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1. WO2022031596 - COMESTIBLE PRODUCTS

Publication Number WO/2022/031596
Publication Date 10.02.2022
International Application No. PCT/US2021/044171
International Filing Date 02.08.2021
IPC
A23L 33/22 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
20Reducing nutritive value; Dietetic products with reduced nutritive value
21Addition of substantially indigestible substances, e.g. dietary fibres
22Comminuted fibrous parts of plants, e.g. bagasse or pulp
A21D 2/36 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
36Vegetable material
A21D 13/06 2017.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
A23G 1/48 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition
48containing plants or parts thereof, e.g. fruits, seeds, extracts
CPC
A21D 2/36
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
36Vegetable material
A21D 2/364
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
36Vegetable material
364Nuts, e.g. cocoa
A23G 1/0016
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
0003Processes of manufacture not relating to composition or compounding ingredients
0006Processes specially adapted for manufacture or treatment of cocoa or cocoa products
0009Manufacture or treatment of liquid, cream, paste, granule, shred or powder
0016Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
A23G 1/325
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
325containing inorganic compounds
A23G 1/36
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
36characterised by the fats used
A23G 1/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
40characterised by the carbohydrates used, e.g. polysaccharides
Applicants
  • INTERCONTINENTAL GREAT BRANDS LLC [US]/[US]
Inventors
  • DIMARTINO, Gianluca
  • MUKHERJEE, Indraneil
  • PRICE, Wayne
Agents
  • KRATZ, Rudy
  • BIRMINGHAM, Jon
  • KOGAN, David
Priority Data
16/985,16804.08.2020US
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) COMESTIBLE PRODUCTS
(FR) PRODUITS COMESTIBLES
Abstract
(EN) The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt.% of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt.% of the total weight of the cocoa pod husk, and wherein the total ash content of the powder is no more than 6.0 wt.%. The invention further provides methods of making cocoa pod husk powders of the invention comprising the steps of: reducing cocoa pod husk in a wet-milling process to a paste; and drying the paste at a temperature of at least 80°C, or at least 85°C.
(FR) L'invention concerne une poudre d'enveloppe de cabosse de cacaoyer ayant une concentration de fibres alimentaires insolubles d'au moins 55 % en poids du poids total de l'enveloppe de cabosse de cacaoyer et/ou ayant une concentration de fibres totale d'au moins 68 % en poids du poids total de l'enveloppe de cabosse de cacaoyer, et la teneur totale en cendres de la poudre n'étant pas supérieure à 6,0 % en poids. L'invention concerne en outre des procédés de fabrication de poudres d'enveloppe de cabosse de cacaoyer consistant : à réduire l'enveloppe de cabosse de cacaoyer dans un procédé de concassage humide en une pâte ; et à sécher la pâte à une température d'au moins 80 °C ou d'au moins 85° C.
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