Mars, Incorporated

Other

Mary E Myers

John F Hammerstone, Jr

Eric J Whitacre

Rodney M Snyder

Leo J Romanczyk

Harold H Schmitz

Kirk S Kealey

Hans M Geyer

Chigozie V Nwosu

Robert M Friedman

Barry D Glazier

Mark J Chimel

David J Hausman

J Christopher Johnson

Joanna Wentzel

John F Hammerstone

Karyn Wild

Marilyn Hess

Shirley Lease

Connie Williams

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

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Process for extracting cocoa polyphenols from cocoa beans

Chocolates and chocolate liquor having an enhanced polyphenol content

Processes for making chocolate

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

A dry drink mix which is rich in cocoa polyphenols such as catechin, epicatechin, and cocoa procyanidins contains a cocoa polyphenol rich cocoa powder, an alkalized cocoa powder, and a sweetener. The dry mix contains other conventional ingredients such as vanillin an emulsifier. A chocolate flavored drink can be prepared from the dry drink mix by adding milk, for example a low fat milk. The cocoa polyphenol rich cocoa powder is prepared from non-roasted cocoa beans or blends thereof having a fermentation factor of 275 less, i.e., slaty and/or purple cocoa beans. The alkalized cocoa powder is prepared from roasted cocoa beans.

Dry drink mix and chocolate flavored drink made therefrom

The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.) or may be a synthesized derivative thereof, or may be a synthesized polyphenol compound or mixture of polyphenol compounds or derivative thereof.

Dry cocoa mix containing a mixture of non-alkalized and alkalized cocoa solids

Health of a mammal by administering a composition containing at least one cocoa polyphenol ingredient

Food products having enhanced cocoa polyphenol content and processes for producing the same

Cocoa components, edible products having enriched polyphenol content, methods of making same and medical uses

Process for preparing food products containing cocoa polyphenols

Growing community of inventors

Lititz, PA, United States of America

Mary E Myers