WO2026088022 - PROCESS TO PRODUCE FERMENTED COCOA WITH HIGH PRESERVATION OF POLYPHENOLS AND THE PRODUCT OBTAINED
National phase entry is expected:
Publication Number
WO/2026/088022
Publication Date
30.04.2026
International Application No.
PCT/IB2025/060549
International Filing Date
16.10.2025
Title **
[English]
PROCESS TO PRODUCE FERMENTED COCOA WITH HIGH PRESERVATION OF POLYPHENOLS AND THE PRODUCT OBTAINED
[French]
PROCÉDÉ DE PRODUCTION DE CACAO FERMENTÉ AVEC PRÉSERVATION ÉLEVÉE DE POLYPHÉNOLS ET PRODUIT OBTENU
Applicants **
BELALCAZAR, Andres
Inventors
BELALCAZAR, Andres
Priority Data
NC2024/0014671
25.10.2024
CO
Application details
| Total Number of Claims/PCT | * |
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International Searching Authority |
EPO
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| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
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| Type of Assignment |
The Standard Agent's Assignment
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| Applicant's Legal Status |
Natural Person
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| * | |
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| Entry into National Phase under |
Chapter I
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| Patent Delivery |
Send the Letters Patent by Courier
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| Translation |
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* The data is based on automatic recognition. Please verify and amend if necessary.
** IP-Coster compiles data from publicly available sources. If this data includes your personal information, you can contact us to request its removal.
Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 1880 | |
| EPO | Filing, Examination, Granting | 6310 | |
| Japan | Filing, Examination, Granting | 2012 | |
| South Korea | Filing, Examination, Granting | 1667 | |
| USA | Filing, Examination, Granting | 4740 |
Total:
16,609
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Abstract[English]
This patent describes a novel process whereby cocoa, after fermentation, preserves a high level of anthocyanins, allowing the production of cocoa with a pink or purple color, a characteristic associated with the high content of bioactive compounds such as polyphenols.[French]
L'invention concerne un nouveau procédé par lequel du cacao, après fermentation, conserve un niveau élevé d'anthocyanines, permettant la production de cacao avec une couleur rose ou pourpre, une caractéristique associée à la teneur élevée en composés bioactifs tels que des polyphénols.