BE1029859B1 - Pectine afgeleid van verse cacaopeulschil, werkwijze voor de bereiding en het gebruik in voeding, farmaceutische en cosmetische samenstellingen - Google Patents
Pectine afgeleid van verse cacaopeulschil, werkwijze voor de bereiding en het gebruik in voeding, farmaceutische en cosmetische samenstellingenInfo
- Publication number
- BE1029859B1 BE1029859B1 BE20215817A BE202105817A BE1029859B1 BE 1029859 B1 BE1029859 B1 BE 1029859B1 BE 20215817 A BE20215817 A BE 20215817A BE 202105817 A BE202105817 A BE 202105817A BE 1029859 B1 BE1029859 B1 BE 1029859B1
- Authority
- BE
- Belgium
- Prior art keywords
- food
- pectin
- husk
- pharmaceutical
- popular
- Prior art date
Links
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/002—Processes for preparing or treating cocoa beans or nibs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Cosmetics (AREA)
Abstract
De uitvinding heeft betrekking op pectine afgeleid van verse cacaopeulschil bij voorkeur gekenmerkt door een helderheidsparameter L van ten minste 40; een waterbindingscapaciteit van minimaal 20,0 g water/g; een moleculairgewicht > 200 kDa voor ten minste 40 gew% van het droge extract; een opslagmodulus van 70 tot 120 Pa gemeten in een emulsie bij een spanningsamplitude van 1%; en een viscositeit van 4000 tot 7000 cP bij 20°C in een 5% mengsel met water bij een afschuifsnelheid van 1/s. De uitvinding heeft ook betrekking op een werkwijze voor het bereiden van genoemde pectine omvattende een warm-water extractie uit verse cacaoschillen, en het gebruik van genoemde pectinevezel in voedsel, cosmetica en farmaceutische producten.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE20215817A BE1029859B1 (nl) | 2021-10-18 | 2021-10-18 | Pectine afgeleid van verse cacaopeulschil, werkwijze voor de bereiding en het gebruik in voeding, farmaceutische en cosmetische samenstellingen |
PCT/EP2022/078874 WO2023066879A1 (en) | 2021-10-18 | 2022-10-17 | Fresh cacao pod husk derived pectin, method of its preparation and its use in food, pharmaceutical and cosmetic compositions |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE20215817A BE1029859B1 (nl) | 2021-10-18 | 2021-10-18 | Pectine afgeleid van verse cacaopeulschil, werkwijze voor de bereiding en het gebruik in voeding, farmaceutische en cosmetische samenstellingen |
Publications (2)
Publication Number | Publication Date |
---|---|
BE1029859A1 BE1029859A1 (nl) | 2023-05-11 |
BE1029859B1 true BE1029859B1 (nl) | 2023-05-15 |
Family
ID=78829298
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BE20215817A BE1029859B1 (nl) | 2021-10-18 | 2021-10-18 | Pectine afgeleid van verse cacaopeulschil, werkwijze voor de bereiding en het gebruik in voeding, farmaceutische en cosmetische samenstellingen |
Country Status (2)
Country | Link |
---|---|
BE (1) | BE1029859B1 (nl) |
WO (1) | WO2023066879A1 (nl) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PH12018000051A1 (en) * | 2018-02-20 | 2019-08-28 | Univ Of The Philippines Los Banos | A process for pectin extraction from cacao pod husk |
EP3613297A1 (en) * | 2018-08-20 | 2020-02-26 | Cabosse Naturals NV | Cacao pod husk derived pectin, method of its preparation and its use in food, pharmaceutical and cosmetic compositions |
WO2020038905A1 (en) * | 2018-08-20 | 2020-02-27 | Cabosse Naturals Nv | Process to extract components of cacao pod husks and to utilize cacao fruit soluble extract obtained thereof and its applications |
BE1027212B1 (nl) * | 2019-09-20 | 2020-11-17 | Cabosse Naturals Nv | Pectineafgeleid van cacaopeulschil, werkwijze voor de bereiding en het gebruik in voeding, farmaceutische en cosmetische samenstellingen |
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2021
- 2021-10-18 BE BE20215817A patent/BE1029859B1/nl active IP Right Grant
-
2022
- 2022-10-17 WO PCT/EP2022/078874 patent/WO2023066879A1/en active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PH12018000051A1 (en) * | 2018-02-20 | 2019-08-28 | Univ Of The Philippines Los Banos | A process for pectin extraction from cacao pod husk |
EP3613297A1 (en) * | 2018-08-20 | 2020-02-26 | Cabosse Naturals NV | Cacao pod husk derived pectin, method of its preparation and its use in food, pharmaceutical and cosmetic compositions |
WO2020038905A1 (en) * | 2018-08-20 | 2020-02-27 | Cabosse Naturals Nv | Process to extract components of cacao pod husks and to utilize cacao fruit soluble extract obtained thereof and its applications |
BE1027212B1 (nl) * | 2019-09-20 | 2020-11-17 | Cabosse Naturals Nv | Pectineafgeleid van cacaopeulschil, werkwijze voor de bereiding en het gebruik in voeding, farmaceutische en cosmetische samenstellingen |
Non-Patent Citations (10)
Title |
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BARAZARTE HUMBERTO ET AL: "La cáscara de cacao (Theobroma cacao L.): una posible fuente comercial de pectinas [Cocoa husk ( Theobroma cacao L.): a possible commercial source of pectins]", vol. 58, no. 1, 29 February 2008 (2008-02-29), pages 64 - 70, XP009536286, ISSN: 0004-0622, Retrieved from the Internet <URL:https://www.alanrevista.org/ediciones/2008/1/art-9/#> [retrieved on 20220531] * |
CHAN SIEW-YIN ET AL: "Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks", FOOD CHEMISTRY, ELSEVIER LTD, NL, vol. 141, no. 4, 2 July 2013 (2013-07-02), pages 3752 - 3758, XP028705297, ISSN: 0308-8146, DOI: 10.1016/J.FOODCHEM.2013.06.097 * |
LCIA CRISTINA VRIESMANN ET AL: "Optimization of nitric acid-mediated extraction of pectin from cacao pod husks (L.) using response surface methodology", CARBOHYDRATE POLYMERS, APPLIED SCIENCE PUBLISHERS , LTD BARKING, GB, vol. 84, no. 4, 10 January 2011 (2011-01-10), pages 1230 - 1236, XP028173695, ISSN: 0144-8617, [retrieved on 20110115], DOI: 10.1016/J.CARBPOL.2011.01.009 * |
LECUMBERRI ET AL: "Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.)", FOOD CHEMISTRY, ELSEVIER LTD, NL, vol. 104, no. 3, 1 January 2007 (2007-01-01), pages 948 - 954, XP022086209, ISSN: 0308-8146, DOI: 10.1016/J.FOODCHEM.2006.12.054 * |
LÚCIA CRISTINA VRIESMANN ET AL: "Extraction and characterization of pectin from cacao pod husks (Theobroma cacao L.) with citric acid", LWT- FOOD SCIENCE AND TECHNOLOGY, vol. 49, no. 1, 1 November 2012 (2012-11-01), United Kingdom, pages 108 - 116, XP055547914, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2012.04.018 * |
MARSIGLIA D E ET AL: "Pectin extraction from cocoa pod husk (Theobroma cacao L.) by hydrolysis with citric and acetic acid", vol. 9, no. 7, 1 January 2016 (2016-01-01), pages 497 - 507, XP009536279, ISSN: 0974-4290, Retrieved from the Internet <URL:https://www.sphinxsai.com/2016/ch_vol9_no7/2/(497-507)V9N7CT.pdf> [retrieved on 20220531] * |
PHATAK L ET AL: "Isolation and characterization of pectin in sugar-beet pulp", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, vol. 53, no. 3, 1 January 1988 (1988-01-01), pages 830 - 833, XP002115921, ISSN: 0022-1147, DOI: 10.1111/J.1365-2621.1988.TB08964.X * |
PRIYANGINI FLORENTINA ET AL: "Extraction optimization of pectin from cocoa pod husks (Theobroma cacaoL.) with ascorbic acid using response surface methodology", CARBOHYDRATE POLYMERS, APPLIED SCIENCE PUBLISHERS , LTD BARKING, GB, vol. 202, 11 September 2018 (2018-09-11), pages 497 - 503, XP085493448, ISSN: 0144-8617, DOI: 10.1016/J.CARBPOL.2018.08.103 * |
RAMLI N ET AL: "Effect of ammonium oxalate and acetic acid at several extraction time and pH on some physicochemical properties of pectin from cocoa husks (Theobroma cacao)", AFRICAN JOURNAL OF FOOD SCIENCE2013FEDERAL UNIVERSITY OF TECHNOLOGY, OWERRI, IMO STATE, NIGERIA. E-MAIL ULOMAONYEKA@YAHOO.COM,, vol. 5, no. 15, 15 December 2011 (2011-12-15), pages 790 - 798, XP009536289, ISSN: 1996-0794, DOI: 10.5897/AJFS11.107 * |
ROCIO CAMPOS-VEGA ET AL: "Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds", TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 81, 1 November 2018 (2018-11-01), GB, pages 172 - 184, XP055638776, ISSN: 0924-2244, DOI: 10.1016/j.tifs.2018.09.022 * |
Also Published As
Publication number | Publication date |
---|---|
BE1029859A1 (nl) | 2023-05-11 |
WO2023066879A1 (en) | 2023-04-27 |
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Legal Events
Date | Code | Title | Description |
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FG | Patent granted |
Effective date: 20230515 |