BE1027212B9 - PECTIN DERIVED FROM CACAOPEUL SHELL, METHOD FOR PREPARATION AND USE IN FOOD, PHARMACEUTICAL AND COSMETIC COMPOSITIONS - Google Patents

Abstract

The invention relates to pectin derived from cocoa pod husk, characterized by: a degree of acetylation of 20-60% by weight dry extract; a degree of methylation of 10-30% by weight dry extract; a galacturonic acid content of at least 50 wt.% ash-free dry matter, and wherein the cocoa pod shell is substantially free of cocoa beans. The invention also relates to a method for preparing said pectin, comprising a hot water extraction from cocoa shells, wherein the pH at the completion of the extraction is between pH 2.0 and 6.5, and wherein the temperature for the hot water -water extraction is 90-100 ° C. The invention also relates to the use of said water-soluble cocoa husk dietary fiber as an O / W emulsifier, an elastic agent and a coating agent in food, cosmetics and pharmaceutical products, and as a stabilizer, a lecithin substitute, a baking stability agent and a texturizer in food products.

Description

PECTIN DERIVED FROM CACAOPEUL HELL, METHOD FOR PREPARATION AND USE IN FOOD, PHARMACEUTICAL AND COSMETIC COMPOSITIONS

FIELD OF THE INVENTION The present invention relates to pectin derived from the cocoa pod husk obtainable by processing the shells of the cocoa pods which are substantially free from cocoa beans, said pectin being characterized by a high galacturonic acid content, low degree of methyl esterification and high degree of acetylation. In a second aspect, the present invention also relates to a method for extracting said pectin. In a third aspect, the present invention relates to the use of pectin, derived from the cocoa pod husk, for applications in food, cosmetic and pharmaceutical compositions.

BACKGROUND Theobroma cacao L., also known as a cocoa tree, is a small tree in the family Malvaceae. A cocoa tree produces about 20 usable pods per year. The cocoa pods contain seeds, also known as cocoa beans, surrounded by husks, placenta and pulp. The cocoa seeds are used as cocoa mass, powder or butter in various food applications. Given the value and high demand for cocoa seeds, cocoa harvesting and processing is mainly focused on minimizing damage to the cocoa seeds, while paying very little care and attention to the pulp, placenta and pods surrounding the seeds. Traditionally, cocoa pods are removed from the trees and immediately cut in half using machetes. The seeds are saved, while the husk and stem are discarded.

Despite the importance of cocoa as an agricultural export commodity, only about 10% of the gross weight of cocoa powder is used for cocoa mass, cocoa powder and cocoa butter production, while most of the total legume weight (cocoa pulp, cocoa placenta and cocoa husk) is disposed of as cocoa waste. Cocoa pod shells represent the majority of the cocoa by-products obtained during the production of cocoa beans. For every tonne of dried beans produced, about 16 tonnes (on a fresh weight basis) of cocoa pod husks are left to decompose on the plantations, representing a serious waste problem. The proportion of the cocoa pod husk in the pod mass is in the range of 68-75% by weight. Therefore, efforts were made to convert the peel into a beneficial by-product. The relatively high potassium content allows partial use of cocoa pod shells as a soil fertilizer. However, rotting pods quickly become a source of infection with microorganisms such as black pod rot. That's why most cocoa pod shells are burned or buried.

Another way to use cocoa shells is to use them as a source of insoluble and soluble fiber. Insoluble fibers such as cellulose, hemicellulose and lignin represent an average of 60-70% of the total fiber in cocoa shells.

Pectin is a water-soluble fiber and complex polysaccharide that occurs naturally in higher plants. Pectin consists mainly of galacturonic acid units linked by α (1-4) bonds. Pectin is widely used for its gelling properties in the food, cosmetic and pharmaceutical industries. In the food industry, pectin is mainly extracted from by-products such as lemon peel, apple fruit pulp and sugar beet pulp. Several studies revealed the use of the cocoa shells as a source of pectin.

Chan & Choo, Food Chemistry, 2013, 141, 3752-3758, examined the effects of extraction conditions such as temperature, extraction time and substrate on yields and properties of pectin isolated from cocoa pod shells. Pectin was extracted with water, citric acid at pH 2.5 or 4.0, or hydrochloric acid at pH 2.5 or 4.0.

Temperature, extraction time and substrate-extractant ratio were revealed to affect yields, galacturonic acid levels, degree of methyl esterification (DM) and degree of acetylation (DA) of the extracted pectins. The yields and galacturonic acid contents of the extracted pectins ranged from 3.38 - 7.62% to 31.19 - 65.20%, respectively. The DM and DA of the extracted pectins ranged from 7.17 - 57.86% to 1.01 - 3.48%, respectively. The highest yield of pectin (7.62%) was obtained using citric acid at pH 2.5 [1:25 (w / v)] at 95 ° C for 3.0 hours. The highest galacturonic acid content (65.20%) in the pectin was obtained using water [1:25 (w / v)] at 95 ° C for 3.0 hours.

Vriesmann & Petkowicz, International Journal of Biological Macromolecules, 2017, 101, 146-152, disclosed cocoa pod shells as a source of low-methoxyl, highly acetylated pectin. Said pectin is characterized by a gelling ability in acidic media. Aqueous nitric acid was used as the extraction solvent in an optimized process for pectin extraction for a short extraction time (30 min), at pH 3.5 and a temperature of 100 ° C. The mean experimental extraction yield was 10.7% + 0.26 based on the dry cocoa pod shell weight. Galacturonic acid (59.2%) was reported as a predominant residue of reported pectin, followed by significant amounts of rhamnose (11.6%) and galactose (20.3%). The degree of methyl esterification (DM) was 41.0% and the degree of acetylation (DA) was 17.6%.

EP 1 352 570 describes a method for extracting the water-soluble dietary fibers from cocoa bean husks and the use of said water-soluble dietary fibers for various purposes in food products, such as, but not limited to, foods with acidic proteins, milk drinks, chocolate drinks and of such. It was shown that said water-soluble fibers are also coating agents with improved coating ability, resist aging for starchy food products and extend shelf life effectively even when added to food products only in small amounts.

Some of the above descriptions focus on methods of obtaining pectin with physicochemical and technological characteristics that limit the use of such pectin in food products. Some of the above descriptions focus on obtaining the water soluble fiber from cocoa bean husks, which do not address the problem of removing the cocoa pods. Furthermore, some of the described methods are characterized by the use of non-green extraction solvents and / or long and severe extraction conditions, which limit their industrial applicability.

The present invention seeks to solve at least some of the problems associated with processing cocoa pod shells. To this end, the invention aims to provide an efficient use of cocoa pod shells for multiple purposes.

SUMMARY OF THE INVENTION The present invention and its embodiment serve to solve one or more of the above problems related to excess cocoa pod husk waste.

To this end, the present invention relates to the use of the discarded cocoa pod shells to obtain pectin derived from cocoa pod shells according to claim 1.

The term "cocoa pod shell" as used herein means the outer shell, i.e.

shell of the cocoa fruit, practically free from cocoa beans.

The term "dietary fiber," as used herein, means the sum of the indigestible carbohydrates and carbohydrate components of food, including cellulose, lignin, hemicellulose, pentosan, gum and pectin.

Cocoa pod shells are rich in dietary fiber and therefore can be used as an inexpensive and rich source for dietary fiber extraction. Pectin obtained from the cocoa pod shell of the present invention has such physicochemical properties that it is suitable for use as an ingredient in food, cosmetics and pharmaceutical products.

In a second aspect, the present invention is directed to a method according to claim 2. More particularly, the method as described herein provides for the preparation of pectin derived from the cocoa husk in a method comprising hot water extraction from cocoa shells, wherein the pH after completion of the extraction is between pH 2.0 and pH 6.5, and the temperature for the hot water extraction is between 90-100 ° C.

The preferred embodiments of the method used are shown in claims 3 and 4.

The methods of this invention have the further advantages of minimal processing times and minimal use of unnatural ingredients, leading to a clearer label of the products comprising pectin derived from cocoa pod husk according to the present invention. The said method makes it possible to obtain said pectin in high yield, said pectin being characterized by a high content of galacturonic acid, a low degree of methyl esterification, which is particularly important for the food industry, and a high degree of of acetylation, which has an effect on the surface activity, emulsion stability and viscosity of the product comprising said pectin.

In a third aspect, the present invention relates to a use according to claim 5. Pectin derived from cocoa pod husk obtained according to the present invention is a suitable dispersion stabilizer in food products. The preferred embodiments of using pectin, derived from cocoa pod husk, as a stabilizer described in the present invention are shown in claims 6 and 7.

Pectin derived from cocoa pod husk obtained according to the present invention is very effective in stabilizing the oil in water (0 / W) emulsions at both high and low concentrations. Said pectin showed very good solubility in water, but no solubility in oil, even at high temperature. In addition, said pectin efficiently increased the viscosity of various solutions, even when used in low concentrations. Uses of said pectin in food products are numerous because of its good water solubility and ease of applicability. Pectin, derived from ... cocoa pod husk, can also be used in cosmetic products such as, but not limited to, lotions, creams, shower gels, balms, aftershave creams and gels and the like.

In a fourth aspect, the present invention relates to a use according to claim 8. Pectin derived from cocoa pod husk obtained according to the present invention is a suitable lecithin substitute in food products. The preferred embodiment for using pectin, derived from cocoa pod husk, as a lecithin substitute is shown in claim 9.

Soy lecithin has been at the forefront for years as a common emulsifier in many common consumer goods, including chocolate, bakery and confectionery and even nutritional supplements. However, with the growing concern about GMO crops and allergic / intolerance reactions surrounding soy in general, it urges to consider replacing this ingredient with a suitable stabilizer such as pectin derived from cocoa pod husk described in the present invention.

In a fifth aspect, the present invention relates to a use according to claim 10. Pectin derived from cocoa pod husk obtained according to the present invention is a suitable O / W emulsifier in food, cosmetic and pharmaceutical products. Said powder was found to be a very efficient emulsifier that keeps emulsions stable at room temperature for several days. This activity was comparable or even better than that of a reference emulsifier such as lecithin. The preferred embodiments of such use are shown in claims 11 and 12. In a sixth aspect, the present invention relates to a use according to claim 13. Pectin derived from cocoa pod husk obtained according to the present invention is a suitable coating agent in food, cosmetic and pharmaceutical products. In a seventh aspect, the present invention relates to a use according to claim 14. Pectin, derived from cocoa pod husk, is used to increase the baking stability of water-based fillings comprising said pectin. In an eighth aspect, the present invention relates to a use according to claim 15. Pectin, derived from cocoa pod husk, of the present invention is used as a texturizer in foods comprising encapsulated probiotics. In a ninth aspect, the present invention relates to a use according to claim 16. Pectin, derived from cocoa pod husk, is used as an agent for improving mouthfeel.

In a tenth aspect, the present invention relates to a use according to claim 17. Pectin, derived from cocoa pod husk, is used as an elastic agent in food, cosmetic and pharmaceutical products.

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to solving some of the problems associated with the use of cocoa pod husk. The present invention describes pectin derived from cocoa pod husks obtainable from cocoa pod shells that are substantially free of cocoa beans. The present invention also describes methods for extraction of said pectin and its further use for various purposes in food, pharmaceutical and cosmetic products.

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meaning commonly understood by one of skill in the art to which this invention pertains. Furthermore, the definitions of the terms are included to better understand the description of the present invention.

As used herein, the following terms have the following meanings: "A", "the" and "the" as used herein refer to both the singular and the plural unless the context clearly indicates otherwise.

“Include”, “comprising” and “includes” and “consisting of” as used herein are synonymous with “contain”, “containing” or “contains” and are inclusive or open terms specifying the presence of what follows eg a component and do not preclude the presence of additional, unnamed components, features, elements, parts, steps well known in the art or described therein.

Furthermore, the terms first, second, third and the like are used in the specification and in the claims to distinguish between similar elements and not necessarily to describe consecutive or chronological order, unless otherwise specified. It will be appreciated that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein may be used in sequences other than those described or illustrated herein.

The terms "wt%", "wt%", "wt%", "% by weight" or "% weight" refers here and throughout the description, unless otherwise defined, to the relative weight of the respective component based on of the total weight of the formulation. References throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure, or feature described in connection with the embodiment is included in at least one embodiment of the present invention. The occurrence of the terms "in one embodiment" or "in an embodiment" in different places throughout this specification do not necessarily all refer to the same embodiment, but may do so. Furthermore, the particular functions, structures or features may be combined in any suitable manner, as will be apparent to one of skill in the art from this description, in one or more embodiments. Furthermore, while some embodiments described herein incorporate some, but not other functions included in other embodiments, combinations of functions of different embodiments are intended to be within the scope of the invention, and constitute different embodiments, as is understood. will be for the practitioner. For example, in the following claims, any of the described embodiments can be used in any combination.

It should be noted that the English terms “cocoa” and “cocoa” are both often used to refer to the same things. E.g. cocoa beans are often referred to as “cocoa beans”. In the present application, the term "cocoa" is commonly used to refer to the materials used from Theobroma cacao. The term "cocoa pod" refers to a cocoa fruit, which includes cocoa pod shells, cocoa pulp, cocoa placenta and cocoa beans.

The term "acidity", as used herein, means the pH range of pH 7.0 and below.

The term "food products with acidic proteins", as used herein, means the acidic food products containing animal or vegetable proteins. Said products include a variety of food products with acidic proteins, for example, acidic protein drinks obtained by adding citrus juices or other fruit juices, or organic acids such as citric or lactic acid, or inorganic acids such as phosphoric acid to drinks containing animal or vegetable proteins such as milk, soy milk and the like, sour dairy drinks obtained by acidifying dairy products, sour frozen desserts such as sour ice cream, frozen yogurt and the like obtained by adding fruit juice and the like to milk-containing frozen desserts such as ice cream, sour desserts obtained by adding fruit juices and the like to gelled foods such as puddings or bavarois, as well as coffee drinks, lactic acid bacteria drinks (with live bacteria or sterilized species), fermented milk (solid or liquid) and the like. Animal or vegetable proteins, including cow's milk, sheep's milk, skimmed milk and soy milk, whole milk powder forms of such milk, skimmed milk powder, soy milk powder, milk with added sugar, milk concentrates, processed milk enriched with minerals such as calcium or vitamins, fermented milk and proteins derived therefrom.

Fermented milk is milk obtained by sterilizing the above animal or vegetable proteins and then adding a lactic acid bacteria starter for fermentation, and if desired it can be added in powder form or the like, or it can be heat sterilized. The term "starch-containing food products", as used herein, means the food products prepared by steaming or cooking dough prepared with wheat flour as a raw material. Said starch-containing food products include, but are not limited to, biscuits, crackers, sponge cakes, various breads, or dough composed mainly of starch, such as rice cakes. The present invention describes methods of producing pectin, derived from cocoa pod husk, with various advantages for further use in food and related products. The pectin obtained by the present invention is characterized by a high level of galacturonic acid, and a very low degree of methyl esterification and high degree of acetylation. The methods described in the present invention are optimized to maximize the extraction yield, minimize the processing time, the number of processing steps and the use of non-green solvents and reactants. Thus, the pectin derived from cocoa pod husk obtained according to the present invention is a green product with a cleaner label.

The first step in the full utilization of cocoa by-products process of the present invention is the pretreatment of cocoa pod shells to debacterize the surface of the pod. Cocoa pods are spoilage products and rotting pods quickly become a source of infection with microorganisms. Therefore it is necessary to ensure their microbiological quality prior to the production process. For such pretreatment, according to the present invention, unopened cocoa pods are treated with a preservative for a time sufficient to neutralize any harmful substances on the surface of the cocoa fruit and to prevent the lignification of the outer layer (shell) of the cocoa fruit. stabilize. Almost any known preservative that is effective at a low concentration can be used in this process, such as sorbic acid and its salts, sulfur dioxide, chlorine, chlorides, nitrates, hypochlorites, preferably those of the alkali metals, disulfites, ozone, methyl formate, diphenyl, sodium orthophenyl phenolate , nitrogen trichloride and others. Usually the preservative is used in the form of an aqueous solution of a low but effective concentration. The concentration of the preservative, of course, depends on its effectiveness and varies considerably. Optimal concentrations that do not adversely affect the quality of the cocoa fruit can be readily determined by one of skill in the art through routine experimentation. It is also possible to apply the preservative by exposing the unopened cocoa husk to the vapors of evaporable preservatives, preferably diluted in air or inert gases. Treatment with the preservative varies depending on the concentration and effectiveness of the agent and may last for a period of between 1 hour and up to sixty days, preferably between 8 hours and 8 days, although it is not limited to such a period of time. The "whole", harvested cocoa fruit is placed directly in a bath or atmosphere containing a preservative, usually with a low but effective concentration of the preservative, for example between 0.2 and 10%, and for a period of time sufficient to remove any toxic substances. on the surface of the fruit and to stabilize the lignification of the outer layer (skin) of the fruit. Achieving this generally requires between

10 minutes and 3 or more months, preferably between 30 minutes and 24 hours, most preferably between 30 minutes and 3 hours exposure to the bath or atmosphere, depending on the effectiveness and the type of preservative used. Any known preservative can be used in this step of the process, for example, sorbic acid, sorbic acid salts, sulfur dioxide, chlorides, nitrates, chlorine, hypochlorite, formaldehyde, disulfides, ozone, methyl formate, diphenyl, ammonia, sodium o-phenyl phenate, nitrogen trichloride and others. The preferred preservatives are sorbic acid, sulfur dioxide, chlorine, sodium chloride and hypochlorite because many other known agents, while useful, tend to affect the taste and nutritional value of the treated cocoa pods.

According to the present invention, pectin derived from cocoa pod husk can be extracted from cocoa pod shells having the outer shell, or cocoa pod shells obtained after removing the outer shell. The outer shell is preferably not removed in order to achieve the high yield of pectin in said extraction process.

In accordance with the method of processing the cocoa pods described in the present invention, the outer shell or shell of the harvested cocoa fruit may optionally be removed before opening the fruit to remove the cocoa beans, along with slime pulp and placenta. Many varieties of cocoa fruits, and especially younger fruits, can be peeled off by conventional techniques without first subjecting the fruit to any special treatment. However, an average blend of harvested fruits contains a significant percentage of certain varieties and / or older fruits that require pre-treatment before removing the skins. In the case of removing the outer shell, to facilitate pod peeling, cocoa pod shells are steamed and / or treated with an alkaline solution. For this purpose, the cocoa fruit is treated with an alkaline bath such as an alkali metal hydroxide or, preferably, an alkali metal carbonate bath at a temperature between 50 ° C and about 100 ° C for a short period, for example generally from 2 minutes to 30 minutes, preferably from 3 minutes to 8 minutes. Then the alkaline treated fruits are passed through a heating zone, preferably through an infrared heated channel. The alkaline treatment at 50 ° C to 100 ° C for a short period causes the cocoa fruit to swell to a certain extent. This swelling facilitates subsequent removal of the outer layers of the fruit, such as the fruit peel.

These outer layers are removed, for example, by means of scrapers, knives, rollers, discs or other such / similar means.

The preferred means of this type are high speed rotating discs, emery rolls, serrated or corrugated rubber or plastic rollers.

It will be clear that lower temperatures and longer treatment times can also be used.

After the outer skin has been removed in this way, i.e. using an alkaline pre-treatment, the remaining fruit is neutralized and the action of enzymes on the fruit surface is reduced or completely eliminated by treating the fruit with a suitable acid.

Said acid is preferably an edible acid, such as, but not limited to citric, malic, tartaric, ascorbic and the like.

Phosphoric acid and hydrochloric acid can also be used.

Sulfur dioxide treatment is also possible and often a significant benefit.

The amount of acid added is such that the pH value of the treated cocoa fruit is lower than a pH of 7.0, preferably a pH between 5.0 and 6.0. The next step described in the present invention involves opening the cocoa fruit and removing cocoa beans along with pulp and placenta.

Opening of the cocoa pods is done by a cocoa pod splitting machine or other suitable instrument.

The pod husk, which is substantially free of cocoa beans, is shredded in any slicer or disintegrator to obtain flakes from the cocoa pod husk.

Drying of the cocoa pod husk flakes can be accomplished in any conventional drying system.

The drying of the cocoa pod husk flakes is carried out at a maximum temperature of 60 ° C, preferably at a temperature in the interval 50-60 ° C.

The moisture concentration was controlled to less than 10% by weight, preferably less than 5% by weight. In the preferred embodiment, cocoa pod husk flakes have a homogeneous particle size distribution, with less than 5% particles less than 1 mm and at least 50% particles greater than 5 mm.

Grinding of the obtained cocoa pod husk flakes is carried out with a grading mill or any other suitable grinding system.

The required particle size depends on the application of the cocoa pod husk powder.

In one embodiment, where a coarse texture is preferred, the target particle size distribution D (90) = 50 µm is required.

In another embodiment of the invention, where very smooth structures are to be obtained, a particle size distribution below D (90) = 20 µm, preferably D (90) = 10 µm is required. This is achieved with a grinding machine that is specialized to obtain such fine particle size distributions.

Recently, much attention has been paid to the importance of dietary fiber. Dietary fiber is generally defined as the sum of the indigestible carbohydrates and carbohydrate components of food, including cellulose, lignin, hemicellulose, pentosan, gum and pectin. The dietary fiber market is very competitive. The production of dietary fiber-rich products from fruit by-products and the possible preparation of those fibers with other associated bioactive compounds are receiving more attention. While milling and enzymatic digestion are the most important steps in obtaining dietary fiber rich powders from cereals, wet milling, washing, drying and dry milling are very important in producing fiber from fruit.

The powder of the cocoa pod shells was prewashed in absolute or dilute ethanol, preferably ethanol 85% v / v. Optionally this step was repeated. The excess liquid was decanted, filtered, evaporated or lowered by any suitable method.

Alternatively, cocoa pod husk powder can be treated with a suitable protease, such as, but not limited to Bacillus licheniformis protease, to enhance the peptide extraction process. Said bacterial protease can be used in a concentration range determined by one skilled in the art and is generally 0.1% by weight of dry solids, although higher or lower concentrations are possible given the many factors available.

Alternatively, cocoa pod husk flakes can be used without crushing and without grinding them to powder prior to extraction.

The solid part (cocoa pod husk powder after washing and alternatively after treatment with suitable protease) was subjected to an extraction process, using hot water in an acidic environment (pH <7.0), preferably at pH 2.0 to 6.5, most preferably pH 2.5 to 4.0. Hot water extracts obtained outside this pH range have not been found to sufficiently fulfill the function important for future use according to the present invention.

When extraction is performed in the strongly acidic pH range below pH 1.5, the dietary fiber is decomposed to a lower molecular weight and therefore loses functionality.

Dietary fiber extracted in the alkaline range of pH 7.0 and above has a high hemicellulose content and a low content of pectins, which contain galacturonic acid. Therefore, those fibers cannot provide sufficient dispersion stability of proteins in the weakly acidic pH range above the isoelectric point. In addition, galacturonic acid methyl ester is partially decomposed, while the polysaccharides themselves are decomposed by elimination. The taste is also affected by the reaction of sugars with the protein. The solids / extractant ratio was no more than 1: 1 w / v, preferably no more than 1:10 w / v, most preferably no more than 1:20 w / v. The acids used for the extraction procedure can be any acid suitable for use in the food industry, such as, but not limited to acetic, citric, lactic, malic, tartaric, hydrochloric, nitric, oxalic, phosphoric and sulfuric acids. In a preferred embodiment, this acid is an organic acid such as acetic, citric, lactic, malic and tartaric acids, most preferably citric acid. The extraction temperature to obtain the pectin derived from cocoa pod husk in the above pH range is preferably between 90-100 ° C, under pressure. When the extraction is carried out at a temperature lower than 90 ° C, time is required for elution of the pectin, creating an economic disadvantage. On the other hand, while the extraction is completed faster at a higher temperature, too high a temperature will adversely affect the taste and color, and result in reduced functionality due to the lower molecular weight of the pectin derived from cocoa pod husk . The temperature is therefore preferably no higher than 110 ° C, most preferably no higher than 100 ° C. The extraction process is carried out for a period of up to 5 hours, preferably 1.5-4 hours, most preferably 3 hours. Optionally, high pressure or any other suitable industrial method can be used to facilitate the extraction process.

Alternatively, extraction can be facilitated by treatment with enzymes such as proteases, cellulases, hemicellulases, pectinases, amylases and the like. Although the resulting pectin derived from cocoa pod husk can be dried for immediate use after extraction, in a preferred embodiment, the mineral components are removed (desalted) by electrodialysis, ion exchange resin treatment or the like. Optionally, higher quality pectin derived from cocoa pod husk can be obtained by carrying out an active carbon treatment, resin treatment, precipitation treatment with a solvent such as ethanol or isopropanol and the like.

Pectin, derived from cocoa pod husk, of better quality can also be obtained by removal of the low molecular weight color components or off-tasting components (purification) by ultrafiltration (UF membrane) or ceramic filter separation.

After the acidic extraction of the water-soluble material, the pH is not lower than 2.0. After cooling, the pectin derived from cocoa pod husk was dried by centrifugation. This was done using a standard centrifuge or other suitable system, not less than 30 minutes, to achieve separation of the water-soluble fraction and precipitating fraction. The separated precipitate was combined with an equivalent weight of water, or any other suitable solvent or solvent mixture, and the mixture was recentrifuged. The resulting supernatant liquid was mixed with the previous water-soluble fraction and the extract was immediately freeze-dried to obtain pectin derived from cocoa pod husk. Alternatively, pectin derived from cocoa pod husk can be purified by an activated carbon column or any other suitable purification process.

The next step is the precipitation of pectin derived from cocoa pod husk using alcohol, preferably ethanol. Pectin derived from cocoa pod husk was mixed with said alcohol and the precipitate was collected using a simple decantation process. The precipitate was collected and optionally washed again with ethanol at concentrations of 80%, 90% and 99% v / v. In a preferred embodiment, after adding 85% ethanol to the pectin extract derived from cocoa pod husk, a concentration of 50% ethanol is obtained in the supernatant and pectin was precipitated. The precipitate was successively washed again with ethanol in the same manner and air-dried to obtain said pectin. The precipitation process and washing with ethanol can be repeated until a precipitate with suitable properties is obtained. The precipitation temperature is not more than 85 ° C, preferably not more than 70 ° C, most preferably the precipitation temperature is 60 ° C.

Alternatively, any type of electrodialysis machine or the like can be used to precipitate pectin derived from cocoa pod husk. In addition, pectin derived from cocoa pod husk can be recovered by filtration on a suitable sieve. If necessary, the recovered pectin derived from cocoa pod husk can be washed and precipitated by using alcohol in the above step. After the drying process, the weight of the obtained pectin derived from cocoa pod husk is determined and the pectin derived from cocoa pod husk is further used to prepare the described compositions. The total yield of obtained pectin derived from cocoa pod husk is not less than 3.0% by weight, preferably not less than 6.0% by weight, most preferably not less than 10.0% by weight, based on dry powder of cocoa pod husk. Pectin derived from cocoa pod husk extracted from cocoa pod husks according to the invention is characterized by properties similar to those of pectin derived from root vegetables, in particular pectin derived from potato. However, pectin of the present invention differs in its properties from pectin derived from fruits such as apples or citrus fruits. The fruit-derived pectin is used as a stabilizer for sour dairy drinks, using their function of stabilizing dispersion of proteins in the pH range below the isoelectric point, but the pectin of the invention has the function of stabilizing dispersion of proteins in a pH range above the isoelectric point, in a state of higher viscosity, allowing to prepare food products with acidic proteins that are stable in a pH range above the isoelectric point. Pectin, derived from cocoa pod husk, according to the present invention includes pectin characterized by a low degree of methyl esterification. The said degree of methyl esterification does not exceed 40%, preferably 10-30%, most preferably 10-15% dry extract. The degree of esterification influences the physical properties of pectin: emulsion formation, surface tension, tissue stabilization and gel characteristics.

Depending on their degree of methyl esterification (DE), pectins are referred to as high methyl esterified pectins or high metoxy pectins (DM> 50%) or low methyl esterified (methoxy) pectins (DE <50%). High-methyl esterified pectins form gels in an acidic medium (pH 2.0-3.5) when sucrose is present at a concentration greater than 55% by weight. Low methyl esterified (methoxy) pectins can gel over a wider pH range (2.0-6.0) in the presence of a divalent ion such as calcium. In this case, the presence of sucrose is not necessary for the gel to form.

Pectins with a low degree of methyl esterification are particularly suitable for making low-sugar confectionery such as, but not limited to, jams and various fruit preparations, as well as in acidic protein products such as yogurt, chocolate milk and milk drinks for use in the food industry. Thus, pectin derived from cocoa pod husk is characterized by a low degree of methyl esterification which is suitable for the low sugar confectionery as well as protein drinks.

Pectin, derived from cocoa pod husk, according to the present invention is characterized by a high degree of acetyl esterification. Said degree of acetylation is 20-60%, preferably 30-60%, most preferably 40-60% dry extract. Acetylation, like methylation, decreases the affinity of pectin for cations, which affects the gelling ability of pectin. Furthermore, it has an effect on surface activity, emulsion stability and viscosity of compositions comprising said pectin.

The content of galacturonic acid in said pectin is not less than 50% by weight, preferably not less than 60% by weight, and most preferably not less than 65% by weight of ash-free dry material.

An increase in the acidity (i.e., a decrease in pH) of the water extraction can affect the galacturone content at the end of this process. In addition, acid type and concentration influence the yield, physiochemical and functional properties of pectin. Galacturonic acid content was measured by Blumenkrantz method and neutral sugars were measured by GLC as alditol acetates.

However, pectin derived from cocoa pod husk includes galactose, rhamnose, glucose, mannose, ribose, inositol, myo-inositol, moisture (up to 20% by weight), (glucurono)

arabinoxylans (GlcA, Ara and Xyl), galactan (Gal), mannan (Man). Most notable was the high amount of arabinoxylans (present at a concentration of at least 5% by weight of the described pectin derived from cocoa pod husk) that can be used as prebiotics. The pectin derived from cocoa pod husk obtained by the present invention is characterized by a xylooligosaccharide content of at least 1.5% by weight, preferably at least 3.0% by weight of the dry weight of pectin derived from cocoa pod husk. The pectin derived from cocoa pod husk of the present invention is characterized by a galactomannan content of at least 1.5% by weight, preferably at least 3.0% by weight of the dry weight of pectin derived from cocoa pod husk. The pectin derived from cocoa pod husk of the present invention is characterized by a glucomannan content of at least 1.5% by weight, preferably at least 3.0% by weight of the dry weight of pectin derived from cocoa pod husk.

Xylooligosaccharides selectively feed beneficial bacteria such as bifidobacteria and lactobacilli into the digestive tract. A large number of clinical studies have been conducted with xylooligosaccharides showing a variety of health benefits, including improvements in blood sugars and lipids, digestive benefits, defecation, and beneficial changes in immune markers. These health benefits are usually seen at 1 - 4 g / day, which is a lower dose than required for prebiotics such as fructooligosaccharides and inulin.

Glucomannan is a dietary fiber. Glucomannan is used orally for constipation, weight loss, diabetes, high cholesterol, overactive thyroid (hyperthyroidism), high blood pressure, stomach disorders called dumping syndrome, and functional gastrointestinal disorders. In food products, glucomannan is used as a thickener or gelling agent. Glucommanan flour and powder are used in food.

Likewise, as dietary fiber, galactomannans are often used in food products to increase the viscosity of the water phase.

The present invention seeks to produce an inexpensive pectin derived from cocoa pod husk, characterized by the additional health benefits (prebiotic), higher market pricing and functionality of the ingredients. The above soluble fibers are particularly suitable for use in fat-based dispersions and have a low impact on adhesion and graininess.

Pectin derived from cocoa pod husk used according to the invention can be of any molecular weight value, but preferably has an average molecular weight of from a few tens of thousands to a few million, more preferably from a few tens of thousands to a few hundred thousand, and specifically from

20,000 to 300,000. The average molecular weight referred to in the present specification is the value measured by gel filtration HPLC using a TSK-GEL G-5000PWXL, with standard pullulan as reference substance.

The object of one aspect of the present invention is to provide pectin derived from cocoa pod husk suitable for use in foods with acidic proteins and preparation methods for said foods. The present invention is aimed at providing heat sterilized milk drinks whose milk ingredients are stable for extended periods and which can be shipped at normal temperature.

The object of another aspect of the invention is to provide chocolate drinks with little solids deposition and a good state of dispersion of the fat and milk components. Preparation of chocolate drinks according to the invention can be accomplished by any common method of preparation, using chocolate components, sweeteners and milk components as raw material, in addition to using pectin derived from cocoa pod husk as a dispersion stabilizer. The chocolate components used can be one or more components selected from cocoa powder, cocoa mass, cocoa butter and cocoa butter substitute.

Any publicly known sweetener can be used, for example one or more selected from sugars such as sucrose, glucose, fructose, isomerized sugar, rice jelly, trehalose, maltitol or sorbitol, or other sweeteners such as aspartame, stevia, glycyrrhizin, thaumatin or the like.

Pectin derived from cocoa pod husk can be used in an amount of about 0.05-10.00% by weight and preferably 0.10-2.00% by weight with respect to the final food product, but this range is not limiting for the scope of the invention, as the range will vary depending on differences in protein concentration. The food products with acidic proteins can also be prepared in conjunction with conventional stabilizers, for example polysaccharides such as pectins, water-soluble soybean polysaccharides,

carboxymethylcellulose sodium, alginic acid propylene glycol ester, carrageenan, furcellan, tamarind seed polysaccharides, tamarind gum, karaya gum, guar gum, locust bean gum, tragacanth, pullulan, gellan gum, native gellan gum, gum arabic, dextrin, cyclodextrin and the like, microcrystalline cellulose or cyclodextrin, agar, hydrolyses and the like thereof, gelatin, organic acid salts, polymerization phosphoric acid salts, emulsifiers, heat-denatured proteins and the like.

The dairy products used can be any ordinary products, and as specific examples, there can be mentioned milk, whole milk powder, skimmed milk powder, cream, butter, whole condensed milk, condensed skimmed milk, condensed milk powder and the like. The amount of pectin derived from cocoa pod husk added to a chocolate drink is preferably 0.05-20.0% by weight, more preferably 0.1-10.0% by weight, and most preferably 0.2- 3.0% by weight with respect to the final drink. The stabilizing effect may be insufficient if the amount is too small, while the influence on the viscosity of the drink increases if the amount is too large. The pH of the chocolate drink is preferably from pH 5.0-9.0, more preferably pH 5.5-8.0 and most preferably pH 6.0-7.5. According to the invention, other emulsifiers and dispersion stabilizers can be used in the aforementioned chocolate drinks, whether in liquid form, powder form or paste form. Any publicly known emulsifiers or dispersion stabilizers can be used, and can be specifically mentioned: sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, lecithin, agar, carrageenan, furcellan, tamarind seed polysaccharides, soy gum, carayell gum, soy gum, carayell gum, xanthan gum, sodium alginate, gum tragacanth, guar gum, locust bean gum, pullulan, gellan gum, gum arabic, gelatin, casein sodium, various starches, various celluloses. The pectin, derived from cocoa pod husk, provides a viscosity of 10-500 cPs, preferably 30-300 cPs and most preferably 40-200 cPs at 20 ° C in aqueous solution at 10% concentration.

Pectin, derived from cocoa pod husk, of the present invention can be used as a lecithin substitute in food products. These food products include, but are not limited to, chocolate, pastry, beverages, milk drinks, yogurt,

confectionery and the like. The pectin derived from cocoa pod husk can be used in an amount of about 0.05-10.00 wt% and preferably 0.10-5.00 wt% with respect to the final food product, but this range is not limiting of the scope of the invention, as the range will vary depending on the differences between the products. Said food products may also contain other conventional stabilizers, for example polysaccharides such as pectins, water-soluble soybean polysaccharides, sodium carboxymethylcellulose, alginic acid propylene glycol ester, carrageenan, furcellan, tamarind seed polysaccharides, tamarind gum, karaya gum, guar gum, gum locust bean gum, gum arabic gum, gum gum tragacan gum, gum gum tragacan gum, native gum , cyclodextrin, agar, microcrystalline cellulose, xanthan, processed starch and the like, or hydrolysates thereof, gelatin, organic acid salts, polymerization phosphoric acid salts, emulsifiers, heat denatured proteins and the like. In another aspect of the present invention, pectin derived from cocoa pod husk can be used as an efficient O / W emulsifier in food, cosmetic and pharmaceutical products. Pectin derived from cocoa pod husk can be used in an amount of 0.05-50.00% by weight, preferably in an amount of 0.05-20.00% by weight, most preferably in an amount of 0.10 -8.00% by weight with respect to the final product. Said pectin derived from cocoa pod husk is effective in a relatively small amount, it is compatible with additives commonly used in O / W emulsions, and it is an efficient emulsifier over a wide pH range of the final product. The products mentioned are characterized by good tolerability and hypoallergenic properties. Said pectin derived from cocoa pod husk is particularly suitable for cosmetic products such as, but not limited to, body lotion, body and face creams, cleansing emulsions, sunscreen creams, body milk and the like. Pectin, derived from cocoa pod husk, according to the invention is characterized by good skin tolerance and a pleasant feeling when applied topically. The body care products comprising said pectin are characterized by good stability and non-separating phases.

It is an object of another aspect of the invention to provide a coating agent which exhibits the effect of glazing, oxidation protection, shelf life extension, better coating properties and stronger sugar coating for food products, and which can be produced easily and cheaply.

When pectin derived from cocoa pod husk is used as a coating agent, it is preferably added at 0.1-50% by weight and most preferably 0.5-30% by weight with respect to the total coating agent. It can also be used outside of this range when used in a sugar coating. Depending on the amount of sugar, a small amount of fiber may result in a low coating strength or crack and chip of the sugar coating, while an excessive amount of fiber tends to increase drying time. Therefore, the fiber is preferably used within the range specified above.

Pectin, derived from cocoa pod husk, can be used by itself as a coating agent, but plasticizers, pigments, dispersants, solvents, flavors, colorants, preservatives, defoamers and the like can also be added if necessary. It can be used in conjunction with other coating agents, for example polysaccharides such as guar gum, gum tragacanth, xanthan gum, carrageenan, tamarind gum, locust bean gum, agar, gum arabic, processed starch, hydroxypropyl methylcellulose and pullulan or proteins such as gelatin.

The method of using said pectin as a coating agent may include spraying or immersion after preparing a solution of the pectin. As spray coating (spray coating) devices, any suitable devices including hi-coaters, aqua coaters, flow coaters, Spira flows, rotor container-equipped fluid bed devices (products of Freund Industries) and the like can be used. Any device with an immersion coating and a dryer can be used for immersion.

The invention further describes a food product comprising pectin, derived from cocoa pod husk, according to the invention. This food product includes, but is not limited to, a frozen confectionery, yogurt, dessert, bakery product, or Sauce.

According to the present invention, said pectin is added to ice cream to obtain a product which can be easily scooped with a spoon, even relatively quickly after it has been removed from a freezer or the like. When pectin derived from cocoa pod husk is used according to the invention as a texturizer for ice cream, said pectin is added at 0.1-25.0% by weight, preferably 0.2-10.0% by weight and most preferably 0.5-5.0% by weight with respect to the total weight of the ice cream or final product. Pectin derived from cocoa pod husk can be added beforehand, or it can be added together with other agents such as water and mixed therewith, and then steamed or boiled, according to common methods for the different foods, to obtain different foods. In addition, the ice cream comprising the pectin of the present invention is characterized by an excellent softness in the mouth, even at a freezing temperature, and an excellent taste, without the excessive addition of components having an anti-freeze effect such as salt, alcohol and the like to an ice cream mixture.

Baking stable water-based preparations are used for bakery products with the aim of enduring the baking process together with the dough. Said water-based preparations must tolerate the heat during the baking process without changing shape or volume. Pectin, derived from cocoa pod husk, of the invention can be used as an agent for improving the baking stability of various water-based preparations, such as, but not limited to jams, jellies, jelly coatings, fillings and the like. Pectin, derived from cocoa pod husk, according to the invention showed pseudoelastic gelling when used at the concentration of 0.01-25.0% by weight in the final product.

Pectin, derived from cocoa pod husk, according to the invention can be used as a texturizer in a cream comprising encapsulated probiotics. Said pectin creates a texturing smoothing effect without harming the survival of the probiotic bacteria in the composition. Said pectin is used in the concentration range of 0.01-50.00% by weight in the final product. Pectin, derived from cocoa pod husk, according to the invention can be used as an agent for improving the mouth feel of instant mixes. The drinks are characterized by a fullness, a good mouthfeel and a slightly greater thickness than a standard drink, when said pectin is used in the concentration range of 0.01-25.0% by weight in the final product.

Pectin, derived from cocoa pod husk, according to the invention can be used as an elastic agent in food, cosmetics and pharmaceutical products. Said pectin, when used in a concentration range of 0.01-25.0% by weight in the final product, exhibits an elastic effect that cannot be obtained using standard stabilizers. Pectin, derived from cocoa pod husk, is particularly suitable for cold drinks, flans, panna cotta, puddings, and the like, as well as non-food products such as gels and creams.

The invention is further described by the following non-limiting examples which further illustrate the invention, and are not intended to, nor should they be construed to limit its scope.

EXAMPLES The present invention will now be further illustrated by the following examples. The present invention is by no means limited to the following examples or preferred embodiments set forth in the text. On the contrary, described products, methods and uses according to the present invention can be realized in many different ways without departing from the scope of the invention. Example 1: Influence of pH on Cocoa Pod Shells Extraction and Its Properties Cocoa pod shells with husk (25 kg) were de-bacterized and opened to remove beans and pulp. The remaining pod husk was shredded in a disintegrator and dried at 55 ° C to obtain cocoa pod husk flakes. The moisture concentration was 4.8%. The size of the flakes was adjusted to 95% within 1mm and 5mm and 5% particles below 1mm. A grading grinder was used to grind the shell into a powder. The obtained cocoa pod husk powder (500 g) was treated four times with 85% ethanol [powder: ethanol, 1: 4 (w / v)] at 50 ° C for 20 minutes. The precipitate from each treatment was collected, combined and diluted in 5.5 L water. The dilution was divided into 500 g portions and the pH of the portions was adjusted to pH 2.0, 3.0, 4.0, 5.0, 6.0, 7, respectively, using citric acid or sodium hydroxide. 0, 8.0 and 9.0. PH adjusted mixtures were heated at 95 ° C for 3 hours for extraction of pectin derived from cocoa pod husk. After cooling, each extract was centrifuged (10,000 g x 30 min) to separate the water-soluble fraction and the precipitating fraction. The separated precipitate was combined with an equivalent weight of water, the mixture was recentrifuged and the resulting supernatant liquid was mixed with the previous water-soluble fraction and precipitated with 0.5 L ethanol (85% v / v). The precipitate was collected and the water-soluble fraction was re-treated with 0.5 L ethanol (85% v / v). The collected precipitates were freeze-dried to obtain the pectin derived from cocoa pod husk. The obtained samples of pectin derived from cocoa pod husk were further used to prepare the following composition: sugar solution (35% solution) 10 parts, pectin solution (1% solution) 20 parts, milk 20 parts and citric acid solution (50%) for the adjustment to pH 5.0. The dispersion-stabilizing function of the samples, obtained at different pH values during extraction, on milk protein was evaluated at pH 5.0.

Test samples of cocoa pod husk food fiber obtained at pH 7.0, 8.0 and 9.0 showed visible aggregation, while the sample obtained at pH 2.0 showed slight aggregation. Other samples did not aggregate for the observation time (48 hours).

Pectin derived from cocoa pod husk was found to exhibit a dispersion stabilizing function on the protein at pH 5.0 when the pH of the extraction process to obtain said pectin was in the range of pH 2.0 to 6.5. Example 2: Influence of temperature and extraction time on the extraction of pectin derived from - cocoa pod husk, and its properties The two portions (500 g) of cocoa pod husk powder were diluted in water prepared according to Example 1, subjected to mild extraction in hot water and citric acid added to set a pH value to 2.5 (1:25 (w / v)). The first portion was extracted at a temperature of 95 ° C for 3 hours to obtain pectin A, while the second portion was extracted at 85 ° C for 1 hour to obtain pectin B. After extraction, the phases were separated by centrifugation and then washed twice with 85% v / v ethanol. The obtained precipitates were freeze-dried and measured. The yields of pectins A and B obtained were 5.85 and 4.37%, respectively. The obtained pectins, derived from cocoa pod husk, were used as emulsifiers compared to lecithin. Equal amounts of water and sunflower oil were mixed with 2.00 wt% and 0.25 wt% cocoa pod husk dietary fiber obtained by the above extractions, and 1.00 wt% lecithin was used as a reference emulsifier. Pectin A derived from cocoa pod husk showed a good emulsion stabilizing effect in both concentrations tested, comparable to or better than the stabilizing effect of lecithin. Said dispersions were stable for 48 hours and showed no separation / distribution of phases. The dispersions made with cocoa pod-derived pectin B obtained by extraction at 85 ° C for 1 hour did not show a satisfactory dispersion ability as the phases were divided after 4 hours.

Example 3: Use of pectin derived from cocoa pod husk as stabilizer in the preparation of yogurt Pectin A derived from cocoa pod husk, as obtained in Example 2, was used to confirm protein dispersion stabilization at pH 5.0 in the sour milk beverage (yogurt). Commercially available apple pectin was used as a reference stabilizer in the reference sample.

After mixing 20 parts of a 1% stabilizing solution containing either pectin derived from cocoa pod husk or commercially available apple pectin, 10 parts of a 35% sugar solution and 20 parts of a solution of 8% skimmed milk powder, the mixture was cooled and 50% citric acid solution was added in drops to adjust the pH to 5.0. A homogenizer was used to homogenize the yogurt samples at 150 kgf / cm2.

The yogurt samples containing pectin derived from cocoa pod husk as the stabilizer were confirmed to exhibit protein dispersion stabilization at pH 5.0, which is above the isoelectric point of milk protein (pH 4.5). In addition, the viscosity of the yogurt was high and the drink was characterized by a full texture.

The yogurt drink obtained using pectin derived from cocoa pod husk was stable, with no visible aggregation or division into phases, without any form of liquid accumulation on the surface of the yogurt. The yogurt is thick and scoopable instead of soft and pourable.

The yogurt sample containing commercially available pectin as a stabilizer showed unsatisfactory stabilization of the reference dispersion. The viscosity was high and the texture was lumpy and gelatinous and differed significantly from the sample prepared using pectin derived from cocoa pod husk according to the invention.

Example 4: Preparation of milk coffee drink

After extracting 500 g of medium roasted ground Colombian coffee beans with 5 liters of hot water, the extract was cooled to below 25 ° C to obtain 4.5 liters of coffee extract.

A sugar mixture was then obtained by dissolving 700 g of granulated sugar and 3 g of sucrose fatty acid ester in 1.3 liters of purified water.

The coffee extract (800 ml), the sugar blend (400 ml), a stabilizing solution comprising 3% pectin A from Example 2 (400 ml) and water (200 ml) were mixed, and milk was added slowly to a total volume of 2 liters.

After mixing, L-ascorbic acid was used to adjust a pH to 5.0 and the mixture was homogenized at 150 kg / cm 2 to prepare a milk coffee drink.

The prepared milk coffee beverage was retort sterilized for 10 minutes at 95 ° C.

The dispersion stabilizing function of pectin A, derived from cocoa pod husk, of the invention was evaluated based on heat stability.

The prepared milk coffee beverage was heated to 95 ° C with a plate heater, poured into an empty can and sealed.

The resulting canned milk coffee drink was placed in a retort kettle for retort sterilization for 10 minutes at 95 ° C.

The evaluation after hot storage indicated that no precipitation of milk protein or fat secretion was observed when using pectin A derived from cocoa pod husk as the stabilizer.

The acidity and taste of the milk coffee drink was also evaluated by organoleptic evaluation.

The organoleptic evaluation was performed based on taste tests by panelists (15), compared to the aroma and acidity of regular coffee.

The resulting drink was rated highly for its pleasant and refreshing taste, and the scores were better than for the regular coffee drink.

Example 5: Pectin derived from cocoa pod husk as stabilizer for a chocolate drink Pectin A and B derived from cocoa pod husk prepared according to Example 2 were used to prepare chocolate drinks A and B, respectively.

As a control product, a beverage was made containing only water. 110 parts of water were mixed with 5 parts of cocoa powder, 13 parts of sugar, 5 parts of skimmed milk powder.

Blend A was obtained by mixing all of the above ingredients with 5 parts of 5% pectin A derived from cocoa pod husk.

Blend B was of the same composition except it contained 5 parts of 5% pectin B derived from cocoa pod husk.

The control mixture contained the equivalent amount of water (5 parts) in place of pectin derived from cocoa pod husk.

All three mixtures were heated to 80 ° C while being stirred with a homomixer.

The drinks were further homogenized under a pressure of 150 kgf / cm2 using a homogenizer.

Each bottle was filled with the drink and sterilized at 121 ° C for 30 minutes to obtain a chocolate drink.

The chocolate drinks obtained in this way were allowed to stand at normal temperature for 1 week and their stability was inspected.

The drink prepared with pectin A gave very satisfactory results, without observing precipitation, top separation, aggregation and other signs of phase distribution, while the drink prepared with pectin B was slightly inferior and showed some precipitation, top separation and mild aggregation.

The control product characterized by the absence of pectin derived from cocoa pod husk exhibited almost immediate separation of oil and water phases and an unsatisfactory appearance.

Example 6: Pectin, derived from cocoa pod husk, as a stabilizer for a fruit juice A blend containing orange juice concentrate (65 ° Brix) (2070 g), orange pulp (270 9), orange oil (2 g), orange flavor mix (14 g), citric acid (68 9) , malic acid (54 g), sucrose (91 g) and water (1450 g), was mixed with pectin derived from cocoa pod husk (A, Example 2), in an amount that yields 1.0% and 5.0 % allows solutions of said pectin in the juice concentrate.

In the control group, only water (250 g) was added without said pectin.

The two test solutions and control solution were prepared by dissolving the sugar and the acids (citric acid and malic acid) in the water with the addition of cocoa pod husk dietary fiber A in said concentrations of 1.0% and 5.0%, respectively, or water.

The resulting mixtures were added to the 65 ° Brix orange juice concentrate with stirring, followed by the orange essences, orange pulp, orange oil and orange flavor mix.

Both juice concentrates comprising pectin A derived from cocoa pod husk were characterized by better stability of the beverage during its shelf life, better mouthfeel, better texture and flavor release than the control drink containing only water.

Even at low concentration (1.0 wt%), pectin derived from cocoa pod husk slowed down the phase separation and allowed excellent pulp suspension.

Example 7: Oriental sauces containing pectin derived from cocoa pod husk

75 g of peanut butter was mixed in a mixer for 5 min at room temperature (15 ° C) with 50 g of pectin A derived from cocoa pod husk (Example 2) to obtain the test sample, or with 125 g of expanded starch to obtain the control sample.

Both samples appeared as a loose, free-flowing peanut paste and were further used as the base material for an oriental sauce that was further mixed with: vinegar (20g), black peanut paste (3g), oyster sauce (3g) and Chinese five-spice mix (59) .

Pectin derived from cocoa pod husk showed excellent stabilizing effect and no separation of phases from said oriental sauce. The sauce was tested by panelists (40).

The panelists concluded that the resulting sauce had no taste difference compared to the control product containing starch instead of pectin derived from cocoa pod husk. Pectin, derived from cocoa pod husk, is suitable for the production of any other type of dressing with more or less oil or vinegar and with other components as required.

Example 8: Pectin, derived from cocoa pod husk, as a coating agent in ice cream Sugar coating compositions for coated ice creams were prepared with the compositions of 10 parts of 5% pectin derived from cocoa pod husk (A, Example 2), 40 parts sugar, 25 parts milk and 25 parts of water. As a control product, a coated ice cream cone with gum arabic as a coating agent was used.

Sugar coating composition (10 parts of pectin derived from cocoa pod husk, 40 parts of sugar, 25 parts of milk and 25 parts of water) was used to prepare chocolate ice cream. The sugar coating composition was capped by a common method on pre-formed ice cream model molds (2.0 cm - 4.5 cm - 8.5 cm) and blown dry. Finally, shellac was applied to obtain a sugar coated chocolate ice cream cone. The results of evaluating the coatability, flakiness of the sugar coating, cracking and drying properties showed that both coatings (pectin, derived from cocoa pod husk, and gum arabic) exhibit good coatability properties without peeling of said coating. The coating obtained using pectin, derived from cocoa pod husk, according to the present invention showed no cracks of said coating, while some cracks were observed in the samples made with gum arabic. The pectin coating, derived from cocoa pod husk, kept the ice crystals small and improved the creamy character of the said ice cream.

Example 9 Pectin, derived from cocoa pod husk, as lecithin substitute in chocolate. A test mixture was made as a mixture of 15 kg cocoa bean powder with 7.9 kg cocoa mass, 25.3 kg cocoa butter, 50.3 kg white sugar, 25 kg whole milk powder, 17.5 kg of skimmed milk powder and mixed with 0.15 kg of pectin derived from cocoa pod husk of the invention. As the reference mixture, chocolate was produced containing the same amount of ingredients, 15 kg cocoa bean powder with 7.9 kg cocoa mass, 25.3 kg cocoa butter, 50.3 kg white sugar, 25 kg whole milk powder, 17.5 kg skimmed milk powder and 0.15 kg. kg lecithin.

Both mixtures were kneaded and then processed in a 5-cylinder refiner.

The resulting masses were both conched and then treated like conventional chocolate. The test chocolate mixture was liquefied completely by adding 8.9 kg cocoa butter and 0.4 kg pectin derived from cocoa pod husk.

The reference mixture was liquefied completely by adding 8.9 kg cocoa butter and 0.4 kg lecithin during conching.

The resulting liquid chocolate mixes (test and reference mixes) were tempered and molded in the normal chocolate devices.

The final chocolate product made with pectin derived from cocoa pod husk was very pleasant in taste and quality, as evaluated by panelists (15).

The texture and taste were not significantly different from the reference mixture chocolate containing lecithin, as evaluated by panelists. Example 10: Skin and Sun Care O / W Type Cream The sunscreen was obtained by mixing oil and water phases. The oil phase contained (wt%): fullerene (C 60; manufactured by Aldrich) 0.002, diethyl sebacate 15.0, paramethoxyoctyl 5.0, stearyl alcohol 3.0, stearic acid 3.0, glyceryl monostearate 3.0, liquid paraffin 3.0. The aqueous phase was composed of pectin derived from cocoa pod husk, 3.0, triethanolamine 1.0, EDTA 2Na 0.05, titanium dioxide 5.0, glycerine 5.0, antioxidant qd.s. preservative in water 25.0. In addition, an appropriate amount of perfume was added. The oil phase was carefully dispersed in the water phase and emulsified with a homogenizer. The emulsion was cooled using heat exchange air to obtain an O / W type cream.

The obtained cream showed good stability and appearance. In addition, it was characterized by good functionality, improving the natural skin feeling. It is believed that the present invention is not limited to the above-described embodiments and that some modifications or changes may be made to the described examples without revaluing the appended claims.

Claims (16)

CONCLUSIONS 1) Cocoa pod husk pectin, is characterized by: a) a degree of acylation of 30-60% by weight dry extract; b} a degree of methylation of 10-30% by weight of dry extract; c) a galacturonic acid content of at least 50 wt.% ash-free dry matter, and wherein the cocoa pod shell is substantially free of cocoa beans. 2) A method for preparing cocoa pod husk pectin according to claim À, comprising subjecting cocoa pod husk powder to a prewash in absolute or dilute ethanol or bonding said powder with a protease, con heest-water extraction from cocoa husks in a solids ratio / extractant not higher than 1: 1 w / v, whereby the pH at the completion of the extraction loops is pH 2.0 and pH 6.5, the extraction process being carried out for a period of up to 5 hours, and whereby the temperature for the hot water extraction is between 90-100 ° C, Method according to claim 2, wherein a pH value is adjusted with the aid of acetic acid, cilric acid, lactic acid, malic acid, tartaric acid, hydrochloric acid, nitric acid, oxalic acid, phosphoric acid and sulfuric acid. The method of claim 2, wherein the hot water extraction is performed by the addition of citric acid to adjust the pH to 2.5 (1:25 (w / v}}, for 3 hours. Use of cocoa pod husk pectin according to claim 1 or obtained according to claims 2-4 as a dispersion stabilizer in a foxglove product. Use according to claim 5 of cocoa pod husk pectin, wherein the food product is a confectionery product. Use according to claim 5 of said cocoa pod husk pectin, wherein said food product is a food product with acidic proteins. 8) Use of cocoa pod husk pectin according to claim 1 or obtained according to claims 2-4 as a lecithin substitute in a food product. 9) Use according to claim 8 of cocoa pod husk pectin, said food product being a confectionery product. Use of cocoa pod husk pectin according to claim 1 or obtained according to claims 2-4 as an O / W emulsifier in food, cosmetic and pharmaceutical products. Use according to claim 10 of cocoa pod shell pectin, wherein said cocoa pod shell pectin is used at a concentration of 0.05-50.00% by weight. 12. Use according to claim 10 of said cocoa pod husk pectin, wherein said food product is a confectionery product. Use of cocoa pod husk pectin according to claim 1 or obtained according to claims 2-4 as a coating agent in food, cosmetic and pharmaceutical products. Use of cocoa pod husk pectin according to claim 1 or obtained according to claims 2-4 as a means to increase the baking stability of water-based fillings tipping over said pectin. Use of cocoa pod husk pectin according to claim 1 or obtained according to claims 2-4 as a texturizer in food comprising encapsulated probiotics. 16) Use of cocoa pod husk pectin according to claim 1 or obtained according to claims 2-4 as a mouthfeel improver. Use of cocoa pod husk pectin according to claim 1 or obtained according to claims 2-4 as an elastic agent in food, cosmetic and pharmaceutical products.