Chocolate products, ingredients, processes and uses

Abstract

The present invention provides the use of a composition obtainable from the pulp of a plant in the Theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.

1 - 9 . (canceled) 
     
     
         10 . A process for preparing a chocolate product and/or a process for tropicalizing a chocolate product that comprises the steps of:
 treating pulp from a plant in the  Theobroma  genus or an extract of pulp from a plant in the  Theobroma  genus to reduce the polysaccharide content;   drying the product; and   mixing the dried product with other ingredients in a chocolate product.   
     
     
         11 . The process of  claim 10 , wherein the treatment step comprises treatment with an enzyme to reduce the polysaccharide content. 
     
     
         12 . The process of  claim 10 , wherein treatment step comprises the reduction of the pectin content and/or cellulose content in the pulp or extract of pulp. 
     
     
         13 . The process of  claim 12 , wherein treatment step comprises treatment with a pectinase and/or a cellulase. 
     
     
         14 . The process of  claim 11 , wherein the enzyme treatment is carried out between 20° C. and 75° C. for between 10 minutes and 20 hours. 
     
     
         15 . The process of  claim 10 , wherein the pulp or extract of pulp is treated to increase the pH to be greater than pH 3.0 in step b. 
     
     
         16 . The process of  claim 10 , wherein the drying step c reduces the water content to less than 10.0% by weight of water in the composition obtained. 
     
     
         17 . The process of  claim 10  comprising the steps of:
 treating cocoa pulp to reduce the polysaccharide content comprising treatment with a pectinase and/or a cellulase, 
 treating the product of step i. to adjust the pH to between 4.0 and 7.0, and 
 drying the product of step ii. to a water content of less than 10%. 
 
     
     
         18 . A method for improving the heat stability of a chocolate product and/or delaying the onset of bloom of a chocolate product comprising the steps of: treating pulp from a plant in the  Theobroma  genus or an extract of pulp from a plant in the  Theobroma  genus to reduce the polysaccharide content drying the product and mixing the dried product with other ingredients in a chocolate product.