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.

A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 m to about 250 m. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, and/or milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.

The method for preparing crumb used for producing chocolate comprises combining milk products, water and a mixture of sugar alcohols and edible fibers in a mixer, then heating the prepared mass to 60-80 C. at a pressure from 20 to 30 kPa for 60 minutes, holding for 15 minutes, cooling the prepared mass down to 60 C., drying at a pressure from 20 to 25 kPa and temperature of 60 C. for 30-35 minutes for achieving a moisture content from 0.5% to 5% wt %, and cooling for 60 minutes. The method for producing chocolate comprises mixing crumb and at least one component: cocoa products, butterfat, nut paste and filling fat, refining the produced mass, conching with the addition of at least one cocoa product and at least one emulsifier, tempering the produced mass, pouring the producing mass into molds. The composition of chocolate.

The invention provides a method of extracting and isolating certain compounds from tobacco. The resulting isolate can include more than 90% by weight of a given compound and can be used as a flavor component for tobacco material used in smoking articles and smokeless tobacco compositions. Exemplary compounds that may be present in the isolate according to the invention include, but are not limited to, solanone, neophytadiene, megastigmatrienone, -damascenone, norsolanadione, cis-abienol, -cembratrienediol, -cembratrienediol, sucrose esters, and lutein.

The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, to a method for preparing said crumb, to food products containing the grain-based crumb, as well as to the use of the grain-based crumb in various food applications, such as confectionery products and sweet bakery products. The invention also relates to a method for decreasing grainy flavours of grain-based products.

Cacao pod pericarp (CP) is used to produce a food ingredient, or flour, using convective-heat or freeze-drying and/or microwave drying methods. The observed physical and technological properties of dried CP revealed its potential application as an ingredient in manufactured food products. The levels of bioactive compounds are significantly increased in the dried CP samples compared to the raw material, especially in the case of the freeze dried methods. The commercially advantageous use of the cacao pod waste material can be used in treatments for humans and animals in order to improve several anthropometric measurements or cardiometabolic markers in the blood and to improve the composition and mass of the body. Embodiments for treating humans and animals include administering orally to decrease LDL/HDL ratios or triglyceride/HDL ratios, or administering topically as a cosmetic to treat fine lines, wrinkles, skin discoloration, and other skin conditions.

Natural, dark brown cocoa products are disclosed. Processes for producing such natural, dark brown cocoa products are also disclosed, as well as foods including such cocoa products.

A process for the production of crumb is disclosed in which a wet crumb feedstock comprising bulk sweetener, protein and water is formed and then simultaneously dried and comminuted in a thin layer rotary paddle dryer (20). The wet crumb feedstock is preferably formed into discrete, free-flowing granules prior to the simultaneous drying and comminuting. Apparatus for the production of crumb is also disclosed.

Disclosed is a method for processing cocoa beans or nibs comprising the steps of: (a) adding water to cocoa beans or nibs to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70? C. or less; (d) separating the suspension into: a water phase (heavy phase), a fat phase (light phase) comprising cocoa butter, and a solid phase comprising cocoa powder and fluid components; (e) continuously separating the fluid components from the solid phase obtained in step (d) to obtain cocoa aroma and cocoa powder by supplying a flow of said solid phase to a mixing device; wherein the mixing device comprises: a cylindrical, tubular body with a horizontal axis having an inlet opening for the solid phase, an outlet opening for the dried solid phase and an optional outlet opening for a vapor phase comprising cocoa aroma; end plates closing the tubular body at its opposite ends; a coaxial jacket heating or cooling the internal wall of the tubular body to a temperature of from 55? C. to 150? C.; and a bladed rotor, which is supported for rotation in the tubular body, its blades being arranged as a helix and oriented for centrifuging the solid phase and simultaneously transporting it towards the outlet opening.

The invention concerns a method for producing a soluble agglomerated chocolate powder, said powder comprising cocoa and other chocolate powder ingredients including a sweetener and/or a white component powder comprising protein, said process comprising the steps of: preparing an aqueous emulsion of cocoa fat, loading a fluid bed agglomerator with the chocolate powder solid ingredients other than cocoa, spraying the emulsion of cocoa fat into the fluid bed agglomerator to form agglomerates. The invention concerns also the use of an aqueous emulsion of cocoa fat to agglomerate chocolate powder ingredients of a soluble agglomerated chocolate powder.