US 12,063,945 B2
Chocolate products, ingredients, processes and uses
Daniel Festring, York (GB); Beatrice Kuschel, York (GB); and Joselio Batista Vieira, York (GB)
Assigned to Societe des Produits Nestle S.A., Vevey (CH)
Filed by SOCIETE DES PRODUITS NESTLE S.A., Vevey (CH)
Filed on Apr. 7, 2022, as Appl. No. 17/715,298.
Application 17/715,298 is a continuation of application No. 16/496,566, granted, now 11,369,122, previously published as PCT/EP2019/052546, filed on Feb. 1, 2019.
Claims priority of application No. 18154926 (EP), filed on Feb. 2, 2018; application No. 18166122 (EP), filed on Apr. 6, 2018; application No. 18178071 (EP), filed on Jun. 15, 2018; application No. 18212466 (EP), filed on Dec. 13, 2018; application No. PCT/EP2018/084842 (WO), filed on Dec. 13, 2018; and application No. PCT/EP2018/084848 (WO), filed on Dec. 13, 2018.
Prior Publication US 2022/0225632 A1, Jul. 21, 2022
This patent is subject to a terminal disclaimer.
Int. Cl. A23G 1/00 (2006.01); A23G 1/40 (2006.01); A23G 1/42 (2006.01); A23G 1/48 (2006.01); A23L 33/20 (2016.01)
CPC A23G 1/002 (2013.01) [A23G 1/40 (2013.01); A23G 1/423 (2013.01); A23G 1/48 (2013.01); A23L 33/20 (2016.08)] 8 Claims
 
1. A chocolate product comprising pulp from a plant in the theobroma genus or an extract of pulp from a plant in the theobroma genus, wherein
the pulp or extract of the pulp comprises a sugar component between 20.0% and 85.0% by weight based on the total weight of the pulp or extract of the pulp, the sugar component comprises monosaccharides, disaccharides and oligosaccharides, the sugar component comprises less than 90.0% by weight of glucose and fructose based on the total weight of the sugar component, and the pulp or extract of the pulp has been treated with a pectinase and/or a cellulase to reduce the polysaccharide content and treated to adjust the pH to between 4.0 and 7.0; and
the chocolate product comprises the pulp or extract of the pulp between 15% and 65% by weight based on the total weight of the chocolate product.