HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES
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United States of America Patent
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Issued Date -
Apr 30, 2009
app pub date -
Oct 26, 2007
filing date -
Oct 26, 2007
priority date (Note) -
Abandoned
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Abstract
The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.
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