AN IMPROVED METHOD FOR EXTRACTING COCOA PROCYANIDINS

A cocoa extract which is rich in procyanidin oligomers is made by extracting defatted cocoa beans with solvents or aqueous solvents which solubilize the procyanidins. The yield of procyanidins in an extract varies with the cocoa beans used, the solvent used, the pH of the solvent used and the extrac...

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Bibliographische Detailangaben
Hauptverfasser:	HAMMERSTONE, JOHN F., JR, CHIMEL, MARK J
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HETEROCYCLIC COMPOUNDS HUMAN NECESSITIES HYGIENE ICE-CREAM MEDICAL OR VETERINARY SCIENCE METALLURGY ORGANIC CHEMISTRY PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A cocoa extract which is rich in procyanidin oligomers is made by extracting defatted cocoa beans with solvents or aqueous solvents which solubilize the procyanidins. The yield of procyanidins in an extract varies with the cocoa beans used, the solvent used, the pH of the solvent used and the extraction temperature. Extraction parameters can be optimized to increase procyanidin yield and to allow for the preferential extraction of higher or lower molecular weight oligomers. A preferred extraction method is a counter-current solvent extraction process in which the cocoa extract is recycled.