Preservation of flavanols or antioxidants in food products
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United States of America Patent
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Issued Date -
Aug 9, 2007
app pub date -
Jul 24, 2006
filing date -
Feb 8, 2006
priority date (Note) -
Abandoned
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Abstract
The invention provides, in one aspect, a method of making a cocoa-containing food product or ingredient and preserving the levels of a particular polyphenol compound, a collection of polyphenol compounds, and/or total polyphenols present. Certain commonly used baking methods for chocolate cakes and food products use leavening agents that create an alkaline condition that effectively degrades cocoa polyphenols. By monitoring the pH or by adjusting certain alkaline agents or leavening agents used, baked products can be prepared that preserve about 75% or more of the initial cocoa polyphenols present. Food products, cocoa-containing food products, baking mixes and kits, and baked food products produced from the methods are also disclosed.
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