U.S. patent application number 11/827321 was filed with the patent office on 2007-11-08 for process for obtaining polyphenol extracts from cocoa beans, the resulting extracts and uses thereof.
This patent application is currently assigned to BARRY CALLEBAUT AG. Invention is credited to Jean-Paul Lecoupeau, Joseph Vercauteren.
Application Number | 20070258920 11/827321 |
Document ID | / |
Family ID | 8853517 |
Filed Date | 2007-11-08 |
United States Patent
Application |
20070258920 |
Kind Code |
A1 |
Lecoupeau; Jean-Paul ; et
al. |
November 8, 2007 |
Process for obtaining polyphenol extracts from cocoa beans, the
resulting extracts and uses thereof
Abstract
The invention concerns a polyphenolic cocoa extract and methods
of use. The cocoa extract comprises 15 to 66% of at least one
polyphenol, 0 to 11% of at least one lipid and 5 to 20% of at least
one xanthine. The cocoa extract is suitable for use as in cosmetic
compositions.
Inventors: |
Lecoupeau; Jean-Paul;
(Venables, FR) ; Vercauteren; Joseph;
(Castelnau-Le-Lez, FR) |
Correspondence
Address: |
HOXIE & ASSOCIATES LLC
75 MAIN STREET , SUITE 301
MILLBURN
NJ
07041
US
|
Assignee: |
BARRY CALLEBAUT AG
Zurich
CH
CH-8008
|
Family ID: |
8853517 |
Appl. No.: |
11/827321 |
Filed: |
July 11, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10344250 |
Jul 16, 2003 |
|
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|
PCT/FR01/02605 |
Aug 10, 2001 |
|
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11827321 |
Jul 11, 2007 |
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Current U.S.
Class: |
424/59 ; 424/74;
424/776; 426/631 |
Current CPC
Class: |
A23G 2200/00 20130101;
A23L 3/3472 20130101; A61P 17/00 20180101; A61K 8/9789 20170801;
A61K 36/185 20130101; A61P 31/12 20180101; A61Q 19/00 20130101;
A61P 9/14 20180101; A23L 33/11 20160801; A61P 9/00 20180101; A61P
31/04 20180101; A61P 39/06 20180101; A61P 9/12 20180101; A61Q 17/04
20130101; A61K 36/74 20130101; A61P 9/10 20180101; A23G 1/30
20130101; A61P 3/06 20180101; A61Q 19/08 20130101; A23L 33/105
20160801; A23G 1/04 20130101; A23G 1/56 20130101; A23G 1/56
20130101; A23G 2200/00 20130101 |
Class at
Publication: |
424/059 ;
424/074; 424/776; 426/631 |
International
Class: |
A61K 8/97 20060101
A61K008/97; A23G 1/00 20060101 A23G001/00; A61K 131/00 20060101
A61K131/00; A61Q 5/06 20060101 A61Q005/06; A61Q 17/04 20060101
A61Q017/04; A61K 36/185 20060101 A61K036/185 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 11, 2000 |
FR |
0010603 |
Claims
1.-7. (canceled)
8. A cocoa extract comprising 15 to 65 weight % of at least one
polyphenol, 0 to 11 weight % of at least one lipid and 5 to 20
weight % of at least one xanthine, said weight percent being
relative to the total extract.
9. The extract of claim 8 wherein said lipid is comprises 10 to 30%
by weight of a phystosterol.
10.-14. (canceled)
15. A cosmetic composition comprising the extract of claim 8.
16. (canceled)
17. The cosmetic composition according to claim 15 in the form of a
cream, a lotion, a mousse, or a soap.
18. (canceled)
19. A cosmetic composition according to claim 15 further comprising
a sunscreen.
20. A method for slimming comprising applying the cosmetic
composition of claim 15 to the skin.
21. A method for simultaneously fighting against skin aging effects
and slimming, comprising applying the composition of claim 15 to
the skin.
22. A method for preventing photodamage comprising applying the
composition of claim 15 to the skin.
24. The extract of claim 8 wherein said lipid comprises 7 to 15% by
weight .beta.-sitostorol.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is a divisional of U.S. patent application
Ser. No. 10/344,250, filed Jul. 16, 2003, which is a 371 U.S.
National Phase of International Application No. PCT/FR01/02065,
filed Aug. 10, 2001, the contents of each of which are incorporated
herein by reference.
[0002] The present invention relates to a process for obtaining
extracts based on polyphenol compounds from cocoa beans, the
extracts obtained and their uses.
[0003] It is known that the fresh cocoa bean contains approximately
40% water, 30 to 35% lipids, 4 to 6% polyphenols or polyphenol
derivatives, 1.5% xanthines, the rest being mainly constituted by
proteins, starch, cellulose and sugars. In this respect, reference
may be made to the following articles: [0004] "Cacao procyandins:
major flavanoids and identification of some minor metabolites" by
L. J. Porter, Z. Ma and B. G. Chan, published in Phytochemistry
vol. 35, No. 5 p1657-1663, 1991 and [0005] Epicatechin content in
fermented and unfermented cocoa beans" by H. Kim and P. G. Keeney,
published in Journal of Food Science--vol. 49 (1984) p
1090-1092.
[0006] It will be noted that the term "polyphenol", as used in the
description and the claims designates polyphenols which are
non-substituted, and substituted in particular in the form of
glycosides. These polyphenols belong in particular to the class of
anthocyanines, flavonoids and flavanols and their oligomers, of A
and/or B types.
[0007] Similarly, it will be noted that the term lipid or fatty
matter represents free fatty acids, sterols, in particular
phytosterols and mono-, di- and triglicerides.
[0008] By pre-treatment is meant an operation of fermentation
and/or drying and/or washing.
[0009] It is known that cocoa originates from South America and
that its fruits or pods are picked, the beans undergo a
pre-treatment which consists of fermenting for five to six days
before being dried. During this fermentation, a certain number of
biochemical reactions occur, which translate, in particular, by the
destruction of pathogenic micro-organisms, into the formation of
aroma precursors and a partial degradation of polyphenols following
enzymatic oxidation or tanning of proteins. It is considered that
70 to 80% of polyphenols are degraded during fermentation.
[0010] The polyphenols are the most powerful natural anti-oxidant
and anti-radical substances known. Polyphenol extracts and
preparations which contain them are usually used in the following
indications: circulatory disorders-, venous-lymphatic
insufficiency, cutaneous capillary fragility, retinal circulatory
disorders, haemorrhoids, rashes caused by the sun or associated
with the effect of radiation (prevention of damage caused by
radiotherapy), hypertension, hypercholesterolemia, various viral
and microbial illnesses. Over the last few years, numerous
publications have revealed types of action at a molecular level by
which they are capable of fighting major illnesses which are:
[0011] Cardiovascular diseases: [0012] Platelet antiaggregates
(Petroni, A., M. Blasevich, M. Salami, N. Papini, G. F. Montedoro
and C. Galli, Inhibition of platelet aggregation and eicosanoid
production by phenolic components of olive oil. Thromb Res, 1995.
78(2): p. 151-160) [0013] Anti-inflammatories and protectors
against the oxidation of LDL-cholesterols (Frankel, E., J. Kanner,
J. German, E. Parks and J. Kinsella, Inhibition of oxidation of
human low-density lipoprotein by phenolic substances in red wine.
Lancet, 1993. 341(8843): p. 454-457). [0014] Protector against the
oxidation of eicosanoids (Pace-Asciak, C. R., S. Hahn, E. P.
Diamandis, G. Soleas and D. M. Goldberg, The red wine phenolics
transresveratrol and quercetin block human platelet aggregation and
eicosanoid synthesis: implications for protection against coronary
heart disease. Clin Chim Acta, 1995. 235(2): p.207-219) [0015]
Anti-atherosclerotics (Yamakoshi, J., S. Kataoka, T. Koga and T.
Ariga, Proanthocyanidin-rich extract from grape seeds attenuates
the development of aortic atherosclerosis in cholesterol-fed
rabbits. Atherosclerosis, 1999. 142(1): p.139-149) [0016]
Anti-thrombotics (Fuhrman, B., A. Lavy and M. Aviram, Consumption
of red wine with meals reduces the susceptibility of human plasma
and low-density lipoprotein to lipid peroxidation. Am J Clin Nutr,
1995. 61(3): p. 549-554) [0017] Alzheimers (Orgogozo, J. M., J. F.
Dartigues, S. Lafont, L. Letenneur, D. Commenges, R. Salamon, S.
Renaud and M. Breteler, Wine consumption and dementia in the
elderly: A prospective community study in the Bordeaux area. Rev
Neurol, 1997.153(3): p.185-192) [0018] Cancer (Jang, M. S., E. N.
Cai, G. O. Udeani, K. V. Slowing, C. F. Thomas, C. W. W. Beecher,
H. H. S. Fong, N. R. -Farnsworth, A. D. Kinghorn, R. G. Mehta, R.
C. Moon and J. M. Pezzuto, Cancer chemopreventive activity of
resveratrol, a natural product derived from grapes. Science, 1997.
275(5297): p. 218-220)
[0019] Taking into account the fact that cocoa contains polyphenols
and of the importance of the use of polyphenols in the medical
field, this has led to an attempt to extract from the cocoa, the
polyphenol compounds that it contains in particular with the aim of
creating dietetic food and drinks containing this antioxidant. A
pre-treatment comprising fermentation followed by a drying
operation constitutes a major drawback in the sense that it reduces
the extraction yield of polyphenols contained in the cocoa.
[0020] In seeking to overcome these drawbacks, the inventors have
discovered that the use of beans not having undergone a prior
treatment and carrying out the extraction under specific conditions
would make it possible to obtain extracts of original composition,
endowed with very useful properties.
[0021] An aim of the invention is therefore to provide a process
for the extraction of cocoa beans making it possible to have
available extracts with a high polyphenol content and enriched, (in
comparison to the initial content of the beans) with certain useful
lipid derivatives. It also aims to provide such extracts as new
products.
[0022] The invention moreover aims to use to advantage properties
or extracts in various applications, in particular in the food,
cosmetic and therapeutic field.
[0023] The process, according to the invention, for obtaining
extracts based on polyphenol compounds, starting from cocoa beans,
is characterised in that it comprises [0024] the use of fresh
beans, not having undergone a pre-treatment, or defatting, these
beans having had their pulp and shell removed, in such a way as to
obtain clean kernels, [0025] the grinding of said kernels, in the
presence of a solvent, [0026] the maceration of the ground kernels
under conditions allowing the sought compounds to be extracted,
[0027] the filtration of the maceration mixture, [0028] the
recovery of the extract containing said compounds from the
filtrate.
[0029] The beans used are pre-treated or not pre-treated.
[0030] According to a variant of the present invention, commercial
cocoa beans are used, i.e. beans having undergone a pre-treatment
comprising drying, the kernels of which are rehumidified before
grinding, for example with 30 to 50% warm water.
[0031] The maceration stage is carried out using water or a mixture
of water and several solvents, capable of solubilising the
polyphenols and lipids, without altering their properties, such as
ethanol, acetone, 2-butanol and 2-propanol. Preferably, the solvent
content is greater than 50% by volume.
[0032] The operation is advantageously carried out at a temperature
of the order of 20 to 50.degree. C., over one hour to several
days.
[0033] As the examples show, a maceration of only 1 hour, with a
solvent such as 70.degree. ethanol makes it possible to obtain very
high quality extracts, which is very useful for the industrial
applications of the process.
[0034] The mixture obtained is then filtered and the filtrate is
treated to recover the sought extract.
[0035] Advantageously the filtration cake is subjected beforehand
to one or more washing stages. The same solvent as that used in the
maceration stage is in particular used.
[0036] Recovery of the extract based on polyphenol compounds
consists in particular of distillation, carried out so as to
evaporate the solvent and obtain an extract.
[0037] The extracts obtained have the advantage of an increased
content of polyphenol compounds and an enrichment, relative to the
composition of the initial beans, of phytosterols, in particular
.beta.-sitosterol.
[0038] Such extracts constitute new products and, as such are also
within the scope of the invention.
[0039] The invention relates in particular to extracts
characterised by a content (% in weight relative to the total
extract) of 15 to 65% polyphenols, from 0 to 11% lipids and from 0
to 20% xanthines.
[0040] The invention relates in particular to the extracts in which
the lipids comprise from 10 to 30% by weight of polysterols with
preferably 7 to 15% .beta.-sitosterol. This preferential content is
achieved when the process according to the invention is implemented
on fresh beans.
[0041] Such original extracts advantageously constitute a signature
of the process of the invention.
[0042] The properties highlighted in the polyphenols have already
been indicated at the beginning of the description. Similarly, the
phystosterols constitute products of great usefulness.
[0043] Oxidized phytosterols are phytonutrients the nutritional
qualities of which in public health are particularly well
documented. A number of scientific works have shown the role, in
particular of .beta.-sitosterol in the protection against and the
prevention of certain diseases.
[0044] These qualities can be summarized in the following way:
[0045] a stimulating effect on the immune system by increasing the
immunological defences against viral and bacterial infections
(Bouic, P. J. D. et al. International Journal of
Immunopharmacology, vol. 18, no. 12, p. 693-700, December 1996),
[0046] a hypocholesterolemia effect in man without a change of diet
or modification of physical activity (Metab. Clin. Exper., vol. 38,
p. 136-40 (1989); American J. Clin. Nutr., vol. 59, p. 1325-31
(1994)), [0047] combating disorders linked to stress
(immunosuppression, pains and neuralgias etc. ), P. J. D. Bouic et
al. International Journal of Sports Medicine, 1999, [0048]
combating prostate diseases, Klippel K. F. et al. British Journal
of Urology, v. 80 (3), pp. 427-432, September 1997, [0049]
combating cancer of the prostate and of the breast, [0050]
combating certain autoimmune diseases such as Lupus, Psoriasis,
Chronic fatigue syndrome as well as rhumatoid polyarthritis, (P. J.
D. Bouic: Newsletter of the Arthritis Trust of America, Summer
1998), [0051] maintaining a certain level of lymphocytes in
patients suffering from AIDS and therefore prolonging their life
(Bouic, P. J. D. AIDS Bulletin, v. 6 #3, p 18-20, September 1997),
and, [0052] an anti-diabetic, antihyperglycemic effect (M. D.
Ivorra et al. Archives of the International Pharmacodyn, v. 296,
pp. 224-231, April 1988) as well as an anti-ulcer,
anti-inflammatory and anti-pyretic effect (M. B. Gupta et al.
Planta medica (Journal of Medicinal Plant Research) vol. 39, p
157-163, 1980).
[0053] The extracts according to the invention, because of their
composition, therefore present, a wide spectrum of activity and can
be used in numerous application fields.
[0054] The use of the extracts according to the invention in the
field of foodstuffs can in particular be mentioned. These extracts
in fact constitute high value added additives.
[0055] They are suitable, in particular, for supplementing, for
example, chocolates, drinks, dairy products.
[0056] The use of extracts according to the invention will thus be
cited as additives to certain foods to produce real health-foods
(also called functional foods or nutraceuticals) for which the
health claims ensue from all of the biological properties that they
are known for.
[0057] The invention also applies to nutritional supplements
containing an effective quantity of extracts according to the
invention.
[0058] In particular, the nutritional supplements according to the
invention comprise at least one extract according to the invention
at the rate of 25 to 300 mg, preferably 100 to 200 mg.
[0059] Their administration by oral route, in the form of tablets,
capsules, gelatin capsules is particularly suitable.
[0060] The extracts according to the invention are also
particularly useful in the cosmetic field, where their properties
are advantageously used to advantage in the composition of
formulations, as active ingredients, or combined with other active
ingredients.
[0061] Such cosmetic compositions are therefore characterised in
that they contain an effective quantity, for a cosmetological use,
of the extracts of the invention, in combination with the vehicles
usually used in cosmetology. These extracts will therefore be used
in the development of creams, lotions, mousses, soaps and
others.
[0062] The properties of the extracts according to the invention
also give them significant usefulness in therapeutics. As indicated
above, study of the pharmacological properties of their
constituents has shown their effectiveness in various diseases.
These properties are accompanied moreover, by the great
innocuousness of these products, which therefore have a
particularly satisfying therapeutic index.
[0063] The invention therefore relates to the use of the extract
according to the invention as the source of choice for obtaining
active ingredients intended for pharmaceutical use.
[0064] Other characteristics and advantages of the present
invention will become apparent from the description given below
with reference to the attached drawings which illustrate two
examples of implementation which are not limiting in any way. In
the drawings:
[0065] FIG. 1 is a diagram representing the successive stages of
the process which is a subject of the invention, and,
[0066] FIG. 2 is a diagram similar to that of FIG. 1 illustrating
the variant of the process of the invention according to which
commercial cocoa beans are used the kernels of which are
rehumidified before undergoing the grinding operations in an
extraction and distillation solvent.
[0067] FIG. 1 is referred to first.
[0068] According to the invention, the fresh beans, pre-treated or
not pre-treated, have the pulp and the shell removed by a pulp
removal and shelling operation, for example using an "industrial
peeling machine" type device. Clean kernels are thus obtained which
are ground, for example in a cutting mill, in the presence of a
solvent. As specified above, this solvent is advantageously chosen
from the group comprising in particular water, ethanol, acetone,
2-butanol, 2-propanol, in all proportions, mixed with water.
Preferably, the solvent content is greater than 50% by volume
(taking into account the water contributed by the beans).
[0069] The ground kernel/solvent mixture can be left to infuse from
a few hours to several days and can be either hot or cold. If this
infusion is carried out hot, temperatures which are too high should
be avoided (i.e. greater than 60.degree. C.), in order to limit
chemical oxidation and chemical degradation of the compounds to be
extracted.
[0070] The mixture is then filtered and rinsed several times using
the solvent employed.
[0071] Distillation is then carried out with a view to obtaining an
extract.
[0072] This distillation is preferably carried out at a temperature
of 50 to 60.degree. C. in order to avoid degradation of the
polyphenol compounds, under a residual pressure of 12 to 20 Kpa,
with a view to evaporating the mixture of solvents contained in the
filtrate. As indicated in the diagram in FIG. 1, the solvent
recovered during the distillation stage of the filtrate can be
recycled in the grinding stage of the kernels.
[0073] The variant of the process illustrated by FIG. 2 differs
from the process described above with reference to FIG. 1 only by
the fact that the process is implemented starting from commercial
cocoa beans, i.e. beans having undergone a pre-treatment comprising
drying, the kernels thus obtained being then subjected to a
rehumidification stage after shelling, this stage being carried out
with 30 to 50% warm water, before the grinding stage in the
solvent. Such rehumidification allows the cell walls of the kernels
to regain their elasticity and to therefore not be ruptured during
grinding in the presence of the solvent. The percentage of lipids
extracted is in this case higher than with fresh non-rehumidified
beans.
[0074] Examples of extracts resulting from the implementation of
the process which is a subject of the invention are given
below.
[0075] In these examples, xanthines represent threobromine and
caffeine,
[0076] It will be noted that the percentages of polyphenols are
expressed as gallic acid equivalents, according to the FOLIN
CIOCALTEU method.
[0077] The anti-radicular activity was evaluated according to the
DPPH test (1,1 diphenyl-2-picryl-hydroxy radical). It is necessary
to know the molar concentration of the extract solutions subjected
to the test. Now, the nature of all of the molecules present not
being known, an "estimate" of an average molecular weight (that of
catechin) is chosen (arbitrarily) to express this molarity. The
results are then expressed by the number of micromoles necessary to
reduce 50% of the radical forms of DPPH. From which, the greater
the value, the less the extract is anti-radicular.
[0078] The percentage of extract/dry material (extract expressed
over the dry material) is determined using the following
relationship: % .times. .times. Extract / dry .times. .times.
material = 10 .times. .times. 000 * E W * ( 100 - H ) ##EQU1##
[0079] Where: [0080] E designates the weight of the extract in
grams, [0081] W designates the weight of the beans in grams, and,
[0082] H designates the level of humidity of the beans.
[0083] This relationship allows the results obtained from beans of
different origins to be compared. In fact, the humidity level of a
bean is variable according to its origin.
[0084] Assay of the xanthines was carried out according to OICCC
method No. 107 (1998).
[0085] The fat composition was determined using the C. C Young
method (see "The interpretation of GLC Triglycerides Data for the
determination of Cocoa Butter Equivalents in chocolate. A new
approach." 1984, JAOCS, 61, p 576-581). The exploitation of the
results according to PADLEY makes it possible to interpret the
composition of the lipid part (fatty acid, sterols, triglycerides
etc.) of the extract. [0086] 1) Extraction According to the
Invention:
[0087] Variation of the extraction yields according to the type of
solvent (maceration for 24 hours) TABLE-US-00001 Cold MeOH Water at
Acetone 2-propanol Ethanol 2-butanol Water 70% 60.degree. C. (70%)
(70%) (70%) (70%) % extract/dry 8.8 10.6 13.4 12 14.4 11.1 10.1
material
[0088] Extract composition (%) TABLE-US-00002 Lipids 0.6 0 8.7 0.1
3.6 3.5 10.4 Xanthines 8.6 6 9.4 5.6 9.9 8.5 16.1 Polyphenols 17.2
41.2 19.1 61.1 45.5 54.3 37.6 DPPH 88.5 36.4 147.6 25.9 39 31.2
41.6 activity
[0089] The extract containing the most useful lipid fraction
combined with the best anti-radicular activity (due to the
polyphenol fraction) is obtained by the ethanol-water solvent
mixture (70:30 by volume).
[0090] This solvent is therefore preferentially chosen. [0091] 2)
Comparison of Extractions from Beans Originating from the Ivory
Coast and from Cameroon
[0092] The comparison is carried out on the sterol content of the
fatty matter contained in the extracts of the invention.
[0093] It should be recalled that the composition of the fatty
matter of the fresh bean varies little from one origin to another.
The percentage of sterols in cocoa butter is from 0.14 to 0.16%,
whilst the percentage of .beta.-sitosterol is from 0.08 to
0.1%.
[0094] In the table below, the extractions are carried out on beans
from Cameroon with 70% ethanol. TABLE-US-00003 1 hour 2 hours 4
hours 16 hours 2 days % Fatty 1.72 1.24 1.10 1.58 2.67 acids %
Total 15.59 20.44 24.80 25.16 25.60 sterols % .beta.- 9.75 12.67
14.63 14.59 14.87 sitosterol % 79.91 75.65 63.12 72.20 68.73
Diglycerides % 2.76 2.65 2.11 1.04 2.98 Triglycerides
[0095] In the table below, the extractions are carried out on beans
from the Ivory Coast with 70% ethanol. TABLE-US-00004 1 hour 2
hours 4 hours 16 hours 2 days % Fatty 11.79 15.30 14.47 18.02 17.62
acids % Total 19.82 17.68 20.30 20.74 20.97 sterols % .beta.- 11.54
10.51 11.95 12.18 12.18 sitosterol % 62.03 61.41 59.80 55.42 56.25
Diglycerides % 3.86 2.00 1.70 0.99 1.20 Triglycerides
[0096] It will be noted that the process according to the invention
makes it possible to enrich the lipid fraction with sterols and, in
particular, with .beta.-sitosterol, relative to cocoa butter.
[0097] 3) Comparison of Extractions According to the Origin of the
Cocoa Beans (Maceration for 24 Hours)
[0098] Extraction with 70% ethanol. TABLE-US-00005 Equatorial
Cameroon Guinea Ivory Coast Brazil % extract/dry 11.1 9.5 8.4 12
material
[0099] Extract composition % TABLE-US-00006 Lipids 3.5 4.9 9.2 3.4
Xanthines 8.5 8.3 10.4 14.2 Polyphenols 54.3 40.2 47.6 38.2 DPPH
activity 31.2 42 47.9 40.6
[0100] 4) Extraction from Commercial Beans (Maceration for 24
Hours)
[0101] Extraction with 70% ethanol. TABLE-US-00007 Ivory Coast %
extract/dry material 9.4
[0102] Extract composition (%) TABLE-US-00008 Lipids 9.5 Xanthines
10.5 Polyphenols 19 Anti-radicular activity 99
[0103] 5) Composition in the Agro/Foodstuffs Field
[0104] Non-limiting examples of the use of extracts according to
the invention, obtained by the implementation of the process
defined above are indicated below. These extracts can be used as a
supplement in numerous food products. The applicant has tested the
addition of extracts obtained with 70% ethanol, in
chocolate-containing products. In all of the examples indicated
below, a comparison was made between the product with added
extracts and a product free from such an addition:
Dark Chocolate
[0105] TABLE-US-00009 Composition: cocoa paste 56% Sugar 26.99%
Cocoa butter 16% Vanilla 0.01% Extract of the invention 1%
[0106] Tasting: the jury was composed of 18 people: 12 people out
of 18 preferred the chocolate with the addition of extract
according to the invention. It was found to be more rounded in
flavour and more aromatic.
Milk Chocolate
[0107] TABLE-US-00010 Composition: cocoa paste 7.60% Sugar 41.30%
Cocoa butter 27.50% Full-fat milk 22.50% Lecithin 0.59% Vanilla
0.01% Extract of the invention 0.50%
[0108] Tasting: the jury was composed of 15 people.
[0109] Result: slightly more pinkish colour; no significant
difference was found as regards the taste of the product.
Preparation of Drinks for an Automatic Vending Machine
[0110] TABLE-US-00011 Sugar composition: 52.69% Fat-reduced cocoa
powder 14% Vanillin 0.01% Milk (0% fat) 33% Extract of the
invention 0.30%
[0111] Tasting: the jury was composed of 9 people.
[0112] 200 ml of hot water was added to 25 grams of this
preparation.
[0113] Result: no significant difference was found between the two
preparations.
[0114] It remains understood of course that the present invention
is not limited to the various examples of implementation mentioned
above but that it encompasses all of the variants. [0115] 6)
Composition in the cosmetic field
[0116] Cosmetic product, with sunscreen, to combat skin aging and
to aid slimming.
[0117] A water/oil emulsion is created by mixing a sunscreen with
the polyphenol extract from cocoa according to the invention and
excipients for a cream. This serum combines sunscreen properties
(by the presence of a sunscreen and polyphenols of the extract
according to the invention), anti-wrinkle properties (by the
presence of polyphenols of the extract according to the invention)
and slimming properties (by the presence of xanthic bases of the
extract according to the invention).
[0118] Formulation: TABLE-US-00012 Isopropylmethoxycinnamate and
ethyl diisopropylcinnamate (Neo 3% Heliopan E 1000 .RTM. Cocoa bean
extract according to the invention 3% Excipients for W/O serum
S.Q.
[0119] Composition of the excipients: TABLE-US-00013 Propylene
glycol dicaprylate/dicarate + 20.0% stearalkonium hectorite +
propylene carbonate (Miglyol 840 gel B .RTM.) Bis-diglyceryl
caprylate/caprate/isostearate/ 5.0% hydroxystearate adipate
(softisan 649 .RTM.) Isostearyl diglyceryl succinate (Imwitor 780 K
.RTM.) 5.0% Paraffin oil 8.0% Solid paraffin 3.0% Magnesium
sulphate 2.0% Water s.q. 100.0%
* * * * *