Mars, Incorporated

General Kinematics Corporation

Barry D Glazier

David J Hausman

Brent A Anderson

John M Kaiser

Tracey L Knapp

Jacqueline B Kramer

Joanna Wentzel

Peter Thomas Kashulines, Jr

Mary E Myers

David Pontzer

Robert M Friedman

Ilene K Cooper

Kenneth G Weaber, Jr

Stephen E Beavers

Colleen Kramer

Connie Williams

Shirley Lease

Marilyn Hess

Karyn Wild

Ronald P Layton, Jr

Michael Hill

Jonathan Hipps

Roy Peterson

Ilene K Teijaro

Isabella Bernarda Maximillienne Van Damme

The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided.

Heat resistant chocolate

The present invention provides a heat resistant fat based confection wherein at least a portion of a natural and/or artificial sweetener or milk or cocoa solids component thereof has an average particle size of greater than 50 microns. Premixes are also provided including the unmilled sweetener or milk or cocoa solid and a polyol are also provided, and in those embodiments wherein the premixes are used to prepare the fat based confection, heat resistance of the same may be further enhanced. Methods of making the fat based confection, with or without using the premix, are also provided.

Heat resistant confections

Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).

Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein

A system, which may be used to perform simultaneous grinding and intimate mixing of edible fat-based slurries or emulsions, may include a cylindrical drum having a central longitudinal axis and a curved inner surface and mounted on springs, and a motor and tuned mass coupled to the cylindrical drum to vibrate the cylindrical drum about a center of vibration that is offset from the central longitudinal axis of the cylindrical drum. The system includes at least one pair of partition plates disposed at an angle to the longitudinal axis of the cylindrical drum to divide the cylindrical drum into at least two process zones, the partition plates of the at least one pair having matching apertures and moveable relative to each other between alignment and misalignment. The system may be used, for example, in chocolate manufacture.

Mixing and grinding edible fat-based slurries and emulsions using a vibratory drum

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Harrisburg, PA, United States of America

Barry D Glazier