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.

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.

A technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the present invention, the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article comprising a chocolate dough, a surface structure of the baked chocolate confectionery not adhering to the fingers at 40 C., includes a soft portion in which the maximum particle size of solids as measured by a micrometer is 40 m or less.

A technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the present invention, the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article comprising a chocolate dough, a surface structure of the baked chocolate confectionery not adhering to the fingers at 40 C., includes a soft portion in which the maximum particle size of solids as measured by a micrometer is 40 m or less.

The invention is a chocolate confectionery preparation method improving with good taste and texture, and chocolate confectionery. The method comprises steps of: molding chocolate balls; forming a first coating layer by coating the chocolate balls with a first coating solution, and sprinkling weak flour on the same; drying the first coating layer; forming a second coating layer by coating the first coating layer with a second coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a third coating layer by coating the second coating layer with a third coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a fourth coating layer by coating the third coating layer with the sugar liquor and sprinkling weak flour on the same; roasting a half-finished product having the fourth coating layer; and sweetening the roasted half-finished product.

The invention is a chocolate confectionery preparation method improving with good taste and texture, and chocolate confectionery. The method comprises steps of: molding chocolate balls; forming a first coating layer by coating the chocolate balls with a first coating solution, and sprinkling weak flour on the same; drying the first coating layer; forming a second coating layer by coating the first coating layer with a second coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a third coating layer by coating the second coating layer with a third coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a fourth coating layer by coating the third coating layer with the sugar liquor and sprinkling weak flour on the same; roasting a half-finished product having the fourth coating layer; and sweetening the roasted half-finished product.

The present invention relates to a family of compounds derived from 5-bromo-7-azaindole to which alkyl chains have been incorporated in one of the nitrogens to make them soluble in organic solvents as well as the incorporation in the position 5 of 4-(diphenylamino)phenylboronic acid derivatives. These structural modifications increase the emission of the derivative in a solid state. The incorporation of aldehyde and 2-cyano-but-2-enoic acid derivatives in position 3 facilitates the attachment thereof in different systems. Given this characteristic, they may be applicable in the development of solid-state luminescent materials used in applications of detection, biomedical applications, solid-state illumination, as well as optoelectronic devices.

The invention is directed to a method of forming a molded item said method comprising the steps of (a) providing a mold former comprising an indentation having an inner surface and a bottom face and made of plastics and manufactured by a 3-dimensional printing process, said mold former being shaped to form a mold having (i) an indentation corresponding to the desired shape of said molded item; and (ii) a series of holes extending between the inner surface and the bottom face of the mold former, (b) forming a mold in said mold former from a plastics material; (c) positioning an elongate member in said mold; (d) introducing a volume of liquid into said indentation; (e) positioning a cover over said mold and sealing it thereto; (f) causing said liquid to solidify.

A method for creating a cold formed bar such as a fruit and vegetable bar. The invention is an improved process for manipulating the total sugars without having the cold formed bar lose its characteristic texture or appearance. In one aspect, the invention adds a solid binder to a conventional mixing operation after the liquid binder and the dry ingredients are added. In one aspect, the invention uses a combination binder that allows reduction of liquid binder and reduces added sugar level on finished product. The combination binder does not impact whole piece appearance in the cold form bar while providing enough binding capacity to hold the bar together throughout processing and shelf life.

A method for creating a cold formed bar such as a fruit and vegetable bar. The invention is an improved process for manipulating the total sugars without having the cold formed bar lose its characteristic texture or appearance. In one aspect, the invention adds a solid binder to a conventional mixing operation after the liquid binder and the dry ingredients are added. In one aspect, the invention uses a combination binder that allows reduction of liquid binder and reduces added sugar level on finished product. The combination binder does not impact whole piece appearance in the cold form bar while providing enough binding capacity to hold the bar together throughout processing and shelf life.