Anderson, Brent A.,Kramer, Jacqueline B.,Glazier, Barry D.,Knapp, Tracey L.,Cooper, Ilene K.,Kaiser, John M.,Hausman, David J.
申请号：
AU2008266642
公开号：
AU2008266642B2
申请日:
2008.06.04
申请国别(地区):
AU
年份:
2013
代理人:
摘要：
Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particlesize improves the flavor of edible products (e.g., foods, medical foods, nutritionalsupplements, and pharmaceuticals) or additives containing the milled cocoaextracts. The products, e.g., chocolates, are less astringent and less bitter.The mean particle size after milling is less than about 15 microns, preferablyless than about 10 microns, and most preferably less than about 5 microns. Thetotal CP content of the milled extracts is at least about 300 milligrams and preferablyabout 300 to about 700 milligrams per gram of milled extract. The additives consistessentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoabutter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).
