The invention concerns fresh cacao pod husk derived pectin, preferably characterized in a luminosity parameter L of at least 40; a water holding capacity of at least 20.0 g water/g; a molecular weight >200 kDa for at least 40 wt % of the dry extract; a storage modulus of 70 to 120 Pa measured in an emulsion at a strain amplitude of 1%; and a viscosity of 4000 to 7000 cP at 20? C. in a 5% mixture with water at a shear rate of 1/s.

The invention also concerns a method for preparing said pectin, comprising a hot water extraction from fresh cacao husks, and the use of said pectin fiber in food, cosmetics and pharmaceutical products.

The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70? C. or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing and/or removing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans via the water phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase.

The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70 C. or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing and/or removing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans via the water phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase.

A method for manufacturing lactase enzyme infused chocolate consists of specific ordered steps wherein enzyme is infused toward the end of the tempering phase to preserve lactase's active enzymatic properties and the chocolate's flavor profile while addressing lactose sensitivity.

The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. The present invention further relates to a method for regulating fermentation of cocoa material, such as beans and/or pulp by using a microbial composition as defined herein, and to the fermented cocoa material thereby obtained. The invention also relates to the use of the obtained fermented cocoa material for the preparation of cocoa products and products derived therefrom, including chocolate. The present invention further relates to a method for downstream processing of cocoa beans that have been fermented with a microbial composition as defined herein, and to the downstream products thereby obtained.

Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media.

A method of processing cocoa beans for producing a chocolate that is high in antioxidant content method comprises the steps of selecting a genetic variety of raw fermented cocoa bean having a natural high content of antioxidants, selecting a specific cocoa bean antioxidant-preserving and/or antioxidant-producing roasting profile according to said genetic variety of raw fermented cocoa bean, and roasting the genetic variety of raw fermented cocoa bean according to the selected specific cocoa bean antioxidant-preserving and/or antioxidant-producing roasting profile.

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.

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.