Mark E Holmgren

US Patent:

20090130284, May 21, 2009

Filed:

Nov 19, 2008

Appl. No.:

12/274080

Inventors:

Kenneth B. MILLER - Palmyra PA, US
Xiaoying WANG - Hummelstown PA, US
David A. STUART - Hershey PA, US
Mark HOLMGREN - Hummelstown PA, US

International Classification:

A23G 1/30
A23G 1/56
C11B 5/00

US Classification:

426541, 426631, 426593

Abstract:

The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them.

US Patent:

47103930, Dec 1, 1987

Filed:

Sep 15, 1986

Appl. No.:

6/907079

Inventors:

Mark E. Holmgren - Hummelstown PA
Gregory K. Parrish - Hummelstown PA
Philip A. Cartier - Hummelstown PA

Assignee:

Hershey Foods Corporation - Hershey PA

International Classification:

A23G 332
A23G 300

US Classification:

426660

Abstract:

A water-base sugar confection having a caramel flavor and texture and formed of a total carbohydrate content equal to or greater than fifty percent by weight, dry basis wherein the carbohydrate ingredient consists essentially of a blend of dextrose and fructose in which the ratio of fructose to dextrose is from 30:70 to 90:10, the moisture content is an amount within the range of from about 4% to about 10% and the water activity (Aw) is an amount within the range of from about 0. 20 Aw to about 0. 50 Aw.