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1. (WO2019050568) NATURAL COCOA ALTERNATIVE AND METHODS OF PRODUCING SAME
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Pub. No.: WO/2019/050568 International Application No.: PCT/US2018/022232
Publication Date: 14.03.2019 International Filing Date: 13.03.2018
IPC:
A23G 1/34 (2006.01) ,A23G 1/02 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30
Cocoa products, e.g. chocolate; Substitutes therefor
32
characterised by the composition
34
Cocoa substitutes
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
02
Preliminary treatment, e.g. fermentation of cocoa
Applicants:
INTERNATIONAL AGRICULTURE GROUP, LLC [US/US]; 106 Lang Tree Village Drive, Suite 310 Mooresville, NC 28117, US
Inventors:
MORALES, Humberto Wedderburn; US
SKEA, David H.; US
VASQUEZ, Julio Cesar; US
COGSWELL, Teresa S.; US
MORAGNE, Maurice S.J.; US
Agent:
BRUESS, Steven C.; US
Priority Data:
15/699,81708.09.2017US
PCT/US2017/05078608.09.2017US
Title (EN) NATURAL COCOA ALTERNATIVE AND METHODS OF PRODUCING SAME
(FR) ALTERNATIVE AU CACAO NATUREL ET SES PROCÉDÉS DE PRODUCTION
Abstract:
(EN) A cocoa alternative or enhancer, made from roasted green banana flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by careful manipulation of the roasting process.
(FR) L'invention concerne une alternative au cacao ou exhausteur du cacao, qui est fabriqué à partir de farine de banane verte torréfiée, et s'utilise dans une large gamme de produits alimentaires. L'alternative/exhausteur du cacao peut présenter divers attributs sensoriels, tels que des arômes, des saveurs et des textures qui peuvent être modifiés et régulés par une manipulation soignée du processus de torréfaction.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)