Mars, Incorporated

The Ohio State University

Other

University of California

Mars, Incorprated

Wm Wrigley Jr Company

Thomas M Collins

Neil A Willcocks

James M Suttle

Arun V Shastry

Alfred V Camporini

Ralph Lee

Rebecca J Robbins

William Harding

Frank W Earis

Peter Thomas Kashulines, Jr

Kevin L Rabinovitch

David Pontzer

Bob Crossley

Eyal M Ben-Yoseph

Eyal Ben-Yoseph

George L Graham

George Graham

Arun Shastry

John M Martin

Edward Lee Rapp

Jeannette Dido

M Monica Giusti

Douglas Mann

Jamie Troy

J Christopher Johnson

Neda Ahmadiani

Steven D Stephens

Stephen E Beavers

Peter Thomas Kashulines

James Suttle

Alfred Camporini

Edward L Rapp

Barbara Z Stawski

Justin Bloomfield Siegel

John M Kaiser

Mark J Chimel

Ralph A Jerome

Jennifer Tomasso

Keith A Chisholm

Christopher Abbott

Ralph Jerome

Thomas DeMare

Tiago O Rodrigues

Suresh S Narine

Maria Monica Giusti

Henry V Izzo

Pamela Ruth Denish

Kathryn Gwendolyn Guggenheim

Kevin Stanton

Randall Powers

Wallace R Palmer

Tracy D B Ziener

Gregory Sigurdson

Tracey D Ziener

Robert Boushell

Ivonne E Nill

Megan Walters

Eyal Ben-Joseph

Robert W Tuttrup

Thomas Demare

Cameron L Reid

Barbara Stawski

David L Pryblylowski

Devin W O'connor

Colin E Orr

Cameron Reid

Peter Thomas Kashulines Jr

Alcohol water-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations which provide improved print quality and durability. The edible ink formulations can be printed onto a variety of surfaces, including the surfaces of food products such as confectionery products and snack food products.

Edible ink formulations including calcium carbonate

Edible colorant compositions containing a monoacylated anthocyanin of Compound I and methods of use are provided. The colorant compositions include at least the monoacylated anthocyanin colorant of Compound I extracted from red cabbage and a metal ion, and have a pH from about 6.0 to about 8.0. The colorant compositions can be derived from a non-artificial product and provide a stable, blue colorant that can be used in food products. Specifically, the monoacylated anthocyanin colorant provides color characteristics similar to those provided by the artificial blue colorant, FD&C Blue No. 1.

Anthocyanin-based colorant compositions and methods of use thereof

Methods for converting mixtures of anthocyanins occurring in fruit or vegetable juice or extract into particular anthocyanin molecules having desirable colorant properties are provided herein. The method of the present disclosure can be employed to increase the amount of particular anthocyanin molecules, while lowering the total number of anthocyanin molecules present in the natural juice and/or extract. The disclosure is also directed to anthocyanin molecules prepared by the methods of present disclosure and to enzymes capable of catalyzing reactions that provide such effects.

Enzymatic treatment of anthocyanins

Natural blue colorant compositions and methods of use thereof are provided. The colorant compositions include at least one acylated anthocyanin, such as a diacylated anthocyanin. The colorant composition can further include a buffer solution having a pH from about 6.0 to about 8.0 and a metal ion or salt form thereof. The colorant compositions can be derived from a natural product and provide a stable, blue colorant that can be used in food products.

Colorant compositions and methods of use thereof

There is provided a hard panned coating, and a hard panned confection comprising an edible core coated with the same. The hard panned coating comprises multiple sugar syrup layers, only some of which further comprise one or more sucrose esters. In some embodiments, titanium dioxide may be excluded from the sugar syrup/sucrose ester layers. In these, and other, embodiments, the hard panned coatings exhibit one or more L*, a* and b* values within 5% of the corresponding value of a colorant overcoat applied over a precoat comprising titanium dioxide. Raw material cost savings are thus provided, while yet providing a confection having enhanced properties.

Hard panned coating and confection comprising the same

The present invention is directed to a method of isolating fractions of anthocyanin molecules from anthocyanin-containing vegetable and fruit juices and extracts, or combinations thereof, at a select pH based on differences in polarity of the anthocyanin molecules in the anthocyanin-containing vegetable and fruit juices and extracts.

Method of isolating blue anthocyanin fractions

The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Confectionery having a formed hollow section

Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround.

Edibles comprising a high resolution image

The present invention is directed to a shaped confectionery center made by a cold forming process comprising compressing a flowable, particulate fat based material through a forming apparatus comprising one or more forming pins to provide at least one hollow section therein, wherein the at least one formed hollow section has ends that are sealed by the fat based material and at least one hollow section extends through a substantial portion of the center, and wherein the shaped confectionery center has a percent density reduction of at least about 5% achieved by creating the at least one hollow section in the center.

Confectionery having a void formed by a forming pin

High resolution ink-jet printing on edibles and products made

Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin

A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Methods and apparatus for forming contoured edible pieces

Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providing liquid chocolate to a continuous mold and directing excess liquid chocolate away.

Apparatus for molding chocolate

Growing community of inventors

Hackettstown, NJ, United States of America

Thomas M Collins