Mars, Incorporated

Ralph A Jerome

Harold H Schmitz

Michael E Webster

Elizabeth Zemenek

James C Neumann

Dana L Michael

Neil A Willcocks

Thomas M Collins

John M Kaiser

Ralph Lee

Kevin L Rabinovitch

Daniel Lee Beyer

Kati A Chevaux

Amy Dombroski

Edward Lee Rapp

Jeannette Dido

Dennis L Zak

Douglas Mann

Jamie Troy

Frank P DeBrincat

Tiago O Rodrigues

Theodore E Jach

Robert Boushell

Ivonne E Nill

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

This invention relates to compositions containing polyphenols, for example, cocoa polyphenols such as procyanidins, in combination with at least one cholesterol lowering agent, and methods for improving vascular health including treating and preventing atherosclerosis and cardiovascular disease.

Compositions and methods for improving vascular health

A health food product containing a first component in the form of a discrete portion from a second component provides enhanced in vivo oxidative defense indices and prevents or attenuates exercise-induced in vivo oxidative stress as indicated by cellular and/or tissue modification. The first component includes an antioxidant mixture containing a blend of antioxidants selected from all-trans beta-carotene, a mixture of cis beta-carotenes, all-trans alpha-carotene, a mixture of cis alpha-carotenes, all-trans lycopene, a mixture of cis lycopenes, all-trans gamma-carotene, a mixture of cis gamma-carotenes, zeta-carotene, phytofluene, phytoene, vitamin C, vitamin E and curcumin. The process includes co-extruding the first component and second component to deliver the first component as an internalized core within the second component or layering the components or surrounding the first component with the second component.

Method of making a health food product containing anti-oxidants

An edible product having a thin inorganic coating on at least a portion of its surface. The coating preferably forms a moisture/oxygen barrier to result in a coated edible product having an improved shelf-life. The edible products include foods and pharmaceuticals. The inorganic materials used for the coating include SiO.sub.2, SiO, MgO, CaO, TiO.sub.2, ZnO and MnO. Processes and apparatuses for depositing a thin film of inorganic material onto an edible substrate are also disclosed. The preferred processes include sputtering and vapor deposition. The preferred apparatus provides for the continuous production of coated edible products.

Edible products having inorganic coatings

A health food product containing a first component in the form of a discrete portion from a second component provides enhanced in vivo oxidative defense indices and prevents or attenuates exercise-induced in vivo oxidative stress as indicated by cellular and/or tissue modification. The first component includes an antioxidant mixture containing a blend of antioxidants selected from all-trans beta-carotene, a mixture of cis beta-carotenes, all-trans alpha-carotene, a mixture of cis alpha-carotenes, all-trans lycopene, a mixture of cis lycopenes, all-trans gamma-carotene, a mixture of cis gamma-carotenes, zeta-carotene, phytofluene, phytoene, vitamin C, vitamin E and curcumin. Internalization and integration of the above nutrients within a lipid containing core of the food product facilitates absorption of the fat-soluble components in the gastrointestinal tract following consumption, increases shelf-life and minimizes degradation of these labile compounds by minimizing exposure to heat, light and/or oxygen, and prevents disadvantageous yellow/orange coloration of the outer material of the food product.

Health food product and its uses

Growing community of inventors

Blairstown, NJ, United States of America

Ralph A Jerome