LOW-FLAVOR COCOA, A METHOD OF ITS PRODUCTION AND A USE THEREOF

摘要

The invention relates to a novel low-flavor cocoa, a method for its producti on and a use thereof. The novel low-flavor cocoa is obtainable from unfermented cocoa beans by a two step process. In the first step the unfermented beans a re treated to destroy the cellular and subcellular structures and then in a second step they are subjected to an oxidation treatment. This method suppresses the formation of flavor and hence low-flavor cocoa is obtained which is e.g. useful as substitute for cocoa butter in the manufacture of chocolate and for the compensation of variations in the flavor intensity of untreated cocoa.