Patents by Inventor Rebecca J. Robbins
Rebecca J. Robbins has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
-
Publication number: 20240084345Abstract: 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.Type: ApplicationFiled: July 21, 2023Publication date: March 14, 2024Applicants: MARS, INCORPORATED, THE REGENTS OF THE UNIVERSITY OF CALIFORNIAInventors: Thomas M. Collins, Rebecca J. Robbins, Randall Powers, Justin Siegel, Pamela Ruth Denish, Kathryn Gwendolyn Guggenheim
-
Patent number: 11753664Abstract: 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.Type: GrantFiled: April 1, 2022Date of Patent: September 12, 2023Assignees: MARS, INCORPORATED, THE REGENTS OF THE UNIVERSITY OF CALIFORNIAInventors: Thomas M. Collins, Rebecca J. Robbins, Randall Powers, Justin Siegel, Pamela Ruth Denish, Kathryn Gwendolyn Guggenheim
-
Publication number: 20230157330Abstract: 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.Type: ApplicationFiled: January 23, 2023Publication date: May 25, 2023Inventors: Thomas M. COLLINS, Rebecca J. ROBBINS, Randall POWERS
-
Publication number: 20220340941Abstract: 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.Type: ApplicationFiled: April 1, 2022Publication date: October 27, 2022Applicants: MARS, INCORPORATED, THE REGENTS OF THE UNIVERSITY OF CALIFORNIAInventors: Thomas M. COLLINS, Rebecca J. ROBBINS, Randall POWERS, Justin SIEGEL, Pamela Ruth DENISH, Kathryn Gwendolyn GUGGENHEIM
-
Publication number: 20210315240Abstract: 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.Type: ApplicationFiled: August 29, 2019Publication date: October 14, 2021Inventors: Thomas M. COLLINS, Rebecca J. ROBBINS, Randall POWERS
-
Patent number: 10881119Abstract: The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted red radish anthocyanin-containing colorant, is substantially crystalline, and has a red or orange hue described by a CIELCH color space h° coordinate of from about 15° to about 70°. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in red or orange hues.Type: GrantFiled: July 31, 2014Date of Patent: January 5, 2021Assignee: Mars, IncorporatedInventor: Rebecca J. Robbins
-
Patent number: 10750761Abstract: 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.Type: GrantFiled: June 30, 2016Date of Patent: August 25, 2020Assignee: MARS, INCORPORATEDInventors: Rebecca J. Robbins, Thomas M. Collins, Maria Monica Giusti, Gregory Sigurdson
-
Patent number: 10736334Abstract: 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.Type: GrantFiled: March 11, 2014Date of Patent: August 11, 2020Assignee: MARS, INCORPORATEDInventors: Rebecca J. Robbins, Barbara Stawski, Thomas M. Collins
-
Patent number: 10687550Abstract: The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted purple carrot anthocyanin-containing colorant, is substantially crystalline, and has a brown hue described by a CIELCH color space h° coordinate of from about 0° to about 70°. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in brown hues.Type: GrantFiled: July 31, 2014Date of Patent: June 23, 2020Assignee: MARS, INCORPORATEDInventor: Rebecca J. Robbins
-
Patent number: 10119029Abstract: 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.Type: GrantFiled: February 7, 2017Date of Patent: November 6, 2018Assignees: Mars, Incorporated, The Ohio State UniversityInventors: Rebecca J. Robbins, J. Christopher Johnson, Thomas M. Collins, Neda Ahmadiani, M. Monica Giusti
-
Publication number: 20170204269Abstract: 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.Type: ApplicationFiled: February 7, 2017Publication date: July 20, 2017Applicants: MARS, INCORPORATED, THE OHIO STATE UNIVERSITYInventors: Rebecca J. Robbins, J. Christopher Johnson, Thomas M. Collins, Neda Ahmadiani, M. Monica Giusti
-
Patent number: 9598581Abstract: 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.Type: GrantFiled: March 14, 2014Date of Patent: March 21, 2017Assignees: MARS, INCORPORATED, THE OHIO STATE UNIVERSITYInventors: Rebecca J. Robbins, J. Christopher Johnson, Thomas M. Collins, Neda Ahmadiani, M. Monica Giusti
-
Publication number: 20170000169Abstract: 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.Type: ApplicationFiled: June 30, 2016Publication date: January 5, 2017Inventors: Rebecca J. Robbins, Thomas M. Collins, Maria Monica Giusti, Gregory Sigurdson
-
Publication number: 20160205980Abstract: The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted purple carrot anthocyanin-containing colorant, is substantially crystalline, and has a brown hue described by a CIELCH color space h° coordinate of from about 0° to about 70°. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in brown hues.Type: ApplicationFiled: July 31, 2014Publication date: July 21, 2016Applicant: MARS, INCORPORATEDInventor: Rebecca J. Robbins
-
Publication number: 20160165940Abstract: The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted red radish anthocyanin-containing colorant, is substantially crystalline, and has a red or orange hue described by a CIELCH color space h° coordinate of from about 15° to about 70°. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in red or orange hues.Type: ApplicationFiled: July 31, 2014Publication date: June 16, 2016Applicant: MARS, INCORPORATEDInventor: Rebecca J. Robbins
-
Publication number: 20160029657Abstract: 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.Type: ApplicationFiled: March 11, 2014Publication date: February 4, 2016Applicants: WM. WRIGLEY JR. COMPANY, MARS, INCORPORATEDInventors: Rebecca J. Robbins, Barbara Stawski, Thomas M. Collins
-
Publication number: 20160015067Abstract: The present invention is directed to natural blue anthocyanin-containing colorants comprising fractions of anthocyanin molecules separated from anthocyanin-containing vegetable and fruit juices and extracts. Anthocyanin fractions are separated at a select pH based on differences in polarity of the anthocyanin molecules in the anthocyanin-containing vegetable and fruit juices and extracts. The invention is directed to the anthocyanin fractions providing color characteristics similar to those provided by the synthetic blue colorant, FD&C Blue No. 1. The present invention is also directed to natural green colorants comprising the natural blue anthocyanin-containing colorant and a natural yellow colorant. The present invention is further directed to edible products comprising the natural blue anthocyanin-containing colorants.Type: ApplicationFiled: March 14, 2014Publication date: January 21, 2016Applicants: THE OHIO STATE UNIVERSITY, MARS, INCORPORATEDInventors: Rebecca J. Robbins, J. Christopher Johnson, Thomas M. Collins, Neda Ahmadiani, M. Monica Giusti
-
Publication number: 20160017150Abstract: 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.Type: ApplicationFiled: March 14, 2014Publication date: January 21, 2016Applicants: THE OHIO STATE UNIVERSITY, MARS, INCORPORATEDInventors: Rebecca J. Robbins, J. Christopher Johnson, Thomas M. Collins, Neda Ahmadiani, M. Monica Giusti
-
Publication number: 20150374009Abstract: The present invention is directed to a hard panned coating comprising a natural blue anthocyanin-containing colorant, a hard panned confection coated with the same, and a method of hard pan coating an edible product center with the coating such that the color provided by the natural blue anthocyanin-containing colorant to the coating is stabilized.Type: ApplicationFiled: March 10, 2014Publication date: December 31, 2015Applicant: MARS, INCORPORATEDInventor: Rebecca J. Robbins
-
Patent number: 7786315Abstract: A process is described for selectively extracting cocoa procyanidins from an aqueous mixture of cocoa polyphenols by using a particular sequence of solvents to extract selected procyanidin monomers and/or oligomers. The solvents are n-butyl acetate, ethyl acetate, methyl acetate, diethyl ether, or mixtures of methyl acetate and diethyl ether. Preferably, the aqueous mixture of cocoa polyphenols is first extracted with n-butyl acetate. The mixtures of methyl acetate and diethyl ether are between 25:75 and 75:25 (v/v).Type: GrantFiled: December 23, 2008Date of Patent: August 31, 2010Assignee: Mars, Inc.Inventors: Rebecca J. Robbins, Mark A. Kelm, John P. Munafo