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Patent Number:
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WO/2009/077206
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Inventors:
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BERNAERT, Herwig; (BE).
CLERCQ, Dirk; (BE).
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Applicant:
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BARRY CALLEBAUT AG [CH/CH]; P.O. Box 8021, CH-Zurich (CH) (All Except US).
BERNAERT, Herwig [BE/BE]; (BE) (US Only).
CLERCQ, Dirk [BE/BE]; (BE) (US Only).
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Publication Date:
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25/06/2009
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Application Number:
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PCT/EP2008/010962
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Filed:
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19/12/2008
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Process for producing a beverage comprising a cocoa material having an enhanced level of polyphenols, the process comprising the steps of: (a) adding a base to an aqueous phase to adjust the pH to between about 6.5 and about 7.5, (b) mixing ingredients into the aqueous phase to give a dispersion, the ingredients including the cocoa material having an enhanced level of polyphenols, (c) performing a thermal treatment on the dispersion, comprising heating the dispersion to over about 85°C for at least about 5 seconds, and (d) cooling the treated dispersion. A beverage obtainable by the process is also disclosed.
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