Mars, Incorporated

Other

Mark J Chimel

John F Hammerstone, Jr

Neil A Willcocks

Thomas M Collins

Rodney M Snyder

Mary E Myers

Eric J Whitacre

Kevin L Rabinovitch

John F Hammerstone

J Christopher Johnson

Henry V Izzo

Robert W Tuttrup

A cocoa extract which is rich in procyanidin monomers and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions result in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method.

Methods for extracting cocoa procyanidins and extracts thereof

A cocoa extract which is rich in procyanidin monomer and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with the type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions results in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method.

Method for extracting cocoa procyanidins

Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high cocoa procyanidin content. The cocoa solids are pretreated with the sterol/stanol ester(s) or other edible oils or fats during the preparation of the products to prevent the loss of cocoa procyanidins. Other particulate antioxidants can be pretreated with food grade fats and/or oils or emulsifiers such as lecithin to conserve their effectiveness.

Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation

An apparatus and method for delivering goods ordered by a plurality of customers, in which a plurality of customers place orders for goods from a vendor, the vendor fulfills its orders by combining into a single shipping order the goods ordered by a plurality of customers who are geographically close to a single local pick-up point, and the vendor causes the single shipping order to be sent to a local pick-up point.

Method and apparatus for effective distribution and delivery of goods ordered on the World-Wide-Web

A cocoa extract which is rich in procyanidin monomers and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with type of solvent used, extraction temperature, extraction pH and whether or not the solvent is an aqueous solvent solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions and/or solvents result in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method.

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Long Valley, NJ, United States of America

Mark J Chimel