Abstract: The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided.

Abstract: The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided.

Abstract: The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided.

Abstract: The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided.

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.

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.