Mars, Incorporated

Hawley & Hoops, Inc.

Gary G Youcheff

Douglas W Perkins

Stephen M Wodke

Neil A Willcocks

Janice M Johnson

Alfred P Hensler

Powdered milk solids are disclosed having a free fatty acid profile that provides for a developed milk character when used to prepare milk chocolate. Methods of preparing the powdered milk solid and preparing milk chocolate with the powdered milk solids are also disclosed. Novel chocolates having a developed milk character are also disclosed.

Powdered milk solids for providing a developed milk flavor to chocolate, the method of preparation and chocolate prepared with the same

This invention is directed to a food ingredient of anhydrous milk fat and an effective amount of vegetable fat to enhance the oxidative stability of the anhydrous milk fat.

Anhydrous milk fat/vegetable fat food ingredient

The adherence of coatings to frozen fat-based confections can be improved by applying a composition which includes a polysaccharide and a suitable carrier as an interface layer between a frozen fat-based confection and a coating.

Composition for improving adherence of fat-based coatings to frozen

Composition and method for improving adherence of fat-based coatings to

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Maytown, PA, United States of America

Gary G Youcheff