ITPG20080036A1 - PROCEDURE FOR THE PRODUCTION OF CHOCOLATE USING THE ADDITION TO THE MASS OF PHENOLIC COMPOUNDS. - Google Patents
PROCEDURE FOR THE PRODUCTION OF CHOCOLATE USING THE ADDITION TO THE MASS OF PHENOLIC COMPOUNDS.Info
- Publication number
- ITPG20080036A1 ITPG20080036A1 IT000036A ITPG20080036A ITPG20080036A1 IT PG20080036 A1 ITPG20080036 A1 IT PG20080036A1 IT 000036 A IT000036 A IT 000036A IT PG20080036 A ITPG20080036 A IT PG20080036A IT PG20080036 A1 ITPG20080036 A1 IT PG20080036A1
- Authority
- IT
- Italy
- Prior art keywords
- chocolate
- product
- dry
- polyphenols
- extracts
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims description 14
- 238000000034 method Methods 0.000 title description 4
- 150000002989 phenols Chemical class 0.000 title description 2
- 235000013824 polyphenols Nutrition 0.000 claims description 16
- 239000000284 extract Substances 0.000 claims description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 15
- 244000299461 Theobroma cacao Species 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 9
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 8
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 8
- 241001312569 Ribes nigrum Species 0.000 claims description 6
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 4
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 4
- 239000000047 product Substances 0.000 claims 4
- 239000012467 final product Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 230000001681 protective effect Effects 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000003449 preventive effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000001890 Ribes hudsonianum Species 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 230000001225 therapeutic effect Effects 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241000334993 Parma Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000005267 amalgamation Methods 0.000 description 1
- 239000008047 antioxidant nutrient Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 208000015122 neurodegenerative disease Diseases 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 238000009160 phytotherapy Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Description
Descrizione Description
E’ noto che il cioccolato ha una azione protettiva/preventiva verso la insorgenza di alcune malattie. Articoli scientifici comparsi su riviste di settore internazionali confermano che una assunzione costante di cioccolato può abbassare la incidenza nel breve-medio termine di malattie cardiovascolari (Es. l’infarto del miocardio). Questa azione benefica è stata attribuita ad alcune molecole classificate come polifenoli. E’ altresì vero che l’uso costante a scopo preventivo di questo alimento è limitato dal suo alto potere calorico dovuto alla composizione chimica altamente ricca di sostanze grasse. Infatti, a titolo esemplificativo si può dichiarare che l’apporto della stessa quantità di polifenoli presenti in 100 g di cioccolato tradizionale (fondente) è fornito, con il prodotto da noi ideato, con soli 75 g di prodotto, con un risparmio energetico di circa 140 kcal. L’invenzione consiste nell’aver sviluppato una miscela complessa che, mediante l’aggiunta di un considerevole ammontare di polifenoli derivanti da estratti naturali, aumenta la protezione cardiovascolare dal danno ossidativo, ritarda la degradazione dei nutrienti antiossidanti normalmente presenti nel cioccolato (Beta-carotene, vitamina A, Vitamina E, ecc.), prolunga, nel contempo, la durata dell’integrità del prodotto (“shelf life”). Grazie alla presenza dei composti fenolici (antiossidanti diversi da quelli contenuti nel cioccolato tradizionale) il prodotto sviluppa una maggiore azione antiossidante in grado di contrastare più efficacemente le specie reattive dell’ossigeno e dell’azoto (ROS e RNS). Il tipo di estratto naturale e la quantità impiegata modifica positivamente le caratteristiche organolettiche tipiche del prodotto tradizionale. Oltre alla gradevolezza al palato, la finezza della sua dissoluzione consente una persistenza prolungata del gusto. L’uso di tale prodotto è rivolto a tutti i consumatori, ma, per le sue vantaggiose proprietà “dietetiche” e, potenzialmente, terapeutiche, risulta particolarmente indicato per tutte quelle categorie di persone che sono esposte a fattori stressanti e quindi all’azione dannosa dei radicali liberi. E’ stato dimostrato un rapporto molto stretto tra la quantità di polifenoli ed il potere antiossidante di un alimento (Burini G, Coli R., Determinazione di componenti fenolici e della capacità antiossidante totale della farina di castagne, V Congresso Nazionale di Chimica degli Alimenti, Atti, Parma 9-12 giugno 2003). L’aggiunta al cioccolato di estratti naturali ricchi di polifenoli, notoriamente protettivi nei confronti di patologie cronico-degenerative, trova particolare significato al giorno d’oggi, poiché lo stile di vita, sempre più improntato all’efficienza ed al benessere, unitamente alla necessità della popolazione di invecchiare attivamente, richiede un’attenzione particolare all’ alimentazione, intesa come strumento di prevenzione. It is known that chocolate has a protective / preventive action against the onset of some diseases. Scientific articles published in international trade journals confirm that a constant intake of chocolate can lower the incidence in the short to medium term of cardiovascular diseases (eg myocardial infarction). This beneficial action has been attributed to some molecules classified as polyphenols. It is also true that the constant use of this food for preventive purposes is limited by its high calorific value due to the chemical composition highly rich in fatty substances. In fact, by way of example, it can be stated that the contribution of the same quantity of polyphenols present in 100 g of traditional (dark) chocolate is provided, with the product we have designed, with only 75 g of product, with an energy saving of approximately 140 kcal. The invention consists in having developed a complex mixture which, by adding a considerable amount of polyphenols deriving from natural extracts, increases cardiovascular protection from oxidative damage, delays the degradation of antioxidant nutrients normally present in chocolate (Beta-carotene , Vitamin A, Vitamin E, etc.), at the same time prolongs the duration of the product's integrity (“shelf life”). Thanks to the presence of phenolic compounds (antioxidants other than those contained in traditional chocolate), the product develops a greater antioxidant action able to more effectively counteract reactive oxygen and nitrogen species (ROS and RNS). The type of natural extract and the quantity used positively modify the organoleptic characteristics typical of the traditional product. In addition to the pleasantness on the palate, the fineness of its dissolution allows a prolonged persistence of the taste. The use of this product is aimed at all consumers, but, due to its advantageous "dietary" and, potentially, therapeutic properties, it is particularly suitable for all those categories of people who are exposed to stressful factors and therefore to the harmful action of free radicals. A very close relationship has been demonstrated between the quantity of polyphenols and the antioxidant power of a food (Burini G, Coli R., Determination of phenolic components and the total antioxidant capacity of chestnut flour, V National Congress of Food Chemistry, Proceedings, Parma 9-12 June 2003). The addition to chocolate of natural extracts rich in polyphenols, notoriously protective against chronic-degenerative diseases, finds particular significance nowadays, since the lifestyle, increasingly based on efficiency and well-being, together with the need of the population to actively age, requires special attention to nutrition, intended as a preventive tool.
I polifenoli sono sostanze “bioattive”, largamente diffuse in natura e si trovano nelle piante. Esistono un numero elevato di queste particolari molecole, caratterizzate da strutture chimiche molto simili fra loro ma con caratteristiche uniche in termini di capacità protettive dalle patologie sopra citate. Le strutture chimiche più rappresentative comuni a molti estratti naturali fra cui quelli da noi utilizzati sono, a titolo esemplificativo e non esaustivo, le seguenti: Polyphenols are "bioactive" substances, widely found in nature and found in plants. There are a large number of these particular molecules, characterized by very similar chemical structures but with unique characteristics in terms of protective capacity from the aforementioned diseases. The most representative chemical structures common to many natural extracts including those we use are, by way of non-exhaustive example, the following:
FIGURA 1) FIGURE 1)
Molte piante dalle quali è possibile estrarre polifenoli sono comunemente presenti in natura e la fitoterapia ne contempla l’uso a fini terapeutici. La presente invenzione ha per finalità originale quella di potenziare la normale attività antiossidante del cioccolato aggiungendo ad esso determinati quantitativi di polifenoli che siano in grado di aumentare in maniera significativa il potere antiossidante del cioccolato. Many plants from which it is possible to extract polyphenols are commonly found in nature and phytotherapy includes their use for therapeutic purposes. The present invention has the original purpose of enhancing the normal antioxidant activity of chocolate by adding to it certain quantities of polyphenols which are capable of significantly increasing the antioxidant power of chocolate.
A questo scopo sono stati da noi testati una lunga serie di estratti naturali, a differenti quantità, fino ad identificare le migliori combinazioni in grado di mantenere, o anche migliorare, caratteristiche quali la palatabilità ed il potere antiossidante. Nello specifico, è possibile dimostrare che, nel cioccolato da noi inventato, il contenuto di polifenoli risulta aumentato del 25%. For this purpose, we tested a long series of natural extracts, in different quantities, to identify the best combinations capable of maintaining, or even improving, characteristics such as palatability and antioxidant power. Specifically, it is possible to demonstrate that, in the chocolate we invented, the polyphenol content is increased by 25%.
Questo incremento rende il nostro prodotto, a parità di peso rispetto ad un prodotto tradizionale, potenzialmente molto più efficace nella prevenzione delle patologie cronico- de generative. This increase makes our product, with the same weight compared to a traditional product, potentially much more effective in the prevention of chronic generative diseases.
La capacità protettiva di questi composti deriva essenzialmente dalla peculiare proprietà di queste molecole di contrastare i radicali liberi in eccesso generati dal normale metabolismo del nostro organismo e da fonti esogene. In tutti i soggetti, ma specialmente nella popolazione attiva, l’attività fisica e psichica intensa, sostenute per periodi eccessivamente prolungati generano infatti un aumento parafìsiologico dei processi ossidativi, con conseguente iperproduzione di radicali liberi molecole altamente instabili in grado di reagire con le macro molecole biologiche, carboidrati e lipidi, alterando la loro struttura e la loro funzionalità. Nella figura n.l è possibile vedere come la molecola del polifenolo (in questo caso la catechina) blocchi il radicale ·ΟΗ dando vita ad un composto stabile, non più reattivo. Nella figura è possibile notare come il radicale *OH sottratto dal polifenolo non reagisca più con le molecole di acidi grassi insaturi impedendo così la perossidazione lipidica. Questo aspetto pone in rilievo la duplice azione dei polifenoli che da un lato contribuiscono ad un prolungamento del tempo di conservazione del prodotto e dall’altro impediscono, in vivo, la perossidazione delle membrane cellulari, l’ossidazione delle LDL, e bloccano i radicali liberi. The protective capacity of these compounds derives essentially from the peculiar property of these molecules to counteract excess free radicals generated by the normal metabolism of our organism and from exogenous sources. In all subjects, but especially in the active population, intense physical and mental activity, sustained for excessively prolonged periods, in fact generate a paraphysiological increase in oxidative processes, with consequent hyperproduction of free radicals highly unstable molecules able to react with macro molecules biological, carbohydrates and lipids, altering their structure and functionality. In figure n.l it is possible to see how the polyphenol molecule (in this case the catechin) blocks the radical · ΟΗ giving life to a stable compound, no longer reactive. In the figure it is possible to see how the * OH radical subtracted from the polyphenol no longer reacts with the molecules of unsaturated fatty acids, thus preventing lipid peroxidation. This aspect highlights the dual action of polyphenols which on the one hand contribute to an extension of the storage time of the product and on the other prevent, in vivo, the peroxidation of cell membranes, the oxidation of LDL, and block free radicals. .
Gli estratti da noi utilizzati sono, nella formulazione preferibile, ma non limitativa, composti di “Camellia sinensis” (te verde), Vaccinium myrtillus (mirtillo nero) e Ribes nigrum (ribes nero). The extracts we use are, in the preferable but not limiting formulation, composed of “Camellia sinensis” (green tea), Vaccinium myrtillus (bilberry) and Ribes nigrum (black currant).
Diamo qui di seguito una breve descrizione del procedimento attraverso il quale concretamente si giunge all’ottenimento del prodotto descritto; si procede a miscelare una base tipica per la fabbricazione del cioccolato (zucchero, pasta di cacao, lecitina di soia, ecc.) o una base di cioccolato fondente fuso con una quantità di estratto secco naturale ottenuto da ima miscela di max 1% derivante da una miscela di estratti secchi di Camellia sinensis (tè verde), Vaccinium myrtillus (mirtillo nero) e Ribes nigrum (Ribes nero). E’ altresì possibile miscelare alla base anche uno soltanto degli estratti citati (sempre nella concentrazione massima dell’1%). Nel processo di amalgama a caldo della miscela i componenti polifenolici presenti negli estratti secchi hanno una maggiore stabilità, non subiscono cioè alterazioni tali da modificare le loro proprietà chimiche. We give below a brief description of the procedure through which the product described is actually obtained; a typical base for making chocolate (sugar, cocoa mass, soy lecithin, etc.) or a melted dark chocolate base is mixed with a quantity of natural dry extract obtained from a mixture of max 1% deriving from a blend of dry extracts of Camellia sinensis (green tea), Vaccinium myrtillus (bilberry) and Ribes nigrum (black currant). It is also possible to mix only one of the extracts mentioned in the base (always in the maximum concentration of 1%). In the process of hot amalgamation of the mixture, the polyphenolic components present in the dry extracts have greater stability, ie they do not undergo such alterations as to modify their chemical properties.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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IT000036A ITPG20080036A1 (en) | 2008-07-30 | 2008-07-30 | PROCEDURE FOR THE PRODUCTION OF CHOCOLATE USING THE ADDITION TO THE MASS OF PHENOLIC COMPOUNDS. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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IT000036A ITPG20080036A1 (en) | 2008-07-30 | 2008-07-30 | PROCEDURE FOR THE PRODUCTION OF CHOCOLATE USING THE ADDITION TO THE MASS OF PHENOLIC COMPOUNDS. |
Publications (1)
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ITPG20080036A1 true ITPG20080036A1 (en) | 2010-01-31 |
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IT000036A ITPG20080036A1 (en) | 2008-07-30 | 2008-07-30 | PROCEDURE FOR THE PRODUCTION OF CHOCOLATE USING THE ADDITION TO THE MASS OF PHENOLIC COMPOUNDS. |
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Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005006503A (en) * | 2003-06-16 | 2005-01-13 | Taiyo Kagaku Co Ltd | Palatability improver |
WO2007098205A2 (en) * | 2006-02-16 | 2007-08-30 | The Hershey Company | Cocoa products and methods of treating cardiovascular conditions with sugar-free cocoa |
JP2007222103A (en) * | 2006-02-24 | 2007-09-06 | Murata:Kk | Chocolate improver, and chocolate |
DE202007010107U1 (en) * | 2007-03-07 | 2007-10-25 | Karrasch, Ingo | Chocolate with green tea |
US20080026099A1 (en) * | 2006-07-28 | 2008-01-31 | Wm. Wrigley Jr. Company | Confectinery products having tea |
WO2009016018A1 (en) * | 2007-08-02 | 2009-02-05 | Unilever Plc | Compositions comprising polyphenol |
-
2008
- 2008-07-30 IT IT000036A patent/ITPG20080036A1/en unknown
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005006503A (en) * | 2003-06-16 | 2005-01-13 | Taiyo Kagaku Co Ltd | Palatability improver |
WO2007098205A2 (en) * | 2006-02-16 | 2007-08-30 | The Hershey Company | Cocoa products and methods of treating cardiovascular conditions with sugar-free cocoa |
JP2007222103A (en) * | 2006-02-24 | 2007-09-06 | Murata:Kk | Chocolate improver, and chocolate |
US20080026099A1 (en) * | 2006-07-28 | 2008-01-31 | Wm. Wrigley Jr. Company | Confectinery products having tea |
DE202007010107U1 (en) * | 2007-03-07 | 2007-10-25 | Karrasch, Ingo | Chocolate with green tea |
WO2009016018A1 (en) * | 2007-08-02 | 2009-02-05 | Unilever Plc | Compositions comprising polyphenol |
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