Eric J Whitacre

US Patent:

6399139, Jun 4, 2002

Filed:

Jan 17, 2001

Appl. No.:

09/764193

Inventors:

Mary E. Myers - Lititz PA
Chigozie V. Nwosu - Hackettstown NJ
Eric J. Whitacre - Elizabethtown PA

Assignee:

Mars Incorporated - McLean VA

International Classification:

A01N 6500

US Classification:

426631, 426542, 426593, 549386, 4241951

Abstract:

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.

US Patent:

6558713, May 6, 2003

Filed:

Oct 16, 2001

Appl. No.:

09/981529

Inventors:

Kirk S. Kealey - Lancaster PA
Rodney M. Snyder - Elizabethtown PA
Hans M. Geyer - Hershey PA
Mary E. Myers - Lititz PA
Eric J. Whitacre - Elizabethtown PA
Harold H. Schmitz - Branchburg NJ

Assignee:

Mars, Incorporated - McLean VA

International Classification:

A61K 3578

US Classification:

424725, 426542, 426631

Abstract:

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.

US Patent:

6582747, Jun 24, 2003

Filed:

Nov 9, 2001

Appl. No.:

10/037079

Inventors:

Mary E. Myers - Lititz PA
Chigozie V. Nwosu - Hackettstown NJ
Eric J. Whitacre - Elizabethtown PA

Assignee:

Mars Incorporated - McLean VA

International Classification:

C07D31178

US Classification:

426593, 426631

Abstract:

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.

US Patent:

6599553, Jul 29, 2003

Filed:

Nov 5, 2001

Appl. No.:

09/992932

Inventors:

Kirk S. Kealey - Lancaster PA
Rodney M. Snyder - Elizabethtown PA
Hans M. Geyer - Hershey PA
Mary E. Myers - Lititz PA
Eric J. Whitacre - Elizabethtown PA
Harold H. Schmitz - Branchburg NJ

Assignee:

Mars Incorporated - McLean VA

International Classification:

C07D31178

US Classification:

426593, 426631, 426542, 4241951, 549386

Abstract:

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.

US Patent:

7329429, Feb 12, 2008

Filed:

Sep 25, 2003

Appl. No.:

10/672232

Inventors:

Mark J. Chimel - Long Valley NJ, US
J. Christopher Johnson - Yardley PA, US
Mary E. Myers - Lititz PA, US
Rodney M. Snyder - Elizabethtown PA, US
Eric J. Whitacre - Elizabethtown PA, US

International Classification:

A23L 1/48

US Classification:

426631, 426611

Abstract:

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.

US Patent:

7678407, Mar 16, 2010

Filed:

Oct 29, 2007

Appl. No.:

11/926994

Inventors:

Kirk S. Kealey - Lancaster PA, US
Rodney M. Snyder - Elizabethtown PA, US
Hans M. Geyer - Hershey PA, US
Mary E. Myers - Lititz PA, US
Eric J. Whitacre - Elizabethtown PA, US
Harold H. Schmitz - Branchbury NJ, US

Assignee:

Mars, Incorporated - McLean VA

International Classification:

A23G 1/00

US Classification:

426631, 426660

Abstract:

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.

US Patent:

7968140, Jun 28, 2011

Filed:

May 12, 2003

Appl. No.:

10/436025

Inventors:

Kirk S. Kealey - Lancaster PA, US
Rodney M. Snyder - Elizabethtown PA, US
Hans M. Geyer - Hershey PA, US
Mary E. Myers - Lititz PA, US
Eric J. Whitacre - Elizabethtown PA, US
Harold H. Schmitz - Branchburg NJ, US

Assignee:

Mars, Incorporated - McLean VA

International Classification:

A23G 1/00

US Classification:

426631

Abstract:

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.

US Patent:

8541045, Sep 24, 2013

Filed:

Dec 14, 2006

Appl. No.:

11/639129

Inventors:

Kirk S. Kealey - Lancaster PA, US
Rodney M. Snyder - Elizabethtown PA, US
Hans M. Geyer - Hershey PA, US
Mary E. Myers - Lititz PA, US
Eric J. Whitacre - Elizabethtown PA, US
Harold H. Schmitz - Branchburg NJ, US

Assignee:

Mars, Incorporated - McLean VA

International Classification:

A23G 1/00

US Classification:

426631, 426629

Abstract:

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.