COCOA COMPONENTS, EDIBLE PRODUCTS HAVING ENHANCED POLYPHENOL CONTENT, METHODS OF MAKING SAME AND MEDICAL USES
The invention provides for use of cocoa beans having a fermentation factor of 275 or less in the production of cocoa components consisting of partially and fully defatted cocoa solids, cocoa nibs and portions thereof, cocoa extracts, cocoa butter, chocolate liquors, and mixtures thereof. The cocoa c...
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| creator | SCHMITZ, HAROLD H GEYER, HANS M HAMMERSTONE, JOHN F., JR MYERS, MARY E ROMANCZYK, LEO J., JR WHITACRE, ERIC J SNYDER, RODNEY M KEALEY, KIRK S |
| description | The invention provides for use of cocoa beans having a fermentation factor of 275 or less in the production of cocoa components consisting of partially and fully defatted cocoa solids, cocoa nibs and portions thereof, cocoa extracts, cocoa butter, chocolate liquors, and mixtures thereof. The cocoa components having enhanced levels of cocoa polyphenols and are suitable for improving the health of a mammal are described. The invention is further directed to the cocoa components and a process for producing chocolate liquor. |
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The cocoa components having enhanced levels of cocoa polyphenols and are suitable for improving the health of a mammal are described. The invention is further directed to the cocoa components and a process for producing chocolate liquor.</description><language>eng ; fre</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; BAKERY PRODUCTS ; BAKING ; CANDLES ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DETERGENTS ; EDIBLE DOUGHS ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; FODDER ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; HYGIENE ; ICE-CREAM ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; PERFUMES ; PREPARATION THEREOF ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150217&DB=EPODOC&CC=CA&NR=2795629C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150217&DB=EPODOC&CC=CA&NR=2795629C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SCHMITZ, HAROLD H</creatorcontrib><creatorcontrib>GEYER, HANS M</creatorcontrib><creatorcontrib>HAMMERSTONE, JOHN F., JR</creatorcontrib><creatorcontrib>MYERS, MARY E</creatorcontrib><creatorcontrib>ROMANCZYK, LEO J., JR</creatorcontrib><creatorcontrib>WHITACRE, ERIC J</creatorcontrib><creatorcontrib>SNYDER, RODNEY M</creatorcontrib><creatorcontrib>KEALEY, KIRK S</creatorcontrib><title>COCOA COMPONENTS, EDIBLE PRODUCTS HAVING ENHANCED POLYPHENOL CONTENT, METHODS OF MAKING SAME AND MEDICAL USES</title><description>The invention provides for use of cocoa beans having a fermentation factor of 275 or less in the production of cocoa components consisting of partially and fully defatted cocoa solids, cocoa nibs and portions thereof, cocoa extracts, cocoa butter, chocolate liquors, and mixtures thereof. The cocoa components having enhanced levels of cocoa polyphenols and are suitable for improving the health of a mammal are described. The invention is further directed to the cocoa components and a process for producing chocolate liquor.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>DETERGENTS</subject><subject>EDIBLE DOUGHS</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>ICE-CREAM</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>METALLURGY</subject><subject>PERFUMES</subject><subject>PREPARATION THEREOF</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFiz0LwjAQQLs4iPobvB9Ql4pKx3i5mmJyF0wqOJUicfKjUP8_VnB3esN7b5o9UFAUoDgvTBxDDqTrvSXwJ9ENxgBGnWs-ALFRjKTBi714Qyx23DiOUw6OohEdQCpw6vjNg3IEivWodI3KQhMozLPJrbsPafHjLFtWFNGsUv9q09B31_RM7xZVsSs326LE9f_iAy3ANcY</recordid><startdate>20150217</startdate><enddate>20150217</enddate><creator>SCHMITZ, HAROLD H</creator><creator>GEYER, HANS M</creator><creator>HAMMERSTONE, JOHN F., JR</creator><creator>MYERS, MARY E</creator><creator>ROMANCZYK, LEO J., JR</creator><creator>WHITACRE, ERIC J</creator><creator>SNYDER, RODNEY M</creator><creator>KEALEY, KIRK S</creator><scope>EVB</scope></search><sort><creationdate>20150217</creationdate><title>COCOA COMPONENTS, EDIBLE PRODUCTS HAVING ENHANCED POLYPHENOL CONTENT, METHODS OF MAKING SAME AND MEDICAL USES</title><author>SCHMITZ, HAROLD H ; GEYER, HANS M ; HAMMERSTONE, JOHN F., JR ; MYERS, MARY E ; ROMANCZYK, LEO J., JR ; WHITACRE, ERIC J ; SNYDER, RODNEY M ; KEALEY, KIRK S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2795629C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2015</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>DETERGENTS</topic><topic>EDIBLE DOUGHS</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>ICE-CREAM</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>METALLURGY</topic><topic>PERFUMES</topic><topic>PREPARATION THEREOF</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>SCHMITZ, HAROLD H</creatorcontrib><creatorcontrib>GEYER, HANS M</creatorcontrib><creatorcontrib>HAMMERSTONE, JOHN F., JR</creatorcontrib><creatorcontrib>MYERS, MARY E</creatorcontrib><creatorcontrib>ROMANCZYK, LEO J., JR</creatorcontrib><creatorcontrib>WHITACRE, ERIC J</creatorcontrib><creatorcontrib>SNYDER, RODNEY M</creatorcontrib><creatorcontrib>KEALEY, KIRK S</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SCHMITZ, HAROLD H</au><au>GEYER, HANS M</au><au>HAMMERSTONE, JOHN F., JR</au><au>MYERS, MARY E</au><au>ROMANCZYK, LEO J., JR</au><au>WHITACRE, ERIC J</au><au>SNYDER, RODNEY M</au><au>KEALEY, KIRK S</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COCOA COMPONENTS, EDIBLE PRODUCTS HAVING ENHANCED POLYPHENOL CONTENT, METHODS OF MAKING SAME AND MEDICAL USES</title><date>2015-02-17</date><risdate>2015</risdate><abstract>The invention provides for use of cocoa beans having a fermentation factor of 275 or less in the production of cocoa components consisting of partially and fully defatted cocoa solids, cocoa nibs and portions thereof, cocoa extracts, cocoa butter, chocolate liquors, and mixtures thereof. The cocoa components having enhanced levels of cocoa polyphenols and are suitable for improving the health of a mammal are described. The invention is further directed to the cocoa components and a process for producing chocolate liquor.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING CANDLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DETERGENTS EDIBLE DOUGHS ESSENTIAL OILS FATTY ACIDS THEREFROM FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE ICE-CREAM MEDICAL OR VETERINARY SCIENCE METALLURGY PERFUMES PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | COCOA COMPONENTS, EDIBLE PRODUCTS HAVING ENHANCED POLYPHENOL CONTENT, METHODS OF MAKING SAME AND MEDICAL USES |
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