for placing an edible metal foil having a thickness less than 20 micrometers on at least one part of the outer surface of a surface layer of said piece of chocolate, said layer comprising cocoa butter, a heating step in which the piece of chocolate is exposed to a temperature equal to or greater than the melting temperature of the cocoa butter such that the cocoa butter of said layer melts and attaches said foil to the layer, and a solidification step wherein the melted butter solidifies, the foil being adhered to the surface layer of said piece of chocolate. The invention also relates to a piece of chocolate made according to the methods disclosed herein.

A food product made with simple ingredients, including fruit paste and cocoa butter-based particles, is disclosed. The food product is shelf stable and provides an eating experience resembling a chocolate truffle. Methods of making a food product are also described.

A food composition includes allulose having a concentration of about 60% to about 70% by weight, a cocoa product having a concentration of about 20% to about 30% by weight, and at least one natural plant resin having a concentration of about 0.37% to about 2.19% by weight. The at least one natural plant resin may be mastic gum and/or mastic powder. The food composition may further include a combination of plant-derived biominerals and/or antioxidants as active ingredients. A confectionary product made with the food composition is also disclosed.

This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

An object of the present application is to provide a flavoring agent capable of complementing body and richness that are reduced when a milk raw material is replaced with a vegetable raw material, especially a flavoring agent usable as a milk substitute. Another object of the present application is to provide an oil-based food having a good flavor using a milk substitute. The objects of the present application can be solved by subjecting a seed of a gramineous plant to protease treatment and preparing an oil-based food using the obtained protease-treated product and an inorganic salt.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

A milk protein beverage, including: milk protein; one or more polyphenol-containing agent; and one or more calcium-binding chelator compound, wherein the milk protein beverage has a viscosity difference of less than 150 cP across a temperature range of 2 to 30 C. A method of producing the milk protein beverage, the method including: forming a first liquid including water, one or more polyphenol-containing agent, and one or more calcium-binding chelator compound; forming a second liquid including a milk concentrate; combining the first liquid and the second liquid to form a third liquid; homogenizing the third liquid; and thermally processing the third liquid to form the milk protein beverage, the thermal processing including a temperature of 105 to 140 C. A milk protein beverage, including: milk protein; and one or more calcium-binding chelator compound, the milk protein beverage having a viscosity difference of less than 150 cP across the temperature range.

The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt. % of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt. % of the total weight of the cocoa pod husk, and wherein the total ash content of the powder is no more than 6.0 wt. %. The invention further provides methods of making cocoa pod husk powders of the invention comprising the steps of: reducing cocoa pod husk in a wet-milling process to a paste; and drying the paste at a temperature of at least 80 C., or at least 85 C.

A food composition includes allulose having a concentration of about 43% to about 82% by weight, a cocoa product having a concentration of about 15% to about 50% by weight, and mastic gum or powder having a concentration of about 0.35% to about 2.71% by weight. A food composition also includes allulose having a concentration of about 55% to about 90% by weight, mastic gum or powder having a concentration of about 0.35% to about 5% by weight, and one or more plant-based proteins having a concentration of about 4.7% to about 32.5% by weight. The food compositions may further include secondary sweeteners, polysaccharide hydrocolloids, natural ingredients, plant-based nutrients, plant-based proteins, biominerals, vitamins and/or antioxidants as active ingredients. A confectionary product made with the food compositions and a method of making the food compositions are also disclosed. An allulose-based sweetener and method of making same are also disclosed.