Mars, Incorporated

Ralph Lee

Thomas M Collins

Neil A Willcocks

William Harding

Frank W Earis

Kevin L Rabinovitch

Douglas Mann

Edward Lee Rapp

Jeannette Dido

Steven D Stephens

Jamie Troy

Edward L Rapp

John M Kaiser

Arun V Shastry

Ralph A Jerome

Patricia Lee, Legal Representative

Tiago O Rodrigues

Ivonne E Nill

Robert Boushell

Wallace R Palmer

Tracy D B Ziener

A process for preparing an energy food product comprising the steps of (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixing at least one process sensitive component with said homogeneous base energy food matrix at a temperature and shear that does not deleteriously effect said process sensitive component.

Preservation of process sensitive ingredients in an energy food product by product partitioning

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

Confection

Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.

Method of embossing chocolate products

An apparatus for cleaning an enrober head and a method for using the apparatus, in which the apparatus has a cleaning medium supply vessel having an outlet and an open top, an enrober head mount registered with the open top of the vessel, and a pump, arranged to pump cleaning medium from the vessel to an applicator for application to enrober head elements requiring cleaning. The mount is adapted to attach an enrober head to the vessel, such that, when an enrober head is removed from an enrober and mounted on the apparatus, cleaning medium applied to elements of the enrober head can pass through those elements, through the mount and open top, and back into the vessel, cleaning the enrober head elements, and allowing the cleaning medium to be reapplied.

Mobile enrober cleaning apparatus

Methods of setting chocolate and products produced by same

Methods are disclosed for rapidly molding chocolate products.

Enhanced confectionery molding

Method of shaping chocolate products

Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.

Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same

Growing community of inventors

Hampton, NJ, United States of America

Ralph Lee