GB2537444A

GB2537444A - A Chocolate composition

Info

Publication number: GB2537444A
Application number: GB1519698.3A
Authority: GB
Inventors: Jeanne Michele Weyns Anne-Francoise; Stephens Jeremy
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-02-16
Filing date: 2015-11-09
Publication date: 2016-10-19
Also published as: GB201502531D0; GB201519698D0

Abstract

A chocolate composition comprises: (a) a chocolate base; (b) a monoamine oxidase inhibitor; and (c) an amino acid or amine selected from L-phenylalanine and phenylethylamine; wherein (b) and (c) are exogenous substances which are additional to any substances that may naturally be present in the chocolate base and wherein the chocolate base contains at least 40% by weight of cocoa bean-derived components. The compositions may further comprise at least one of turmeric, green tea extract and L-tyrosine. In a second aspect, a chocolate composition comprises: (a) a chocolate base; (b) a monoamine oxidase inhibitor; and (c) an amino acid or amine selected from L-phenylalanine and phenylethylamine; wherein (b) and (c) are exogenous substances and wherein the total amount of (c) is present in the range of from 0.06 to 1.25% by weight. The chocolate compositions are prepared by making a paste from cocoa mass and cocoa butter, mixing in components (b) and (c) and subjecting the paste to conching, size reduction, tempering and depositing the tempered mixture into moulds. The chocolate compositions are suitable for elevating the mood of the consumer.

Description

A CHOCOLATE COMPOSITION

This invention relates to a chocolate composition containing one or more bioactive components.

Background of the invention

Chocolate is a foodstuff made from the roasted and ground seeds (beans) of Theobroma cacao and is known to be a rich source of flavanol antioxidants and alkaloids such as theobromine, phenethylamine and caffeine which have physiological effects on the body and have been linked to serotonin levels in the brain. There have been many reports that consuming chocolate has health benefits. For example, it has been suggested that chocolate, eaten in moderation, can lower blood pressure. It has also been suggested that potential benefits of eating chocolate are that it lowers cholesterol levels, prevents cognitive decline, and reduces the risk of cardiovascular problems.

US 6469053 (Mars Inc.) relates to the therapeutic uses of cocoa extracts containing high levels of cocoa polyphenols such as cocoa procyanidins, and in particular the anti-cancer properties of the extracts.

US 8603547 (Barry Callebaut AG) discloses and claims the use of cocoa extracts in weight management. It is stated to be preferred that the amount of phenethylamine present should be less than 2%. Methods of processing cocoa beans containing defined levels of phenylethylamine are also disclosed in JP2012/39383 (Uha Mikakuto) discloses chocolate composition wherein arginine, leucine and phenylalanine are added in order to reduce or mask the astringency of the cocoa. Chocolate compositions containing arginine, leucine and phenylalanine are also disclosed in JP2012/244929 (Uha Mikakuto).

KR2012/0079229 (Kwon Young Jun) discloses chocolate compositions containing apple peel powder and apple juice. The compositions are described as being rich in phenols, guercefin and vitamin C. Chocolate has also been disclosed as a vehicle for delivery of bioactive 30 substances.

For example, US 2013/0243845 (Ophthalmopharma AG) relates to nutriceutical chocolate compositions containing added nutrients such as minerals and vitamins. The flavonoid content of chocolate is mentioned but there is no suggestion that the concentrations of specific flavonoids should be controlled or supplemented. The purpose of the chocolate compositions described in US 2013/0243845 is to reduce the severity of, or slow the development of, diseases of the eye such as age-related macular degeneration.

WO 02/00033 (Nestle) discloses confectionary products such as chocolate containing active substances. Examples of active substances include vitamins, enzymes, amino acids, proteins, gums, carbohydrates, phytochemicals, dextrose, lecithin, trace nutrients, brain-stimulating substances, energy-providing substances, minerals, salts and botanical extracts.

Chinese Patent Application CN101480212 (Beijing Jiankang) discloses chocolate containing citrulline. Chinese Patent Application CN102232456 (Yao Wang) discloses chocolate containing a black tomato filling. Chinese Patent Application CN102845578 (Wang Shuang et al.) discloses a method of manufacturing chocolate.

US 7048941 (New World Enterprises, Inc) discloses the use of chocolate compositions as delivery systems for nutrients and medicinal substances. The compositions are disclosed as containing defined amounts of substances that are responsible for the physiological craving that many people have for chocolate. Such substances include biogenic amines such as phenylethylamine, and amino acids as well as trace amounts of other craving-inducing substances such as cannabinoid fatty acids and methylxanthine alkaloloids. By including craving-inducing substances in the chocolate as well as nutrients and medicinal substances, the likelihood of a patient failing to adhere to a treatment regime involving the nutrient or medical substances is reduced. Similar compositions are disclosed in W002/078746 ((Altaffer).

US 5525352 (Kontos et al.) also discloses confectionary products containing medicinal substances.

US 6174542 (PMS Mood Food, Inc.) discloses chocolate compositions containing various dietary, vitamin, mineral and food supplements for use in treating premenstrual syndrome (PMS). Although US 6174542 suggests that some of the components of chocolate such as phenethylamine, theobromine and magnesium appear to ameliorate some symptoms of PMS, the essential components of the compositions are kava kava root or St John's wort, cayenne, ginger and ginseng, chickweed or buchu or pyridoxine, and wild yam root.

U52008311252 (Selzer et al.) discloses cocoa-based dietary supplements containing Chinese blackberry extracts, Stevie leaf extracts and Lo Han fruit extracts.

US2005/0245612 (Blass) discloses pharmaceutical compositions for treating metabolic insufficiencies. The compositions are described as containing a Krebs cycle intermediate such as citric acid, aconitic acid, isocitric acid and others. One of the exemplified compositions in US2005/0245612 is a fudge composition containing about 25% by weight of unsweetened chocolate, about 0.02% by weight of resveratrol, about 4% by weight of green tea powder, about 11% by weight of calcium malate and about 0.003% by weight of added phenylethylamine.

Whereas many different processes have been used for converting the raw materials from Theobroma cacao into a chocolate product, most chocolate manufacturing processes involve the series of steps (see (http itono,v ier0. orcilabout-cocoahrocessing-cocoa html) described below.

In a first step, the raw cocoa beans are cleaned to remove extraneous material and are then fermented to prevent germination and to remove the sugary mucilaginous substance and pulp surrounding the beans. After fermentation and drying, in order to bring out the chocolate flavour and colour, the beans are roasted, the temperature, time and degree of moisture involved in the roasting step depending on the type of beans used and the type of chocolate product required from the process.

After roasting, a winnowing machine is used to remove the shells from the beans to leave just the cocoa nibs. As an alternative, in some commercial manufacturing processes, the bean shells are removed before roasting.

After removal of the shells, the cocoa nibs can be subjected to an alkalisation step in which the nibs are treated with a base such as potassium carbonate to remove unwanted acidic components and develop the flavour and colour.

After roasting, the nibs are milled under conditions that cause the fats (cocoa butter) in the nibs to melt to give a molten cocoa liquor containing cocoa solids suspended in cocoa butter. The temperature and degree of milling varies according to the type of nib used and the product required. During this step, different types of beans can be blended together to give a desired set of characteristics.

The cocoa liquor can either be moulded and allowed to solidify to give unsweetened chocolate or it can mixed with other ingredients (see below) to give chocolate, or it can be pressed to extract cocoa butter from the liquor leaving a solid mass known as cocoa presscake. The amount of butter extracted from the liquor is controlled by the manufacturer to produce presscake with different proportions of fat. Cocoa butter contains a high proportion of saturated fats, typically derived from stearic and palmitic acids. Unlike cocoa solids, cocoa butter contains no more than trace amounts of caffeine and theobromine.

The cocoa butter extracted from the cocoa liquor can be used in the manufacture of chocolate. The cocoa presscake is typically broken into small pieces to form kibbled presscake, which is then pulverised to form cocoa powder and can be used in other food products.

In order to form a chocolate product, cocoa liquor (which may also be referred to herein as cocoa mass) is mixed with cocoa butter and other ingredients such as sugar, milk, emulsifying agents and cocoa butter, in quantities selected to give a chocolate of a particular type, to give a paste having the consistency of dough. The paste is then subjected to a refining stage in which the paste is passed through rollers that reduce the size of the particles in the paste, typically 40 microns or less. This refining step is responsible for enhancing the texture and in particular the smoothness of the chocolate in the final product.

The paste can then be subjected to "conching", a kneading or smoothing process in which the chocolate is subjected to agitation in conching machines fitted with large paddles that sweep back and forth through the refined chocolate mass for a period of anywhere from a few hours to several days. The speed, duration and temperature of the conching step affects the flavour of the end product. The conching process reduces the moisture content of the chocolate, drives off unwanted volatile flavours and coats each particle of chocolate with a layer of cocoa butter.

In some chocolate manufacturing processes, the order of the refining and conching stages may be reversed, with conching taking place before refining.

After conching (or refining), the mixture is then tempered or passed through a heating, cooling and reheating process. This prevents discolouration and fat bloom in the product by creating small, stable cocoa butter crystals in the fluid chocolate mass and preventing certain crystalline forms of cocoa butter from developing.

The tempered chocolate can then be deposited into moulds to give a chocolate composition of the desired form or used for enrobing fillings. The resulting chocolate product is then cooled (for example in cooling tunnels over a period of about 20 minutes to about two hours) so that it solidifies. It is then ready for packaging and despatch to consumers.

The invention The present invention provides chocolate compositions for use in elevating the mood of a consumer of the composition. The chocolate compositions may also contain one or more other bioactive substances to achieve further therapeutic objectives.

Accordingly, in a first aspect, the invention provides a chocolate composition comprising: (A) a chocolate base; (B) a monoamine oxidase inhibitor; and (C) an amino acid or amine selected from L-phenylalanine and phenylethylamine.

In one embodiment, the chocolate composition comprises at least one of: (D) turmeric; (E) green tea extract, and (F) L-Tyrosine.

Typically, the chocolate composition contains at least two of (D), (E) and (F).

For example, the chocolate composition may contain (D) turmeric; and (F) L-Tyrosine.

Unless otherwise indicated, the references to (B), (C) and (F) are references to exogenous substances which are additional to any substances that may naturally be present in the cocoa solids or cocoa butter or in ingredients (D) and (E) when present.

References herein to percentages by weight of the various components of the chocolate composition refer to the percentages by weight of the total weight of the composition, excluding any packaging within which the composition may be contained.

The chocolate base can be a conventional chocolate preparation formed from cocoa liquor (cocoa mass), cocoa butter, a sweetening agent and a food-grade emulsifying agent.

The cocoa liquor (cocoa mass) and cocoa butter can be obtained from commercial sources or can be prepared by methods well known to the skilled person, for example using the process described above.

The chocolate composition typically contains at least 30% by weight of cocoa bean-derived components (e.g. cocoa butter, cocoa mass/liquor). More usually, the chocolate composition typically contains at least 35% by weight, or at least 40% by weight, or at least 45% by weight, or at least 50% by weight, or at least 55% by weight, or at least 60% by weight, or at least 65% by weight, or at least 65% by weight, or at least 70% by weight, of cocoa bean-derived components. Preferably the cocoa bean-derived components are selected from cocoa mass/liquor and cocoa butter.

The sweetening agent in the chocolate base is typically selected from monosaccharides and disaccharides (e.g. sucrose, glucose and fructose); sugar alcohols such as xylitol; polysaccharides such as maltodextrins; polyols such as maltitol; naturally occurring sugar sources such as maple sugar; coconut palm sugar; and honey; and naturally occurring non-sugar sweeteners such as stevia.

In one embodiment, the sweetening agent is honey.

The honey can be present in a dried form prepared by mixing honey with a suitable powdered carrier substance such as maltodextrin, cereal flour or starch.

The food-grade emulsifying agent can be, for example, a lecithin, e.g. a soya lecithin or sunflower lecithin or mixtures thereof.

The chocolate compositions of the invention contain (C) an amino acid or amine selected from L-phenylalanine and phenylethylamine.

In one embodiment, the compositions contain L-phenylalanine.

In another embodiment, the compositions contain phenylethylamine.

In another embodiment, the compositions contain a mixture of L-phenylalanine and phenylethylamine.

The amount of L-phenylalanine present in the composition (when no added phenylethylamine is present) will typically be in the range from about 0.06% by weight to about 1.25% by weight of the total weight of the chocolate composition.

For example, the L-phenylalanine can be present in an amount from about 0.08% by weight to about 1.0% by weight, or about 0.1% by weight to about 1.0% by weight, or about 0.1% by weight to about 0.8% by weight, or about 0.1% by weight 20 to about 0.5% by weight In other embodiments, the L-phenylalanine can be present in an amount from about 0.25% by weight to about 1.25% by weight; or about 0.35% by weight to about 1.0% by weight of the total weight of the chocolate composition, or about 0.4% by weight to about 0.8% by weight of the total weight of the chocolate composition, or about 0.5% by weight to about 0.75% by weight of the total weight of the chocolate composition.

In one embodiment, the amount of L-phenylalanine present in the composition is in the range from 0.1% by weight to 0.5% by weight.

In another embodiment, the composition contains about 0.625% by weight of Lphenylalanine.

In another embodiment, the composition contains about 0.2% by weight of Lphenylalanine.

In another embodiment, the composition contains about 0.4% by weight of L-phenylalanine.

The amount of phenylethylamine present in the composition (when no added Lphenylalanine is present) will typically be in the range from about 0.06% by weight to about 1.25% by weight; or about 0.25% by weight to about 1.25% by weight of the total weight of the chocolate composition. For example, the phenylethylamine can be present in an amount from about 0.35% by weight to about 1.0% by weight of the total weight of the chocolate composition, or about 0.4% by weight to about 0.8% by weight of the total weight of the chocolate composition, or about 0.5% by weight to about 0.75% by weight of the total weight of the chocolate composition.

In one embodiment, the composition contains about 0.625% by weight of phenylethylamine.

When both phenylethylamine and L-phenylalanine are present in the composition, the combined amounts present will typically be in the range from about 0.06% by weight to about 1.25% by weight; or about 0.25% by weight to about 1.25% by weight of the total weight of the chocolate composition. For example, the combination of phenylethylamine and L-phenylalanine can be present in an amount from about 0.35% by weight to about 1.0% by weight of the total weight of the chocolate composition, or about 0.4% by weight to about 0.8% by weight of the total weight of the chocolate composition, or about 0.5% by weight to about 0.75% by weight of the total weight of the chocolate composition. In one embodiment, the composition contains about 0.625% by weight of a combination of phenylethylamine and L-phenylalanine.

In addition to (A) and (C), the chocolate compositions also contain (B), a monoamine oxidase inhibitor. Monoamine oxidase (MAO) inhibitors are compounds that inhibit the activity of members of the monoamine oxidase enzyme family. Monoamine oxidases are found in the outer membranes of mitochondria and are present in most cell types in the body. Two isoforms of monoamine oxidase exist, namely monoamine oxidase A (MAO-A) and monoamine oxidase B (MAO-B). MAO-A preferentially oxidises serotonin and noradrenaline whereas MAO-B preferentially oxidises phenethylamine. Dopamine and tyramine are substrates for both isoforms. In the context of the present invention, the monoamine oxidase inhibitors typically have inhibitory activity against MAO-B, and may also have inhibitory activity against MAO-A.

The monamine oxidase inhibitor can be a flavonoid or polyphenol, for example a stilbene polyphenol.

Examples of flavonoid monoamine oxidase inhibitors are described in Jager et at, Molecules, 2011, 16, 1471-1485.

Particular examples of flavonoid MAO inhibitors include quercetin, kaempferol, catechin and epicatechin.

In one particular embodiment of the invention, quercetin is present as a monoamine oxidase inhibitor. Quercetin is a flavonoid and has the IUPAC name 2- (3,4-dihydroxyphenyI)-3,5,7-trihydroxy-4H-chromen-4-one. Quercetin, which is commercially available, is also found in a wide variety of plants including capers, radish leaves, red onions, buckwheat, fennel leaves, watercress, kale, cranberries and plums.

Examples of stilbene polyphenols having monoamine oxidase inhibiting activity include trans-resveratrol; see for example Xu et at, Eur Neuropsychopharmacol.

2010 Jun,20(6):405-13.

The monoamine oxidase inhibitor (e.g. quercetin, kaempferol, catechin, epicatechin or resveratrol and mixtures thereof) is typically present in an amount from about 0.1% by weight to about 2.5% by weight of the total weight of the chocolate composition.

For example, the monoamine oxidase inhibitor (e.g. quercetin, kaempferol, catechin, epicatechin or resveratrol and mixtures thereof) can be present in an amount from about 0.2% by weight to about 2% by weight; or about 0.2% to about 1.5% by weight.

In some general embodiments, the MAO inhibitor (e.g. quercetin, kaempferol, catechin, epicatechin or resveratrol and mixtures thereof) can be present in an amount from about 0.5% by weight to about 2.5% by weight, or from about 0.75% by weight to about 2.25% by weight of the total weight of the chocolate composition, or about 1.0% by weight to about 2.0% by weight of the total weight of the chocolate composition, or about 1.0% by weight to about 1.5% by weight of the total weight of the chocolate composition.

In one particular embodiment, the composition contains about 1.25% by weight of the MAO inhibitor (e.g. quercetin, kaempferol, catechin, epicatechin or resveratrol and mixtures thereof).

The chocolate compositions of the invention can contain (D) turmeric. References to turmeric herein refer to rhizome material from the turmeric plant Curcuma longa. The rhizome material is typically incorporated into the chocolate compositions of the invention as the powdered rhizome.

The chocolate compositions of the invention can contain (E) green tea extract.

Green tea extract is a herbal derivative from green tea leaves (Camellia sinensis). The extracts contain antioxidants, and in particular polyphenols such as the green tea catechins epigallocatechin, epicatechin gallate and epicatechin. Green tea extracts also typically contain the flavonoids kaempferol, quercetin, and myricetin.

Where the green tea extracts contain relatively large amounts of quercetin, the amount of exogenous quercetin added to the compositions may be reduced but it is envisaged that the compositions will always contain at least some exogenous added quercetin.

Green tea extracts contain varying amounts of polyphenols and it is preferred, in the chocolate compositions of the invention, that the green tea extracts contain at least 50% by weight of total polyphenols and more usually at least 60% by weight of total polyphenols.

The green tea extracts, when present, will typically be present in an amount of up to about 2.0% by weight of the total weight of the chocolate composition. For example, the green tea extracts can be present in an amount of from about 0.25% to about 1.75% by weight, or about 0.5% to about 1.5% by weight, or about 0.6% to about 1.0% by weight, or about 0.75% to about 0.90% by weight, e.g. about 0.83% by weight of the total weight of the chocolate composition. References to the weight of green tea extracts as used herein refer to the dry weights of the extracts The chocolate compositions of the invention can contain (F) L-tyrosine. The amount of L-tyrosine present in the composition will typically be in the range from about 0.05% by weight to about 1.25% by weight of the total weight of the chocolate composition. For example, the [-tyrosine can be present in an amount from about 0.08% by weight to about 1.0% by weight, or about 0.1% by weight to about 1.0% by weight; or about 0.25% by weight to about 1.25% by weight of the total weight of the chocolate composition.

In some general embodiments, the L-tyrosine can be present in an amount from about 0.35% by weight to about 1.0% by weight of the total weight of the chocolate composition, or about 0.4% by weight to about 0.8% by weight of the total weight of the chocolate composition, or about 0.5% by weight to about 0.75% by weight of the total weight of the chocolate composition.

In one embodiment, the amount of L-tyrosine present in the composition is in the range from 0.1% by weight to 0.5% by weight.

In another embodiment, the composition contains about 0.625% by weight of L-tyrosine In another embodiment, the composition contains about 0.4% by weight of L-tyrosine.

In another embodiment, the composition contains about 0.4% by weight of L-tyrosine.

In another embodiment, the composition contains about 0.625% by weight of L25 tyrosine The chocolate compositions can contain one or more colouring agents (G), for example colouring agents imparting red or purple shades. Such colouring agents may be included in particular when the chocolate contains turmeric, so as to balance the colour of the turmeric. Examples of colouring agents include betalain compounds such as betanin and vulgaxanthin (both found in beetroot -E162) and anthocyanins (found in the leaves and berries of many plants).

The colouring agents (G) can be present, for example, in amounts corresponding to 0.1% to 3% by weight of the total weight of the chocolate composition, for example in the range from 0.5% to 2.5% by weight, or from 1% to 2.25%, or from 1.5 to 2.25%, or from 1.75 to 2.25% by weight. The colouring agents may be present as isolated compounds or as coloured extracts from plants, or combinations thereof. Where the colouring agent is a mixture of substances, for example in a coloured plant extract, the amounts referred to above refer to the amount of extract rather than the amounts of individual components of the extracts.

Where plant extracts (e.g. beetroot powder) are used as the colouring agents, it will be appreciated that the amount of extract required will depend on the concentration of coloured compounds within the extract.

In addition to the foregoing components, the chocolate compositions of the invention can contain any one or more of the following components: one or more vitamins selected from: vitamin B6 (pyridoxine. e.g. as the HCI salt) vitamin C (ascorbic acid) vitamin B2 (Riboflavin) vitamin B5 (calcium pantothenate) vitamin B12 (cyanocobalamin) vitamin K1 vitamin D3 (cholecalciferol) one or more minerals selected from: calcium (e.g. as the citrate salt) iron (e.g. as the citrate salt) potassium selenium zinc (e.g. as the citrate salt) one or more additional amino acids selected from: methionine one or more plant extracts (e.g. extracts from fruit, leaves, stem, roots or seeds) selected from: resveratrol (in the form of red grape skin extract) garlic (for example deodorised garlic) capsicum (pepper) beetroot extract guarana (e.g. ground guarana seeds) ginseng (e.g. chopped or powdered ginseng root) raspberry ketones (e.g. the ketone 4-(4-hydroxyphenyl)butan-2-one) acai berry (e.g. a freeze-dried powder formed from acai berry pulp and skin).

The additional components listed above will be selected according to the intended consumer of the chocolate composition and the therapeutic benefit that the composition is intended to provide.

Where desired, the chocolate compositions of the invention may contain one or more other non-bioactive ingredients such as bulking agents and flavouring agents. Examples of bulking agents in include starch and partially hydrolysed derivatives thereof such as maltodextrins. Some components of the chocolate (e.g. mono-and disaccharides) may function as both sweetening agents and bulking agents.

In one particular embodiment, the invention provides a chocolate composition comprising: (A) a chocolate base; (B) a monoamine oxidase inhibitor; (C) an amino acid or amine selected from L-phenylalanine and phenylethylamine.

(D) turmeric; and (F) L-Tyrosine.

In another particular embodiment, the invention provides a chocolate composition comprising: (A) a chocolate base; (B) quercetin (C) L-phenylalanine; (D) turmeric; and (F) L-Tyrosine.

In another particular embodiment, the invention provides a chocolate composition 10 comprising: (A) a chocolate base; wherein said chocolate base contains cocoa bean-derived components, the amount of cocoa bean-derived components corresponding to at least 60% by weigh of the total weight of the chocolate composition; (B) quercetin; (C) L-phenylalanine; (D) turmeric; and (F) L-Tyrosine.

In a further particular embodiment, the invention provides a chocolate composition 20 comprising: (A) a chocolate base; wherein said chocolate base contains cocoa bean-derived components, the amount of cocoa bean-derived components corresponding to at least 60% by weigh of the total weight of the chocolate composition; (B) quercetin; (C) L-phenylalanine; (D) turmeric; (F) L-tyrosine; and optionally: (G) one or more food colouring agents selected from beetroot extract, betanins and anthocyanins.

In each of the foregoing particular embodiments, the amount of cocoa bean-derived components can correspond to at least 65% by weigh of the total weight of the chocolate composition.

In each of the foregoing particular embodiments, the amounts of components (B), (C), (D), (F) and (G) can be as defined above and as illustrated in the examples below.

In another particular embodiment, the invention provides a chocolate composition 10 comprising: (A) a chocolate base; wherein said chocolate base contains cocoa bean-derived components, the amount of cocoa bean-derived components corresponding to at least 65% by weigh of the total weight of the chocolate composition; (B) quercetin in a weight percentage of about 0.2% to about 2%; (C) L-phenylalanine in a weight percentage of about 0.05% to about 1.25%; (D) turmeric; (F) L-tyrosine in a weight percentage of about 0.05% to about 1.25%; and optionally: (G) one or more food colouring agents selected from beetroot extract, betanins and anthocyanins.

The compositions of the invention, as defined herein, may be substantially free of any one or more of the following exogenous (i.e. added) substances: (a) Krebs cycle intermediates, and salts thereof, such as citric acid, aconitic acid, isocitric acid, u-ketoglutaric acid, succinic acid, fumaric acid, malic acid, oxaolacetic acid, and salts (e.g. calcium malate) and mixtures thereof as defined in W002/078746; and/or (b) precursors of Krebs cycle intermediates, and in particular mono-and/or dialkyl esters of the foregoing Krebs cycle intermediates in (a) above; and/or (c) Krebs cycle intermediates selected from 2-keto-4-hydroxypropanol, 2,4-dihydroxybutanol, 2-keto-4-hydroxybutanol, 2,4-dihydroxybutyric acid, 2-keto-4-hydroxybutyric acid, and aspartates; and/or (d) methyl-tetrahydroisoquinoline and cannabinoid-like fatty acids (as defined in W002/078746), for example substances selected from N-acyl-ethanolamine, anandamide, salsolinol, N-oleoyl-ethanolamine, N-linol-ethanolamine, linolenyl-ethanolamine, linolyl-ethanolamine and N-arachidonyl-ethanolamine; and/or (e) amino acids selected from arginine and leucine; and/or (f) apple peel extract, apple juice or any other apple flesh materials.

The chocolate compositions of the invention can be prepared by standard methods well known to the skilled person. For example, the compositions can be made by a process comprising: (i) preparing the chocolate base in paste form from cocoa liquor and cocoa butter and mixing into the paste components (B) and (C) and, when present, (D), (E) and (F) and optionally other ingredients or components as defined herein; (ii) subjecting the paste to conching to give a mixture having the desired characteristics; (iii) passing the paste through rollers to reduce the size of particles in the paste (e.g. to a size of 40 microns or less); (iv) tempering the mixture produced in (iii) by subjecting it to heating, cooling and reheating cycle; (v) deposited the tempered mixture into moulds; and (vi) cooling the mixture to give a moulded solid chocolate composition.

Alternatively, the process steps (ii) and (iii) can be reversed to give a process which comprises the steps of: (i) preparing the chocolate base in paste form from chocolate liquor and cocoa butter and mixing into the paste components (B) and (C) and, when present, (D), (E) and (F) and optionally other ingredients or components as defined herein; passing the paste through rollers to reduce the size of particles in the paste (e.g. to a size of 40 microns or less); (iii) subjecting the paste to conching to give a mixture having the desired characteristics; (iv) tempering the mixture produced in (iii) by subjecting it to heating, cooling and reheating cycle; (v) deposited the tempered mixture into moulds; and (vi) cooling the mixture to give a moulded solid chocolate composition.

The resulting chocolate compositions can be provided in the form of bars or blocks or individual chocolates. The individual chocolates can comprise a filling (e.g. a fondant, nougat, caramel or fudge filling) encased within a coating of a chocolate composition of the invention.

The chocolate compositions of the invention are intended to be useful in elevating the mood of a consumer.

Accordingly, in another aspect, the invention provides a chocolate composition of the invention as described herein for use as a mood elevator.

The invention also provides a chocolate composition of the invention as described herein for use in elevating the mood of a person.

As used herein the term "mood elevator" refers to a substance that increases (elevates) one or more objectively observable indicators of mood. For example, a mood elevator may reduce the extent of depression (or in some cases even eliminate depression), increase feelings of happiness and optimism, reduce (or in some case eliminate) anxiety, or reduce (or in some cases eliminate) feelings of stress, or reduce (or in some cases eliminate) feelings of tiredness.

EXAMPLES

The invention will now be illustrated but not limited, by reference to the following specific examples.

EXAMPLE 1

Female Health Bar A chocolate bar having the characteristics set out below was developed for consumption by females to provide mood elevation in the context of PMS, the menopause, mood swings and hormonal changes. The chocolate bar was prepared using the general method set out above.

Ingredients per lOg Bar: Base Ingredients: Cocoa liquor Dried blossom honey (honey, maltodextrin (wheat), thickening agent (E401), anticaking agent (E551)) Cocoa butter Soya lecithin -emulsifier Starch Natural flavours Added functional bioactive ingredients (500 mg in total) consisting of: Quercetin 150 mg Turmeric 100 mg Green Tea Extract 100 mg L-Phenyalalanine 75 mg L-Tyrosine 75 mg Additional nutrients: Vitamin B6 (pyridoxine HCI) 5 mg net -6.5mg gross wt Vitamin C (ascorbic acid) Vitamin B2 (Riboflavin) Vitamin B5 (Calcium pantothenate) Vitamin B12 (cyanocobalamin) Calcium (citrate) 120 mg elemental Vitamin K1 Vitamin D3 (Colecalciferol) Iron (citrate) Selenium (selenomethionine) 40 mg net mg net mg net -12 mg gross wt 5 mcg net 800 mg 8 mcg net -8 mg gross wt 100 iu net -1 mg gross wt 5 mg net -15 mg gross wt 10 mcg net -2 mg gross wt Zinc (citrate) 3 mg net -10 mg gross wt Total Gross weight of Actives: 1400 mg approx -gross weights

EXAMPLE 2

Male Health Bar A chocolate bar having the characteristics set out below was developed for consumption by males to provide mood elevation and also health benefits in relation to cardiac health, blood pressure moderation, energy levels and virility. Per 10g bar: Base Ingredients: As described above in Example 1 Added functional bioactive ingredients (500 mg in total) As described above in Example 1 Additional nutrients: Potassium Resveratrol -Red Grape skin extract Garlic (preferably deodorised garlic) Capsicum -pepper Beetroot extract -a natural nitric oxide producer Calcium Vitamin C Guarana Ginseng Selenium Zinc Vitamin A Vitamins C B12 and D, Folic acid, Iron

EXAMPLE 3

Female Bar A chocolate bar having the characteristics set out below was developed for consumption by females to provide mood elevation and also benefits in terms of skin, hair and nail condition.

Per 109 bar: Base Ingredients: As described above in Example 1 Added functional bioactive ingredients (500 mg in total) 10 As described above in Example 1 Additional nutrients: Raspberry Ketones Acai berry Vitamin C Vitamin A, B Vitamins Zinc Saffron Collagen

EXAMPLE 4

12g Chocolate bar containing L-phenylalanine, quercetin, L-tyrosine, turmeric and vitamins A, B, C, D and K and mineral supplements A 12g chocolate bar having the ingredients set out in the table below was prepared using the general method described above.

Ingredient Weight % Cocoa mass 60.91 Dried honey 22.61 Cocoa butter 9.02 Soya lecithin 0.46 Quercetin 1.19 Turmeric extract 0.48 Beetroot extract 1.43 Anthocyanin 0.71 L-phenylalanine 0.36 L-tyrosine 0.36 Saffron extract 0.10 Vitamin B6 (pyridoxine HCI) 0.03 Vitamin C (ascorbic acid) 0.19 Vitamin B2 (riboflavin) 0.02 Vitamin B5 (calcium pantothenate) 0.05 Vitamin B12 (cyanocobalamine) 2.38 x 10-5 Calcium carbonate 1.47 Vitamin K1 7.62 x 10-4 Vitamin D3 (cholecalciferol) 4.76 x 10-5 Iron citrate 0.07 Selenomethionine 9.53 x 10-5 Zinc citrate 0.05 Seaweed (Ascophyllum nodosum) 0.48

EXAMPLE 5

12g Chocolate bar containing L-phenylalanine, quercetin, L-tyrosine, turmeric and vitamins A, B and C and mineral supplements A 12g chocolate bar having the ingredients set out in the table below was prepared using the general method described above.

Ingredient Weight % Cocoa mass 60.91 Dried honey 23.11 Cocoa butter 9.02 Soya lecithin 0.46 Collagen 1.67 Hyaluronic acid 0.42 Quercetin 0.33 Turmeric extract 0.21 Biotin 8.33 x 10-4 Beetroot extract 0.17 Anthocyanin 0.17 L-phenylalanine 0.17 L-tyrosine 0.13 Saffron extract 0.17 Vitamin C (ascorbic acid) 0.83 Vitamin B2 (riboflavin) 0.04 Vitamin B3 (nicotinamide) 0.04 Calcium carbonate 1.33 Vitamin A 0.02 Selenomethionine 0.02 Zinc citrate 0.15 Seaweed (Ascophyllum nodosum) 0.83 Equivalents The foregoing examples are presented for the purpose of illustrating the invention and should not be construed as imposing any limitation on the scope of the invention. It will readily be apparent that numerous modifications and alterations may be made to the specific embodiments of the invention described above and illustrated in the examples without departing from the principles underlying the invention. All such modifications and alterations are intended to be embraced by this application.

Claims

CLAIMSA chocolate composition comprising: (A) a chocolate base; (B) a monoamine oxidase inhibitor; and (C) an amino acid or amine selected from L-phenylalanine and phenylethylamine; wherein (B) and (C) are exogenous substances which are additional to any substances that may naturally be present in the chocolate base; and wherein the chocolate base contains cocoa bean-derived components, the amount of which corresponds to at least 40% by weigh of the total weight of the chocolate composition.
2. A chocolate composition comprising: (A) a chocolate base; (B) a monoamine oxidase inhibitor; and (C) an amino acid or amine selected from L-phenylalanine and phenylethylamine; wherein (B) and (C) are exogenous substances which are additional to any substances that may naturally be present in the chocolate base; and wherein the total amount of (C) present in the composition is in the range from 0.06% by weight to about 1.25% by weight.
A chocolate composition according to claim 1 or claim 2 which comprises at least one of: (D) turmeric; and (F) L-Tyrosine.
4. A chocolate composition according to claim 3 which contains both of (D) and (F).A chocolate composition according to any one of claims 1 to 4 wherein the chocolate base contains cocoa bean-derived components, the amount of which corresponds to at least 60% by weigh of the total weight of the chocolate composition 6. A chocolate composition according to any one of claims 1 to 5 wherein the monoamine oxidase inhibitor is quercetin.7. A chocolate composition according to any one of claims 1 to 6 wherein the chocolate base contains honey as a sweetening agent.A chocolate composition according to any one of claims 1 to 7 wherein the chocolate base contains a lecithin, e.g. a soya lecithin or sunflower lecithin, as an emulsifying agent.A chocolate composition according to any one of claims 1 to 8 wherein component (C) is L-phenylalanine.A chocolate composition according to claim 9 wherein the amount of Lphenylalanine present in the composition is in the range from about 0.06% by weight to about 1.25% by weight of the total weight of the chocolate composition.A chocolate composition according to any one of claims 1 to 10 wherein the monoamine oxidase inhibitor (B) is present in an amount from about 0.1% by weight to about 2.5% by weight of the total weight of the chocolate composition.A chocolate composition comprising: (A) a chocolate base; wherein said chocolate base contains cocoa bean-derived components, the amount of cocoa bean-derived components corresponding to at least 60% by weigh of the total weight of the chocolate composition; (B) quercetin; (C) L-phenylalanine; (D) turmeric; (F) L-tyrosine; and optionally: (G) one or more food colouring agents selected from beetroot extract, betanins and anthocyanins. 9. 10. 11. 12.13. A chocolate composition comprising: (A) a chocolate base; wherein said chocolate base contains cocoa bean-derived components, the amount of cocoa bean-derived components corresponding to at least 65% by weigh of the total weight of the chocolate composition; (B) quercefin in a weight percentage of about 0.2% to about 2%; (C) L-phenylalanine in a weight percentage of about 0.06% to about 1.25%; (D) turmeric; (F) L-tyrosine in a weight percentage of about 0.05% to about 1.25%; and optionally: (G) one or more food colouring agents selected from beetroot extract, betanins and anthocyanins.14. A chocolate composition substantially as described herein with reference toExamples 1 to
5.15. A chocolate composition according to any one of claims 1 to 14 for use in elevating the mood of a person.16. A process for preparing a chocolate composition as defined in any one of claims 1 to 14, which process comprises the steps of: preparing the chocolate base in paste form from coca mass/liquor and cocoa butter and mixing into the paste components (B) and (C) and, when present, (D), (E) and (F) and optionally other ingredients or components as defined herein; subjecting the paste to conching to give a mixture having the desired characteristics; (iii) passing the paste through rollers to reduce the size of particles in the paste (e.g. to a size of 40 microns or less); (iv) tempering the mixture produced in (iii) by subjecting it to heating, cooling and reheating cycle; (v) deposited the tempered mixture into moulds; and (vi) cooling the mixture to give a moulded solid chocolate composition; or the steps of preparing the chocolate base in paste form from cocoa mass/liquor and cocoa butter and mixing into the paste components (B) and (C) and, when present, (D), (E) and (F) and optionally other ingredients or components as defined herein; passing the paste through rollers to reduce the size of particles in the paste (e.g. to a size of 40 microns or less); subjecting the paste to conching to give a mixture having the desired characteristics; (iv) tempering the mixture produced in (hi) by subjecting it to heating, cooling and reheating cycle; (v) deposited the tempered mixture into moulds; and (vi) cooling the mixture to give a moulded solid chocolate composition.