Nestec S.a.

Societe Des Produits Nestle S.a.

Carl Erik Hansen

Marcel Alexandre Juillerat

Stephane Duboux

Christof Gysler

Sunil Kochhar

Christina Vafeiadi

Yvette Fleury Rey

Catherine Ngom-Bru

Cassandra Mokdad

Clementine Tastet

Eric Raetz

Anthony Klueppel

Jonas Peter Halden

Stefan Toepfl

Annabella Realini

Claudia Siemer

Jean-Claude Spadone

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

Flavour generation in food

The present invention pertains to novel cocoa polypeptides having a molecular weight of about 10 and 14 kDa and being derived from a 69 kDa precursor. In particular, the present invention relates to the production of the polypeptides via recombinant means and the use of the polypeptides or fragments thereof for the production of cocoa/chocolate flavor.

Cocoa polypeptides and their use in the production of cocoa and chocolate flavor

The present invention pertains to specific peptides obtainable from cocoa beans and giving rise to a particular and distinct savor when subjected to a Maillard reaction with reducing sugars. In particular, the present invention pertains to the use of one or more of these specific peptides for the preparation of a chocolate flavor, specifically a cocoa and a caramel flavor, a floral or specifically, a bonbon flavor, a bready flavor, a roasted flavor or a meat flavor.

Flavor-active peptides

A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture comprising a cereal flour or semolina, water, and lipase; kneading the mixture into a dough; and forming the dough into a pasta, with the steps being conducted to provide a residual lipase activity of the pasta which is lower than about 100 LU/kg pasta. A heat treatment of the dough can be utilized to help achieve the desired reduction in lipase activity.

Pasta manufacturing process

Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 .mu.mol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.

Enzymatic treatment of cocoa

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Epalinges, Switzerland

Carl Erik Hansen