Technological Mapping of Functional Fermented Beverages With Cocoa
DOI:
https://doi.org/10.9771/cp.v15i3.47803Keywords:
Cocoa, Beverages , Patents.Abstract
Cocoa-based products are classified as highly energetic, stimulant and antioxidant, due to the high content of fat and bioactive compounds. Because of this, the present work aims to investigate the potential for the development of new functional fermented beverages containing cocoa, through a survey of patents. To this end, a search was conducted by combining keywords with the International Patent Code (IPC) in the Derwent database (DWPI). The year 2019 showed the highest registration of publications, expanding searches for products with functional health effects. The World Intellectual Property Organization (WIPO) and the European Patent Office (EP) have the largest amount of patent protection, in which they include registrations in different countries. In addition, it was observed that a large part of the patent documents are related to powdered compounds for application in pharmaceuticals, nutraceuticals or beverages.
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