COCOA COMPONENT, EDIBLE PRODUCT HAVING ENHANCED POLYPHENOL CONTENT, METHOD OF MAKING THE SAME, AND MEDICAL USE OF THE SAME

PROBLEM TO BE SOLVED: To provide cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the...

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Hauptverfasser:	SNYDER RODNEY M, KEALEY KIRK S, SCHMITZ HAROLD H, MEYERS MARY E, ROMANCYZK LEO J JR, GEYER HANS M, HAMMERSTONE JOHN F JR, WHITACRE ERIC J
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for ameliorating the health of mammals. SOLUTION: The cocoa components selected from the group consisting of partially defatted cocoa solids, fully defatted cocoa solids, chocolate liquor, cocoa nib, cocoa procyanidin extracts and mixtures thereof, which are prepared from cocoa beans during fermentation, are used. COPYRIGHT: (C)2010,JPO&INPIT