MXPA00008862A - Food products having enhanced cocoa polyphenol content and processes for producing same - Google Patents

Abstract

The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental polyphenol losses that occur during conventional manufacture by controlling the handling of ingredients in the batching process to provide a product containing a significant amount of the cocoa polyphenols present in the raw materials used toformulate the finished product. Additionally, the milling/refining and conching steps may also be controlled and modified to provide confectioneries having conserved concentrations of cocoa polyphenols relative to the cocoa polyphenol-concentration of the starting ingredients. The cocoa polyphenol containing ingredient may be a cocoa extract, chocolate liquor, partially defatted cocoa solids, and/or synthectic polyphenol.

Description

FOOD PRODUCTS THAT HAVE BETTER CONTENT OF COCOA POLYPHENOL, AND PROCESSES TO PRODUCE THEMSELVES BACKGROUND OF THE INVENTION '~ _? ~ ~ _ FIELD OF THE INVENTION The invention relates to food products having a conserved or improved content of cocoa polyphenols and to the processes for producing them. The food products prepared by the processes of this invention include edible food products, confectionery products and chocolate products with identity standard and without identity standard, and the like, having conserved concentrations of cocoa polyphenols therein.

RELATED PREVIOUS TECHNIQUE Polyphenolic compounds are bioactive substances that are obtained from plant materials and are closely associated with the sensory and nutritional quality of the products obtained from these plant materials. The term "cocoa polyphenol" includes polyphenol products, including proanthocyanidins, and more specifically procyanidins, extracted from cocoa seeds and derivatives thereof. More specifically, the term "cocoa polyphenol" includes the monomers of the formula An (where n is 1) or oligomers of the formula An (where n is an integer from 1 to 18, and greater), wherein A has the formula: and R is 3 (a) -OH, 3- (β) -OH, 3- (a) -O-saccharide, 3- (β) -O-saccharide 3- (c-0-C (0) -R) ', or 3- (ß) -0-C (0) -R'; The bond between the adjacent monomers takes place at positions 4, 6 or 8; A bond to a monomer at position 4 has alpha or beta stereochemistry; X, Y and Z are selected from the group consisting of: A, hydrogen, a saccharide moiety, with the provisos that, when at least one terminal monomer, which is attached to the monomer adjacent to it, is in position 4 and, onally, Y = Z-hydrogen, and wherein the saccharide moiety is a mono- or disaccharide moiety and can be onally substituted with a phenolic moiety and R 'can be an aryl or heteroaryl moiety onally substituted with at least one hydroxyl group and the salts, derivatives and products of the oxidation of these For convenience, the saccharide portion is obtained from the group consisting of glucose, galactose, xylose, rhamnose and arabinose. or all R, X, Y and Z may onally be substituted at any position with a phenolic portion through an ester linkage. The phenolic portion is selected from the group consisting of caseic, cinnamic, cnmaric, ferulic, gallic, hydroxybenzoic and sinapic acids. Many plant polyphenols have antioxidant activity and have an inhibitory effect on mutagenesis and carcinogenesis. Cocoa polyphenol extracts, particularly procyanidins, have recently been shown to possess important biological utility. In particular, WO 97/36497 describes that these extracts also function to reduce periodontal disease, atherosclerosis and hypertension; inhibit oxidation of LDL and DNA topoisomerase II, modulate cyclo-oxygenase, lipoxygenase, nitric oxide or NO-synthase, apoptosis, platelet aggregation; and has anti-inflammatory activity, anti-gingivitis and antiperiodontis [sic]. In addition, WO 97/36497 (published December 24, 1997) discloses that oligomers 5-12 possess the highest anti-cancer activity of the polyphenolic compounds isolated from cocoa. Thus, the consumn of these higher oligomers in cocoa products can provide significant health benefits. Accordingly, food products such as confectionery and products containing chocolate (chocolate powders, chocolate liquors or extracts thereof) having a high concentration of cocoa polyphenol, especially a high concentration of cocoa polyphenol 5-12 oligomers, They can be especially desirable. Cocoa polyphenol extracts, or compounds further separated from these, have generally been prepared, on a laboratory scale, reducing the cocoa seeds to a powder, degreasing the powder and extracting and purifying the active compound (s) from the defatted powder. The powder is generally prepared by freeze-drying the cocoa seeds and pulp, separating and dehusking the freeze-dried seeds and crushing the peeled seeds or teeth. The extraction of the active compound (s) has been carried out by the techniques of extraction with solvents, and the extracts have been purified by techniques of gel permeation chromatography, high performance liquid chromatography, preparative (HPLC) or by a combination of these methods, as described in Romanczy et al., U.S. Patent No. 5,554,645. Cocoa raw materials with incomplete or unfermented fermentation contain substantial amounts of cocoa polyphenols, as compared to fermented cocoa. The fermentation and drying effect complex changes in the cocoa seed, which is more appreciable, the formation of components required for the development of flavor and color characteristic of cocoa. However, fermentation also significantly decreases the concentrations of polyphenolic compounds in fermented cocoa beans, in relation to the concentrations of polyphenolic compounds in unfermented or incompletely fermented seeds. The processing of traditional cocoa seeds, including steps such as roasting or defatting cocoa seeds, also reduces the concentration of cocoa polyphenol in cocoa powder or cocoa liquors through them. In addition, these processes reduce the concentrations of higher oligomeric polyphenols (oligomers 5-12) more rapidly than lower oligomers (2-4) or monomers erss. Accordingly, the development of methods for the "preservation or retention of higher oligomers that not only have more significant biological activity than the lower oligomers, but also that appear to be more sensitive to processing conditions than the lower oligomers is highly desirable. Consequently, it would be highly desirable to develop techniques for preparing food products and confections, particularly cocoa-containing confections, which retain the cocoa polyphenol concentration of cocoa powders, chocolate liquors or chocolate extracts, in the finished product, ready for use. storage.

COMPENDIUM OF THE INVENTION _ _.

The present inventors recognize that the cocoa polyphenol concentration of chocolate decreases during manufacture. The concentration of the polyphenols in the finished chocolates was approximately 20 to 60% lower than that calculated based on the cocoa polyphenol concentration of the cocoa powder or chocolate liquor used to prepare the chocolate. It was determined that the decreases in cocoa polyphenol concentration occurred during the batch processing steps, ie, the initial mixing of the ingredients used to make the chocolate and subsequent milling and refining. Traditional processing techniques do not offer chocolate products, especially chocolate-containing confections, that adequately conserve cocoa polyphenol concentrations and, aarticulously, concentrations of cocoa procyanidin 5-12 oligomers, of cocoa raw materials. . The invention relates to novel food products, and their production process, which contain a conserved improved xr concentration of polyphenols. In a preferred embodiment, the invention provides processes for producing confectionery products that include chocolate products with identity standards and without identity standards, having conserved concentrations of polyphenols, and preferably cocoa polyphenols and, more specifically, polyphenol oligomers. of ^ cocoa. The process of the present invention consists of: (a) mixing at least one ingredient of the product with at least one preservative pre-treatment ingredient of the polyphenol to form a mixture, (b) combining the mixture with at least one ingredient that contain cocoa polyphenol, and '(c) form the polyphenol containing product, wherein the product contains at least about 10% by weight plus polyphenol as a product prepared without using the pre-treatment process in accordance with step (a) . The process of this invention avoids significant and damaging losses of polyphenols which occurs during traditional manufacture. This invention offers novel food products prepared from ingredients containing polyphenol which can be cocoa ingredients, extracts of a cocoa material (seeds, liquor or powder, etc.) or can be polyphenol synthesized compounds or mixture of polyphenol compounds or derivatives of these. Mixing the ingredients in a specific oven provides a product having a significant amount of cocoa polyphenol concentration present in the raw materials, preserved in the finished product. In addition, the milling / refining and homogenizing production steps can also be controlled and modified to provide the confections of the present invention with conserved concentrations of cocoa polyphenols. Thus, the invention relates to the processes for obtaining food products and confections with a conserved concentration of cocoa polyphenols in relation to the initial ingredients. The invention avoids the significant and damaging losses of cocoa polyphenols that occur during traditional manufacture.

BRIEF DESCRIPTION OF THE DTBU7JO5 Figures 1 (a) - (d) illustrate the change in the surface area of half the seed cut during the fermentation of the cocoa bean. Figure 1 (a) represents seed cut from a non-fermented cocoa seed; Figures 1 (b) - (d) represent the cocoa seed when it is fermented, with Figure 1 (d) illustrating a fully fermented cocoa seed.

DETAILED DESCRIPTION OF THE INVENTION Now it has been determined that the retention of the polyphenols, and particularly the higher oligomeric polyphenols (5-12) in the food products depends on the order of addition of the ingredients during batch processing. Polyphenols are known to form complexes with proteins, alkaloids, metal cations and carbohydrates. Without adhering to the theory, it is considered that the processes of this invention prevent O-reduce adverse interactions between the polyphenol-containing ingredients and the protein-containing and / or carbohydrate-containing ingredients used herein. The processes of the present invention provide finished food products, ready for storage with conserved concentration of the cocoa polyphenols present in the polyphenol-containing ingredients used to prepare the food products. More preferably, the processes of the present invention provide finished confectionery products, ready for storage, with a conserved concentration of the cocoa polyphenol oligomers 5-12. The concentration of the cocoa polyphenol pentamer (polyphenol oligomers 5), in the products resulting from the present invention, was used as an indicator of the effectiveness of cocoa polyphenol preservation in the processes of the invention. The process of preparing a food product according to this invention consists in: - (a) mixing at least one ingredient of the product with at least one preservative pre-treatment ingredient of the polyphenol to form a mixture, (b) combining the mix with at least one ingredient containing cocoa polyphenol, and (c) form the food product containing it. polyphenol, wherein the product contains at least about 10% by weight more polyphenol than a product prepared without using the pre-treatment process according to step (a). The additional ingredients desired in the resulting food product can be added at any point in the process. When used herein, the term "food product" includes any edible product, including foods, confections and dietary supplements, particularly foods containing cocoa, confections and dietary supplements. Confectionery refers to any sweetened food, particularly sweet, chocolate, and the like. The term "cocoa polyphenol" includes the procyanidins present in cocoa seeds or a cocoa ingredient used in the production of confectionery, chocolate confectionery, and chocolate products, cocoa seed extracts or a cocoa ingredient containing procyanidins, and synthesized derivatives thereof, and includes polyphenol cocoa compounds synthesized or synthesized mixtures of the polyphenol compounds, and derivatives thereof. The term "cocoa ingredient" refers to a material containing the cocoa solids obtained from the shelled cocoa teeth and includes chocolate liquor and partially or completely defatted cocoa solids (for example, cake or powder), alkalized cocoa powder or alkalized cocoa liquor and the like The term "chocolate liquor" refers to the dark brown fluid "liquor" that is formed by grinding cocoa teeth.The fluidity is due to the breakdown of cell walls and the release of the cocoa butter during processing giving rise to a suspension of crushed particles of the cocoa solids suspended in the cocoa butter.The preferred chocolate liquors include those of seeds with incomplete fermentation because the seeds have a content Cocoa polyphenol solids, partially defatted cocoa solids having a higher cocoa polyphenol content (CP), include a of high cocoa procyanidin, can be obtained by processing the cocoa seeds directly to the cocoa solids without a toasting step of the seed or tooth. This method conserves cocoa polyphenols because it omits the step of traditional toasting. The method consists mainly of the steps of: (a) heating the cocoa seeds to an internal temperature of the seeds just enough to reduce the moisture content to approximately 3% by weight and release the cocoa shell; (b) shaking the cocoa teeth from the cocoa shells; (c) pressing the cocoa teeth with a screw; and (d) recovering the cocoa butter and the partially defatted cocoa solids containing cocoa polyphenols including the cocoa procyanidins. Optionally, the cocoa seeds are cleaned before the heating step, for example, in a fluidized bed density separator with air. The shaking can also be done in the density separator, fluid bed air. Preferably, the cocoa seeds are heated to an internal seed temperature of about 100 ° C to about 110 ° C, more preferably less than about 105 ° C, usually using an infrared heating apparatus for about 3 hours. 4 minutes If desired, the cocoa solids may be alkalized and / or ground to a cocoa powder. - - = The internal temperature of the seed (IBT) can be filled by filling an insulated container, such as a thermal bottle with seeds (approximately 80-100 seeds). The insulated container is then suitably sealed to maintain the temperature of the sample therein. A thermometer is inserted into the insulated container filled with seeds and the temperature of the thermometer is balanced with respect to the seeds in the thermos. The reading of the temperature is the IBT temperature of the seeds. The IBT can be considered as the temperature of the equilibrium mass of the seeds. Cocoa seeds can be divided into four categories, based on their color: mainly coffee (completely fermented), purple / brown, purple and slate color (unfermented). Preferably, the cocoa solids are prepared from incompletely fermented cocoa seeds having a higher cocoa polyphenol content than the fermented seeds. Fermented seeds incompletely include slate-colored cocoa seeds, purple cocoa seeds, slate and purple cocoa seed mixtures, mixtures of purple and brown cocoa seeds or mixtures of cocoa seeds. Slate, purple and coffee color. Most preferably, cocoa seeds are slate-colored and / or purple cocoa seeds. Cocoa polyphenols, including cocoa procyanidins, can be extracted with solvents from partially defatted cocoa solids. The cocoa procyanidin oligomers identified in the extract include the dimer to the nonamer. The partially defatted cocoa solids and / or cocoa polyphenol extracts can be used in therapeutic compositions, optionally with a carrier or a diluent. Therapeutic compositions are useful as anti-neoplastic compositions, antioxidants, nitric oxide (NO) or NO-synthase modulating antimicrobial agents, cyclo-oxygenase modulators, lipoxygenase modulators, and in vivo glucose modulators. As already described, the cocoa polyphenol (CP) content, including cocoa procyanidin content, roasted cocoa teeth, chocolate liquor and partially defatted cocoa solids or fat sirr are higher when these are they prepare from cocoa seeds or mixtures of these that are incompletely fermented, that is, seeds that have a fermentation factor of 275 or less.

The "fermentation factor" is determined using a grading system to characterize the fermentation of the cocoa seeds. The "slate color is designated 1, purple is 2, purple / brown is 3 and cafe_.es 4. The percentage of seeds that fall within each category is multiplied by the weighted number, so the" fermentation factor " for a 100% sample of brown seeds would be 100 x 4 or 400, while paramuna shows 100% of purple seeds would be 100 x 2 or 200. A 50% sample of slate-colored seeds and 50% of purple seeds would have a fermentation factor of 150 [(50 x 1) + (50 x 2)]. The chocolate liquor with high CP and / or cocoa solids with high CP_ can be prepared by: (a) roasting the selected cocoa seeds (fermentation factor of 275 or less) at an internal seed temperature of 95 ° C to 160 ° C, (b) shaking cocoa teeth from roasted cocoa beans, (c) grinding the teeth of cocoa in the chocolate liquor, and (d) optionally recover the cocoa butter and cocoa solids partially you get defatted of the chocolate liquor. Otherwise, the chocolate liquor and / or cocoa solids may be prepared by: (a) heating the selected cocoa seeds (fermentation factor of 275 or less), at an internal seed temperature of -95-135 ° C to reduce the moisture content to about 3% by weight and release the cocoa shells of cocoa teeth; (b) shaking the cocoa teeth from the cocoa shells; (c) toasting cocoa teeth at an internal tooth temperature of 95 ° C to 160 ° C; (d) grind the toasted teeth to the chocolate liquor; and (e) optionally recovering the cocoa butter and the partially defatted cocoa solids of the chocolate liquor. Chocolate liquor and partially defatted cocoa solids containing at least 50,000 μg of total cocoa procyanidins and / or at least 5,000 μg of cocoa procyanidin pentamer per gram of non-fat cocoa solids can be prepared by the previous processes. An extract containing cocoa polyphenols that includes cocoa procyanidins can be prepared by solvent extraction of the partially defatted cocoa solids or the fat-free cocoa solids prepared from cocoa seeds or incompletely fermented cocoa teeth. . Food products with high CP can be prepared using roasted cocoa teeth with high CP, chocolate liquors with high CP, and / or partially defatted or fat-free cocoa solids with high CP. Food products include pet food, cocoa powder mixes, pudding, syrups, crackers, hot sauces, rice mixes, rice cakes. Preferably, the food products are confectionery, for example dark chocolate or milk chocolate. The extract can also be used to prepare foods that have a high polyphenol content of cocoa. The health of a mammal can be improved by administering to the mammal a composition containing cocoa procyanidins or cocoa components with high CPs above. In these compositions, the total amount of cocoa procyanidin oligomers is at least 1 μg higher, and the composition is administered daily for more than 60 days. The cocoa polyphenols can be structurally represented as oligomers of monomer A, having the formula An, where n is 2-18, where A has the formula: and R is 3- (a) -OH, 3- (β) -OH, 3- (a) -O-saccharide, 3- (β) -0-saccharide; the junction between the adjacent monomers takes place at positions 4, 6 or 8, a binding to a monomer at position 4 has the stereochemistry a or β, X, Y and Z are selected from the group consisting of A, hydrogen and a saccharide portion, with the proviso that at least one terminal monomer, joining the monomer adjacent thereto is in the 4 position and optionally, Y = -Z = hydrogen; and and the salts of these; wherein the saccharide portion is obtained from a mono- or disaccharide. The synthesized derivatives of the cocoa polyphenols include compounds, according to the structure An, above, wherein R can be 3- (a) -O-saccharide, 3- (β) -o-saccharide, 3- (a ) -0-C (O) -R1 or 3- (ß) -0-C (0) -R1, wherein the saccharide portion can be derived from a mono- or -disaccharide selected from the group consisting of: glucose , galactose, xylose, rhamnose and arabinose; the saccharide portion of any or all of R, X, Y and Z may be optionally substituted at any position with a portion. phenolic through an ester bond; wherein the phenolic portion can be selected from the group consisting of: caseic, cinnamic, coumaric, ferulic, gallic, and hydroxybenzoic and sinapic acids; and R is an aryl or heteroaryl portion optionally substituted with at least one hydroxyl group. The substituted aryl or heteroaryl portion of R may preferably contain a substitution pattern corresponding to the substituted phenolic portions of the caseic, cinnamic, comaric, -ferulic, gallic, hydroxybenzoic or sinapic acids. The cocoa polyphenol oligomers can be prepared by: (a) protecting each phenolic hydroxyl group from a first and a second polyphenol monomer with a protecting group to produce a first and second protected polyphenol monomer; (b) functionalizing the 4 position of the first protected polyphenol monomer to produce a protected, functionalized polyphenol monomer having the formula: where: c is an integer from 1 to 3; d is an integer from 1 to 4; and is an integer from 2 to 6; R is a protecting group; and R * is H or OH; (c) coupling the second protected polyphenol monomer with the protected polyphenol monomer functionalized to produce a protected polyphenol dimer such as. polyphenol oligomer; (d) optionally repeating the steps of functionalization and coupling to form the polyphenol oligomer _ having n monomer units, wherein n is an integer from 3 to 18; preferably 5-12; and (e) removing the protecting groups of the phenolic hydroxyl groups. Preferred protected polyphenol monomers are a brominated protected epicatechin or brominated protected catechin, more preferably an 8-bromo-epicatechin or an 8-bromocatechol. In the above process, position 4 of the protected polyphenol monomer can be functionalized oxidatively using a quinone oxidizing agent in the presence of a diol, for example, ethylene glycol when y is 2. The above process can further comprise the step of: a polyphenol oligomer derivative esterifying the polyphenol oligomer at position 3 of at least one monomer unit to produce an esterified polyphenol oligomer. The ester group can be selected from the group consisting of: -OC (O) -aryl, aryl substituted at -0C (0), -OC (O) -styryl and styryl substituted at QC (O), where the substituted aryl or substituted styryl contains at least one substituent selected from the group consisting of: halo, hydroxyl, nitro, cyano, amino, thiol, methylenedioxy, dialomethylenedioxy, a C 1 -C 6 alkyl, Ci-Ce alkoxy, a Ci-Cβ haloalkyl , a haloalkoxy of Ci-Cg, a cycloalkyl of C3-C8, and a cycloalkoxy of _C3-Cs. Preferably, the 3-position of at least one monomeric unit is converted to a derivative group obtained from an acid selected from the group consisting of: caseic, cinnamic,, perulic, gallic, hydroxybenzoic and synaptic. The above process may further comprise the step of forming a polyphenol oligomer derivative by glycosylating the polyphenol oligomer in the 3-position from at least one monomer unit to produce a glycosylated polyphenol sligomer. Preferably, the 3-position of at least one monomeric unit is converted to a derivative group selected from the group consisting of: -O-glucoside or an -O-substituted glucoside, wherein the substituted glucoside is replaced by -C (O) -aryl, aryl substituted in -C (O), -C (O) -styryl or styryl substituted in -C (O). The substituted aryl or substituted styryl can contain substituents selected from the group consisting of: halo, hydroxyl, nitro, cyano, amino, thiol, methylenedioxy, dialomethylenedioxy, a Ci-Cß alkyl, a Ci-Cβ alkoxy, a haloalkyl of C ? Cß, a haloalkoxy of Ci-Cß, a cycloalkyl of C3-C8 and a cycloalkoxy of C3-C8. Preferably, the β-glycoside is selected from the group consisting of: glucose, galactose, xylose, rhamnose and arabinose. The food products of this invention may contain one or more of the cocoa polyphenol monomers, 2-18 oligomers or derivatives thereof. Preferably, the food products of this invention contain mixtures of cocoa polyphenol 2-18 oligomers, or derivatives thereof.; more preferably, the food products contain mixtures of cocoa polyphenol 5-12 oligomers, or derivatives thereof. In term "oligomer", as used herein, refers to any compound of the formula presented above, wherein n is 2 to 18, and preferably, where n is 5-12. When n_-is 2, the oligomer is called a "dimer", when n is 3, the oligomer is called a "trimer"; when n is 4, the oligomer is called a "tetramer"; when n is 5, the oligomer is called a "pentamer"; and similar names can be designated for oligomers that have n until it includes 18? greater, so that when n is 18, the oligomer is termed "octadecamer." An "ingredient for pretreatment" is any ingredient that may be used in food products, confectionery and / or chocolate products that functions to preserve and / or retain the cocoa polyphenol concentration of any ingredient containing polyphenol from cocoa used in the present. Preferably, the pre-treatment ingredient is any ingredient that can be used in food products, especially confectionery products and / or chocolate products, which functions to preserve and / or retain the concentration of oligomers 5-12 . cocoa polyphenol of any ingredient that contains these oligomers. The pre-treatment ingredient demonstrates an activity that prevents the reaction, complexing, decomposition or adverse interaction of cocoa polyphenols with any of the other ingredients or devices used in the preparation of these products or with any polyphenol reactive material generated. from or through the other ingredients during the preparation of the products. An example of a reactive material that can be generated from or by the other ingredients during the preparation of these food products is an intermediate species reactive to free radicals. The pre-treatment ingredients may function to prevent the formation of polyphenol-reactive materials or to interact with the polyphenol-reactive materials, thereby preserving the cocoa polyphenol concentration of the polyphenol-containing ingredient of cocoa in the products. The pre-treatment ingredients that can be used in the food products of this invention include: water, fats, emulsifying agents, cocoa ingredients, antioxidant compounds, flavoring agents, other polyphenol-containing ingredients, and the like. The term "fat" when used herein, refers to the triglycerides commonly used in food products, especially confectionery products and chocolate products, fats useful in. This invention includes natural fats and oils such as cocoa butter, compressed cocoa butter, screw press cocoa butter, cocoa butter extracted with solvents, refined cocoa butter, milk fat, anhydrous milk fat, milk fat. fractionated, milk fat substituents, butterfat, fractionated butterfat and other vegetable fats, as well as other modifications of these fats, including equivalents of cocoa butter (CBE), cocoa butter substitutes (CBS), substituents of cocoa butter (CBR), agents against loss of shine, such as oleoyl of behenoyl ether (BOB), fats with reduced calories and / or fats modified by synthesis, including fats with fewer calories and fat substitutes caloric Fat with reduced calories in a fat that has all the properties of ordinary fat but has fewer calories than ordinary fat. A substitute for non-caloric fat, for example, sucrose polyester, likewise possesses all the characteristics of common fat, but is not absorbed after ingestion and thus is not metabolized. To be suitable for use as a pretreatment ingredient in this invention, the fat should not demonstrate an activity that favors the reaction, decomposition or adverse interaction of the cocoa polyphenols, the fats which are highly unsaturated are considered unsuitable for use with ingredients of pre-treatment because these fats can generate species with free radicals during processing. Therefore, fats and fatty acids that have relatively high levels of establishment, such as linoleic and linolenic acids, are considered unsuitable as pre-treatment ingredients that conserve polyphenol. Cocoa butter and fats obtained from genetically modified seed oils or modified seed oils and which have relatively low levels of establishment, for example, sunflower seeds with high oleic content or high oleic peanut oil - would be. particularly preferred preservative phenol pre-treatment ingredients. A "full-fat" chocolate has a total fat content of greater than 25% by weight, usually about 25 to about 35% by weight, based on the weight of the full-fat chocolate. A "reduced fat" chocolate has a total fat content of less than 25%, preferably less than 23% by weight, based on the weight of the reduced fat chocolate. The amount of the second emulsifying agent to be added is that amount which is sufficient to provide the desired rheology to the chocolate, which depends on the specific end use, i.e., for coating, extruding or molding. This determination is considered within the skills in the art. The emulsifying agents, or emulsifiers, are also used as ingredients in the food products of the present invention. Emulsifying agents are well known to play a crucial role in the rheology of the suspension and are used in the manufacture of foods, especially the manufacture of candies and chocolates, to improve rheology (i.e., reduce the viscosity index and / or elasticity) of the suspensions of solids, soy lecithin is one of the oldest and most used emulsifying agents. In chocolate, walnut lecithin demonstrates an important viscosity reducing effect when used in an optimum concentration of about 0.3% to about 0.7% by weight of the finished chocolate. Exemplary emulsifying agents useful in the present invention can be any of the emulsifying agents commonly used in the art and include: lecithin obtained from plant sources such as soybeans, safflower, corn, etc., fractionated lecithins, mono- and diglycerides, esters of di-acetyl taric acid of ono-and diglycerides (also called DATEM), monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils, sorbitan monostearate, sorbitan monostearate polyoxyethylene, hydroxylated lecithin, lactylated fatty acid esters of glycerol and polyethylene glycol, polyglycol esters of fatty acids, propylene glycol mono- and diesters of fats and fatty acids, and especially any emulsifying agent that can be approved by the US Food and Drug Administration in the soft candy category. It is considered within the skills of the art to select an emulsifying agent for use in the preparation of a food product of the present invention. In addition, other emulsifying agents that can be used include polyglycerol polyricinoleate (PGPR), ammonium salts of phosphatidic acid (eg, YN), sucrose esters, oat extract, etc., and any emulsifying agent or combinations thereof, which they are conveniently found in the chocolate or similar fat / solids system. Selected combinations of the emulsifying agents have been identified to provide the confectioneries of the present invention, particularly low fat confectionery, better rheology compared to confectioneries prepared using traditional emulsifying agents. The combinations of emulsifying agents particularly useful in the present invention are the combinations of lecithin, fractionated lecithin. (marketed by Lucas Meyers, Decatur, Illinois), sucrose polierucate (ER-290 marketed by Mitsubishi Kasei Corporation, Japan) polystearate, sucrose (marketed by Mitsubishi Kasei Corporation, Japan), ammonium phosphatide (YN marketed by Palsgaard, Juledsminde, Denmark), mono-derived phosphate mono-di-glycerides / diacetyl tartaric acid esters of mono and diglycerides (PMD / DATEM), or fractionated lecithin, with sucrose polyester and / or polyglycerol polyricinoleate (PGPR-ADMUL Wol marketed by Quest International, Hoffman Estafes, Illinois as Betrflo F). For convenience, combinations of emulsifying agents of polyglycerol polyricinoleate, sucrose polierucate and soy lecithin offer significant improvement in the rheology of the chocolates of the present invention. The use of these combinations of preferred emulsifying agents offers the chocolates of this invention a better viscosity and elasticity index. When a chocolate with a reduced amount of fat is prepared, a combination of the emulsifying agents is used, i.e., a base emulsifying agent and a second emulsifying agent. The base emulsifying agent is added in an amount less than 1.0% by weight, as the current limit for the identity standard of the US Food and Drug Agency. The amount of the base emulsifying agent present in the low fat chocolates is about 0.1% to about 0.9%, preferably 0.2% to about 0.8%, and most preferably about 0.4% to about 0.6% by weight, based on the total weight of chocolate. Optionally, the mixture of the fat and chocolate ingredients containing solids can be homogenized before the addition of the base emulsifying agent. The sucrose poly-saccharide can be used as the base emulsifying agent and / or as the second emulsifying agent. When used as the second emulsifying agent, sucrose polierucate is present in an amount of from about 0.4% to about 0.6% by weight, based on the total weight of the low fat chocolate. Sucrose polyureucate is particularly useful because it reduces plastic viscosity and yield strength even when used in concentrations greater than 1.0% by weight, sucrose polierucate may be present in an amount less than about 1.0%, for example about 0.1% to about 0.9%, preferably about 0.2% to about 0.6%, and most preferably about 0.4% to about 0.5% by weight, based on the total weight of the low-fat chocolate. Polyglycerol polyricinoleate (PGPR-Admul WOL from Quest Int'l.) Is useful as the second emulsifying agent. Polyglycerol polyricinoleate, which is a polyglyceryl, partial ester of the fatty acids of inter-esterified castor oil, has proved to be very useful in modifying the elastic limit of high viscosity chocolates. The PGPR may be present in an amount from about 0.05% to about 0.5%, preferably about 0.2% to about 0.35%, based on the total weight of the low fat chocolate.

The use of very small amounts of PGPR offers significant benefits. The combination of PGPR (0.5% by weight) with lecithin (0.5% by weight) reduces the elastic limit to zero. When the second emulsifying agent is polyglycerol polyricinoleate, it is present in an amount from about 0.2% to about 0.35% by weight, based on the total weight of the low fat chocolate. When there is 20% total fat, the concentration of PGPR_ can be as low as 0.05% by weight. When the low fat chocolate contains less than 23% by weight of the total fat, the PGPR, in combination with an emulsifier-base agent, can be about 0.05% up to about 0.5% by weight. Preferably, the PGPR in combination with a base emulsifying agent can be present in an amount of from about 0.2% to about 0.35% by weight, based on_ the total weight of the low fat chocolate. The rheology of low-fat chocolates can also be improved by the use of a combination of three emulsifying components. The addition -of sucrose polyester (0.2% by weight) and PGPR (0.2% by weight) reduces the elastic limit by more than 70% of a low fat chocolate containing 0.6% by weight of lecithin and reduces the plastic viscosity more than 45%, compared to low fat chocolate containing lecithin.

Preferred emulsifying agent combinations include the combinations of sucrose polycyclate lecithin, polyglycerol lecithin-polyricinoleate, polyglycerol sucrose-polyricinoleate and polyglycerol-lecithin-of polyglycerol sucrose-polyricinoleate. The use of these preferred emulsifier combinations offers low fat chocolates with a total fat content below 23% by weight, viscosity indexes less than 100 poise and elastic limits less than 150 dynes / cm2. As used herein, the term "antioxidant compound" refers to compounds that prevent oxidation and function as a reducing agent or as an electron donor / receptor. According to their mode of action, antioxidants can be classified as free radical terminators, metal ion chelators or as oxygen scavengers that react with oxygen. Suitable classes of antioxidant compounds include tannins, including condensed tannins and hydrolysable tannins, quinones, polyhydroxyl compounds, phospholipids, tocol compounds or derivatives thereof. The anti oxidants also include reducing agents that include diverse materials such as organic acids, such as ascorbic acid, stannous chloride and tocopherols (vitamin E). Sulfur dioxide, a preservative, can also function as an antioxidant. Di-lauryl thiodipropionate and thiodipropionic acid can function as preventative antioxidants by reacting with hydroperoxides. When used herein, the term "flavoring agent" refers to the compounds and flavor compositions used in food products and confectionery, particularly in chocolates to impart a desired flavor and aroma. The flavoring agent that is suitable for use as a pretreatment ingredient is a flavor compound or composition that demonstrates an activity that prevents the reaction, complexing, decomposition and adverse interaction of cocoa polyphenols with any of the other ingredients that are used in the preparation of these products or with any material reactive to polyphenol generated from or by the other ingredients during the preparation of these products. Suitable exemplary agents, flavorings for use as pretreatment ingredients include vanillin, naturally expressed species and citrus or species oils, which contain flanoids and phenol-based flavors, for example, eugenol, which can function as a free radical terminator. and can thus avoid the reaction, of cocoa polyphenols with any kind of free radical "generated during production.

Chocolate used in foodstuffs in the United States is subject to an identity standard established by the Food and Drug Administration of the United States in accordance with the Federal Law for Food, Drugs and Cosmetics that establishes the necessary ingredients, and proportions thereof, of a confection to mark the confection as a "chocolate." The most popular chocolate or chocolate candy consumed in the United States is in the form of a sweet chocolate or milk chocolate, chocolate is mainly a mixture of ingredients Containing solids, suspended in fat Milk chocolate is a confection that contains milk solids, milk fat, chocolate liqueur, a carbohydrate-nutritive sweetener, cocoa butter and may include a variety of other ingredients as emulsifying agents, Flavors and other additives Chocolate lumps is a type of milk chocolate that contains the same ingredients, no-obs The milk ingredients and carbohydrate-wet sweetener are then precombinated and then co-dehydrated at elevated temperatures to form a lump of milk which is then used to prepare milk chocolate. Sweet chocolate contains greater amounts of chocolate liquor, but smaller amounts of milk solids compared to milk chocolate. Semi-sweet chocolate requires at least 35% by weight of chocolate liquor and is otherwise similar in definition to sweet chocolate. Dark chocolate, generally- "containing only chocolate liquor, a nutritious carbohydrate sweetener and cocoa butter, is by definition a sweet chocolate or a semi-sweet chocolate." Skim milk chocolate and skimmed milk chocolate differ from milk chocolate. in that milk fat comes from different forms of skim milk, sweet cream and skimmed milk, respectively Skimmed milk requires the total amount of milk fat limited to ~ less than the minimum for milk chocolate. Combined milk chocolate chocolates differ from milk chocolate in that milk-solid-includes any or all of the milk solids listed for milk chocolate, skim milk chocolate or skimmed milk chocolate. white differs from milk chocolate in that it does not contain fat-free cocoa solids, _ non-standardized chocolates are those chocolate They have compositions that fall outside the specified ranges of standardized chocolates. Chocolates are classified as "non-standardized" chocolates when a specified ingredient is substituted, partially or completely, such as when the cocoa butter ingredient is replaced with vegetable oils or fats.

Any addition or deletion to a chocolate recipe made outside of the FDA's US identity standards for chocolate will prohibit the use of the term "chocolate" to describe candy. However, when used herein, the term "chocolate" refers to any chocolate with identity standard or without identity standard. Low-fat chocolates comprise - a fat, chocolate ingredients containing solids and a combination of a base emulsifying agent and at least one other emulsifying agent. The chocolates are prepared by mixing the fat and chocolate ingredients, adding the base emulsifying agent to the mixture, and then adding at least one other emulsifying agent. When the combination of emulsifying agents consists of more than two emulsifying agents, the third emulsifying agent is usually added after the second emulsifying agent. Any of the emulsifying agents added after the emulsifying agent. Base can be added in any order. The use of combinations of emulsifying agents helps in the dispersion of the fat. The resulting candies have the texture of a confection with fat. Low-fat chocolates are suitable for use in coating, extrusion or molding operations. The chocolates have elasticity limits of less than 250 dynes / cm, preferably less than 180 dynes / cm, more preferably less than 140 dynes / cm, and viscosities less than 150 _ poise, preferably, less than IDO poise, higher preference, less than 75 poise. Chocolate can take the form of solid pieces of chocolate, such as bars or novel forms, or it can also be incorporated as an ingredient of other more complex confections where chocolate is combined -with ~? It usually covers other foods such as caramel, peanut butter, nougat, pieces of fruit, nuts, cookies, ice cream or similar. These foods are characterized as microbiologically stable in storage at 65 ° -85 ° F (18-29 ° C), under normal atmospheric conditions. The term "carbohydrate" refers to nutritive carbohydrate sweeteners, with different degrees of intensity of sweetness that are useful in the present invention, may be any of those commonly used in the art and include, but are not limited to, sucrose (e.g. of cane or beet), dextrose, fructose, lactose, maltose, glucose syrup solids, corn syrup solids, invert sugar, hydrolyzed lactose, honey, sugar aple, brown sugar, melasas and the like. The food products of the present invention may also contain other ingredients such as milk solids, cocoa solids (cocoa powder), sugar substitutes, natural and artificial flavors, (e.g., spices, coffee, salt, brown walnut meats, etc., as well as mixtures thereof), proteins, and the like. Sugar substitutes can be used to partially replace the nutritive carbohydrate sweetener, particularly in the production of low calorie candies and chocolates. When used herein, the term "sugar substitute" includes high potency sweeteners, sugar alcohols (polyols) and eluting agents, or combinations thereof.

High potency sweeteners include aspartame, cyclamates, saccharin, acesulfame, neo-hesperidin dihydrochalcone, sucralose, alitame, stevia sweeteners, glycyrrhizin, taumatin and the like and mixtures thereof. The high potency sweeteners preferred in include aspartame, cyclamates, saccharin and acesulfame-K. Examples of sugar alcohols can be any of those commonly used in the art and include sorbitol, mannitol, xylotol, maltitol, isomalt, lactitol and the like. The food products of the present invention may also contain bulking agents, commonly used in combination with high potency sweeteners. The term "fillers" when defined herein may be any of those commonly used in the. technique and include polydextrose, cellulose and its derivatives, maltodextrin, gum arabic and the like. The term "fermentation factor" - is a numerical quantification of the level of fermentation of a batch-of cocoa seeds. Fermentation factors in the range from 100 (low / non-fermented) to 400 (fully fermented). To assess the degree of fermentation, cocoa seeds are usually subjected to a standard cut test to evaluate the quality as defined in the industrial grade standards. The seed halves are placed on a board for visual inspection of the color, as well as defects that may arise during the fermentation of the seed, drying and / or storage. The seeds can be divided into four categories of fermentation according to their color and appearance: (a) completely fermented, for example, mainly a brown tone; (b) partially fermented, for example, purple / brown; (c) purple (not complete fermentation); and (d) slate color (seeds with very incomplete fermentation and / or unfermented). The purple / brown seeds include all the seeds that show any blue, purple or violet color on the exposed surface, either spread or as a patch. Seeds "purple should include all seeds showing a completely blue, purple or violet color over the entire exposed surface.This should also include, regardless of color, any of the seeds that are slate-colored, but not primarily this one ( where, mainly, in this context, it means more than half.) The "fermentation factor" is determined using a classification system to characterize the fermentation of the cocoa seeds Slate color, being with incomplete fermentation / non-fermented, it is designated as 1, purple as 2, purple / brown as 3 and coffee as 4. The percentage of seeds that fall within each category-is multiplied by the weighted number.Thus, the "fermentation factor" for a sample of 100% coffee-colored seeds would be 100 x 4 or 400, while the fermentation factor for a 100% purple seed sample would be 100 x 2 or 200. A 50% sample of slate-colored seeds and 50% of purple seeds would have a fermentation factor of 150 [50 x 1 + (50 x 2)]. Cutting tests applicable to cocoa seeds from Trinitario and Forastero types may or may not be applicable to cocoa seeds obtained from the Creole type, for example, where variation of the color of the seed is found in the range from completely purple to light brown. Therefore, the color-based cutting test would not be applicable to specific cocoa genotypes that lack anthocyanin pigments responsible for the purple color, such as the Catango (or Catongo) type whose seeds are light brown in color. Other exceptions include "cocoa seeds" from other Theobroma species, Herrania species and their inter and intraspecific crosses. The seeds of these species are "chestnut" colored. For these types of seeds the level of fermentation can be determined using a modified standard cut test. When using the modified test, the surface of the seed (in the middle) is inspected for, the side of lines, fissures or cracks that are formed during the fermentation, instead of the color change. Figures 1 (a) - (d) illustrate the change in the surface of the cut half of seed during the fermentation of the cocoa bean. As can be seen from Figures 1 (a) - (d), the number of lines / fissures and the degree to which they extend through the entire surface of the cut seed half increases as the seed is fermented . Figure 1 (a) represents the half of seed cut from a non-fermented cocoa seed where the surface is relatively smooth, Figures 1 (b) - (d) represents the cocoa seeds when fermented, with Figure 1 ( d) illustrating the completely fermented cocoa seed. As the cocoa seed is fermented, the surface develops small lines or branch cracks. This modified test can also be used to approximate the fermentation factor where a cocoa seed corresponding to Figure 1 (a) is designated 100, Figure 1 (b) as 200, Figure 1 (c) as 300 ~ and Figure 1 (d) about 400. Although the definitions of the aforementioned categories are a general guide, the evaluation according to these categories is within the skill of the artisan versed in the processing of chocolate and cocoa (see Wood et al., Cocoa, 4th edition (1985), is incorporated herein by reference, especially pages 511 to 513). The numerical index 1-4 or 100-400 are qualitative terms that are used in the present to manifest the relative fermentation of cocoa seeds and, therefore, refers to the relative concentration of cocoa polyphenols in cocoa seeds . A value of 1 or. - 100 will reflect the non-fermented seeds that have the highest relative concentration of cocoa polyphenols, that is, the total or almost total amount of cocoa polyphenols produced by the cocoa plant in the cocoa bean. A value of 4 or 400 will reflect fully fermented seeds that have the lowest relative concentration of. cocoa polyphenols, that is, the remaining amount of cocoa polyphenols that did not react, decomposed or otherwise transformed under fermentation, roasting, alkalization, or other procedures. Any sample of cocoa seeds or cocoa ingredient can be determined using a high performance liquid chromatographic (HPLC) technique described in Romanczyk et al., US Patent No. 5,554,645 .The term "significant amount" means an amount that maintains the basic characteristics of the specified ingredients or composition or product The term "average quality cocoa seeds" refers to cocoa seeds that have been separated from the pulp material and dried and are relatively free of mold and infestation. a commercial product and form the raw material for the next step in the production processes, for example, infrared heating, toasting, compression, etc. The term includes any seed that has been genetically modified or Tiaya. produced The term "freshly harvested cocoa seeds" refers to the freshly harvested seeds of the cocoa plant that have not been subjected to processing in addition to the separation of the pulp. The term includes any seed that has been genetically modified or produced. A preferred embodiment of this invention is a process for providing a confectionery product having a conserved cocoa polyphenol concentration, consisting of: (a) mixing a carbohydrate ingredient with at least one pre-treatment ingredient to form a confectionery mixture, ( b) combining the confectionery mixture with at least one ingredient containing cocoa polyphenol, and (c) forming the confectionery product containing polyphenol, wherein the product contains at least about 10% by weight more polyphenol than a product prepared without use the pretreatment process according to step (a). Another embodiment of this invention is a process for preparing a chocolate product having a concentration. preserved cocoa polyphenol; the process consists of: - (a) mixing at least one ingredient selected from the group consisting of milk ingredients and carbohydrate ingredients, with at least one pretreatment ingredient to form a confectionery mixture, (b) combining the confectionery mixture with at least one ingredient containing cocoa polyphenol, (c) homogenizing the combined ingredients, and (d) forming the chocolate product containing polyphenol, wherein the product contains at least about 10% by weight more polyphenol than a product prepared without using the pre-treatment process according to step (a). In another embodiment of this invention, confectionery products, particularly chocolate products, having a conserved polyphenol concentration of cocoa, and particularly, cocoa polyphenol 5-12 oligomers can be prepared using a split mill, or refining process -divided consists of: (a) mixing at least one ingredient selected from the group consisting of milk ingredients and carbohydrate ingredients, with at least one ingredient. of the pretreatment to form a confectionery mixture, (b) grind or refine the confectionery mixture, (c) combine the ground confectionery mixture with at least one cocoa-containing polyphenol ingredient having a particle size equal to lower than desired in the confectionery product or chocolate product, (d) homogenizing the combined ingredients, and (e) forming the confectionery or chocolate product containing polyphenol, wherein the product contains at least about 10% in - Weight more polyphenol than a product prepared without using the pretreatment process according to step (a) - In yet another embodiment, chocolates having a strong chocolate flavor and conserved concentrations of cocoa polyphenols, and particularly, oligomers 5 -12 Cocoa polyphenol can be prepared using a divided homogenization process consisting of: (a) mixing at least one ingredient selected from the group that It consists of milk ingredients and carbohydrate ingredients, with at least one ingredient of the pretreatment to form a confectionery mixture, (b) homogenizing the confectionery mixture, (c) combining at least one ingredient containing cocoa polyphenol with the mixture of homogenized pastry, (d) refine, then homogenize, the resulting mixture and (e) forming the chocolate product containing: polyphenol, wherein the product contains at least about 10% by weight more polyphenol than a product prepared without using the process with the -pre-treatment according to step (a). Another mode of the homogenization-split process, providing chocolates having a strong chocolate flavor and conserved concentrations of cocoa polyphenols, particularly the cocoa polyphenol oligomers 5-12 comprises: (a) mixing at least one ingredient selected from the group that consists of milk ingredients and carbohydrate ingredients, with at least one ingredient of the pretreatment to form a confectionery mixture, (b) homogenizing the confectionery mixture at a temperature of about 60 ° C to about 90 ° C, (c) cooling the homogenized confectionery mixture at a temperature of about 35 ° C to about 50 ° C; (d) combining at least one ingredient containing cocoa polyphenol with the cooled confectionary mixture, homogenized. (e) refining, then homogenizing, the resulting mixture, and (f) forming the chocolate product containing polyphenol, wherein the product contains at least -about 10% by weight plus polyphenol than a product, prepared without using the process with the pretreatment according to step (a). Preferably, the polyphenol-containing food products prepared by the processes of this invention contain about 15% by weight more cocoa polyphenol than a polyphenol-containing food product and prepared without using the pretreatment process according to step (a); more preferably, the foodstuff of this invention contains about 20% by weight more cocoa polyphenol than a food product prepared without using step (a). The comparative conservation value of polyphenol of 10%, 15% and 20% refers to the difference between the conserved polyphenol concentration in a test sample and the conserved polyphenol concentration in the control sample. The conserved polyphenol concentration in a sample, expressed as a percentage, is the polyphenol concentration in the sample, relative to the concentration of the polyphenol in a theoretical sample that has 100% conservation. The increased concentration of cocoa polyphenol retained, or conserved, in the food products of this invention can be measured by analysis of a single oligomer, such as the cocoa polyphenol penphammer, as an indicator of improvement in retention. It is important to note that, the use of the polyphenol pentamer as the analytical standard also provides an indication of the concentration of retained, or retained, process-sensitive polyphenol oligomers 5-12 in the food products of this invention. The food products of this invention contain at least one carbohydrate-containing ingredient or a protein-containing ingredient, or a mixture thereof. According to the processes of this invention, at least one of these ingredients is first mixed with at least one pretreatment ingredient. Preferably, if an ingredient containing carbohydrate and a protein-containing ingredient are present in the food product, both ingredients are mixed with at least one pretreatment ingredient before mixing with the polyphenol-containing ingredient. Optionally, the carbohydrate-containing ingredient, the protein-containing ingredient or mixture thereof, can be milled or refined before mixing with at least one pretreatment ingredient. Otherwise, the mixture of carbohydrate and / or protein containing ingredients with the pretreatment ingredient (s) can be ground or refined after mixing. Optionally, the protein-containing ingredient can be a milk ingredient. According to the process of the present invention, the process of preparing a milk chocolate, having a conserved cocoa polyphenol concentration, consiof mixing the milk ingredients and carbohydrate ingredients _with at least one ingredient of the pretreatment. The milk ingredients, when used herein, include any milk-based ingredient commonly used in the manufacture of foods, and particularly, confectionery or chocolate manufacture. Exemplary milk ingredients include liquid milk, milk proteins (casein, whey protein), condensed milk, sweetened condensed milk, evaporated milk, milk lumps, milk powder, reconstituted milk, malted milk, malted milk powder, powders of cultured milk and the like. Preferably, in each of the above-described processes of this invention, the pretreatment ingredient is selected from the group consisting of: fat, an emulsifying agent, a cocoa ingredient, an antioxidant compound, a flavoring agent and mixtures thereof. The fat ingredient of the pretreatment can be selected from any fat described above, but preferably cocoa butter, the emulsifying agent ingredient of the pretreatment can be selected from any emulsifying agent described above, but preferably it is lecithin, fractionated lecithin or mixtures of these. The cocoa ingredient of the pretreatment can be any cocoa ingredient described above, but is preferably obtained from cocoa seeds having a fermentation factor of 300 or greater. The antioxidant and flavoring agent ingredients of the pretreatment can be any of the antioxidant and flavoring ingredients described above. Preferably, in each of the above described processes of this invention, the pretreatment ingredient is a mixture of fat and at least one emulsifying agent. Most preferably, the pretreatment ingredient is a mixture of lecithin and cocoa butter. In each of the processes of this invention described above, the polyphenol-containing ingredient can be selected from the group consisting of cocoa ingredient containing procyanidins, an extract of cocoa seeds or a cocoa ingredient containing procyanidins, derivatives synthesized from cocoa seed extracts or a cocoa ingredient containing procyanidins, polyphenol cocoa compounds synthesized and synthesized derivatives of polyphenol cocoa compounds synthesized. The cocoa ingredient containing polyphenol is preferably a material containing cocoa solids "obtained from the non-shelled cocoa teeth and includes chocolate liquor and partially or completely defatted cocoa solids (e.g., cake or powder), and For convenience, the cocoa ingredient containing polyphenol is obtained from cocoa seeds, having a fermentation factor of less than 300; preferably, the cocoa ingredient is obtained from cocoa seeds with a fermentation factor of less than 275, more preferably, of cocoa seeds with a fermentation zfactor of less than 250, more preferably, of cocoa seeds with a factor of fermentation less than 225, even more preferred, of cocoa seeds with a fermentation factor of less than 200, more preferably, of cocoa seeds with a fermentation factor of less than 150 and, more preferably, of cocoa seeds with a fermentation factor less than 125. A preferred embodiment of this invention is a process to prepare a dark chocolate with a conserved cocoa polyphenol concentration, which consists of: (a) mixing a carbohydrate nutritive sweetener with lecithin and cocoa butter to form a confectionery mixture, (b) combining the confectionery mixture with a common liquor obtained from cocoa seeds with a fermentation factor of less than 300, and (c) form the dark chocolate containing polyphenol, where the chocolate contains at least about % by weight more polyphenol than a dark chocolate without using the pretreatment process according to step (a). One embodiment of this invention is a process for providing a milk chocolate with a conserved cocoa polyphenol concentration, which consists of: (a) mixing a ground or refined carbohydrate-nutritive sweetener and a milled or refined milk powder with " lecithin and cocoa butter to form a pastry mixture, (b) combine the confectionery mixture with a chocolate liquor obtained from cocoa seeds with a fermentation factor of less than 300, and (c) form the milk chocolate containing polyphenol, wherein the chocolate contains at least about % by weight more polyphenol than a milk chocolate prepared without using the pretreatment process according to step (a) In a preferred embodiment, at least two cocoa ingredients with different concentrations of cocoa polyphenols are used to prepare the products food and confectionery products of this invention. For example, a first ingredient of cocoa, obtained from fermented cocoa seeds with a fermentation factor of 300 or higher (having a low concentration of cocoa polyphenols, but a high content of chocolate flavor / aroma) can be used as the ingredient of pretreatment, or in combination with other pretreatment ingredients. A second ingredient of cocoa, obtained from seeds with incomplete fermentation having a fermentation factor of less than 300 (with a higher concentration of cocoa polyphenols, - but with a lower content of chocolate flavor / aroma) can be used as the cocoa ingredient that It contains polyphenol. The use of this mixture of cocoa ingredients allows the production of a chocolate with strong flavor / aroma characteristics as well as better concentrations of cocoa polyphenols. In another embodiment of this invention, the cocoa polyphenol-containing ingredient may be a combination of chocolate liquor and cocoa powder, wherein the liquor and the powder are obtained from cocoa seeds with a fermentation factor of less than 300. Preferably the chocolate liquor and the cocoa powder are obtained from seeds with a fermentation factor of less than 275, more preferably, cocoa seeds with a fermentation factor-less than-250, more preferably, cocoa seeds with a fermentation factor of less than 225, even more preferred, of cocoa seeds with a fermentation factor of less than 200, even more preferred, of cocoa seeds with a fermentation factor of less than 150 and, more preferably , of cocoa seeds with a fermentation factor of less than 125. In addition, each of the processes described above can also comprise the step of adding a second emulsifying agent, which can be added to onado during or after the homogenization. The second emulsifying agent may be selected from any of the emulsifying agents described above, the second emulsifying agent may be lecithin, sucrose polierucate, ammonium phosphatide, polyglycerol polyricinoleate, phosphated mono- and diglycerides / acid di-acetyltartaric monoglycerides (PMD / DATEM), fractionated lecithin or mixtures thereof. Accordingly, a novel chocolate of the present invention, having a high concentration of cocoa polyphenols, can be prepared according to any of the above-described processes further comprising the step of combining the confectionery mixture with a chocolate liquor and a powder of chocolate. The novel chocolate can be prepared by the process comprising the steps of: (i) combining carbohydrate or carbohydrate and chocolate ingredients with a compound pretreatment ingredient, lecithin and optionally, at least one ingredient selected from the group consisting of fat, a cocoa ingredient, an antioxidant compound and a flavoring agent, (ii) using a combination of a chocolate liquor and a cocoa powder as the polyphenol-containing ingredient, and (iii) adding a second emulsifying agent during or after homogenization; and (iv) forming the polyphenol-containing chocolate, wherein the chocolate contains at least about 10% by weight more cocoa polyphenol than a prepared polyphenol-containing chocolate without using the pre-treatment process according to step (i). ).

Another embodiment of the invention relates to a food product, and a process for preparing the product, having better concentrations of polyphenols, of cocoa originating from an ingredient containing cocoa polyphenol. The preferred cocoa polyphenol-containing ingredients may be selected from the group consisting of cocoa seed extracts or a cocoa ingredient containing procyanidins, synthesized derivatives, polyphenol cocoa compounds synthesized and synthesized derivatives of the polyphenol cocoa compounds synthesized. The polyphenol ingredient can be mixed with other ingredients of the product during processing, but is preferably mixed with other ingredients at or near the end of processing, or added to the product after processing (i.e., "spraying on the product). Preferably, the polyphenol-containing food products prepared by the processes of this invention contain about 15% by weight more cocoa polyphenol-than a product containing polyphenol prepared without using the process-of the pretreatment according to step (a) most preferably, the food products of this invention contain about 20% by weight more cocoa polyphenol than a food product prepared without using step (a) .The percentage of improvement of cocoa polyphenol concentration, as defined in the present, it can be measured using a single oligomer, -like the pentamer, as an indicator of the improvement and n the retention. The novel food products containing cocoa polyphenols, particularly improved concentrations of cocoa polyphenols, can be prepared by any of the processes described above. Novel products are distinguished from traditional products because: (1) the products of the inventive _ contain, high concentrations of cocoa polyphenols relative to traditional comparative products (ie, chocolates, desserts, chocolate flavor, etc.) and (2) the products of the invention contain cocoa polyphenols-in contrast to the comparative products that do not contain cocoa polyphenols (ie, rice cakes, edible food without flavor / chocolate flavor, etc.). One embodiment of this invention relates to a food product that contains the cocoa polyphenol ingredient. Preferably, the product contains at least 1 μg of cocoa polyphenols per gram of product, preferably at least 2 μg, more preferably at least 5 μg and more preferably at least 10 μg of cocoa polyphenols per gram of product. According to a preferred embodiment, the product contains at least 25 μg of cocoa polyphenols per gram of product, preferably at least 50 μg, more preferably at least 100 μg, and most preferably at least 150 μg of Cocoa polyphenols per gram of product. Another embodiment of the invention relates to a chocolate containing at least 3600 μg of cocoa polyphenol per gram of chocolate, preferably 4000 μg, conveniently 4500 μg, more preferably at least 5000 μg and more preferably 5500 μg of the polyphenols of cocoa per gram of chocolate. According to a preferred embodiment, the chocolate contains at least 6000 μg of cocoa polyphenols per gram of chocolate, preferably at least 6500 μg, more preferably at least 7000 μg and, more preferably, at least 8000 μg of polyphenols of cocoa per gram of chocolate Another embodiment of the invention relates to a chocolate containing at least 100 μg of the cocoa polyphenol pentamer per gram of chocolate, preferably the chocolate contains at least 150 μg, preferably the chocolate contains less 200 μg, chocolate preferably contains at least 250 μg, preferably chocolate contains at least 300 μg, more preferably at least 325 μg and more preferably at least 350 μg cocoa polyphenol pentamer per gram of chocolate. According to a preferred modality, the chocolate contains at least 375 μg of cocoa polyphenol pentamer per gram of chocolate, preferably at least -400 μg, more preferably at least 425 μg and more preferably at least 450 μg of the cocoa polyphenol pentamer by gram of chocolate. Still another embodiment of the invention relates to a milk chocolate containing milk solids and containing at least 1000 μg of cocoa polyphenols per gram of chocolate, preferably at least 1250 μg, more preferably - at least 1500 μg, and more preferably at least 2000 μg of cocoa polyphenols per gram of chocolate. According to a preferred embodiment, the milk chocolate contains at least 2500 μg of cocoa polyphenols per gram of chocolate, preferably at least 3000 μg, more preferably at least 4000 μg and more preferably at least 5000 μg of polyphenols of cocoa per gram of chocolate. Another embodiment of the invention relates to a milk chocolate containing milk solids and containing at least 85 μg of cocoa polyphenol pentamer per gram of chocolate, preferably at least 90 μg, more preferably at least 100 μg and more preferably at least 125 μg of the cocoa polyphenol pentamer per gram of chocolate. According to a preferred embodiment, milk chocolate contains at least 150 μg of cocoa polyphenol pentamer per gram of chocolate, "preferably at least 175 μg, more preferably at least 20 Q μg, and most preferably at least 250 μg. μg of the cocoa polyphenol pentamer per gram of chocolate The following examples are proposed as an illustration of certain preferred embodiments of the invention, and do not imply any limitation of the invention In the following Examples 3-9, the "fat" may be cocoa butter or mixtures of cocoa butter and milk fat Milk fat can be used in a concentration, as desired, to provide a finished chocolate with a preferred hardness and breaking characteristic In the following Examples 3-9 , "CP liquor" and "CP cocoa powder" are chocolate liquor containing cocoa polyphenol and cocoa powder containing cocoa polyphenol, respectively, obtained from the s cocoa seeds with a fermentation factor, less than 300.

EXAMPLE 1 - "Cocoa Polyphenol Obtaining Method Cocoa Seed Cocoa Solids Commercial cocoa seeds with an initial moisture content of about 7 to 8% by weight were previously cleaned using an 11" x Scalperator. 56"- (manufactured by Cárter Day International, Minneapolis, MN USA) Approximately 600 bags of cocoa seeds (39,000 kg) were previously cleaned for 6.5 hours The seeds were fed to an inlet hopper where the flow rate was Regulated by a positive feed roller, the seeds were fed to the outside of a wire mesh rotary scalping roller, the seeds were passed through the wire mesh roller and subsequently through an air suction chamber where the impurities powders and light strands were sucked out of the product stream.Seeds that did not pass through the scalping roller were transported to a reject stream.This reject stream consisted of agglomerated seeds, chips, stones etc. The amount of the resulting reject was of approximately 150 kg, or 0.38% of the initial material ^ The resulting previously cleaned product weighed approximately 38,850 kg and went to the stage of cleaning the seeds. The previously cleaned seed products from the Scalperator were then cleaned again using an International Air Beds SV4-5 fluidized bed density separator (AFBDS, manufactured by Camas International Pocotello, ID, USA). Approximately 38,850 kg of the cocoa seed products were fed to the AFBDS for a time of approximately 6.5 hours. The device eliminated virtually all heavy impurities such as stones, metal, glass, etc., from the seeds, as well as lighter unusable materials such as mud and cocoa infested seeds giving rise to a clean seed product that contained practically only seeds of useful cocoa. The resulting heavy impurities weighed weighed approximately 50 kg and the lightweight materials usable weighed approximately 151 kg. A total of approximately 38, 649 kg of clean seeds was obtained - after both pre-cleaning and cleaning steps - here described in the above (99.1% yield after cleaning). The clean cocoa seeds were then passed through an infrared heating apparatus. The apparatus used was the Micro Red 20 electric infrared vibratory icronizer (manufactured by Micronizing Company (U.K.) Limited, U.K.). The micronizer was operated at a rate of approximately 1701 kg per hour. The depth of the seeds in the vibrating bed of the micronizer was about 5 cm (2 inches) to about 2-3 seeds deep.The surface temperature of the micronizer was set at about 165 ° C, thereby producing an internal temperature of seeds (IBT) of approximately -135 ° C, during a time in the interval from 1 to 1.5 minutes.This treatment caused the husks to dry quickly and separate from the cocoa tooth: Since practically all the seeds fed to the micronizer were complete seeds and were practically without small broken pieces of seeds or husks, no sparks or fires were observed during the heating step with the infrared.The broken pieces separated by the vibrating sieve prior to the micronizer were reintroduced into the current of product before the step was shaking.The seeds of the micronizer had a moisture content of approx. amente 3.9% by weight. The seeds left the micronizer at an IBT of about 135 ° C and were immediately cooled to a temperature of about 90 ° C in about 3 minutes to minimize the additional moisture loss. The total seeds available after the heating step were approximately 36, 137 kg. The seeds were then subjected to shaking using a Jupiter Mitra Seita winno er (manufactured by Jupiter Mitra Seita, Jakarta, Indonesia). The step of shaking broke the seeds to release the husks and separate the lighter shells from the teeth while at the same time minimizing the amount of teeth lost with the shell rejected. The feeding speed in the shaker was approximately 1591 kg per hour. The resulting products included approximately 31,8861 kg of usable teeth and 4,276 kg of rejected peels. The total yield of usable teeth of the initial material was approximately 81.7%. The resulting cocoa teeth were compressed using a Dupps 10-6 processor (manufactured by the company Dupps Company, Germantown, Ohio, USA). A constant feeding of approximately 1402 kg per hour of the teeth was fed in two-helices presses to extract the butter. The press produced approximately 16,198 kg of cocoa butter containing about 10% cocoa solids and approximately 15,663 kg of cocoa solids containing about 10% butter. The cocoa butter was also processed using a Sharples P300-0 decanter centrifuge (manufactured by Jenkins Centrifuge Rebuilders, N. Kansas City, MO USA). The centrifugation reduced the solids content in the lard to approximately 1-2% solids and provided about 13,606 kg of butter and 2,592 kg of cocoa solids containing about 40 to 45% butter. The butter containing 1-2% solids was also processed using a plate and frame filter (manufactured by Jupiter Mitra Seita) that removed the remaining solids from the lard and provided about 13,271 kg of clean cocoa butter and about 335 kg of cocoa solids containing 40-45% butter. The cocoa solids separated from the centrifuge and the filter press contained about 40-45% fat and were compressed in a hydraulic press in batches to produce 10% of the cocoa fat cake. This material produces approximately 1,186"kg of clean butter and 1,742 kg of cocoa solids - The total yield of clean butter from the incoming seeds was 14.456 kg or 37.1% The total cocoa solids produced from the seeds The actual content of cocoa polyphenols in cocoa seeds and the cocoa-containing products produced from these could be done using the high-resolution liquid chromatographic technique (HPLC), which was 17.405 kg or 44.6%. ) described Romanczyk, et al., U.S. Patent No. 5,554,645 A sample of cocoa powder produced according to the process described above from unfermented cocoa seeds (fermentation factor 100), was analyzed in accordance with the The aforementioned method showed that it contained the following concentrations of polyphenol: a total concentration of pliphenol of 32,743 μg / g, of polyphenol per gram of cocoa powder, a monomer concentration of 9, 433 μg / g, a dimer concentration of 5.929 μg / g, trimer concentration of 5.356 μg / g, tetramer concentration of 4.027 μg / g, pentamer concentration of 3.168 μg / g, concentration hexamer count of 2,131 μg / g, heptamer concentration of 1.304 μg / g, octamer concentration of 739 μg / g, nonamer concentration of 439 μg / g.

EXAMPLE 2 Production of chocolate liquor with a polyphenol content of cocoa Sulawesi cocoa seeds with a good quality average (FAQ) and with an initial moisture content of 7. 4% by weight and a level of the fermentation factor of 233 (31%) slate-colored, 2"9% purple, 22% brown, and 17% brown) were selected as the initial material, and subsequently the cocoa seeds were passed through an infrared heating device. The apparatus used was an infrared vibration micronizer (manufactured by Micronizer - Company (UK) Limited, UK) The feed rate of the seeds through the infrared heater and the angle of the infrared heater bed varied to control the amount of the thermal treatment that the seeds received The time that the seeds spent in the infrared heater (residence time) was determined by the angle of the bed and the feeding speed The times used to prepare the materials are mentioned in Table 1 At the output of the micronizer, the internal temperature of the seeds (IBT) was measured, these values are also shown in Table 1. 1 kg of sample The seeds heated in infrared, collected at the infrared heater outlet to different IBTs, were crushed into smaller pieces. This was done to facilitate separation of the tooth from the shell. The laboratory equipment used to separate the shell was the Li iprimita Cocoa Breaker made by John Gordon Co. LTD of England. The crushed seeds were then passed through a laboratory-scale shaker system, using a CC-1 Taster manufactured by the John Gordon Co. LTD, England The cocoa teeth were then ground into a coarse liquor using a Melange made by Pascall _ Engineering Co. LTD, England. This device crushes and grinds the teeth to a chocolate liqueur. The normal operating temperature for the liquor in the Melange is about 50 ° C. This same process for manufacturing teeth to a coarse liquor can be made at a higher production scale using other types of mills, such as the Carie & Montanari Mili. The cocoa teeth were crushed in the Melange for one hour. The concentration of cocoa procyanidins was measured for the samples in relation to the temperatures heated with infrared. These values are given in Table 1 below.

EXAMPLE 3 SAMPLE CONTROL A batch process for standard chocolate is used using a 5 leg (10 Ib) Sigma blade mixer (manufactured by Teledyne Read Co., York, Pennsylvania) to mix the following ingredients.

Ingredient% concentration (by weight) Sucrose 40% Chocolate liquor 7% CP 49% fat 3.5% Lecithin 0.5% The ingredients were added to a blade mixer, 5 kg (10 Ib) Sigma (manufactured by Teledyne Read Co ., York, Pennsylvania) in the order of chocolate liqueur and CP liqueur, sucrose, cocoa butter and flavorings. The resulting batch of the ingredients was mixed until homogeneous, at about 35 ° C to about 90 ° C. The CP liquor, prepared according to Example 2, used to prepare the chocolate samples contained 1150 μg of the polyphenol pentamer per gram of CP liquor. The mixture was refined to a micron particle size of 20 microns, homogenized and standardized (viscosity adjustment and / or fat content to obtain the chocolate with the desired properties). The samples were analyzed for the cocoa polyphenol concentration using the high resolution liquid chromatography (HPLC) technique described in Romanczyk, et al., US Patent No. 5,554,645 after mixing or after standardization.

EXAMPLE 4 Test chocolates were prepared using the same recipe and ingredients as Examples 3 [sic]. The lecithin and fat were combined and mixed, using a 5 kg Sigma blade mixer until homogeneous. The resulting fat / lecithin mixture was added to the granulated sucrose in a second 5 kg Sigma mixer. Sucrose, fat and lecithin were mixed at about 35 ° C to about 90 ° C until homogeneous. The remaining ingredients, including chocolate liquor with a high cocoa polyphenol concentration, were added and mixed until homogeneous. The resulting mixture was refined to a particle size of. micrometer of approximately 20 microns, homogenized, standardized and analyzed for cocoa polyphenol concentrations as in Example 3. Table 2 mentions the comparative results of a series of chocolates prepared according to the process described in Examples 3 (Control) and 4 (Test). The chocolate liquor, used to prepare these chocolates, contained 1150 μg of polyphenol pentamer per gram of chocolate liqueur. Assuming 100% preservation of the polyphenol concentration, the chocolates would contain 570 μg of the polyphenol pentamer per gram of chocolate. The pentamer concentration of the test samples can be determined directly after mixing the initial batch.

TABLE 2 Sample Pentamer% conservation (μg) increased Control 1 361 10% Test 1 418 73.3% Control 2 360 19.6% Test 2 472 82.8% Control 3 313 12.6% Test 3 385 _ 67.5% Each test sample showed at least about 10% by weight increase in the concentration of the polyphenol over the control sample.

EXAMPLE 5 A chocolate control test was prepared using the same ingredients and in a manner substantially similar to Examples 3 and 4, except that the concentration of lecithin was increased to 0.75% by weight. The pentamer concentration of these chocolates was measured after standardization (finished chocolate). The chocolate sample prepared according to the previous test process contained 545.5 μg of pentamer per gram of chocolate (95.7% preservation of the pentamer), while the chocolate prepared according to the control process contained 439.6 μg of pentamer per gram of chocolate. chocolate (77.1% preservation of the pentamer). Accordingly, the test chocolate, prepared by the inventive process, maintained 18.6% by weight more cocoa polyphenol pentamer than the control chocolate.

EXAMPLE 6 Control chocolate and test dark chocolate were prepared according to the processes described in Examples 3 and 4, using the ingredients within the concentration ranges set forth below. The selection of suitable ingredients and the amounts of the ingredients within the determined range for preparing a chocolate is easily accomplished by one skilled in the art, without undue experimentation.

Ingredient% concentration range (by weight) Sucrose 35-55% CP liquor 30-65% Fat 1-35% _ Lecithin 0.25% The chocolate liquor used to prepare the chocolates in these Examples contained 7819 μg of total procyanidins per gram of chocolate liquor and 1300 μg of pentamer per gram of chocolate liqueur. The total procyanidin content represents the total cocoa polyphenol content of the liquor. Assuming 100% preservation of the polyphenol concentration, the chocolates would contain 615 μg of polyphenol pentamer per gram of chocolate. The dark chocolate test, prepared according to the process of Example 4, contained 502 μg of the pentamer (81.6% preservation) and 7091 μg of total procyanidin (90.6% preservation) per gram of chocolate. The control dark chocolate, prepared according to the process of Example 3, contained 421 μg of pentamer (68.5% preservation) and 6292 μg of total procyanidin (80.5% preservation) per gram of chocolate. Accordingly, the sample of the test chocolate using the inventive process retained 13.1% by weight plus pentamer of the cocoa polyphenol and 10.2% by weight plus total procyanidins than the control chocolate sample.

EXAMPLE 7 Dark chocolates were prepared according to the process described below, using the following general recipe: Ingredient% concentration range (by weight) Sucrose 35-55% Chocolate liquor 15-30% CP liquor 10-20% Fat 1-15% Lecithin 0.1-1. I heard The lecithin and fat were combined and mixed in a Buhler Paste mixer (marketed by Buhler Refiner Co., Minneapolis, Minnesota) until homogeneous. The resulting fat / lecithin mixture was added to the sucrose in Petzholdt homogenizer model PVW 2000 and PVW 3000"(manufactured by JS Petzholdt Inh. H. Pilz., Frankfurt, Germany) and mixed at about 35 ° C to about 90 ° C until homogeneous The remaining ingredients, including chocolate liquor and CP liquor were added to the lecithin / fat / sucrose mixture and mixed until homogeneous.The resulting mixture was refined to a micron particle size of approximately 20 microns, homogenized , standardized and analyzed for the cocoa polyphenol concentration as in Example 3. The combined chocolate liquors used in this example would provide a dark chocolate with a total procyanidin content of 2933 μg and a pentamer concentration of 162 μg per gram of chocolate Two samples of dark chocolate were prepared according to the previous process and it was determined that they contained 158 μg of p entiamer and 2845 μg of total procyanidins and 140 μg of pentamer and 2866 μg of total procyanidins, respectively. _ EXAMPLE 8 Dark chocolate was prepared according to the process described below, using the following general recipe: Ingredient% concentration range (by weight) Sucrose 15-35% -Licor CP 40-75% Cocoa powder CP 1-10% Fat 1-10% Vanillin 0.01-0.05 Lecithin 0.1-1.0% Using a 5 kg Sigma blade mixer (10 Ib), the lecithin and fat were combined and mixed until homogeneous. The resulting fat mixture was added to the granulated sucrose in a second 5 kg Sigma mixer (10 Ib). Sucrose, fat and lecithin were mixed at about 35 ° C to about 90 ° C until homogeneous. The remaining ingredients, including liquor CP and CP cocoa powder were added and mixed until homogeneous. The resulting mixture was refined to a micron particle size of about 20 microns, homogenized, standardized and analyzed for the cocoa polyphenol concentration as in Example 3. The chocolate liquor used to prepare the chocolates in this example contained a total of 1000 μg of pentamer per gram of chocolate liquor and the cocoa powder contained 1700 μg of pentamer per gram of powder. Assuming 100% preservation of the polyphenol concentration, the chocolates prepared according to the previous recipe would contain 768 μg of the polyphenol pentamer per gram of chocolate.The dark chocolate contained 732 μg of pentamer per gram of chocolate, and thus retained more of 95%, by weight, "of the desired polyphenol pentamer present in the polyphenol pentamer-containing ingredients used to prepare the chocolate.

EXAMPLE 9 A milk chocolate was prepared according to the process described below, using the following general recipe: Ingredient% concentration range (by weight) Sucrose 35-55% Milk ingredient 12-25% CP liquor 10-20% Fat 15-25% Emulsifier 0.1-1.0% At least 21% _of fat and at least 30% of the emulsifier were combined and mixed until homogeneity, and the resulting fat mixture was added to the sucrose and milk ingredients, and mixed in. The CP liquor was added to this mixture, and mixed until homogeneous. , homogenized, standardized by addition, of the remaining fat and emulsifier and analyzed for the cocoa polyphenol concentration as in Example 3. Assuming 100% conservation of the polyphenol concentration, the chocolate liquor used to prepare this Chocolate would provide a milk chocolate containing 120 μg of the pentamer per gram of chocolate.The milk chocolate, prepared according to the previous process, contained 115 μg of pentamer per gram of chocolate. ocolate, and thus preserved more than 95% by weight of the desired polyphenol pentamer present in the polyphenol pentamer containing ingredient used to prepare the chocolate. Other variations and modifications, which will be obvious to those skilled in the art, are within the scope and teachings of this invention. This invention is not limited except as provided in the following clauses.

Claims (31)

REIVINDGCATIONS

1. A process for preserving cocoa polyphenols during the processing of one or more cocoa ingredient (s) containing cocoa polyphenols including cocoa procyanidins in a product that contains: (i) carbohydrate ingredient (s) and / or ( ii) milk ingredient (s) and (iii) polyphenol-containing cocoa ingredient (s) selected from the group consisting of chocolate liquor, partially defatted cocoa solids, fully defatted cocoa solids, cocoa extract, synthetic cocoa procyanidin or mixtures thereof, which process comprises the steps of: (a) pretreating the carbohydrate ingredient (s) and / or the milk ingredient (s) with one or more pretreatment ingredients selected from the group consisting of an antioxidant, an emulsifier, a-fat, a flavoring and mixtures of these to form a first mixture; (b) adding the cocoa polyphenol-containing cocoa ingredient (s) to the first mixture to form a second mixture; and (c) processing the second mixture in the cocoa-containing product.

2. The process of claim 1, wherein the cocoa ingredient (s) are prepared from cocoa seeds having a fermentation factor of less than 300, starting from cocoa seeds having a -factor of concentration of 300 or "greater, or of mixtures thereof." 3. The process of claim 2, wherein the cocoa ingredient (s) are prepared from cocoa seeds having a lower fermentation factor. 300. 4. The process of Xa claim 2, wherein the cocoa ingredient (s) are prepared from cocoa beans having a fermentation factor of 300. or greater. claim 1, wherein the carbohydrate (s) is (are) carbohydrate sweetener (s) and / or sugar substitute (s) 6. The process of claim 5, wherein the carbohydrate sweetener is selected from the group consisting of: of the group consisting of: sucrose, dextrose, fructose, lactose, invert sugar, hydrolyzed lactose, honey, sugar ma ple, sugar • coffee, molasses and mixtures of these. The process of claim 6, wherein the carbohydrate sweetener is sucrose, lactose or mixtures thereof. The process of claim 2, wherein the antioxidant is selected from the group consisting of: tannins, quinones, polyhydroxy compounds, phospholipids, tocol compounds and derivatives thereof. - -9. The process of claim 1, wherein the emulsifier is selected from the group consisting of: lecithin, fractionated lecithin, hydroxylated lecithin, monoglycerides, diglycerides, sorbitan monostearate, polyoxyethylene sorbitan monostearate, lactylated glycerol fatty acid esters, esters of lactylated fatty acids of propylene glycol, polyglycerol fatty acid esters, propylene glycol monoesters of fats, propylene glycol fat diesters, propylene glycol monoesters of fatty acids, propylene glycol fatty acid esters, polyglycerol polyricinoleate, ammonium salts of phosphatidic acid, esters of sucrose, oat extract and mixtures of these. 10. - The process of claim 1, wherein the fat is cocoa butter. The process of claim 1, wherein the flavor is vanillin, "naturally expressed" citrus oils or oils of naturally expressed species, 12. The process of claim 1, wherein the pretreatment ingredient is a mixture of the emulsifier. and the fat or a mixture of the antioxidant and the fat 13. The process of claim 12, wherein the emulsifier is lecithin and the fat is cocoa butter.

14. The process of claim 1 further comprises alkalized cocoa ingredients. 15. The process of claim 1, further comprising the step of reducing the particle size of the carbohydrate ingredient (s) and / or the milk ingredient (s) before the pretreatment step. . 16. The process of claim 1, further comprises the step of reducing the particle size of the cocoa ingredient (s) before 1? addition of the cocoa ingredient (s) to the first mixture 17. The process of claim 1, further comprising the step of reducing the particle size of the carbohydrate (s) and / or ingredient (s). ) of milk before the pretreatment step and the step of reducing the particle size of the cocoa ingredient (s) before the addition of the cocoa ingredient (s) to the first mixture. Prepared by the process of claim 1, wherein the product is a food, and wherein the cocoa ingredient is chocolate liquor or mixtures thereof with partially defatted or fully defatted cocoa solids 19. The food product of the claim 1, wherein the cocoa polyphenol containing ingredient is a cocoa extract - 20. The food product of claim 1, wherein the cocoa polyphenol containing ingredient is a synthetic cocoa procyanidin. from the rei Vindication 18, wherein the food product is a dessert. 22. The food product of claim 21, wherein the dessert is a semi-sweet or sweet chocolate. "23. The food product of claim 22, wherein the chocolate is a chocolate with EDI 24. The food product of the claim 22, wherein the chocolate is an EDI-free chocolate 25. The food product of claim 21, wherein the dessert is a milk chocolate, a nonfat milk chocolate, a skimmed milk chocolate or a combined milk chocolate. 26. The food product of claim 25, wherein the chocolate is an EDI chocolate. "~~ 27. The food product of claim 25, wherein the chocolate is a chocolate without EDI. 28. The food product of claim 21, wherein the dessert is a white chocolate. 29. The food product of claim 21, wherein the dessert is a food product with chocolate coating. 30. The food product of claim 21, wherein the dessert is a low fat chocolate dessert.

31. - A dietary supplement prepared by the process of claim 1. SUMMARY OF THE INVENTION. The invention offers food products, including confectionery and chocolates having conserved concentrations of polyphenols and, in particular, cocoa polyphenols. The method of this invention avoids the significant and damaging losses of polyphenols that occur during traditional manufacturing by controlling the handling of the ingredients in the batch process, to provide a product containing a significant amount of cocoa polyphenols present in the raw materials. which are used to formulate the finished product. In addition, it is also possible to control and modify the steps of grinding, refining and conching to produce confectionery with conserved concentrations of cocoa polyphenols, with. relation to the concentration of polyphenols in cocoa of the initial ingredients. The cocoa polyphenol-containing ingredient can be cocoa extract, chocolate liquor, partially defatted cocoa solids and / or synthetic polyphenol.