Mars, Incorporated

University of Alberta

Bunge Oils, Inc.

Trent University

Suresh S Narine

Michael C Floros

Michael Tessier

Neil A Willcocks

Thomas M Collins

James M Suttle

Arun V Shastry

Eyal Ben-Yoseph

Kerry Lyn Humphrey

Frank R Kincs

Eyal M Ben-Yoseph

Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or more structural enhancers in a vegetable oil followed by processing and tempering the admixture. The shortenings can be used to produce food products with reduced saturated fats and increased hardness as well as minimal trans fats.

Shortenings and methods of making and using thereof

A chocolate confectionery is disclosed having on a surface thereof a chocolate base layer, a non-delaminating integral substantially white or light colored edible image-substrate coating disposed on at least a portion of a surface of the chocolate base layer and a high resolution edible black and/or colored print image disposed on at least a portion of the edible image-substrate coating. A method is also disclosed for preparing the confectionery.

Chocolate confectionery having high resolution printed images on an edible image-substrate coating

Growing community of inventors

Edmonton, Canada

Suresh S Narine