Mars, Incorporated

John M Kaiser

Dale R Slesser

Robert F Baron

Jacqueline Kramer

Karen R Martin

Ilene K Cooper

Brent A Anderson

Gagan Mongia

Barry D Glazier

Kenneth G Weaber, Jr

David J Hausman

Jose Gonzalez

Matthew Kelley

Jacqueline B Kramer

Aditya Josyula

Tracey L Knapp

Rogaite Shafi

Richard A Morgan

Neil A Willcocks

Thomas M Collins

Ralph Lee

Kevin L Rabinovitch

Ralph A Jerome

Edward Lee Rapp

Ralph Jerome

Jeannette Dido

Douglas Mann

Jamie Troy

Tiago O Rodrigues

Rick A Floyd

Robert A Parker

Robert Harvey

Ray Green

Robert Boushell

Ivonne E Nill

Sandy A S Purwo

Ilene K Teijaro

Dominic M Diperna

Edward L Rapp

Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.

Methods for reduced refining during cocoa liquor processing

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

Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor. Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.

Method and system for molding chocolate utilizing an air knife and products made

The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Tasting energy bar

Candy bar

Confection

Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65&deg; C. to about 120&deg; C., or an atmosphere having less than about 5.0 percent oxygen.

Food materials with improved flavor and functionality due to size reduction in a modified atmosphere

This invention relates to confectioneries, and particularly reduced fat chocolates comprising an admixture of non-fat chocolate ingredients in accordance with specified particle size distribution formulae, and the method of preparation thereof. Controlling particle packing, using continuous particle size ingredient distributions and discrete, bi-modal particle size ingredient distributions, has been shown to be useful for achieving highly concentrated chocolate suspensions, having reduced fat concentrations and suitable rheology for moulding, enrobing or extrusion. The methods of this invention are also useful for providing conventional chocolates (25% or greater fat content) having good rheological characteristics, while reducing cocoa butter usage. Specified particle size distributions are achieved through the selective blending of fine, medium and coarse ingredients. The continuous particle size distributions and bi-modal particle size distributions provide several parameters for manipulating the rheological properties of chocolate.

Rheologically modified confectioneries produced by employing particular particle size distributions

Growing community of inventors

Manheim, PA, United States of America

John M Kaiser