Mars, Incorporated

David J Hausman

Barry D Glazier

Brent A Anderson

John M Kaiser

Jacqueline B Kramer

Tracey L Knapp

Mary E Myers

Robert M Friedman

Ilene K Cooper

Joanna Wentzel

Karyn Wild

Marilyn Hess

Shirley Lease

Connie Williams

Ilene K Teijaro

Colleen Kramer

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

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

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Lancaster, PA, United States of America

David J Hausman