RU2829876C2 - Method for drying composition containing theobroma plant pulp and/or theobroma plant pulp extract, composition and food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Proposed method of drying a composition containing pulp from a Theobroma plant and/or an extract of pulp from a Theobroma plant involves enzymatic treatment of the composition containing pulp from a Theobroma plant and/or an extract of the pulp from the Theobroma plant. Enzymatic treatment of the composition is carried out with pectinase and/or cellulase. Further, a stabilizer is added to the enzymatically treated composition containing pulp from a Theobroma plant and/or a pulp extract from a Theobroma plant. Composition containing pulp from Theobroma plant and/or extract of pulp from Theobroma plant in combination with said stabilizer is dried, preferably using spraying and drying to reduce water content to less than 10.0 wt.% in the obtained composition. Stabilizer is selected from a group consisting of cocoa powder, cocoa fibres, guar gum, psyllium husks, carnauba wax, glycerine, beta-glucan, polysaccharides, food fibres, polydextrose, methylcellulose, maltodextrins, inulin, dry milk, milk whey, demineralised milk whey powder, dextrins, soluble fibres and any combination thereof. At the same time, content of stabilizer in terms of content before drying in composition, also containing pulp and/or pulp extract, is at least 4.0% of composition and not more than 25.0 wt.% of composition, and the content of pulp and/or pulp extract in terms of content before drying in the composition also containing a stabilizer is at least 75.0 wt.% of the composition and not more than 96.0 wt.% of the composition. Also disclosed is a composition for use in food products, containing pulp from a Theobroma plant and/or an extract of pulp from a Theobroma plant, in combination with an added stabilizer, and a food product.

EFFECT: invention is aimed at preservation of organoleptic properties of pulp or pulp extract from Theobroma plant and production of food products with high organoleptic characteristics.

13 cl, 3 dwg, 16 ex

Description

The present invention relates to the field of new chocolate products, new ingredients for use in said products and to uses of the new ingredients.

Prerequisites for the creation of an invention

Although it is well known that the cocoa plant is harvested to produce cocoa seeds, which are used to produce cocoa liquor, cocoa butter, and cocoa powder, other parts of the cocoa pod are not used.

The cocoa pod consists of the husk, pulp, and cocoa beans. The pulp is the aromatic, moist substance that surrounds the beans.

During the initial processing of cocoa beans, the pulp is typically removed through fermentation and hydrolysis by microorganisms. The hydrolyzed pulp is known in the industry as "restoration". During fermentation, the pulp provides a substrate for the various microorganisms needed to produce the chocolate flavor precursors that are fully developed later during the roasting process. Although pulp is necessary for fermentation, there is often more pulp than is required.

Excess pulp was used to obtain cocoa gel, alcohol and vinegar, nata and processed pulp. Controlled fermentation and distillation from the aging can produce an alcohol essence containing more than 40% ethanol. The resulting alcohol can be further fermented to produce acetic acid.

Cocoa lees have been shown to be a suitable substrate for fermentation to produce nata, a product typically obtained from the fermentation of coconut milk.

In addition, raw cocoa pulp is used to make smoothies and other so-called "healthy" drinks.

However, the use of cocoa pulp or its extract in confectionery products without added sugar, in particular in chocolate products, is unknown, and the present invention provides a new product with advantageous properties.

Due to the nature of cocoa pulp, in particular the distribution of saccharides, the processing and drying of such material is difficult to optimize, especially taking into account the need to preserve flavor and aroma properties and drying efficiency. This is the problem addressed by the present invention.

Brief description of the invention

The present invention provides a method for drying pulp or pulp extract of plants of the genus Theobroma together with a stabilizer. The drying method of the present invention provides an effective drying process and technologies that do not harm the organoleptic properties of the pulp or pulp extract.

In addition, the polysaccharide reduction step, preferably enzymatic treatment, provides an improvement in the taste and texture of the pulp. More specifically, the use of pectinolytic and/or cellulolytic enzymes reduces the viscosity of the pulp or pulp extract and thereby facilitates their processing. In particular, it increases the total content of low-viscosity solids before spray drying to increase the yield and reduce undesirable organoleptic properties of the finished chocolate.

The present invention provides food products containing a dried composition of pulp or pulp extract of plants of the genus theobroma together with a stabilizer.

The present invention relates to chocolate products containing a composition obtained from pulp or pulp extract of a plant of the genus theobroma. The present invention also provides new compositions obtained from pulp of a plant of the genus theobroma.

The present invention preferably provides a chocolate product, preferably without added sugar, which comprises a composition obtained from cocoa pulp or cocoa pulp extract.

The present invention proposes the use of the said composition obtained from cocoa pulp or cocoa pulp extract as a sugar substitute for use in chocolate products.

The present invention provides advantageous properties in terms of reducing or completely eliminating added sugar, wherein the sweetness is provided by a natural source, which preferably also contains other components of the cocoa pod that influence the flavour properties of chocolate.

Accordingly, the present invention provides an alternative to the addition of sugars by providing natural sugars that are present in the source - cocoa mass, cocoa butter and/or cocoa powder.

In addition, the present invention provides the use of a by-product of the chocolate manufacturing process, which is usually discarded. Thus, the present invention provides advantages in terms of reasonable use of resources.

Thus, the present invention provides a composition obtainable by a method comprising:

a. processing cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and/or processing cocoa pulp or cocoa pulp extract to adjust the pH level,

b. drying the product obtained in step a) in combination with a stabilizer.

The present invention also provides a method for producing a composition from cocoa pulp or cocoa pulp extract, which comprises:

a. processing cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and/or processing cocoa pulp or cocoa pulp extract to adjust the pH level,

b. drying the product obtained in step a) in combination with a stabilizer.

The present invention also provides a method for producing a chocolate product, preferably chocolate, comprising the steps of:

a. treating the pulp of a plant of the genus theobroma, preferably cocoa pulp, or an extract of the pulp of a plant of the genus theobroma, preferably cocoa pulp, to reduce the content of polysaccharides and/or treating the pulp of a plant of the genus theobroma, preferably cocoa softness, or an extract of the pulp of a plant of the genus theobroma, preferably cocoa pulp, to adjust the pH level,

b. drying the product obtained in step a., in combination with a stabilizer, and

c. combining the product obtained in step b. with at least one other ingredient present in the chocolate product.

In addition, as noted below, the pre-treatment of the pulp and/or pulp extracts of the present invention provides advantages with respect to processing conditions during the manufacture of the chocolate product and with respect to organoleptic properties, such as taste sensations, compared to unpre-treated, simply dried pulp.

In particular, the present invention provides compositions, methods and uses described in the claims.

Description of figures

Fig. 1–3 shows the data from the gas chromatography–mass spectrometry (GC–MS) method for examples 8–10.

Detailed description

Pulp

The pulp for use in the present invention is obtained from a plant or plants of the genus Theobroma. This genus of plants includes the species Theobroma angustifolium, Theobroma bicolor (mocambo), Theobroma cacao, Theobroma canumanense, Theobroma grandiflorum (cupuacu), Theobroma mammosum, Theobroma microcarpum, Theobroma obovatum, Theobroma simiarum, Theobroma speciosum, Theobroma stipulatum Theobroma subincanum and Theobroma sylvestre. The pulp is preferably selected from cocoa, cupuacu, mocambo and mixtures thereof, preferably cocoa.

The embodiments described below are preferably referred to in relation to the preferred embodiment of cocoa, but are equally applicable to pulp from all other plants of the genus Theobroma.

In the present invention, the term "pulp" refers to the gum-like coating around each bean. In the present invention, the term "cocoa pulp" also includes dried cocoa pulp, for example in powder form. However, when using the term "dried cocoa pulp", the cocoa pulp is limited to dried cocoa pulp. The source of the cocoa pulp is not particularly limited, and the pulp can be provided by all known varieties of cocoa pods. However, it is preferable to use cocoa pulp with the highest possible sugar content.

In the present invention, the term "extract" has the usual dictionary meaning, i.e., a portion of cocoa pulp containing one or more components of cocoa pulp, wherein one or more components of the original cocoa pulp have been removed in obtaining the extract. In the present invention, any water present in the cocoa pulp is not considered an extract, i.e., the cocoa pulp extract is not water. In an embodiment of the present invention, the cocoa pulp extract is a powder, i.e., the cocoa pulp extract has been dried to remove water.

In a preferred embodiment of the present invention, the compositions obtained from cocoa pulp or cocoa pulp extract are dried. The residual moisture content is defined below.

In the embodiments described below, definitions of cocoa pulp extracts are given, and the components described are, of course, present in the original cocoa pulp, i.e., are not added.

In an embodiment, the cocoa pulp extract may be a composition obtainable by a method comprising:

a. processing cocoa pulp or cocoa pulp extract (this extract is different from the extract obtained in this method) to reduce the polysaccharide content and/or processing cocoa pulp or cocoa pulp extract to adjust the pH level,

b. drying the product obtained in step a) in combination with a stabilizer.

In a preferred embodiment of the present invention, cocoa pulp is processed in the above-described manner to obtain a composition which is a cocoa pulp extract. Accordingly, in the present application, the term "cocoa pulp extract" is intended to mean, without limitation, a composition obtained according to the method of the invention, i.e. the composition of the invention can preferably be considered as a cocoa pulp extract.

In an embodiment, the pulp of the present invention is unfermented.

In a preferred embodiment, the pulp of the present invention is processed in steps a. and/or b. without any grains obtained from plants of the genus theobroma. In a preferred embodiment, the processed pulp is not mixed with beans, preferably whole beans of plants of the genus theobroma. In a preferred embodiment, the processed pulp is not mixed with beans, preferably whole beans of plants of the genus theobroma. In a preferred embodiment, the processed pulp is not mixed with crushed beans of plants of the genus theobroma.

In a preferred embodiment, the cocoa pulp of the present invention is processed in steps a. and/or b. without whole cocoa beans and/or nibs.

In an embodiment of the present invention, a cocoa pulp extract is provided that contains sugar.

In an embodiment, the sugar is a monosaccharide (e.g., fructose, fucose, galactose, glucose, and/or rhamnose), disaccharide (e.g., lactose, maltose, and/or sucrose), and/or oligosaccharide (e.g., less than 20, less than 10, or less than 8 saccharide units) and is defined herein as "cocoa sugar". Preferred sugars present in cocoa pulp or cocoa pulp extract include sucrose, glucose, or fructose, as well as mixtures thereof.

In an embodiment, the sugar of the cocoa pulp extract is sugars selected from the group consisting of glucose, sucrose, fructose and combinations thereof, and is defined herein as "cocoa sugar". The content and nature of the cocoa sugar may vary depending on the variety of cocoa pods.

In an embodiment of the present invention, the cocoa pulp extract or dried cocoa pulp comprises from 20.0% by weight to 100% by weight cocoa sugar, based on the total weight of the extract or pulp, more preferably from 30.0% to 99.75%, more preferably from 30.0% to 99.50%, more preferably from 30.0% to 99.25% and more preferably from 40.0% to 95.0%.

In embodiments of the present invention, for example, the cocoa pulp extract or dried cocoa pulp comprises from 50.0% by weight to 95.0% by weight cocoa sugar, based on the total weight of the extract or pulp, more preferably from 60.0% to 95.0%, more preferably from 65.0% to 90.0%, more preferably from 65.0% to 85.0%, more preferably from 65.0% to 80.0%.

In the present invention, the nature and amount of sugar contained influence the drying process.

In addition, the amount and nature of sugar influences the processing of the material into chocolate.

In a particularly preferred embodiment, to ensure improved drying and processing into chocolate, the pulp and/or pulp extract dried by the method of the present invention contains from 20.0% by weight to 80.0% by weight cocoa sugar based on the weight of the extract or pulp, more preferably from 30.0% to 77.5%, more preferably from 40.0% to 75.0%, more preferably from 45.0% to 70.0%, more preferably from 45.0% to 65.0%.

In a preferred embodiment, the above sugars comprise monosaccharides, preferably dextrose and fructose. In a preferred embodiment, the above ranges refer to the total amount of dextrose and fructose, i.e. the pulp and/or pulp extract dried by the method of the present invention contains from 20.0% by weight to 80.0% by weight of dextrose and fructose in total, based on the weight of the extract or pulp, more preferably from 30.0% to 77.5%, more preferably from 40.0% to 75.0%, such as from 45.0% to 70.0% or from 50.0% to 65.0%.

Accordingly, the polysaccharide reduction and drying processes of the present invention provide a sugar profile that facilitates processing and drying in chocolate manufacturing.

The use of longer periods of enzymatic treatment (e.g., about 20 hours) and/or filtration to obtain compositions with high concentrations (e.g., 80 wt.% and above) of dextrose and fructose provides compositions that are difficult to dry and/or process into chocolate. The use of the stabilizer of the present invention improves this situation, but the above compositions further improve the ease and efficiency of drying, which is achieved due to the methods for reducing the amount of polysaccharides of the present invention, preferably the enzymatic treatment steps.

In an embodiment, the cocoa sugar in the cocoa pulp extract or dried cocoa pulp comprises a significant amount of sucrose, preferably mostly sucrose. In an embodiment, the sucrose content of the sugar component is greater than 35.0 wt.% based on the weight of the sugar component (i.e., based on the total sugar content), more preferably greater than 40.0%, more preferably greater than 45.0%, more preferably greater than 50.0%, more preferably greater than 55.0%, and more preferably greater than 60.0%.

In an embodiment, the cocoa sugar component contains less than 90.0 wt.% sucrose based on the weight of the sugar component, preferably less than 85.0%, more preferably less than 80.0%, more preferably less than 75.0%.

In the embodiments described above, the cocoa sugar comprises glucose, fructose or a mixture of glucose and fructose, and preferably the sum of glucose, fructose and sucrose constitutes more than 95.0% by weight of the cocoa sugar component, more preferably more than 97.5%, more preferably more than 98.5%, more preferably more than 99.0% and more preferably 100%.

In an alternative embodiment, the cocoa sugar in the cocoa pulp extract or dried cocoa pulp contains a significant amount of glucose and fructose, preferably a majority of glucose and fructose. In an embodiment, the glucose and fructose content of the sugar component is greater than 45.0% by weight of the sugar component, more preferably greater than 50.0%, and more preferably greater than 55.0%. For example, greater than 65.0%, greater than 75.0%, greater than 80.0%, or greater than 85.0%.

In an embodiment, the cocoa sugar component consists of 100% or contains less than 99.0% by weight of glucose and fructose, preferably less than 95.0%. For example, less than 92.0%, less than 90.0%, less than 87.0%, less than 85.0%, or less than 75.0%.

In an embodiment, the cocoa sugar component comprises from 45.0% to 100% of a combination of glucose and fructose by weight of the sugar component, preferably from 55.0% to 100% and preferably from 60.0% to 100% or from 80.0% to 99.0%.

In an embodiment, the fructose content of the sugar component is more than 15.0 wt.% of the sugar component (i.e., of the total sugar content), more preferably more than 20.0%, more preferably more than 25.0%, more preferably more than 30.0%, more preferably more than 35.0% and more than 40.0%.

In an embodiment, the cocoa sugar component comprises less than 75.0 wt.% fructose of the sugar component, preferably less than 70.0%, more preferably less than 65.0%, more preferably less than 60.0%.

In an embodiment, the cocoa sugar component comprises from 20.0 wt.% to 75.0 wt.% fructose, preferably from 30.0% to 60.0%.

In an embodiment, the glucose content in the sugar component is more than 15.0% by weight of the sugar component (i.e., of the total sugar content), more preferably more than 20.0%, more preferably more than 25.0%, more preferably more than 30.0%, more preferably more than 35.0% and more than 40.0%.

In an embodiment, the cocoa sugar component comprises less than 75.0% by weight of glucose based on the weight of the sugar component, preferably less than 70.0%, more preferably less than 65.0%, more preferably less than 60.0%.

In an embodiment, the cocoa sugar component comprises from 20.0 wt.% to 75.0 wt.% glucose, preferably from 30.0% to 60.0%.

In the above embodiments, the remainder of the cocoa sugar comprises sucrose, preferably the remainder of the sugar comprises sucrose, lactose, maltose, galactose, or combinations thereof.

In a preferred embodiment, the sugar component of the cocoa pulp or cocoa pulp extract comprises from 0.10 wt.% to 50.0 wt.% or from 5.0 wt.% to 50.0 wt.% sucrose, and the sugar component comprises from 20.0 wt.% to 100 wt.% of the cocoa pulp or cocoa pulp extract, preferably the cocoa pulp or cocoa pulp extract is dried.

In a preferred embodiment, the sugar component of the cocoa pulp or cocoa pulp extract comprises from 45.0 wt.% to 100.0 wt.% or from 45.0 wt.% to 99.0 wt.% fructose and glucose, and the sugar component constitutes from 20.0 wt.% to 100 wt.% of the cocoa pulp or cocoa pulp extract, preferably the cocoa pulp or cocoa pulp extract is dried.

In a preferred embodiment, the above sugar content is determined by the HPAEC-PAD (high performance anion exchange chromatography with pulsed amperometric detection) method. The preferred analytical method is described in the examples section.

In an embodiment of the present invention, the cocoa pulp extract comprises additional components selected from a list comprising fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines and antioxidants (except those that cover other listed components). In a preferred embodiment, they are integral components of the cocoa pulp and are not added separately.

In an embodiment of the present invention, the cocoa pulp extract comprises components selected from the list consisting of phenolic acids, catechin, epicatechin and proanthocyanidins.

In an embodiment of the present invention, the cocoa pulp extract comprises pectin. In an embodiment, as described below, the cocoa pulp is treated to preferably partially or substantially completely remove pectin and optionally, preferably partially remove other polysaccharides.

In an embodiment of the present invention, the cocoa pulp extract comprises lignin.

In an embodiment of the present invention, the cocoa pulp extract comprises cellulose or hemicellulose, and a combination thereof. In an embodiment, as described below, the cocoa pulp is processed to preferably partially or substantially completely remove the cellulose or hemicellulose, or a combination thereof, and optionally preferably partially remove other polysaccharides.

In an embodiment of the present invention, the cocoa pulp extract comprises components selected from a list containing caffeine, theobromine and theophylline.

In an embodiment of the present invention, the cocoa pulp extract comprises an acid selected from the group consisting of citric acid, malic acid, tartaric acid and ascorbic acid and combinations thereof.

In an embodiment of the present invention, the fibers are dietary fibers.

In a preferred embodiment, the dietary fiber comprises insoluble and soluble dietary fiber.

In a preferred embodiment, the insoluble dietary fiber is cellulose, hemicellulose, or a combination thereof. In a preferred embodiment, the soluble dietary fiber is pectin.

In a preferred embodiment, the average degree of polymerization of the dietary fiber, preferably both insoluble and soluble together, is greater than 12, preferably greater than 20, preferably greater than 30 and preferably greater than 40. In an embodiment, the average degree of polymerization of the dietary fiber is less than 100, preferably less than 75. For example, from 40 to 75. In an embodiment, the average degree of polymerization is determined using the SEC-MALS (size exclusion chromatography with multi-angle light scattering) method, for example, the sample was partially dissolved in DMSO.

In an embodiment, the dried pulp or pulp extract contains from 0.0 wt.% to 80.0 wt.% dietary fiber based on the total weight of the extract or pulp, from 0.25% to 70.0%, from 0.5% to 70.0%, from 0.75% to 60.0%, and more preferably from 5.0% to 60.0%.

In an embodiment, the above percentages refer to dried pulp or pulp extracts that have not been pre-treated according to the methods of the present invention. In a preferred embodiment, the amount of dietary fiber in the dried pulp or pulp extract contains a lower amount of dietary fiber due to a treatment to reduce the content of polysaccharides, preferably due to a treatment with cellulase and/or pectinase. As indicated below, the reduction of the amount of polysaccharides by the treatment of the present invention cuts larger polysaccharides into smaller polysaccharides, oligosaccharides (preferably 3-8 saccharides or 3-10 saccharides) and/or di-/monosaccharides.

Accordingly, in an embodiment of the present invention, the dried pulp or pulp extract comprises less than 30.0 wt.% dietary fiber based on the weight of the dried pulp or pulp extract; preferably less than 20.0 wt.%, preferably less than 15.0 wt.%, or preferably less than 10.0 wt.%, less than 5.0 wt.%, or less than 2.5 wt.%. For example, from 0.0 to 20.0 wt.% dietary fiber, or from 0.25 wt.% to 10.0 wt.% dietary fiber, or from 0.25 wt.% to 5.0 wt.% dietary fiber.

In a preferred embodiment, the amount of dietary fiber obtained by the methods of the present invention provides a total amount of dietary fiber of from 5.0 wt.% to 30.0 wt.% dietary fiber based on the total weight of the extract or pulp, preferably from 7.0% to 25.0%, more preferably from 8.5% to 22.5%, more preferably from 10.0% to 20.0%, and more preferably 11.0% to 18.0%. In these embodiments, the processing (e.g. into chocolate) and drying of the pulp products are improved by such an amount of dietary fiber.

The use of longer periods of enzymatic treatment (e.g., about 20 hours) and/or filtration to obtain compositions with high concentrations (e.g., 80 wt.% and above) of sugars provides compositions for which drying and/or processing into chocolate proves difficult. The use of a stabilizer of the present invention improves the situation, but the above compositions further improve the ease and efficiency of drying, which is achieved due to the methods for reducing the amount of polysaccharides of the present invention, preferably the enzymatic treatment steps.

In an embodiment, the total dietary fiber content and its fractions in the dried pulp or dried pulp extract is measured by the enzymatic-gravimetric method of the rapid integrated method for determining total dietary fiber, as described in the Journal of AOAC International, Volume 102, Number 1, January-February 2019, pp. 196–207(12).

Accordingly, in a particularly preferred embodiment, the present invention provides a dried pulp or dried pulp extract comprising:

• from 20.0 wt.% to 80.0 wt.% dextrose and fructose in total, based on the weight of the extract or pulp, and

• from 5.0 wt.% to 30.0 wt.% dietary fiber based on the total weight of the extract or pulp.

In a further preferred embodiment, the present invention provides a dried pulp or dried pulp extract comprising:

• from 40.0 wt.% to 75.0 wt.% dextrose and fructose in total, based on the weight of the extract or pulp, and

• from 10.0 wt.% to 30.0 wt.% dietary fiber based on the total weight of the extract or pulp.

In a further preferred embodiment, the present invention provides a dried pulp or dried pulp extract comprising:

• from 5.0 wt.% to 75.0 wt.% dextrose and fructose in total, based on the weight of the extract or pulp, and

• from 10.0 wt.% to 20.0 wt.% dietary fiber based on the total weight of the extract or pulp.

In an embodiment of the present invention, the cocoa pulp extract comprises a fiber component and an acid component, wherein the amount of the fiber component is less than the sugar component by 30% or more by weight of the pulp extract.

Accordingly, in an embodiment of the present invention, the dried pulp or pulp extract comprises (all percentages are in wt.% of the dried pulp or extract) in the range of 20.0 wt.% to 100 wt.% sugar consisting of monosaccharides, disaccharides and/or oligosaccharides; 0.0 wt.% to 80.0 wt.% dietary fiber; 0.0 wt.% to 10 wt.% acid component and 0.0 wt.% to 10 wt.% water. In a preferred embodiment, the dietary fiber component is less than 20 wt.%, preferably less than 5.0%.

In an embodiment of the present invention, the cocoa pulp extract is prepared by a process that comprises extracting cocoa pulp from a cocoa pod, heat treating, optionally concentrating and drying the cocoa pulp.

In an embodiment, the cocoa pulp is extracted from the cocoa pod, for example according to the method EP0442421 (Nestle SA). An alternative method for extracting the cocoa pulp from the cocoa pods in an embodiment of the present invention is to use a commercially available depulper, preferably equipped with brushes.

In the embodiment described above, the thermal treatment step refers to treatment at high temperatures (typically 120°C to 160°C) for a very short period of time (typically no more than 200 seconds and optionally typically more than 50 seconds) to inactivate any microbial contaminants so that the ingredient is safe for human consumption. In an alternative embodiment, other temperatures, such as 80°C to 100°C, and other times, such as 10 to 25 seconds, may be used. The thermal treatment step is not particularly limited, provided that pasteurization occurs without degradation of the product.

In a preferred embodiment, the drying method of the present invention provides particles, preferably a powder. In an embodiment, the powder has a particle size d50 (preferably such a diameter that 50% of the mass of particles in a sample have a diameter smaller than this value), preferably in the range from 20 to 1000 μm, preferably from 200 to 800 μm or from 20 to 150 μm. For example, from 100 to 1000 μm, from 25 to 100 μm or from 35 to 200 μm. The particle size d50 is preferably determined by laser diffraction using a Malvern Mastersizer 2000, by the Scirocco 2000 method with dry attachment according to the Fraunhofer scattering theory.

In an alternative embodiment, the particle size is measured in mesh, such as the particles having a size of less than 18 mesh (1000 μm), less than 20 mesh (841 μm), less than 40 mesh (420 μm), less than 100 mesh (149 μm), and less than 140 mesh (105 μm), and preferably greater than 625 mesh (20 μm), greater than 550 mesh (25 μm), greater than 140 mesh (105 μm), or greater than 70 mesh (210 μm).

The powder may be obtained from dried cocoa pulp or dried cocoa pulp extract using standard milling methods, such as grinding, ball milling, jet milling, 2-, 3- or 5-roll milling. In an embodiment, the powder may be further refined during the production of the chocolate product, such as during the conching process in the preparation of chocolate.

Although it is preferable to process the cocoa pulp in a fresh state, in an embodiment, after extraction, the cocoa pulp may be frozen prior to further processing to ensure freshness. Such freezing may be carried out using standard equipment for freezing vegetable and fruit material known in the art. When freezing is used at any point in the method of the present invention, the cocoa pulp or cocoa pulp extract is preferably first defrosted before being incorporated into the product of the invention.

In an embodiment, cocoa pulp or cocoa pulp extract is processed to reduce polysaccharide content to obtain the composition of the present invention.

The term "polysaccharide" refers to the dictionary definition of such polymers, i.e. a carbohydrate consisting of a number of molecules linked together, preferably polysaccharides having more than 8 sugar units, more than 10 units or more than 20 units and optionally less than 1000 units or less than 750 units.

The term covers, for example, both hetero- and homopolysaccharides, both linear and nonlinear.

In a preferred embodiment, the reduction of the polysaccharide content means the breakdown of the original polysaccharides, such as the breakdown of pectin, cellulose, etc., into smaller polysaccharides, oligomers and/or di-/monosaccharides. Such breakdown results in a change in the molecular weight distribution of the polysaccharides, i.e. the molecular weight of the polysaccharides is reduced due to the breakdown of larger polysaccharides into smaller compounds.

Without being limited by any theory, the reduction in polysaccharide content, preferably pectin and/or cellulose, results in a reduction in the gelling and/or "plugging" effects when consuming the products of the present invention.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated to modify the viscosity, preferably to reduce the viscosity.

In an embodiment, the viscosity is reduced by more than 20%, preferably by more than 40%, more preferably by more than 60%, more preferably by more than 80% and more preferably by more than 90% with respect to the viscosity of the untreated sample. In an embodiment, the viscosity is reduced by less than 98%, less than 95%, less than 75% or less than 70%. In an embodiment, the viscosity is reduced by a value of from 20% to 98%, i.e. the viscosity of the treated sample is reduced compared to the viscosity of the untreated sample by a higher percentage associated with a stronger reduction. The method for measuring the viscosity is given in the examples. Since this is a relative value, the method used is not particularly important. However, the viscosity is preferably a dynamic viscosity measured in centipoise. A preferred specific method for measuring the viscosity is given in the examples using a Rapid Viscosity Analyzer.

The enzyme treatment may result in an improved taste sensation of the chocolate product, preferably the chocolate containing the composition of the present invention.

In an embodiment, cocoa pulp or cocoa pulp extract is hydrolyzed to reduce the polysaccharide content.

In an embodiment, the processing of cocoa pulp or cocoa pulp extract may increase the content of mono- and/or di- and/or oligosaccharides.

In an embodiment, the process for producing a cocoa pulp extract comprises treating the cocoa pulp or the cocoa pulp extract with an enzyme. In an embodiment, the enzyme treatment reduces the viscosity of the cocoa pulp or the cocoa pulp extract. This aspect of the invention provides advantages in terms of processing the composition to produce products and/or removing any possible undesirable organoleptic properties caused by using a raw material that is too viscous.

In an embodiment, the treatment for reducing the polysaccharide content and/or changing the viscosity can be carried out mechanically or physically, for example by centrifugation, preferably in a decanter centrifuge. Such treatment can be used to remove polysaccharides present in the pulp.

In an embodiment, the temperature during the enzymatic treatment is from 20°C to 75°C, such as from 30°C to 65°C, from 55°C to 75°C, or from 30°C to 55°C.

In an embodiment, the amount of enzyme used is from 10 mg/l to 250 mg/l of cocoa pulp or cocoa pulp extract, preferably from 25 mg/l to 200 mg/l, preferably from 50 mg/l to 150 mg/l.

In an embodiment, the amount of enzyme used is from 1.0 g/l to 200 g/l of cocoa pulp or cocoa pulp extract, preferably from 2.0 g/l to 100 g/l, preferably from 5.0 g/l to 50 g/l.

In an embodiment, the amount of enzyme used is from 0.05 ml/kg to 200 ml/kg of cocoa extract or cocoa extract, from 0.1 ml/kg to 200 ml/kg, from 1.0 ml/kg to 200 ml/kg, preferably from 2.0 ml/kg to 100 ml/kg and more preferably from 5.0 ml/kg to 50 ml/kg, preferably from 5.0 ml/kg to 20 ml/kg or from 0.1 ml/kg to 10 ml/kg.

In an embodiment, the amount of enzyme used is from 0.10% to 20% of the weight of the cocoa pulp or cocoa pulp extract, preferably from 0.20% to 10%, more preferably from 0.5% to 5.0%. For example, from 0.15% to 5.0% and from 0.20% to 2.0%.

The above quantities refer to all enzymes present, i.e. the total amount of enzymes relative to the cocoa pulp or cocoa pulp extract.

In an embodiment, the above ratios are based on a solids content of cocoa pulp or cocoa pulp extract of 10% to 75%, preferably for cocoa pulp with a total solids content of 10% to 20%, i.e. the above amounts for enzymatic treatment are based on % content before drying.

In an embodiment, the enzyme treatment method is carried out for 10 minutes to 20 hours, 10 minutes to 10 hours, 10 minutes to 8 hours, 10 minutes to 6 hours, 15 minutes to 4 hours, 15 minutes to 3 hours, 15 minutes to 2 hours, or 30 minutes to 2 hours.

In a preferred embodiment, the total amount of enzymes used is from 0.15% to 5.0% and preferably from 0.25% to 2.0% based on the % content in the pulp or pulp extract before drying, and the processing time is from 10 minutes to 6 hours, preferably from 15 minutes to 4.5 hours or from 30 minutes to 4 hours.

In an embodiment, the processed cocoa pulp or cocoa pulp extract is stored and the suspended particles are allowed to settle, preferably at a temperature of 2.0°C to 10.0°C and preferably for a period of 12 hours to 72 hours (for example, at a temperature of 3.0°C to 5.0°C for 24 hours to 60 hours). In an embodiment, the processed cocoa pulp or cocoa pulp extract is then filtered using filtration methods known in the art of fruit pulp processing to obtain a purified product.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated to remove or break down pectin and/or cellulose, preferably by enzyme treatment.

In an embodiment, the cocoa extract or cocoa pulp extract is treated with a pectinase, such as EC 4.2.2.10 (CAS 9033-35-6), EC 3.2.1.15 (CAS 9032-75-1), EC 3.1.1.11 (CAS 9025-98-3), EC 4.2.2.9 or EC 4.2.2.2 (CAS 9015-75-2) or mixtures thereof.

In a further embodiment, enzymes other than pectinase may be used, or mixtures of enzymes may be used. In an embodiment, the enzymes used may be selected from the group consisting of lignin-modifying enzymes and carbohydrases (e.g., arabanase/arabinase, cellulase, beta-glucanase, hemicellulase and xylanase) or mixtures thereof.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated with a cellulase, such as EC 3.2.1.4, EC 3.2.1.91, or EC 3.2.1.21, or EC 3.2.1.99, and mixtures thereof.

Pectinases are classified with respect to: 1) pectin, pectic acid or oligo-D-galacturonate which is the substrate; 2) whether the cleavage is random (endo-, liquefying or depolymerizing enzymes) or terminal (exo- or saccharifying enzymes); and 3) whether the action is by hydrolysis or transelimination. In a preferred embodiment, the enzyme used is selected from the group consisting of pectinesterases, polymethylgalacturonases (exo- or endo), polygalacturonases (exo- or endo), polymethylgalacturonate lyases (exo- or endo), polygalacturonate lyases (exo- or endo) and protopectinases (e.g. endo-1,5-alpha-L-arabinanase) and mixtures thereof.

In an embodiment, the enzyme is added to the cocoa pulp or cocoa pulp extract either before or after any drying step and/or concentration step. In an embodiment, the enzyme is added after a process step in which all of the cocoa pulp's own enzymes are inactivated.

In an embodiment, the choice of enzyme and reaction conditions can be optimized for the substrate being processed. For example, it is well known that certain pectinases work optimally at acidic pH, while others work optimally at alkaline pH (e.g., see Table 2, Pectinases: Enzymes for fruit processing industry, International Food Research Journal 21(2): 447–453 (2014), incorporated herein by reference).

In an embodiment, the amount of pectinase used is from 10 mg/l to 250 mg/l of cocoa pulp or cocoa pulp extract, preferably from 25 mg/l to 200 mg/l, preferably from 50 mg/l to 150 mg/l.

In an embodiment, the amount of pectinase used is from 1.0 g/l to 200 g/l of cocoa pulp or cocoa pulp extract, preferably from 2.0 g/l to 100 g/l, preferably from 5.0 g/l to 50 g/l.

In an embodiment, the amount of pectinase used is from 0.05 ml/kg to 200 ml/kg of cocoa extract or cocoa extract, from 0.1 ml/kg to 200 ml/kg, from 1.0 ml/kg to 200 ml/kg, preferably from 2.0 ml/kg to 100 ml/kg, and more preferably from 5.0 ml/kg to 50 ml/kg, and more preferably from 5.0 ml/kg to 20 ml/kg or from 0.1 ml/kg to 10 ml/kg.

In an embodiment, the amount of pectinase used is from 0.10% to 20% by weight of the cocoa pulp or cocoa pulp extract, preferably from 0.20% to 10%, more preferably from 0.5% to 5.0%. For example, from 0.15% to 5.0% and from 0.20% to 2.0%.

The above quantities refer to all pectinases present, i.e. when using a mixture of enzymes, to the total amount of pectinase used in relation to the cocoa pulp or cocoa pulp extract.

In an embodiment, the pectinase has an activity of from 0.50 units to 1.50 units per gram of pulp, such as from 0.75 units to 1.25 units per gram of pulp.

If required, the enzymes can have an activity from 1000 PGNU/ml to 30,000 PGNU/ml, from 2000 PGNU/ml to 10,000 PGNU/ml, for example from 3000 PGNU/ml to 8500 PGNU/ml.

If required, enzymes can have an activity from 50 PTF to 500 PTF, for example from 60 PTF to 400 PTF.

If desired, the enzymes may have a polygalacturonase activity in the range of 2000 to 20,000 micromol/min/g, such as 3000 to 12,000 micromol/min/g.

The activities of the various pectinases that can be used in the present invention are determined using said known standards. Polygalacturonase unit (PGNU) is defined as the amount of enzyme that produces 1 mg of sodium galacturonic acid under standard conditions (acetate buffer, pH 4.5, 40°C, 10-minute reaction time, 540 nm) per ml of substrate, or as the amount of enzyme required to release one micromole of galacturonic acid from polygalacturonic acid per minute in acetate buffer, pH 4.5, 40°C, and is given in ml or g of enzyme (the latter method is preferably used). Accordingly, pectinesterase unit (PEU) of activity is the amount of enzyme that consumes 1 microequivalent of sodium hydroxide per minute under standard conditions (30°C, pH 4.5). The pectin lyase unit (PLU) is the amount of enzyme that catalyses the cleavage of the linked endo-alpha-1,4-galacturonosidyl (C6 methyl ester) to yield one micromole of delta-4,5-unsaturated product in one minute under the above conditions but at 45°C and pH 5.5. The PTF activity unit corresponds to the enzymatic activity that produces an increase in extraction of 0.01 after 1 minute at pH 5.8 and 30°C at 235 nm in 0.5% pectin solution.

In an embodiment of the invention, the enzyme used in the processing method of the present invention is selected, for example, from the group consisting of Ultrazym®AFP-L (e.g. from Novo Nordisk Ferment Ltd), Rohament® PL, Rohapect® TPL or PTF (AB Enzymes), Novozyme® 33095, Pectinex® Ultra AFP, UF, Ultra Colour or Ultra Clear (Novozymes A/S), Neopectinase PL1® (Novozymes A/S), pectin lyase 1A (nzytech), Depol 793 (Biocatalyst), Rapidase® Fibre (DSM) and mixtures thereof.

In an embodiment, the cocoa pulp or cocoa pulp extract may be treated with enzymes other than pectinases or a mixture of pectinase and another enzyme. Other enzymes may have activity on other polysaccharides (e.g., glucans, cellulose, hemicellulose, arabinans, and/or beta-1,4-xylan) present in the cocoa pulp.

In an embodiment, the amount of cellulase used is from 0.05 ml/kg to 200 ml/kg of cocoa pulp or cocoa pulp extract, from 0.10 ml/kg to 150 ml/kg, preferably from 1.0 ml/kg to 100 ml/kg, preferably from 5.0 ml/kg to 50 ml/kg and more preferably from 5.0 ml/kg to 20 ml/kg or from 0.1 ml/kg to 10 ml/kg.

In an embodiment, the amount of enzyme used is from 0.10% to 20% of the weight of the cocoa pulp or cocoa pulp extract, preferably from 0.20% to 10%, more preferably from 0.5% to 5.0%. For example, from 0.15% to 5.0% and from 0.20% to 2.0%.

The above amounts refer to all cellulases present, i.e. when using a mixture of enzymes, to the total amount of cellulase used in relation to the cocoa pulp or cocoa pulp extract.

In an embodiment, the above ratios are based on a solids content of cocoa pulp or cocoa pulp extract of from 10% to 75%, preferably for cocoa pulp with a total solids content of from 10% to 20%.

The activity of the various cellulases that can be used in the present invention is determined using these known standards. One cellulase unit (U) is defined as the amount of enzyme that causes the release of 1.25 micromoles of glucose equivalents per minute at pH 4.6 and 40°C. One cellulolytic unit (ACU) is determined based on the reduction in viscosity of a guar gum solution. In a preferred embodiment, the activity is from 400 to 3000 micromoles/min/g, such as from 500 to 2500 micromoles/min/g.

In an embodiment of the invention, the enzyme used in the treatment method of the present invention is selected from the group consisting of, for example, Cellulase 13L (Biocatalysts), Cellulase CE-3, Cellulase FG conc. (Enzyme Development Corporation), Cellulosin GMY and mixtures thereof.

In an embodiment, the enzymatic treatment can be carried out using at least two carbohydrases,

optionally at least three carbohydrases, optionally at least four carbohydrases, optionally less than 20 carbohydrases or less than 10 carbohydrases.

In an embodiment, a mixture of enzymes with an activity of more than 60 FBGU, optionally more than 75 FBGU is used. Optionally, the activity is less than 180 FBGU, optionally less than 150 FBGU and optionally less than 125 FBGU. For example, from 60 FBGU to 180 FBGU. One unit of fungal beta-glucanase (FBGU) is the amount of enzyme that hydrolyzes fungal beta-glucan to reducing sugars corresponding to 1 μmol/L glucose per minute at pH 5.0 and 30°C.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated with the enzyme mixture for a period of from 1 hour to 7 hours, preferably from 2 hours to 5 hours.

In an embodiment, cocoa pulp or cocoa pulp extract is processed using Viscozyme L (Novozymes A/S), which is a multi-enzyme complex containing a broad spectrum of carbohydrases including arabanase, cellulase, beta-glucanase, hemicellulase and xylanase.

In an embodiment, the enzymes used in the processing may be deactivated, preferably prior to any drying of the cocoa pulp and/or cocoa pulp extract. Any suitable method may be used for such deactivation, such as treatment at 80-110°C for a period of time preferably between 2 minutes and 10 minutes, such as 5 minutes.

In an embodiment, the cocoa pulp or cocoa pulp extract is treated to increase the pH, for example, the cocoa pulp is treated with an alkaline salt or base. The nature of such a compound is not particularly limited, but preferably the compound is food grade. In a preferred embodiment, the cocoa pulp is treated with a compound such as mono-/di-/tri-sodium-/potassium-/calcium phosphates, mono-/di-ammonium phosphate, sodium hydroxide, calcium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate or potassium carbonate and mixtures thereof, to increase the pH.

In an embodiment, the alkali salt or base is mixed with the cocoa pulp or cocoa pulp extract in an amount greater than 0.10 wt.% of the cocoa pulp or cocoa pulp extract, preferably greater than 0.15 wt.%, preferably greater than 0.20 wt.%. In an embodiment, the alkali salt or base is combined with the cocoa pulp or cocoa pulp extract in an amount less than 1.25 wt.% of the cocoa pulp or cocoa pulp extract, preferably less than 1.0 wt.%, preferably less than 0.90 wt.%, such as from 0.10 wt.% to 1.25 wt.%, from 0.20 wt.% to 0.90 wt.% or from 0.25 wt.% to 0.85 wt.%.

In an embodiment, as mentioned above, the pH of the cocoa pulp is increased to a value exceeding the range of 2.75-4.0, optionally exceeding 3.3-4.0 or 3.0-3.7 (all measurements at 20°C), for example the pH is increased to a value greater than 4.5, greater than 5.0, greater than 5.5 or greater than 6.0. For example, the pH is increased, but to a value of not greater than 8.0, not greater than 7.5, or not greater than 7.0, or not greater than 6.5, or not greater than 6.0.

In a preferred embodiment, the pH increasing agent is added to the pulp as an aqueous solution or suspension. In a preferred embodiment, the concentration of the agent in water is from 5 g/100 ml to 50 g/100 ml, preferably from 10 g/100 ml to 30 g/100 ml. Preferably, when adding the agent as an aqueous solution or suspension, undesirable gelation does not occur, which can increase the viscosity of the pulp when higher concentrations of the agent are added.

In an embodiment, the enzymatic treatment is performed after the pH increasing treatment. In an alternative embodiment, the enzymatic treatment is performed before the pH correcting treatment.

In an embodiment, the enzymatic treatment is carried out when the pH of the pulp is from 3.3 to 6.0, preferably from 4.25 to 5.0.

In an alternative embodiment, the pH correction treatment is carried out using dialysis (ion exchange). For example, using the processes described in publication EP0049497 (Nestle SA).

In an embodiment, the method includes processing cocoa pulp to maximize the sugar content of the extract. In an embodiment, this processing should increase the amount of monomeric saccharides at the expense of dimeric, trimer, oligomer and/or polymeric saccharides, or increase the content of trimers and/or oligomers at the expense of polymeric saccharides. In an embodiment, such processing may be enzymatic.

An embodiment of the present invention comprises the following steps: extraction of pulp from cocoa pods, pasteurization of the pulp (e.g. heat treatment), optionally enzymatic treatment and/or optionally alkalizing treatment and drying (preferably freeze-drying, vacuum drying or spray drying). In a preferred embodiment, a method is provided comprising: extraction of pulp from cocoa pods, pasteurization of the pulp (e.g. heat treatment), enzymatic treatment and/or alkalizing treatment and drying (preferably freeze-drying, vacuum drying or spray drying). The pasteurization step can be carried out at any suitable point in the process, for example, it can also be carried out after the enzymatic treatment.

An embodiment of the present invention comprises the following steps: extraction of pulp from cocoa pods, optional freezing, optional thawing, enzymatic treatment, optional pasteurization, alkalization and drying.

An embodiment of the present invention includes the following steps: extraction of pulp from cocoa pods, freezing, thawing, enzymatic treatment, pasteurization, alkalization and drying.

An embodiment of the present invention comprises the following steps: extraction of pulp from cocoa pods, optional freezing, optional thawing, alkalization, enzymatic treatment, pasteurization and drying.

An embodiment of the present invention includes the following steps: extraction of pulp from cocoa pods, freezing, thawing, alkalization, enzymatic treatment, pasteurization and drying.

In the embodiments described above, the alkalization step refers to the pH correction and may occur before or after the enzymatic treatment, preferably after.

The present invention provides advantageous properties in terms of reducing or completely eliminating added sugar, with the sweetness being provided by a natural source that also contains other components of the cocoa pod that contribute to the flavor properties of chocolate.

With regard to added sugar, in an embodiment the term "added sugar" refers to refined sugar, and includes processed sugars, such as white or brown sugars, which have standard definitions of nutrients. As specified in Regulation (EC) No 1924/2006, the present invention preferably relates to chocolate products to which sugars are not added, and the product does not contain any added mono- or disaccharides or any other food products used for their sweetening properties and other than the sugars naturally present in the ingredients.

Accordingly, the present invention provides an alternative to adding sugars by providing natural sugars that are present in the source - cocoa mass, cocoa butter and/or cocoa powder. Thus, the present invention provides a sugar-free chocolate product containing natural sugar.

Drying stage

In the present invention, the pulp of plants of the genus theobroma or its extract, preferably cocoa pulp or cocoa pulp extract, is dried preferably using spray drying, preferably using spray drying.

To increase stability (and improve the properties acquired after processing into a product, for example, organoleptic properties) and the efficiency of processing of pulp or pulp extract, the spray drying stage is carried out using a stabilizer.

In a preferred embodiment, the addition of a stabilizer improves diffusion in the liquid by facilitating the evaporation of water. Without being limited by theory, the stabilizer can improve "dryability" by improving moisture diffusion (e.g., thereby accelerating the extraction of water from spray droplets) and prevent powder from sticking together in spray drying equipment.

Also, without being limited by theory, the stabilizer either increases the glass transition temperature (low Tg is the main cause of "stickiness" for amorphous materials, which is usually the case for small sugars such as fructose present in cocoa pulp): In this case, the sticky amorphous materials and the high Tg stabilizer must be mixed at the molecular level to produce a mixture of two amorphous materials with a higher Tg than the sticky material alone.

In a further or alternative embodiment, the stabilizer prevents clumping by "embedding" the sticky amorphous materials into a non-stick structure, such as fibers. In such a case, the fibers (e.g., cocoa powder or cocoa fibers, dietary fibers,) will mechanically prevent the sticky materials from agglomerating by creating bridges (e.g., acting as a "spacer").

The above factors are important for drying pulp or pulp extract in terms of pulp composition, which affects the applicability and effectiveness of known drying methods for effectively and practically drying a pulp-based composition. The drying method can also affect the organoleptic properties of any pulp-based composition or food product containing such a composition.

In an embodiment, the stabilizer has a glass transition temperature, denoted Tg, greater than or equal to 40°C, preferably at least 45°C or higher, preferably at least 50°C or higher, and more preferably at least 55°C or higher. In an embodiment of the present invention, the glass transition temperature is below 85°C, preferably below 80°C, optionally below 75°C or below 70°C. A preferred example is a glass transition temperature of from 40°C to 85°C.

Several methods can be used to measure the glass transition temperature and any available or appropriate method can be used including differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMTA). In a specific example of the DSC method used, a Q2000 from TA Instruments is used. A dual scan procedure is used to eliminate the relaxation enthalpy and better visualize the glass transition. The scan rate is 5°C/min. The first scan is stopped at approximately 30°C above the Tg. The system is then cooled at 20°C/min. The glass transition is detected in the second scan and is defined as the onset of a step change in heat capacity.

In a preferred embodiment, the stabilizer is selected from the group consisting of cocoa powder, cocoa fiber, guar gum, psyllium husk, carnauba wax, glycerol, beta-glucan, polysaccharides (such as, for example, starch or pectin), dietary fiber (including both insoluble and soluble fibers), polydextrose, methylcellulose, maltodextrins, inulin, dry milk (e.g., dry skim milk), whey, demineralized whey powder, dextrins such as soluble wheat or corn dextrin (e.g., Nutriose®), soluble fibers such as Promitor®, and any combinations thereof.

In a preferred embodiment, the above stabilizers comprise starch and fibers that a) act as “spacers” in the composition to eliminate stickiness of the product and/or b) facilitate drying by increasing hygrostability (i.e. increasing Tg).

In an embodiment, the stabilizer is selected from the group consisting of dietary fiber from cereals or grains (e.g., oat bran, corn bran, rice bran, barley bran, wheat bran, brewer's grains), citrus fiber, cocoa powder or cocoa fiber, and combinations thereof.

In a preferred embodiment, the stabilizer is cocoa powder, cocoa fiber, or a combination thereof.

Cocoa powder can be alkalized cocoa powder or natural cocoa powder. Cocoa powder can be defatted cocoa powder.

In more detail, cocoa powder is not limited by its origin and is processed in accordance with any known methods in the art (e.g. to improve taste, texture and/or appearance). For example, it can be tempered to produce tempered cocoa powder, alkalized or “Dutch processed” to improve color and/or flavor properties, or ground to produce a finer or more uniform composition.

In an embodiment, the cocoa powder may have a D50 particle size in the range of 2-20 microns. This is a standard particle size for commercially available cocoa powder.

As a standard in the field, cocoa powder may generally contain between 10 and 12% by weight of cocoa butter, but may also be high-fat cocoa powder or reduced-fat cocoa powder. High-fat cocoa powder will contain more than 12% by weight of cocoa butter. Typically, it will contain more than 20% by weight of cocoa butter. Examples of high-fat cocoa powders contain 20-24% by weight of cocoa butter. Reduced-fat cocoa powder is cocoa powder with a cocoa butter content of less than 10% by weight. As a standard in the field, if the cocoa butter content is reduced to 5% by weight or less, the cocoa powder will be called "defatted cocoa powder." Defatted cocoa powders preferably contain less than 2% cocoa butter by weight.

In a preferred embodiment, the cocoa fibers are obtained from cocoa husks or shells of cocoa beans, optionally roasted. The cocoa fibers can be prepared by known methods and their source is not limited.

In a preferred embodiment, the content of the stabilizer, based on the content before drying in the composition also containing pulp and/or pulp extract, is at least 4.0 wt.% of the composition, preferably at least 5.0 wt.%, preferably at least 6.0 wt.%, or at least 7.5 wt.%, or at least 10.0 wt.%.

In a preferred embodiment, the content of the stabilizer, based on the content before drying in the composition, also containing pulp or pulp extract, is no more than 25.0 wt.% of the composition, preferably no more than 20.0 wt.%, preferably no more than 17.5 wt.% and more preferably no more than 15.0 wt.%.

In a preferred embodiment, the amount of stabilizer, based on the content before drying in the composition, also containing pulp or pulp extract, is at least 4.0 wt.% of the composition and no more than 25.0 wt.% of the composition.

In a preferred embodiment, the content of pulp and/or pulp extract, based on the content before drying in the composition, also containing a stabilizer, is at least 75.0 wt.% of the composition, preferably at least 80.0 wt.%, preferably at least 82.5 wt.% and more preferably at least 85.0 wt.%.

In a preferred embodiment, the content of pulp and/or pulp extract, based on the content before drying in the composition, also containing a stabilizer, is no more than 96.0 wt.% of the composition, preferably no more than 95.0 wt.%, preferably no more than 94.0 wt.%, and more preferably no more than 92.5 wt.% or no more than 90.0 wt.%.

In a preferred embodiment, the amount of pulp and/or pulp extract, based on the content before drying in the composition, also containing a stabilizer, is at least 75.0 wt.% of the composition and no more than 96.0 wt.% of the composition.

The above compositions refer to the state before drying.

In a preferred embodiment, after drying, the content of stabilizer, based on the content after drying in the composition also comprising dried pulp and/or dried pulp extract, is at least 10.0 wt.% of the composition, preferably at least 20.0 wt.%, preferably at least 25.0 wt.%, and more preferably at least 30.0 wt.% or at least 35.0 wt.%.

In a preferred embodiment, the content of the stabilizer, based on the content after drying in the composition, also containing dried pulp or dried pulp extract, is no more than 60.0 wt.% of the composition, preferably no more than 55.0 wt.%, preferably no more than 50.0 wt.% and more preferably no more than 45.0 wt.%.

In a preferred embodiment, the amount of stabilizer, based on the content after drying in the composition, also containing dried pulp or dried pulp extract, is at least 10.0 wt.% of the composition and no more than 60.0 wt.% of the composition.

In a preferred embodiment, in the above embodiments, the remaining portion of the composition is pulp and/or pulp extract, i.e. the composition consists of pulp and/or pulp extract and a stabilizer.

In a preferred embodiment, the content of dried pulp and/or dried pulp extract, based on the content after drying in the composition also containing a stabilizer, is at least 40.0 wt.% of the composition, preferably at least 45.0 wt.%, preferably at least 50.0 wt.% and more preferably at least 55.0 wt.%.

In a preferred embodiment, the content of dried pulp and/or dried pulp extract, based on the content after drying in the composition, also containing a stabilizer, is no more than 90.0 wt.% of the composition, preferably no more than 80.0 wt.%, preferably no more than 75.0 wt.%, and more preferably no more than 70.0 wt.% or no more than 65.0 wt.%.

In a preferred embodiment, the amount of dried pulp and/or dried pulp extract, based on the content after drying in the composition, also containing a stabilizer, is at least 40.0 wt.% of the composition and no more than 90.0 wt.% of the composition.

In a preferred embodiment, the amount of dried pulp and/or dried pulp extract, based on the content after drying in the composition, is at least 40.0 wt.% of the composition and no more than 90.0 wt.% of the composition, and the amount of stabilizer is at least 10.0 wt.% of the composition and no more than 60.0 wt.% of the composition.

Accordingly, in a particularly preferred embodiment, the present invention provides a composition comprising dried pulp and/or dried pulp extract and a stabilizer, wherein the amount of dried pulp and/or dried pulp extract, based on the content after drying in the composition, is at least 40.0 wt.% of the composition and no more than 90.0 wt.% of the composition, and the amount of stabilizer is at least 10.0 wt.% of the composition and no more than 60.0 wt.% of the composition, wherein the dried pulp or dried pulp extract comprises:

• from 20.0 wt.% to 80.0 wt.% dextrose and fructose in total, based on the weight of the extract or pulp, and

• from 5.0 wt.% to 30.0 wt.% dietary fiber based on the total weight of the extract or pulp.

In a further preferred embodiment, the present invention provides a composition comprising dried pulp and/or dried pulp extract and a stabilizer, wherein the amount of dried pulp and/or dried pulp extract, based on the content after drying in the composition, is at least 50.0 wt.% of the composition and no more than 80.0 wt.% of the composition, and the amount of stabilizer is at least 20.0 wt.% of the composition and no more than 50.0 wt.% of the composition, wherein the dried pulp or dried pulp extract comprises:

• from 40.0 wt.% to 75.0 wt.% dextrose and fructose in total, based on the weight of the extract or pulp, and

• from 10.0 wt.% to 30.0 wt.% dietary fiber based on the total weight of the extract or pulp.

In a further preferred embodiment, the present invention provides a composition comprising dried pulp and/or dried pulp extract and a stabilizer, wherein the amount of dried pulp and/or dried pulp extract, based on the content after drying in the composition, is at least 65.0 wt.% of the composition and no more than 80.0 wt.% of the composition, and the amount of stabilizer is at least 20.0 wt.% of the composition and no more than 35.0 wt.% of the composition, wherein the dried pulp or dried pulp extract comprises:

• from 50.0 wt.% to 75.0 wt.% dextrose and fructose in total, based on the weight of the extract or pulp, and

• from 10.0 wt.% to 20.0 wt.% dietary fiber based on the total weight of the extract or pulp.

In an embodiment of the present invention, the composition comprising the dried pulp extract and/or the dried pulp and the stabilizer comprises less than 10.0% by weight of water, preferably less than 8.0%, more preferably less than 7.5%, more preferably less than 6.0% and more preferably less than 5.0%, based on the weight of the composition. In an embodiment, it is noted that complete dehydration is potentially not achievable, so the water content is optionally greater than 0.1%, greater than 0.5% or greater than 1.0%. In a preferred embodiment, the above water content can be measured using a Karl Fischer assay, for example using a Karl Fischer assay, Orion 2 Turbo with a methanol:formamide ratio of 2:1.

In a preferred embodiment, the drying efficiency (especially at low throughput) can be controlled by the viscosity of the mixture of pulp and/or pulp extract and stabilizer before drying. In a preferred embodiment, the viscosity is less than 40 mPa s at 1000 s ^-1 , preferably less than 35 mPa s at 1000 s ^-1 , and more preferably less than 30 mPa s at 1000 s ^-1 . A specific method for measuring viscosity is provided in the examples using a Rapid Viscosity Analyzer.

In an embodiment, the viscosity can be adjusted by adding additional water or concentrating the above mixture to obtain the appropriate total solids content. In a preferred embodiment, the total solids content is from 25 wt.% to 50 wt.% before drying, preferably the total solids content is from 30 wt.% to 40 wt.%. The concentration of the mixture can be carried out by known methods, preferably not at temperatures that cause degradation of the mixture (e.g. less than 90°C, preferably less than 85°C), and/or using evaporation under vacuum (e.g. less than 100 mbar, preferably less than 75 mbar). A preferred method is shown in the examples.

In a preferred embodiment, the inlet air temperature is from 90°C to 160°C, preferably from 100°C to 150°C, and more preferably from 110°C to 140°C.

In a preferred embodiment, the outlet temperature is from 60°C to 110°C, preferably from 70°C to 100°C, and more preferably from 75°C to 90°C.

In a preferred embodiment, the pressure used in spray drying is from 20 bar to 100 bar, preferably from 30 bar to 80 bar and more preferably from 40 bar to 70 bar.

In a preferred embodiment, the flow rate of the drying solution is from 10 l/hour to 35 l/hour, preferably from 15 l/hour to 30 l/hour and most preferably from 17 l/hour to 25 l/hour.

In a preferred embodiment, the present invention provides a free-flowing powder that has a pleasant aromatic odor and a sweet and fruity taste due to the prevention of pulp degradation due to the use of a stabilizer and/or drying conditions.

In an embodiment of the present invention, the pulp extract, dried pulp extract or dried pulp contains less than 10.0% by weight of water, preferably less than 8.0%, more preferably less than 7.5%, more preferably less than 6.0% and more preferably less than 5.0% or less than 3.0%. In an embodiment, it is noted that complete dehydration is potentially not achievable, so the water content is not necessarily more than 0.1%, more than 0.5% or more than 1.0%.

In a preferred embodiment, the above water content can be measured using a Karl Fischer assay, such as using a Karl Fischer assay, Orion 2 Turbo with a methanol:formamide ratio of 2:1.

In an embodiment, the drying step is performed as quickly as possible after the pulp has been separated from the other components of the pod.

Food, beverages, confectionery and chocolate products

The present invention provides new food and beverage products containing the materials of the present invention. However, preferred food products are confectionery products, preferably chocolate products, and powdered beverage compositions.

Other food products include a culinary product, a dairy product (e.g. yoghurt), a nutritional mixture or ice cream. In baked goods, ice cream and toppings, the material of the present invention (preferably in the form of a powder described below) can be used as a flavor additive.

Accordingly, the present invention relates in part to a method for producing a powdered beverage composition as described herein, which comprises the step of milling dry ingredients, including a dried composition of the present invention, optionally followed by steam agglomeration as known in the art.

More specifically, the present invention provides a powdered beverage composition comprising the dried composition of the present invention.

Other components optionally present in the powdered drink composition are not particularly limited. However, other components present may be any components commonly used in the art. For example, the powdered drink composition may further comprise components selected from the group consisting of malt extract, dry milk (e.g. skim milk powder), cocoa powder, sugar (e.g. sugar other than the sugar from the pulp of plants of the genus theobroma), fats and/or oils (e.g. palm oil), whey, emulsifiers (e.g. lecithin) and fibers (e.g. resistant dextrin, maltodextrin, polydextrose, inulin, etc.) and combinations thereof.

In an embodiment of the present invention, the dried composition of the present invention can replace at least a portion of cocoa powder and/or a portion of sugar in known chocolate-flavored powdered beverage compositions.

In an embodiment of the present invention, the powdered beverage composition comprises from 15 wt.% to 100 wt.% of the powdered beverage composition of the dried composition of the present invention, preferably from 30 wt.% to 95 wt.% or from 15 wt.% to 40 wt.%.

The powdered drink composition is edible, i.e. approved for human or animal consumption. In addition, the powdered drink composition dissolves in water or milk.

The powdered beverage composition is intended to be dissolved in a drinking liquid, such as water or milk. Preferably, the drinking liquid is a cold liquid. As used herein, the expression "cold liquid" or "cold drinking liquid" means a liquid that has undergone refrigeration, i.e. a liquid, such as milk, at a temperature of less than 10°C. Preferably, the powdered beverage composition disperses in less than 3 minutes in a cold drinking liquid without stirring, as explained above. In other words, once a portion of the powdered beverage composition is poured into the cold liquid, the powdered beverage composition disperses quickly without leaving lumps.

Considering the optimal addition of milk, milk is preferred as a drinking liquid. Any type of milk can be used, such as skim milk, low-fat milk or whole milk. Skim milk or low-fat milk is preferred due to its lower fat content. A consumer with lactose intolerance may also wish to dilute their drink in lactose-free milk. Cow's milk is preferred.

A typical serving size may be from 100 to 250 ml or from 150 to 200 ml of liquid, to which the powdered drink composition of the present invention is added. Typically, 1-3 teaspoons of the composition of the present invention may be added to 150-200 ml of milk. For example, 2 teaspoons of the composition may be added to 150 ml of milk or to 200 ml of milk. In grams, 2 teaspoons of the composition correspond to about 10 to about 14.5 g, for example 13.5 g.

Accordingly, the present invention relates in part to a method for producing a beverage, which comprises mixing a portion of a powdered beverage composition as described above in a drinking liquid. A "portion" is from 5 to 10 g of said powdered beverage composition per 100 ml of drinking liquid.

The present invention also relates in part to a beverage that can be prepared by mixing the powdered beverage composition of the invention in a drinking liquid, especially milk. For example, such a beverage comprises 5 to 10 g of the powdered beverage composition in 100 ml of drinking liquid, preferably milk.

In an embodiment of the present invention, the pH level of the beverage can be adjusted to fall within the range of 6.0 to 8.0, preferably 6.5 to 7.5, using known food pH adjusters.

In the present invention, the pulp composition provides a sour and/or fruity flavor and a richer, creamier texture than currently available powdered beverage compositions on the market.

In an embodiment, the compositions of the invention may suitably be chocolate products (as defined herein), and more suitably they may be chocolate or a chocolate composite product. Regardless of any other applicable legal definitions that may be used, compositions of the invention having a cocoa cake content in the range of 25 to 35% by weight together with a milk ingredient (such as milk powder) may be informally referred to herein as "milk chocolate" (this term also covers other similar chocolate products with similar amounts of cocoa cake or substitutes). Regardless of any other legal definitions that may be used, compositions of the invention having a cocoa cake content of more than 35% by weight (up to 100% (i.e. pure cocoa cake) may be informally referred to herein as "dark chocolate" (this term also covers other similar chocolate products with similar amounts of cocoa cake or substitutes).

The term “chocolate” in the context of this document means any product (and/or component thereof, if it is to be considered a product) that meets the legal definition of chocolate in any jurisdiction and also includes a product (and/or component thereof) in which all or part of the cocoa butter (CB) has been replaced by cocoa butter equivalents (CBE) and/or cocoa butter replacers (CBR).

The term "chocolate compound product" in this document (unless the context clearly indicates otherwise) means chocolate-like analogues characterised by the presence of cocoa cake (which includes cocoa liquor/mass, cocoa butter and cocoa powder) in any quantity, although in some jurisdictions a compound product may be legally defined as containing a minimum quantity of cocoa cake.

The term "chocolate product" in the context of this document means chocolate, composite product and other related materials that contain cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replacers (CBR) and/or cocoa butter substitutes (CBS). Thus, a chocolate product includes products based on chocolate and/or based on chocolate analogues and, therefore, for example, it can be based on dark, milk or white chocolate.

Unless the context clearly indicates otherwise, it will also be understood that in the present invention any one chocolate product may be used as a substitute for any other chocolate product, and that neither the term "chocolate" nor the term "compound product" should be construed as limiting the scope of the invention to a particular type of chocolate product. A preferred chocolate product comprises chocolate and/or a compound product, a more preferred chocolate product comprises chocolate, a most preferred chocolate product comprises chocolate, as defined by law in a primary jurisdiction (such as Brazil, the European Union and/or the United States).

The term "chocolate-containing coating" in the context of this document (also referred to as "chocolate-containing shell") denotes coatings obtained from any chocolate product. The terms "chocolate coating" and "compound product coating" may be defined in a similar manner. Similarly, the terms "chocolate-containing composition (or mass)", "chocolate composition (or mass)" and "compound composition (or mass)" denote compositions (or masses) which, respectively, contain in whole or in part a chocolate product, chocolate and a compound product as their component(s). Depending on their constituent parts, the definitions of such compositions and/or masses may, of course, partially overlap.

The term "chocolate-containing confectionery" in the context of this document means any food product that contains a chocolate product and optionally also other ingredients and may therefore refer to food products such as sweets, wafers, cakes and/or biscuits in which the chocolate product comprises a chocolate coating and/or product mass. The chocolate-containing confectionery may contain the chocolate product in any suitable form, such as inclusions, layers, nuggets, pieces and/or drops. The confectionery may further contain any other suitable inclusions, such as crunchy inclusions, such as cereals (e.g. puffed and/or fried rice) and/or pieces of dried fruit.

The chocolate product of the invention can be used to form a tablet and/or a bar, to coat confectionery products and/or to prepare more complex confectionery products. Before using it to prepare chocolate-containing confectionery products, inclusions can optionally be added to the chocolate product according to a desired recipe. As will be apparent to a person skilled in the art, in some cases the product of the invention will have the same recipe and the same ingredients as the corresponding composition and/or mass, while in other cases, especially when inclusions are added or for more complex products, the final recipe of the product may differ from the recipe of the composition and/or mass used to prepare it.

In one highly preferred embodiment of the invention, the chocolate-containing confectionery product comprises a substantially solid moulded chocolate tablet, chocolate bar and/or baked product surrounded by substantial quantities of chocolate product. These products are, for example, prepared by substantially filling a mould with the chocolate product and optionally adding inclusions and/or baked product to such a mould to force the chocolate product out of the mould (so-called wet coating methods), with further coating of the mould with chocolate product if necessary. For such highly preferred products of the invention, the chocolate product forms a substantial part of the product or the entire product and/or a thick outer layer surrounding an inner baked product (e.g. multi-layer wafers and/or biscuits). Such solid products, where the mould is substantially filled with chocolate, are to be distinguished from products that comprise moulded thin chocolate shells, where a variety of problems arise. To produce a thin chocolate-coated shell, the mold is inverted to remove excess chocolate and/or stamped with a cold plunger to form the shell and essentially release the mold. This leaves the mold coated in a thin layer of chocolate, to which additional ingredients and fillings can be added to form the interior of the product.

Unless the context of this document clearly indicates otherwise, it will also be well understood by a person skilled in the art that the term "chocolate-containing confectionery" as used herein can easily be substituted for and is equivalent to the term "chocolate confectionery" as used in this application, and in practice these two terms are used interchangeably herein. However, if there is a difference in the meaning of these terms in the context given herein, a chocolate confectionery and/or a composite confectionery are preferred embodiments of the chocolate-containing confectionery of the present invention, wherein a preferred embodiment is a chocolate confectionery.

A preferred chocolate-containing confectionery product may comprise one or more ingredients that are, for example, selected from the group consisting of chocolate product(s), compound product(s), chocolate coating(s) and/or compound coating(s). The products may include uncoated products, such as chocolate bar(s) and/or chocolate tablet(s) with or without inclusions, and/or products coated with a chocolate product, such as biscuits, cakes, wafers and/or other coated confectionery. In a more preferred or alternative embodiment, any of the above products may comprise one or more cocoa butter replacers (CBR), cocoa butter equivalents (CBE), cocoa butter substitutes (CBS) and/or any suitable mixture(s) thereof.

In the chocolate-containing confectionery product, cocoa butter (CB) can be replaced by fats from other sources. Such products may typically contain one or more fats selected from the group consisting of lauric fat(s) (e.g. cocoa butter substitute (CBS) obtained from palm kernels); non-lauric vegetable fat(s) (e.g. based on palm or other specialty fats); cocoa butter substitute(s) (CBR); cocoa butter equivalent(s) (CBE) and/or any suitable mixture(s) thereof. Some CBE, CBR and especially CBS may contain predominantly saturated fats and very low levels of unsaturated omega-three and omega-six fatty acids (with health benefits). Thus, in one embodiment, in the chocolate-containing confectionery product of the invention, such types of fat are less preferred than CB.

In one embodiment of the invention there is provided a multi-layer product, optionally comprising a plurality of layers of baked food product (preferably selected from one or more wafer and/or biscuit layers) and/or one or more layers of filling therebetween with at least one layer of coating arranged around these layers of the food product, wherein the coating comprises a chocolate product of the invention or obtainable in accordance with the invention.

A further embodiment of the invention provides a chocolate-containing confectionery product further coated with chocolate (or equivalents thereof, such as a compound product), such as a praline, a product with a chocolate shell, and/or a wafer with a chocolate coating, or a biscuit, any of which may or may not be multilayered. The chocolate coating may be applied or created by any suitable means, such as enrobing or molding. The coating may comprise a chocolate product of the invention or obtainable in accordance with the invention.

Another embodiment of the invention provides a chocolate-containing confectionery product of the present invention and/or used in the present invention, which comprises a filling surrounded by an outer layer, for example a praline, a product with a chocolate shell.

In another preferred embodiment of the invention, the food product comprises a multilayer coated chocolate product comprising a plurality of layers of wafer, chocolate material, biscuit and/or baked food product with a filling therebetween, wherein at least one layer or coating is a chocolate product (e.g. chocolate) of the invention. The multilayer product most preferably comprises a chocolate-containing confectionery product (e.g. as described herein) selected from a two-layer biscuit, a shortbread(s), a wafer(s), a muffin(s), a pressed breakfast cereal(s) and/or a praline. An example of such a product are superimposed layers of baked wafer and/or layers of biscuit with a filling(s) between them and a chocolate coating.

Baked food products used in the invention may be sweet or savory. Preferred baked food products may comprise baked cereal food products, the term including food products that contain cereals and/or legumes. More preferred are baked cereal food products, most preferred are baked wheat food products, such as wafer(s) and/or cookies. Wafers may be flat or may have a certain shape (e.g., ice cream cones or baskets), and cookies may have many different shapes, although preferred wafer(s) and/or cookies have a flat shape to allow it (they) to be layered together with the confectionery filling of the invention (and optionally the fruit filling). More preferred wafers are non-savory wafers, such as sweet or neutral flavored.

A non-limiting list of these possible baked food products that may contain chocolate compositions containing the chocolate product of the present invention and/or used in the present invention are selected from: high fat biscuits, cakes, breads, pastries and/or pies; for example from the group consisting of: ANZAC biscuits, biscotto, cereal bars, kourabies, Nuremberg gingerbread, Basel gingerbread, almond biscuits, bourbon biscuits, butter biscuits, diet biscuits, custard biscuits, pressed snacks, Florentine biscuits with almonds, cherries and chocolate, Garibaldi gingerbread, koulourakia, kourabiedes, Linzer torte, muffins, Oreo biscuits, Nice biscuits, peanut butter biscuits, polvorone, picelle, pretzel, croissant, sponge cake, shortbread, fruit pie (e.g. apple pie, cherry pie), lemon pie, banana bread, carrot cake, pecan pie, apple strudel, baklava, Berliner donut, lemon puff and/or similar products.

The chocolate product of the invention or obtained in accordance with the invention may preferably be suitable for use as one or more coatings and/or fillings (in whole or in part as a component).

The coating and/or filler may comprise multiple phases, such as one or more solid and/or fluid phases, such as fatty and/or aqueous liquid phases and/or gaseous phases, such as emulsions, dispersions, creams and/or foams.

Thus, in a broad sense, a further aspect of the invention includes the chocolate product described herein.

A further further aspect of the invention as a whole comprises the use of a chocolate product of the invention or obtained in accordance with the invention as a chocolate-containing confectionery product and/or a filling and/or a coating for a food product of the invention as described herein.

Specific products of the invention

In an embodiment of the present invention, due to the presence of cocoa pulp and/or cocoa pulp extract, it is possible to obtain a chocolate product or powdered beverage composition that differs from previously known chocolate products or powdered beverage compositions.

In a preferred embodiment, the present invention provides a composition that comprises pentanol acetate, preferably 2-pentanol acetate, preferably the present invention provides a chocolate product that comprises pentanol acetate, preferably 2-pentanol acetate, and most preferably a chocolate product or powdered beverage composition that comprises pentanol acetate, preferably 2-pentanol acetate.

In a preferred embodiment, the present invention provides a composition that comprises heptanol acetate, preferably 2-heptanol acetate, preferably the present invention provides a chocolate product or a powdered beverage composition that comprises heptanol acetate, preferably 2-heptanol acetate, and most preferably a chocolate product that comprises heptanol acetate, preferably 2-heptanol acetate.

In a preferred embodiment, the ratio of the total amount of pentanol acetate and heptanol acetate to the amount of furfural present in the chocolate product, preferably chocolate or powdered beverage composition, is greater than 0.75:1.0, preferably greater than 1.50:1.0, such as preferably greater than 2.00:1.0, greater than 3.00:1.0, greater than 5.00:1.0 or greater than 6.50:1.0. In a preferred embodiment, the total ratio of pentanol acetate and heptanol acetate to the amount of linalool present in the chocolate product, preferably chocolate, is less than 10.0:1.0 or less than 9.0:1.0, such as from 0.75:1.0 to 10.0:1.0.

In a preferred embodiment, the ratio of the total amount of pentanol acetate and heptanol acetate to the amount of linalool present in the chocolate product, preferably chocolate or powdered beverage composition, is greater than 1.20:1.0, preferably greater than 1.40:1.0, such as preferably greater than 2.00:1.0, greater than 3.00:1.0, greater than 5.00:1.0 or greater than 6.50:1.0. In a preferred embodiment, the total ratio of pentanol acetate and heptanol acetate to the amount of linalool present in the chocolate product, preferably chocolate, is less than 12.0:1.0 or less than 10.0:1.0, such as from 1.20:1.0 to 12.0:1.0.

The above results are preferably obtained using GC-MS (gas chromatography mass spectrometry), preferably the GC-MS protocol set forth in the examples of the present description. The above results can be obtained from the areas of the corresponding peaks when measured according to the standard mentioned in the examples.

In a preferred embodiment, pentanol acetate is present in the chocolate product, preferably chocolate or powdered beverage composition, in such an amount that the peak area ratio to the standard defined below is greater than 0.05:1.0, preferably greater than 0.10:1.0, preferably greater than 0.20:1.0, such as greater than 0.25:1.0, greater than 0.50:1.0 or greater than 1.0:1.0.

In a preferred embodiment, pentanol acetate is present in the chocolate product, preferably chocolate or powdered beverage composition, in such an amount that the peak area ratio to the standard defined below is less than 2.00:1.0, more preferably less than 1.75:1.0, more preferably less than 1.50:1.0, such as less than 0.75:1.0, less than 0.30:1.0 or less than 0.25:1.0. A preferred embodiment of the above has a peak area ratio of from 0.05:1.0 to 2.00:1.0.

In a preferred embodiment, heptanol acetate is present in the chocolate product, preferably chocolate or powdered beverage composition, in such an amount that the peak area ratio to the standard defined below is greater than 0.03:1.0, preferably greater than 0.05:1.0, preferably greater than 0.10:1.0, such as greater than 0.15:1.0, greater than 0.20:1.0 or greater than 0.40:1.0.

In a preferred embodiment, pentanol acetate is present in the chocolate product, preferably chocolate or powdered beverage composition, in such an amount that the peak area ratio to the standard defined below is less than 1.00:1.0, preferably less than 0.85:1.0, preferably less than 0.75:1.0, such as less than 0.65:1.0, less than 0.60:1.0 or less than 0.50:1.0. A preferred embodiment of the above has a peak area ratio of from 0.03:1.0 to 1.00:1.0.

In an embodiment of the present invention, the chocolate product, preferably chocolate or powdered beverage compositions, comprises from 5% to 65% by weight of the chocolate product, preferably chocolate, cocoa pulp (preferably dried) or cocoa pulp extract (preferably dried), preferably from 10% to 65%, more preferably from 15% to 60%, more preferably from 20% to 60%, such as from 20% to 55%, from 20% to 40%, from 34% to 58% or from 37% to 50%.

In an embodiment of the present invention, a composition is provided which comprises cocoa pulp or cocoa pulp extract and cocoa mass, wherein preferably part (and preferably all) of the sugar in the composition is provided by the cocoa pulp or cocoa pulp extract.

In an embodiment of the present invention, the composition, preferably in powder form, is dispersed throughout the chocolate product. In a preferred embodiment, the composition is dispersed in a continuous fat phase of the chocolate product, preferably dispersed in the cocoa butter phase. In a preferred embodiment, the composition is a dried powder dispersed in a matrix of cocoa butter in the chocolate product.

In an embodiment of the present invention, the composition may be in the form of inclusions, preferably with a size of 0.5-15.0 mm, such as 1.0-10.0 mm. In an embodiment, this particle size may be measured using a ruler for 10 or more samples, preferably 10, and averaged over the largest diameter determined by eye.

In a preferred embodiment, the inclusions may be dispersed in the continuous fat phase of the chocolate product, preferably dispersed in the cocoa butter phase.

In an alternative embodiment, the powder and/or inclusions may be present in the filling of the chocolate product.

In an embodiment of the present invention, cocoa pulp or cocoa pulp extract is the main source of sugar in a chocolate product, preferably chocolate, preferably cocoa sugar makes up more than 60% by weight of the sugar in the chocolate product, preferably more than 75%, more preferably more than 80%, more preferably more than 85%, more preferably more than 90%, more preferably more than 95% and more preferably 100%.

In an embodiment of the present invention, a composition is provided that comprises cocoa pulp extract and cocoa mass without added sugar.

In an embodiment, the chocolate product comprises from 0% by weight to 95% by weight cocoa mass based on the weight of the chocolate product depending on the final product, preferably from 0% to 85%, such as from 45% to 80%, less than 5% or from 8% to 12% cocoa mass based on the weight of the chocolate product.

In an embodiment, the chocolate product comprises from 0% by weight to 35% by weight of cocoa butter based on the weight of the chocolate product, depending on the final product, preferably from 0% to 30%, such as from 6% to 15%, less than 5% or from 20% to 35% cocoa butter based on the weight of the chocolate product. In an embodiment, the addition of cocoa butter is independent of its presence in the cocoa mass.

In an embodiment of the present invention, the chocolate product is selected from the group consisting of milk chocolate, dark chocolate and white chocolate.

In the present invention, the cocoa mass consists essentially of cocoa cake and cocoa butter.

In an embodiment, the cocoa mass is cocoa liquor, preferably in a solid or semi-solid state at ambient temperature (e.g. 20°C). In an embodiment, the cocoa liquor may be steamed. In an embodiment, the cocoa mass may be Arriba cocoa mass.

In an embodiment, the composition consists essentially of cocoa mass and cocoa pulp extract or consists essentially of cocoa mass and dried cocoa pulp.

In the present invention, the term “consists essentially of” means at least 95.0 wt.%, more preferably at least 97.5 wt.%, more preferably at least 98.0 wt.%, and more preferably at least 99.0 wt.%, preferably up to and including 100.0 wt.%.

In an embodiment, the present invention provides a chocolate comprising cocoa mass and cocoa pulp extract.

In an embodiment, the composition further comprises at least one component selected from the group consisting of a flavoring agent, a milk-based component, an emulsifier, cocoa butter and additional sugar, preferably at least one component selected from the group consisting of a milk-based component, an emulsifier and cocoa butter.

In an embodiment, the composition further comprises at least one component selected from the group consisting of a milk-based component, an emulsifier and cocoa butter, preferably at least one component selected from the group consisting of a milk-based component, an emulsifier and cocoa butter.

In an embodiment, when using cocoa butter in addition to the cocoa mass, the additional cocoa butter is used in an amount of less than 20% by weight of the chocolate product composition, preferably less than 15% by weight and preferably more than 2.5% by weight, preferably more than 5.0% by weight, for example from 2.5% to 20%.

In an embodiment of the present invention, the milk-based component is selected from the group consisting of non-fat milk solids, dry milk (optionally full fat, skimmed or semi-skimmed) and milk fat. In an embodiment, the dairy products may be spray dried under standard manufacturing parameters for these known products.

In an embodiment, the emulsifier is selected from the group consisting of lecithin, polyglycerol polyricinoleate and ammonium phosphatide. In an embodiment, the amount of emulsifier may be from 0.05% by weight to 1.0% by weight of the composition, preferably from 0.1% to 0.5%. In an alternative embodiment, the emulsifier may be absent.

In an embodiment, the flavoring agent may be any flavoring agent commonly used in the production of chocolate, such as vanilla/extract based (e.g. vanillin) or hazelnut/extract based (e.g. hazelnut paste or oil).

In an embodiment, the composition comprises inclusions. The inclusions may be any inclusions commonly used in the art, such as fruit-based inclusions, nut-based inclusions, cereal-based inclusions, and yoghurt-based inclusions. The inclusions may be in any commonly used form, such as crumbs, flakes, etc. The inclusions may be present in an amount of 2.5% to 25% based on the weight of the chocolate product.

In an embodiment, the present invention relates to a white chocolate composition, for example a composition comprising from 10% by weight to 65% by weight of cocoa pulp (preferably dried) or cocoa pulp extract (preferably dried) and from 20% to 60% of milk powder (optionally a mixture of whole milk powder and skim milk powder).

In a preferred embodiment, the present invention provides a chocolate product, preferably a chocolate or composite product comprising dried pulp and/or dried pulp extract and a stabilizer, wherein the total dietary fiber content of the chocolate product is from 9.5 wt.% to 20.0 wt.% based on the weight of the chocolate product, preferably from 10.0 wt.% to 18.0 wt.%, preferably from 11.0 wt.% to 17.0 wt.%, preferably from 12.0 to 16.0 wt.%.

In the above embodiment, the chocolate product comprises from 5% by weight to 65% by weight of the chocolate product, preferably chocolate, cocoa pulp (preferably dried) or cocoa pulp extract (preferably dried), preferably from 10% to 65%, more preferably from 15% to 60%, more preferably from 20% to 60% and more preferably from 20% to 40%, such as from 20% to 55%, from 20% to 40%, from 34% to 58% or from 37% to 50%.

Specific, non-limiting chocolate formulations are described herein. In all embodiments below, the percentages are wt.% of the total weight of the chocolate product.

In an embodiment, the chocolate product composition comprises:

45–80% cocoa mass

10-55% of the composition of the present invention

0-5% cocoa butter

0.0–0.5% lecithin

In an embodiment, the chocolate product composition comprises:

8–12% cocoa mass

34-58% of the composition of the present invention,

18–25% cocoa butter

3.5–6.5% milk fat

15-30% dry milk

0.3–0.5 lecithin

In an embodiment, the chocolate product composition comprises:

37-50% of the composition of the present invention,

18–24% skim milk solids

4-7% milk fat

22–35% cocoa butter (optionally deodorized)

20–40% dry milk

0.2–0.5 lecithin

In an embodiment of the present invention, the chocolate products are prepared by methods comprising conventional fermentation and roasting processes of cocoa beans, well known in the art.

In an embodiment, the pods of the genus Theobroma are unfermented, slightly fermented or fermented. In an embodiment, the above terms can be defined as follows. Fermentation is usually carried out for 2-6 days, depending on the variety, origin and desired taste and aroma. No fermentation means no intentional fermentation, and slightly fermented means less than 2 days of fermentation.

In an alternative embodiment, the chocolate products of the invention are unroasted. "Unroasted" means that the composition is prepared without roasting, and the cocoa solids (such as, for example, cocoa beans or nibs, etc.) are not subjected to high temperatures (e.g., 140°C or higher or 120°C or higher) for a long time (e.g., 30 minutes or more). Without being limited by any mechanism, it is believed that a non-roasted process at or under conditions of an insufficiently high temperature (preferably less than 120°C, more preferably less than or equal to 110°C, even more preferably less than or equal to 100°C, most preferably less than or equal to 90°C, such as less than or equal to 80°C) and/or for a sufficiently short duration (preferably less than 30 minutes, more preferably less than 20 minutes, even more preferably less than 10 minutes, most preferably less than 5 minutes, such as less than 4 minutes) prevents a significant degree of undesirable chemical reactions, such as the Maillard reaction, from occurring and, therefore, does not produce a significant amount of aroma-active substances that could contribute strong roasted notes to the composition. The roasting method or step should be distinguished from a process such as flash heating, whereby raw ingredients such as cocoa beans and/or nibs may be treated at high temperatures (typically 120° to 160°C) for a very short period of time (typically no more than 200 seconds) to inactivate any microbial contaminants to ensure the ingredient is safe for human consumption. Such antimicrobial and/or antibacterial treatment methods and/or steps are also considered to be part of the non-roasting process.

Thus, the present invention provides a chocolate product from a single source, i.e. from cocoa pods.

Accordingly, the present invention provides a method for producing a chocolate product in which the ingredients of the chocolate product are combined with cocoa pulp, preferably dried, or cocoa pulp extract.

In a preferred embodiment, the present invention also provides a method for producing a chocolate product comprising the steps of:

a. processing cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and/or processing cocoa pulp or cocoa pulp extract to adjust the pH level,

b. drying the product obtained in step a. with a stabilizer, and

c. combining the product obtained in step b. with at least one other ingredient present in the chocolate product.

In a preferred embodiment, the above method relates to the preparation of a chocolate product, preferably chocolate, and at least one other ingredient is cocoa mass.

In an embodiment of the present invention, a method for producing a chocolate product is provided, in which all ingredients are obtained from a cocoa pod, i.e. the chocolate product consists essentially of ingredients obtained from a cocoa pod.

In an embodiment of the present invention, during the production of a chocolate product, dried cocoa pulp or cocoa pulp extract is mixed with other ingredients at the point at which added sugar is normally added.

In an embodiment of the present invention, a method for preparing a chocolate product is provided, comprising the steps of mixing cocoa mass and cocoa pulp or cocoa pulp extract. In an embodiment, combining with cocoa pulp or cocoa pulp extract can be carried out by any device traditionally used for mixing sugar with cocoa mass in traditional chocolate production.

In an embodiment, the chocolate composition of the present invention may optionally be refined using known equipment. In a preferred embodiment, the chocolate is refined to provide a non-grainy texture. For example, refining may be carried out to obtain a particle size (D90, measured with a Malvern Mastersizer 3000) of less than 50 μm, preferably from 15 μm to 35 μm.

In an embodiment, the traditional conching method is used to prepare the chocolate. In a preferred embodiment, the temperature at the conching stage does not exceed 60°C, preferably does not exceed 57.5°C, and preferably does not exceed 56°C. Controlling the temperature at this stage will prevent caramelization of the pulp and graininess of the texture of the final product. In a preferred embodiment, the temperature is greater than 30°C, preferably greater than 35°C, or greater than 40°C, or greater than 45°C.

In an embodiment, the conching is carried out for a period of time greater than 20 minutes, preferably greater than 30 minutes, preferably greater than 1.5 hours, preferably greater than or equal to 2 hours, preferably greater than or equal to 2.5 hours. In an embodiment, the conching is carried out for a period of time less than 8 hours, preferably less than 6 hours.

In an embodiment, conching is carried out for a period of 20 minutes to 8 hours and 1.5 hours to 8 hours at a temperature of 30°C to 60°C.

In an embodiment, the conching speed is from 200 rpm to 2000 rpm, preferably from 400 rpm to 1600 rpm.

In a preferred embodiment, the cocoa pulp and/or cocoa pulp extract is not caramelized, for example the process steps used to obtain the composition of the invention do not result in caramelization.

In an embodiment, the conching speed and/or temperature may vary during the conching stage within the ranges specified above.

All technical and scientific terms used herein, unless otherwise defined, have and shall have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

Unless otherwise expressly stated in the text, the plural forms of terms in this document shall be understood as including the singular form, and vice versa.

In all the ranges specified above, the end points of the ranges are included in the range area as they were written. In addition, it is possible to combine the end points of the widest ranges in the embodiment and the end points of narrower ranges.

It should be understood that the sum of any amounts expressed herein as percentages may not (subject to rounding errors) exceed 100%. For example, the sum of all components that are included in a composition of the invention (or part(s) thereof) may, in weight (or other) percentages of the composition (or similar part(s) thereof), add up to 100%, subject to rounding errors. However, where the list of components is not exhaustive, the sum of the percentages of each such component may be less than 100% to provide a certain percentage for additional amount(s) of any additional component(s) that may not be explicitly described herein.

As used herein, the term "substantially" may refer to a quantity or entity, implying a large amount or proportion thereof. Where applicable in the context in which the term "substantially" is used, it may be understood in quantitative terms (with respect to any quantity or entity to which it refers in the context of the description), wherein a proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, particularly preferably at least 98%, such as about 100%, of the relevant whole is intended. By analogy, the term "substantially free" may similarly mean that the quantity or entity to which it refers contains no more than 20%, preferably no more than 15%, more preferably no more than 10%, even more preferably no more than 5% and most preferably no more than 2%, such as about 0%, of the relevant whole. Where appropriate (for example when specifying amounts of an ingredient), such percentages are preferably by weight.

Unless otherwise stated, all percentages listed herein are in wt%.

The present invention is further described with reference to specific examples, which are not limiting in nature.

Examples

The following compositions within the scope of the invention were obtained:

Table 1

Example 1 Example 2 Example 3 Example 4 Ingredient Dark chocolate, 36% pulp by weight Dark chocolate, 20% pulp by weight Dark chocolate, 20 wt.% pulp + strawberry pieces White chocolate, 25% pulp Cocoa butter 10.90 6.00 5.82 32.92 Whole milk powder - - - 31.93 Dry skim milk - - - 9.98 Cocoa mass 52.68 73.97 71.75 - Cocoa pulp powder 36.42 20.03 19.43 24.94 Natural vanilla - - - 0.03 Lecithin - - - 0.20 Strawberry pieces - - 3.00 - In total 100,00 100,00 100,00 100,00

Mixing/kg Example 1 Example 4 Cocoa butter 1.67 Whole milk powder 2.55 Dry skim milk 0.80 Cocoa mass 2.90 Cocoa pulp powder 2.00 2.00 Natural vanilla 0.0021 Conching/kg Example 1 Example 4 Cocoa butter 0.60 0.96 Refined mass 4.91 7.02 Lecithin 0.02

Preparation of cocoa pulp powder for comparative examples 1–4

Cocoa pods of the PH16, Salobrinho and CCN51 varieties were washed in running water. They were then immersed in chlorinated water containing 200 mg/L free chlorine for 10 minutes. They were then rinsed with chlorinated water containing 5 mg/L free chlorine by spraying.

The fruits were crushed by hand using stainless steel knives. The seeds in the pulp were then separated from the rind.

Pulp separation was performed on a commercial fruit crusher using a brush system. The pulp was collected directly into 40 x 50 cm polypropylene plastic bags, which were vacuum sealed. After packaging, the pulp was frozen and stored in a Cold Lab low-temperature refrigerator at -80°C.

Lyophilization of cocoa pulp was carried out on Lio Top equipment for 96 hours in two batches. In each batch, 2.5–3.0 kg were placed on each of the 8 trays.

After the freeze-drying process was completed, the trays containing the dehydrated pulp were removed from the equipment. The freeze-dried pulp was removed from the trays and placed into roll bags, which were then vacuum sealed to produce freeze-dried cocoa pulp powder.

Preparation of chocolate compositions

Reference example 1

The cocoa pulp powder obtained as above was brought to room temperature and mixed with cocoa liquor using a standard kitchen food processor (Crypto grinder-mixer).

A Buhler SDY 200 3-cylinder refiner was used to reduce the particle size to 23 µm (measured manually using a micrometer). The space in the cylinder was controlled by setting the pressure on the mill (sensor readings - right 0.7, 7; left 0.4, 6.4; right outlet 0, 11.8 and left outlet 0.8, 7.8).

The refined composition was then conched in an Elkolino ELK-0005-V device with the following parameters. Before the conching stage, add 100 g of cocoa butter to the conche machine, process at 45°C, 10 minutes, 500 rpm, and then change the temperature and rotation speed to 56°C, time 220 minutes, 1200 rpm. Add 500 g of cocoa butter and change the temperature to 45°C, 60 minutes, 1500 rpm.

The chocolate was then hand tempered at 29.8°C on a marble-topped table.

Reference example 2

This example was prepared according to the method described for Example 1, but with the amount of cocoa pulp powder varied as shown in Table 1.

Reference example 3

This example was prepared according to the method described for the second example, but at the refining stage a particle size of 41 µm was ensured and strawberry pieces were added in the specified amount.

Reference example 4

Instead of the above products, white chocolate was prepared from dark chocolate.

Milk powder, cocoa pulp powder, natural vanilla and part of the cocoa butter (64% of the total cocoa butter in the final product) were combined using a food processor. The composition was refined to a particle size of 32 µm. The remaining cocoa butter and the refined mass were added to a Lipp laboratory conche and processed for 2 hours at 45–50°C to obtain the final product.

The chocolate compositions were found to have a fruity, floral flavor that distinguishes them from chocolate compositions that do not use cocoa pulp as a sugar substitute.

Obtaining cocoa pulp powder for examples 5–6

Cocoa pods of the PH16, Salobrinho and CCN51 varieties were washed in running water. They were then immersed in chlorinated water containing 200 mg/L free chlorine for 10 minutes. They were then rinsed with chlorinated water containing 5 mg/L free chlorine by spraying.

The fruits were crushed by hand using stainless steel knives. The seeds in the pulp were then separated from the rind.

Pulp separation was performed on a commercial fruit crusher using a brush system. The pulp was collected directly into 40 x 50 cm polypropylene plastic bags, which were vacuum sealed. After packaging, the pulp was frozen and stored at -18°C.

Reference example 5

First, the pulp was defrosted. Then, for enzymatic treatment, a batch of 3.0 kg of pulp was placed in a jacketed reactor and the temperature was raised to 42.5°C using a thermostatic bath, and when this temperature was reached, the enzyme (Pectinex® Ultra Clear, Novozymes) was added under the following conditions:

• Concentration: 1 ml enzyme / 100 g pulp

• Temperature: 42°C

• Reaction duration: 60 minutes

• Rotation 100 rpm

Shortly after enzymatic treatment, heat treatment was performed at 90°C for 5 min and cooled at 20°C. The cooled material was frozen for further lyophilization treatment.

Reference example 6

After 60 minutes of the enzymatic reaction described in Example 5, a sample was removed and sufficient calcium hydroxide was added to the pulp to adjust the pH to approximately 5.0. The following conditions were used:

adding 12.9 g Ca(OH) ₂ for every 3 kg of pulp (0.43%);

mixing with a mixer at 200 rpm for approximately 15 minutes; and then pasteurizing at 90°C for 5 minutes and cooling to 20°C.

The cooled material was frozen and sent for lyophilization.

Lyophilization of cocoa pulp was carried out on Lio Top equipment for 96 hours in two batches. In each batch, 2.5–3.0 kg were placed on each of the 8 trays.

After the freeze-drying process was completed, the trays containing the dehydrated pulp were removed from the equipment. The freeze-dried pulp was removed from the trays and placed into roll bags, which were then vacuum sealed to produce freeze-dried cocoa pulp powder.

Trials

Before freeze-drying, the pH value of natural pulp, enzymatically treated pulp and dual-treated pulp was found to be 3.52 ± 0.32, 3.36 ± 0.02 and 4.77 ± 0.05 at 20°C, respectively, for the average of two sets of measurements.

Viscosity measurements were made by averaging two sets of measurements using a Brookfields RVDV III rheometer at 30°C with rotation for 60 s.

Effective viscosity (100 rpm) and effective viscosity (250 rpm) for natural pulp were 611.5 ± 2.12 and 322.5 ± 3.53, enzymatically treated pulp 400.0 ± 14.14 and 162.5 ± 10.60 and pH-corrected enzymatically treated pulp 392.5 ± 12.43 and 158 ± 11.32 (all results are presented in centipoise).

Accordingly, it can be seen that the treatment of the present invention provides a reduction in viscosity.

Reference example 7

The compositions obtained in Examples 5 and 6 were processed into chocolate compositions using the method described previously for Example 1, except that the pulp composition was included in the formulation at 33% by weight of the final product, the cocoa mass was 53%, and the cocoa butter was 14%, and the conching temperature was 50°C.

In an informal tasting by a small panel, pre-treated pulp produced chocolate that melted faster and had a shorter dwell time in the mouth than untreated pulp.

Reference example 8

Samples of cocoa pulp of PH16 and Salobrinho varieties from the above prepared sample were evaluated using GC-MS on 500 mg samples. The following protocol was used:

Preparation of the standard

Methyl valerate (100 (±1) mg) was weighed into a 10 ml volumetric flask. The flasks were made up to 10 ml with methanol to obtain stock solutions with concentrations of 10 g/l. The solutions were stored in a freezer at approximately -30°C until use. To prepare working solutions, 50 μl of the stock solution was pipetted into a 100 ml volumetric flask containing approximately 30 ml of water. The flask was then made up to 100 ml with water and the mixture was homogenized. The working solution was added directly to the sample prior to analysis. Freshly prepared working solution was used for different tests.

An accurate weight of 500 (±5) mg cocoa pulp powder was made in a 20 ml headspace vial. Then 4 ml purified water and 50 µl working solution were added. The vial was sealed, the mixture was homogenized and the volatiles were extracted from the sample using solid phase microextraction (SPME). The samples were analyzed in duplicate using gas chromatography mass spectrometry (GC-MS). SPME was performed automatically using a CTC CombiPAL instrument (CTC Analytics, Zwingen, Switzerland). The sample was incubated for 30 min at 60°C and 300 rpm. The volatiles were then adsorbed onto a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coated fiber (50/30 μm, tensile strength/SS, 1 cm, Supelco, Bellefonte, PA, USA) for 30 min at 60°C and 300 rpm. The odorants were then desorbed into the GC/MS inlet for 10 min at 240°C, feeding into the splitter after 2 min. The fiber was reused without further conditioning in the next extraction.

Samples were analyzed using an Agilent 6890 N Gas Chromatograph (Agilent, Stockport, UK) and an Agilent 5973 Network MSD (Agilent, Stockport, UK). Gas chromatographic separation was performed on a BP-20 column (60 m x 0.25 mm i.d.; film thickness 0.25 μm; SGE Analytical Science, Milton Keynes, UK). The sample was injected in splitless mode at an inlet temperature of 240°C. Helium was used as carrier gas (flow = 1.5 mL/min). The mass spectrometer was operated scanning from m/z 30 to 300 in electron bombardment (EI) mode using an electron energy of 70 eV. The temperatures for the GC/MS transfer line, ion source, and quadrupole were 280°C, 230°C, and 150°C, respectively. The oven program began with an isothermal step at 40°C for 5 min and then ramped up to 240°C at a rate of 5°C/min. The oven was then held at 240°C for 10 min.

GC/MS data files were converted to MassHunter compatible files using MassHunter GC/MS Translator® B.07.00 (Agilent, Waldbronn, Germany). These files were then imported into MassHunter Unknown Analysis® B.06.00 (Agilent, Waldbronn, Germany). Deconvolution was performed using an asymmetric window of 0.3 amu on the left and 0.7 amu on the right. Identification was obtained by comparing deconvoluted peak spectra with a commercial NIST mass spectral library. Positive matches were reviewed manually. Peak areas for target analytes were obtained using m/z values using MassHunter Quantitative Analysis® B.06.00 software (Agilent, Waldbronn, Germany). For each analyte, the area ratio (peak area (analyte)/peak area (internal standard)) was calculated and averaged over replicates (4 replicates).

Compound product m/z Holding time [min] methyl valerate (internal standard) 74 11.93 furfural 95 23,27 2-pentanol acetate 87 11.62 2-heptanol acetate 87 17.74 linalool 93 25.43

The results are shown in Fig. 1.

Reference example 9

Cocoa mass blends in a 60/40 weight ratio for 1. Sucrose, 2. Salobrinho and 3. PH16 were prepared using cocoa mass from Côte d'Ivoire.

The results are shown in Fig. 2.

Reference example 10a

Cocoa pulp samples from Examples 5 and 6 were tested as described above and the results are shown in Fig. 3.

Reference example 10b

The compositions from Example 7 and the 33% sucrose reference sample were analyzed using the above procedures to obtain peak area ratios.

2-pentanol acetate 2-heptanol acetate furfural linalool Reference dark chocolate, 33% sucrose 0.03736 0.02803 0.10095 0.05617 Standard deviation 0,00122 0,0005 0.00241 0,0017 Dark chocolate, 33%, example 5 0.2536 0.56072 0.32442 0.10858 Standard deviation 0.00238 0.02602 0,01496 0,00781 Dark chocolate, 33%, example 6 0.28118 0.48668 0.13354 0.10877 Standard deviation 0.00418 0,01844 0.00556 0.00371

Example 11

Cocoa pulp was obtained from various cocoa plants, frozen at -20°C, then thawed and pH adjusted and/or enzymatically treated. The initial pH of the pulp was 3.0.

pH regulation:

1.4 g Ca(OH) ₂ per 500 g pulp → pH 4

2.0 g Ca(OH) ₂ per 500 g pulp → pH 4.5

3.0 g Ca(OH) ₂ per 500 g pulp → pH 5

Enzymatic processing

500 g pulp + (2.0 g) Ca(OH)₂+ 5 ml Depol™ → pH 4.5, 2 h, 43°C

500 g pulp + (3.5 g) Ca(OH)₂+ 5 ml Depol™ → pH > 6, 2 h, 43°C

The enzymes were inactivated by treatment for 1 h at 100°C in an oven and dried at 80°C in an oven with a drying surface of 500 ^cm2 (25 x 20 cm tray).

Sample Viscosity/cm Weight/g, before and after drying at 80°C To 1 hour 9 o'clock Enzyme free, pH 3 (natural) 4.9 cm 50 g 8.4 g 8.3 g No enzyme, pH 4.5 4.7 cm 50 g 9.4 g 8.3 g No enzyme, pH 5 4.4 cm 50 g 11.2 g 9.3 g Without enzyme, pH > 6 0.5 cm 50 g 11.8 g 9.6 g + Depol™ 793L, pH 4.5 5.0 cm 220 g 117.5 g 57.6 g + Depol™ 793L, pH > 6 0.5 cm 400 g 171.2 g 75.8 g

Viscosity was measured using a Bostwich consistometer, the time was fixed at 30 s and then the displacement distance was recorded in cm. The measurements were carried out while cooling the sample to ambient temperature (20.0°C).

Accordingly, the present invention provides materials that can be more easily processed during food production, preferably during the production of chocolate-based confectionery products, by reducing viscosity.

Chocolate compositions produced using pre-processed cocoa pulp were easier to produce due to the enzymatic processing providing an ingredient that was easier to use and process into chocolate products.

Reference example 12

The cocoa pulp powders from the above preparation example and Examples 5 and 6 were evaluated by HPAEC-PAD to determine sugar content using the following procedure.

Samples are dissolved in deionized water at pH above room temperature, heated at 70°C for 27 min, cooled, centrifuged and a diluted aliquot is prepared. The aliquot is syringe filtered with a 0.2 μm filter and the sugars are separated using a polystyrene-divinylbenzene anion exchange column with aqueous sodium hydroxide as eluent and the eluted carbohydrates are detected using PAD.

Sahara Example of preparation 1 / PH16 Example of the drug 1 / Salobrino Example 5 Example 6 DISACCHARIDES Lactose (g/100 g) Traces Traces Traces Traces Maltose (g/100 g) Traces Traces Traces 0.38 Sucrose (g/100 g) 14.75 28.19 3.91 2.26 MONOSACCHARIDES C6-SUGARS Fructose (g/100 g) 30.51 24.78 34.28 34.48 Fucose (g/100 g) Traces Traces Traces Traces Galactose (g/100 g) Traces Traces Traces Traces Glucose (g/100 g) 28.94 23.12 33.24 33.47 Rhamnose (g/100 g) Traces Traces Traces Traces Total sugar content (g/100 g) 74.2 76.09 71.43 70.59

The cocoa varieties tested in Examples 5 and 6 differ from those described in the present Preparation Example 1. In addition, the total sugar content refers to measured sugars, for example, does not include potentially present oligosaccharides.

In addition, frozen pulp obtained from Ricaeli was dried and evaluated as follows.

Total sugars in cocoa pulp samples were measured using high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Sugars from the samples were extracted into hot water and injected into the HPAEC-PAD system. Neutral sugars, which are weak acids, partially ionize at high pH and can be separated by anion exchange chromatography on a standard alkali-stable polymer column (CarboPac PA20). Sugars are determined by measuring the electrical current generated by their oxidation at the surface of a gold electrode.

Total dietary fiber and its fractions in cocoa pulp samples were measured by the enzymatic-gravimetric method of the rapid integrated method for determination of total dietary fiber as described in Journal of AOAC International, Volume 102, Number 1, January-February 2019, pp. 196–207(12).

The protein content was determined by the Kjeldahl method, which involves digestion with sulfuric acid to decompose the organic compound and release nitrogen as ammonium sulfate. This is followed by distillation in the presence of sodium hydroxide to convert the ammonium to ammonia. The ammonia content, and therefore the nitrogen, is determined by titration. The amount of nitrogen is converted to protein by multiplying by a conversion factor of 6.25.

The lignin content of cocoa pulp was measured using the international AACC method 32-25.01.

Raw cocoa pulp is predominantly composed of mono- and disaccharides (79% w/w dry matter) and dietary fiber accounts for 6.5% of the tested pulp. Soluble high molecular weight fiber is the major component of the dietary fiber fraction in raw cocoa pulp, followed by insoluble fiber. These results indicate that cocoa pulp fiber does not contain significant amounts of oligosaccharides, provided that the average degree of polymerization (DP) of soluble high molecular weight fiber is ≥ 12 monosaccharide units (Okhuma et al., 2000. J AOAC Int. Volume 83, Number 4, Pages 1013–1019). In addition, a freeze-dried powder sample containing insoluble fiber and soluble high molecular weight fiber was analyzed by SEC-MALS. For this analysis, the sample was partially dissolved in DMSO and the results showed an average molecular weight of 9.5 kDa, corresponding to 50–60 DP.

% dry matter Total solids 14 (after drying) Lactose n/a Maltose 0.2 Sucrose 0.2 ± 0.2 Glucose 38.7 ± 0.1 Fructose 40.2 ± 0.1 Galactose n/a Total sugar content 79.3 Total dietary fiber content 6.58 ± 0.04 Insoluble dietary fiber 2.83 ± 0.15 Soluble dietary fiber is high molecular weight 3.36 ± 0.12 Soluble dietary fiber is low molecular weight 0.39 ± 0.00 Total protein (N x 6.25) 3.68 ± 0.3 Citric acid 9.5 Lignin 0

Example 13

30 g cocoa pulp from the same source as in Example 11 was added to the aluminum cup of the Rapid Viscosity Analyzer, RVA, and stabilized for 5 min at 40°C with stirring at 50 rpm. Then 150 μl of liquid enzyme or 150 mg of powdered enzyme depending on the enzyme form were added. The stirring speed was increased to 960 rpm for 8 s and returned to 50 rpm, the temperature was maintained at 40°C. The temperature was maintained at 40°C for a further 45 min, after which it was increased to 90°C to inactivate the enzyme for 10 min. The average viscosity was calculated as the average of the values obtained from 41 to 49 min for each run. The viscosity reduction was calculated as the loss of viscosity compared to the untreated sample and expressed as a percentage.

Polygalacturonase activity was measured at 40°C by hydrolyzing polygalacturonic acid (Megazyme P-PGAT) at a concentration of 5.0 g/ml in 100 mM acetate buffer, pH 4.5. Samples were taken exactly after 2, 4, 6, 8, 10 and 12 min to plot kinetic curves. To stop the enzymatic reaction and color the released reducing ends, a solution of DNS reagent (1% 3,3-dinitrosalicylic acid + 1.6% NaOH + 40% K Na tartrate tetrahydrate) was immediately added and the samples were boiled for 10 min. Finally, the absorbance was measured at 540 nm. Galacturonic acid was used as a standard to plot the calibration curve.

Enzyme assay: Modified procedure of the CellG5 Endo-cellulase kit from Megazyme. Cellulase activity was measured at 37°C in 100 mM acetate buffer, pH 4.5, containing 1 g/L bovine serum albumin. The enzymatic reaction was stopped after exactly 2, 4, 6, 8, 10, and 12 min to construct kinetic curves by adding 2% TRIS buffer, pH 10.0. Finally, the absorbance was read at 405 nm. p-nitrophenol was used as a standard to construct the calibration curve. The average of 3 readings was used.

Enzyme Viscosity reduction /% Activity / PGN micromol/min/g Activity / cellulase / micromol/min/g Cellulosin GMY (Ueda) 96.3 475 2500 Cellulase FG conc. 93.9 426 2380 Rapidase® Fiber (DSM) 73.3 2599 159 Pectinex® Ultra Clear (Novozyme) 72.7 10 347 31 Rohapect® B1L (AB Enzymes) 72.4 9 333 Pectinex® UF(Novozyme) 71.7 3573 7 Pectinex® Ultra Color (Novozyme) 71.6 9609 42 Klerzyme 150 (DSM) 69.9 4342 43 Pectinex® Ultra SP-L (Novozyme) 69.8 3596 6 Cellulosin HC (Ueda) 68.6 122 514 Hemicellulase conc. (Sigma) 61.3 2311 142 Maxinvert L10000 (DSM) 4.79 0 0 Aromase ® (Amano Enzyme Europe) 1.23 41 5

Example 14

The following studies were carried out. 100 g bags of frozen cocoa pulp were purchased from Ricaeli. The viscosity of the reference pulp was 9.5 cm when measured with the Bostwich consistometer described above. 800 g of pulp with a pH of 4.5, which was treated with Pectinex® Ultra SP-L, were used.

Enzyme load/vol.% (ml) Enzymatic treatment time / hour Temperature / degrees Celsius Ca(OH) ₂ 20 w/v% - g/100 ml/ml Viscosity / cm Viscosity reduction /% 0.5 0.75 30 5 12 28 0.5 3.25 30 5 13 38.9 0.5 5.25 30 5 13.5 42

The above samples were processed into chocolate using the same process as Example 1 and Example 11. According to tasting by a small informal panel, pre-processing of the pulp produced chocolate with a faster melting time and shorter residence time in the mouth compared to unpre-processed pulp.

Example 15

To obtain the concentrate, an EVAPOR model CEP-1 evaporator, a thin-film vacuum evaporator with a rotating cone and centrifugal flow, was used.

The powder was obtained using a 1.1 m spray dryer.

Thermomix, mixing of chocolate ingredients was carried out using a Kenwood Cooking Chef Gourmet KCC9063S 1500 W kitchen machine.

Refining was carried out using a Refiner Exaakt mill from Haslas GmbH. This mill consists of 3-roller mills, which allow two gaps to be set. The first allows for coarse refining, and the second ensures finer refining (depending on the particle size of the unrefined material). The gaps between the rollers ranged from 30 µm to 50 µm. The experiments were carried out under ambient conditions.

First, the pH level of the cocoa pulp was adjusted to a range of 3.5 to 4.5.

Enzymatic treatment was carried out with 0.5% Pectinex Ultra-Clear enzyme for 1 hour at 40°C. The reaction was stopped by high temperature treatment at 90°C for 10 min.

The pH was then adjusted again to 5 and the cocoa pulp was concentrated from 25% total solids to 35% total solids, which corresponds to a maximum viscosity of 35 mPa s for spray drying (at 30% cocoa powder based on the content after drying, i.e. 6% cocoa powder based on the content before drying).

The evaporation temperature (rotating cone temperature) was 80°C and the chamber pressure was 60 mbar.

Hydrolyzed cocoa pulp and cocoa powder were weighed separately and then mixed in a Polytron PT3000D mixer until completely dissolved at room temperature at a speed of 6,000 to 12,000 rpm.

The feed solution was transferred to a vessel with a controlled temperature of 55°C and then pumped at a pressure of 50 bar. After preheating at 60°C, the solution was spray dried according to the parameters listed in the table below:

Spray drying parameters Nozzle High pressure nozzle Inlet air temperature 120°C Output temperature 80°C Volume of drying air 760 ^m3 Pump pressure 50 bar Solution flow rate 23 l/h

Example 16

The same original ingredients were used to prepare the chocolate products:

Reference % Cocoa pulp 33,00 Cocoa mass 53,00 Cocoa butter 14.00 100,00

Considering that the spray dried powder premix contains either 90% cocoa pulp and 10% cocoa powder (60%/40% calculated as dried content) or 94% cocoa pulp and 6% cocoa powder (70%/30% calculated as dried content), all in wt%, the same recipe corresponds to the following (SD (spray dried)):

Chocolate - cocoa pulp 60% Spray drying powder 55,00 Cocoa mass 11.15 Cocoa butter 33.85 100,00 Chocolate - cocoa pulp 70% Spray drying powder 47.14 Cocoa mass 26.10 Cocoa butter 26.76 100,00

The following protocol was used:

1 - Let the cocoa mass and cocoa butter stand at room temperature for at least 30 minutes before cooking.

2 - Mix spray-dried powder, cocoa mass and a portion of cocoa butter corresponding to 30% of the recipe.

3 - Refine the mixture twice with a refining gap of 5-3. Between the 2 refining stages, homogenize the mixture.

4 - Mix the contents of the flasks in the Thermomix at room temperature (20°C) for 30–60 min to homogenize the mixture.

5 – Add the remaining cocoa butter and stir at 42°C for 1 hour.

6 - Temper to obtain dark chocolate.

Example 17

The following study was conducted:

Experimental factor Level 1 Level 2 Enzyme type Ultra Clear Cellulase Cocoa pulp powder (%) 60 70 Type of cocoa powder Natural Alkalized Grinding stage No Yes Test number Enzyme type Cocoa pulp powder (%) Type of cocoa powder Grinding stage T01 Ultra Clear 70 Alkalized No T02 Ultra Clear 60 Alkalized No T03 Ultra Clear 70 Natural No T04 Ultra Clear 60 Natural No T05 Cellulase 70 Alkalized No T06 Cellulase 60 Alkalized No T07 Cellulase 70 Natural No T08 Cellulase 60 Natural No T09 Ultra Clear 70 Alkalized Yes T10 Cellulase 70 Alkalized Yes

The enzymatic treatment conditions were the same as those used in Example 15 using either 0.5% Pectinex Ultra Clear or 0.5% Cellulase FG conc (EDC Enzymes) and the milling step was carried out using a Retsch GM300 mill at high speed for 2 min.

The above compositions having the features of the invention were taste tested in comparison with a standard containing oven-dried cocoa pulp (9 hours at 80°C) treated with the Ultra Clear enzyme.

12 tasters assessed 23 sensory attributes covering taste, aroma and texture using the following method:

For each comparison test, try the standard first:

1. Place a piece of chocolate in your mouth.

2. Chew three times.

3. Let it melt between your tongue and the roof of your mouth for about 20-30 seconds.

4. Swallow.

There was a 4 minute interval between each sample, and a warm water rinse and dry cracker were used to prepare the taste buds.

Organoleptic data showed that chocolate products with spray-dried powder were sweeter and less grainy than the reference.

The spray-drying method gives the powder a different texture. In addition, since a mild heat treatment is used, the aroma of the cocoa pulp flavor component is retained to a greater extent in the spray-dried powder than in the reference sample.

Example 18

Spray dried powder obtained from a premix of 94 wt%/6 wt% cocoa pulp/cocoa powder based on the content before drying was mixed with milk at a ratio of 13.5 g powder per 200 ml milk and taste tested as a powdered dissolved beverage with additional pH adjustment to 6.5 using food grade potassium hydroxide.

An informal taste test showed very good reviews of the drink. A sour/fruity taste was noted. The drink was quite sweet and had a richer creamy texture compared to powdered drink compositions available on the market today.

Example 19

50 kg of cocoa pulp was treated with 15 M KOH to obtain a pH of 4.5. The mixture was treated with a combination of 125 g each of Cellulosin GMY and Pectinex Ultra Clear (0.25 wt% based on the pre-drying content each). The treatment was carried out for 1 hour at 43 °C and then stopped. The pH was raised again to 5.0 with KOH, concentrated by evaporation and 4.6 kg of cocoa powder was added (10% added based on the pre-drying content) and then spray dried as described above to obtain approximately 7 kg of dried material.

579 g of the dried material was mixed with 240 g of cocoa butter, refined in a two-stage process with gaps of 7.4 and 4.2. An additional 240 g of cocoa butter was added and conched at 42 deg. C for 30 minutes, followed by tempering and molding.

The resulting chocolate had a well-perceived, uniform, melting texture.

Example 20

The dried pulp of Example 15 was evaluated using the methods described above for measuring sugars and total dietary fiber. The fructose and dextrose content was 70 wt.% of the dried pulp, and the total dietary fiber content was 12 wt.%.

Embodiments of the present invention are defined in the following numbered paragraphs.

1. A confectionery product containing pulp of a plant of the genus theobroma, preferably cocoa pulp, or an extract of pulp of a plant of the genus theobroma, preferably cocoa pulp.

2. A confectionery product according to claim 1, wherein the confectionery product is a chocolate product, preferably chocolate.

3. The confectionery product of claim 1 or 2, wherein the pulp or pulp extract provides a source of sugar in the confectionery product, and the pulp or pulp extract is the main source of sugar in the confectionery product.

4. A confectionery product according to any one of claims 1 to 3, wherein the confectionery product is a chocolate product that contains pulp extract, dried pulp or dried pulp extract.

5. A confectionery product according to any one of claims 1 to 4, wherein the pulp extract comprises components selected from the group consisting of sugars, fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines and combinations thereof.

6. The confectionery product according to claim 5, wherein the pulp extract comprises cocoa sugar, preferably the cocoa sugar is selected from the group consisting of sucrose, fructose, glucose and combinations thereof.

7. The confectionery product according to claim 6, wherein the pulp extract contains from 20% by weight to 95% by weight of pulp sugar based on the total weight of the extract, preferably contains from 60% by weight to 95% by weight of cocoa sugar based on the total weight of the extract.

8. A confectionery product according to any one of claims 1 to 7, wherein from 10% by weight to 65% by weight of the confectionery product is pulp or pulp extract, preferably from 20% to 60%.

9. A confectionery product according to any one of claims 1 to 8, which contains cocoa mass, wherein the confectionery product preferably contains from 45% by weight to 80% by weight or from 8% by weight to 12% by weight of cocoa mass of the confectionery product, wherein optionally the confectionery product essentially consists of cocoa mass and pulp extract or of cocoa mass and dried pulp.

10. A method of producing a chocolate product in which all ingredients are derived from the cocoa pod.

11. A composition obtained by a method comprising:

a. treating the pulp of a plant of the genus theobroma, preferably cocoa pulp, or an extract of the pulp of a plant of the genus theobroma, preferably cocoa pulp, to reduce the content of polysaccharides and/or treating the pulp of a plant of the genus theobroma, preferably cocoa pulp, or an extract of the pulp of a plant of the genus theobroma, preferably cocoa pulp, to adjust the pH,

b. drying the product obtained in step a. with a stabilizer, wherein the drying step is performed using spray drying.

12. The composition of claim 11, wherein the processing step a. comprises treatment with an enzyme to reduce the content of polysaccharides.

13. The composition according to claim 11 or 12, wherein the processing step a. comprises reducing the content of pectin and/or cellulose in the pulp or pulp extract.

14. The composition of claim 13, wherein the processing step a. comprises treatment with pectinase and/or cellulase.

15. The composition of any one of claims 12 to 14, wherein the processing step a. comprises treatment with more than one enzyme.

16. The composition according to any one of claims 12 to 15, wherein the processing step a. occurs with enzymes other than pectinases or a mixture of pectinase with another enzyme, and preferably the other enzymes have activity on other polysaccharides, preferably cellulose, hemicellulose, arabinans and/or beta-1,4-xylan.

17. The composition according to any one of claims 12 to 16, wherein the enzymatic treatment is carried out in the range from 20°C to 75°C for a period of from 10 minutes to 20 hours.

18. The composition according to any one of claims 1 to 17, wherein the cocoa pulp or cocoa pulp extract is treated to increase the pH to a level exceeding pH 3.0, preferably this treatment may occur before or after any treatment to reduce the polysaccharide content in step a.

19. The composition of any one of claims 1 to 18, wherein the drying step b. reduces the water content to less than 10.0 wt.% water in the resulting composition.

20. A method for producing a composition obtained from the pulp of a plant of the genus theobroma, preferably cocoa pulp, or from an extract of the pulp of a plant of the genus theobroma, preferably cocoa pulp, which comprises the method steps defined in any of claims 11 to 19.

21. A food product, preferably a confectionery product, comprising a composition according to any one of claims 11 to 20, wherein preferably the confectionery product is a chocolate product, preferably chocolate, and wherein preferably from 5% by weight to 65% by weight of the food product, preferably the confectionery product, consists of a composition according to any one of claims 11 to 20.

22. A food product according to claim 21, which is a confectionery product, wherein the confectionery product consists essentially of cocoa mass and a composition according to any one of claims 11–19.

23. The method according to claim 20, comprising the steps of:

i. treating the pulp of a plant of the genus theobroma, preferably cocoa pulp, to reduce the polysaccharide content, including treatment with pectinase and/or cellulase,

ii. treating the product obtained in step i. to adjust the pH to a value in the range of 4.0 to 7.0, and

iii. drying the product obtained in step ii. to a water content of less than 10%.

24. Use of a composition according to any one of claims 11–19 as a sugar-replacing composition for replacing sugar in a food product, preferably in a confectionery product.

25. A confectionery product containing cocoa pulp or cocoa pulp extract.

26. A confectionery product according to claim 25, wherein the confectionery product is a chocolate product, preferably chocolate.

27. The confectionery product of claim 25 or 26, wherein the pulp or pulp extract provides a source of sugar in the confectionery product, and the pulp or pulp extract is the major source of sugar in the confectionery product.

28. A confectionery product according to any one of paragraphs 25-27, wherein the confectionery product is a chocolate product that contains pulp extract, dried pulp or dried pulp extract.

29. The confectionery product of any one of claims 25 to 28, wherein the pulp extract comprises components selected from the group consisting of sugars, fibers, hydrocolloids, proteins, acids, polyphenols, phenolic polymers, polysaccharides, methylxanthines, and combinations thereof.

30. The confectionery product of claim 29, wherein the pulp extract comprises cocoa sugar, preferably the cocoa sugar is selected from the group consisting of sucrose, fructose, glucose and combinations thereof.

31. The confectionery product according to claim 30, wherein the pulp extract contains from 20% by weight to 95% by weight of pulp sugar based on the total weight of the extract, preferably contains from 60% by weight to 95% by weight of cocoa sugar based on the total weight of the extract.

32. A confectionery product according to any one of paragraphs 25-31, in which from 10% by weight to 65% by weight of the confectionery product is pulp or pulp extract, preferably from 20% to 60%.

33. A confectionery product according to any one of claims 25 to 32, wherein the confectionery product comprises cocoa mass, wherein preferably the confectionery product comprises from 45% by weight to 80% by weight or from 8% by weight to 12% by weight of cocoa mass of the confectionery product and wherein optionally the confectionery product consists essentially of cocoa mass and pulp extract or of cocoa mass and dried pulp.

34. A method for producing a chocolate product in which all ingredients are derived from the cocoa pod.

35. A composition obtained by a method comprising:

a. processing cocoa pulp or cocoa pulp extract to reduce the polysaccharide content and/or processing cocoa pulp or cocoa pulp extract to adjust the pH level,

b. drying the product obtained in step a. with a stabilizer, wherein the drying is carried out using spray drying.

36. The composition of claim 35, wherein the processing step a. comprises treatment with an enzyme to reduce the content of polysaccharides.

37. The composition according to claim 35 or 36, wherein the processing step a. comprises reducing the content of pectin and/or cellulose in the pulp or pulp extract.

38. The composition of claim 37, wherein the processing step a. comprises treatment with pectinase and/or cellulase.

39. The composition of any one of claims 36 to 38, wherein the processing step a. comprises treatment with more than one enzyme.

40. The composition according to any one of claims 36 to 39, wherein the processing step a. occurs with enzymes other than pectinases or a mixture of pectinase with another enzyme, and preferably the other enzymes have activity on other polysaccharides, preferably cellulose, hemicellulose, arabinans and/or beta-1,4-xylan.

41. The composition according to any one of claims 36 to 40, wherein the enzymatic treatment is carried out in the range from 20°C to 75°C for a period of from 10 minutes to 20 hours.

42. The composition according to any one of claims 25 to 41, wherein the cocoa pulp or cocoa pulp extract is treated to increase the pH to a level exceeding pH 3.0, preferably this treatment may occur before or after any treatment to reduce the polysaccharide content in step a.

43. The composition according to any one of claims 25 to 42, wherein in the drying step b. the water content is reduced to less than 10.0 wt.% water in the resulting composition.

44. A method for producing a composition obtained from cocoa pulp or cocoa pulp extract, which comprises the method steps defined in any of paragraphs 35–43.

45. A confectionery product according to any one of claims 25–33, containing a composition according to any one of claims 35–44.

46. The method according to claim 44, comprising the steps of:

i. cocoa pulp treatments to reduce polysaccharide content, including treatment with pectinase and/or cellulase,

ii. treating the product obtained in step i. to adjust the pH to a value in the range of 4.0 to 7.0, and

iii. drying the product obtained in step ii. to a water content of less than 10%.

47. Use of a composition according to any one of claims 35–43 as a sugar-replacing composition for replacing sugar in a food product, preferably in a confectionery product.

Claims (18)

1. A method for drying a composition containing pulp from a plant of the genus Theobroma and/or an extract of pulp from a plant of the genus Theobroma, comprising: enzymatic treatment of a composition containing pulp from a plant of the genus Theobroma and/or an extract of pulp from a plant of the genus Theobroma, wherein the enzymatic treatment of the composition is performed with pectinase and/or cellulase; adding a stabilizer to an enzymatically treated composition comprising pulp from a plant of the genus Theobroma and/or an extract of pulp from a plant of the genus Theobroma; drying a composition comprising pulp from a plant of the genus Theobroma and/or an extract of pulp from a plant of the genus Theobroma in combination with said stabilizer, preferably using spraying and drying until the water content is reduced to less than 10.0 wt.% in the resulting composition, wherein the stabilizer is selected from the group consisting of cocoa powder, cocoa fiber, guar gum, psyllium husk, carnauba wax, glycerin, beta-glucan, polysaccharides, dietary fiber, polydextrose, methylcellulose, maltodextrins, inulin, dry milk, whey, demineralized whey powder, dextrins, soluble fiber, and any combination thereof, wherein the content of the stabilizer, calculated on the content before drying in the composition, also containing pulp and/or pulp extract, is at least 4.0% of the composition and no more than 25.0% by weight of the composition, and the content of pulp and/or pulp extract, calculated on the content before drying in the composition, also containing the stabilizer, is at least 75.0% by weight of the composition and no more than 96.0% by weight of the composition. 2. The method according to claim 1, wherein the pulp or pulp extract is cocoa pulp or cocoa pulp extract. 3. The method according to claim 1 or 2, wherein the stabilizer is selected from the group consisting of dietary fiber from cereals and/or grains, fiber from citrus fruits, cocoa powder or cocoa fiber and combinations thereof. 4. The method according to any one of claims 1-3, in which the drying provides a composition in which the amount of dried pulp and/or dried pulp extract, calculated as the content after drying, is at least 40.0 wt.% of the composition and no more than 90.0 wt.% of the composition, and the amount of stabilizer, calculated as the content after drying, is at least 10.0 wt.% of the composition and no more than 60.0 wt.% of the composition. 5. The method according to any one of claims 1 to 4, wherein the stabilizer is cocoa powder, cocoa fibers, or a combination thereof. 6. The method according to any one of claims 1 to 5, wherein the enzymatic treatment is carried out to reduce the content of polysaccharides in the pulp and/or pulp extract. 7. The method according to claim 6, wherein the enzymatic treatment is carried out to reduce the pectin content and/or the cellulose content in the pulp or pulp extract. 8. The method according to any one of claims 1 to 7, wherein the enzymatic treatment is carried out in the range from 20°C to 75°C for a period of from 10 minutes to 20 hours. 9. The method according to any one of claims 1 to 8, wherein the pulp or pulp extract is treated to increase the pH to a level greater than pH 3.0. 10. A composition for use in food products, comprising pulp from a plant of the genus Theobroma and/or an extract of pulp from a plant of the genus Theobroma in combination with an added stabilizer, wherein said stabilizer is selected from the group consisting of cocoa powder, cocoa fibers, guar gum, psyllium husk, carnauba wax, glycerin, beta-glucan, polysaccharides, dietary fiber, polydextrose, methylcellulose, maltodextrins, inulin, dry milk, whey, demineralized whey powder, dextrins, soluble fibers and any combination thereof. 11. The composition according to claim 10, prepared by the method according to any of claims 1-9. 12. The composition according to claim 10 or 11, wherein the amount of pulp and/or pulp extract in the composition, calculated as the content after drying, is at least 40.0 wt.% of the composition and no more than 90.0 wt.% of the composition, and the amount of stabilizer, calculated as the content after drying, is at least 10.0 wt.% of the composition and no more than 60.0 wt.% of the composition. 13. A food product containing a composition according to any one of claims 10-12, which is a chocolate product or a powdered drink composition.