Abstract: An airtight container for storing comestibles and other articles is disclosed that includes a bottom container portion having a bottom seal section, a top container portion having a top seal section, the top seal section engaged with the bottom seal section to form a container seal at a circular interface, an opening in the top portion, the opening recessed from an outer surface of the top portion and a lid door movably secured to the top portion in which the lid door is configured to selectively engage the opening to form an access seal and in which the top container portion is configured to promote laminar flow across the top portion outer surface.

Abstract: Described herein are processes and methods of producing a new food confection or ingredient, the food confection or ingredient including a caramelized white chocolate food product. The methods encompass variations in the conditions for a Maillard reaction in order to advantageously select a predetermined combination of flavors and colors of a finished food confection product or food ingredient.

Abstract: The invention provides compounds and plant extract compositions that inhibit pancreatic enzymes, such as lipases and amylases, and most particularly pancreatic lipase and phospholipase A2 (PLA2), and COX-2 enzyme, and improve the inflammatory state or response conditions in animals. The compounds and plant extracts can be used in methods and administration regimens to treat animals for obesity-related conditions, diabetes and related conditions, metabolic syndrome, metabolic endotoxemia, and inflammatory conditions. The compounds and plant extracts can also be used to produce comestible compositions to be incorporated into a normal diet to improve health or prevent or reduce the uptake of free fatty acids during digestion or the production of inflammatory eicosanoids or cytokines. The inhibitor compounds and compositions include cocoa-derived polymers of epicatechin, such as epicatechin-rich polymers of 2 units through polymers of 14 units, or 5 to 14 units, and combinations of them.

Abstract: A container (10) is provided for storing and distributing items. The container (10) includes a cover (12) and a tray (50) which are complimentary in shape and configured so that the tray (50) can be retained within the cover (12). The container (10) has a fully closed position in which a tray top opening (44) is fully contained within an internal volume of the cover (12) and a fully open position in which at least one cover retention element engages the tray (50) to resist further outward movement of the tray (50) from the internal volume. The cover (12) and tray (50) both preferably have curved shape that allows the container (10) to be more comfortably transported in a clothing pocket. The tray (50) and cover (12) preferably cooperate to form a moisture barrier to preserve items contained within the tray (50).

Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

Abstract: Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.

Abstract: Provided are a process for forming a heat stable confectionery product and a heat stable confectionery product. The process for forming a heat stable confectionery product comprises carrying out a first process sequence comprising formulating a blend of a sweetener, a confectionery fat along with milk solids, cocoa solids or both, and conching the blend; providing a pre-sized sugar hydrate additive; and adding the sugar hydrate additive to the blend at the end of the first sequence to form a flowable confectionery paste, followed by cooling the confectionery paste to a solid. The heat stable confectionery product includes sugar hydrate, is visibly devoid of blooming, and is formed according to the process described above.

Abstract: The invention provides methods of purifying and quantifying procyanidin oligomers from cocoa-containing sources. The methods advantageously provide ways to isolate commercially useful quantities of a range of procyanidin oligomers.

Abstract: An airtight container for storing comestibles and other articles is disclosed that includes a bottom container portion having a bottom seal section, a top container portion having a top seal section, the top seal section engaged with the bottom seal section to form a container seal at a circular interface, an opening in the top portion, the opening recessed from an outer surface of the top portion and a lid door movably secured to the top portion in which the lid door is configured to selectively engage the opening to form an access seal and in which the top container portion is configured to promote laminar flow across the top portion outer surface.

Abstract: The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution with an acid. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.

Abstract: A rapidly dissolving comestible solid is disclosed that includes a fondant formed from a super saturated solution having a bulk sweetener, a hydrocolloid, a texturizing agent, and water. Other ingredients may also be added, and in embodiments in which the solid is provided as a breath freshener, flavoring agents, cooling agents and/or other ingredients useful in conventional breath freshening products may be used. A method for making the comestible solid is also disclosed.

Abstract: The invention provides methods for isolating and enhancing the levels of jasmonates from cacao plant sources. In a preferred embodiment, jasmonic acid and 12-hydroxy jasmonate sulfate are detected in various cocoa products, and the levels of these compounds can be manipulated to increase the beneficial health effects of a food product made with the cocoa products The invention includes methods to prepare edible products containing cocoa jasmonates.

Abstract: A rapidly dissolving comestible solid is disclosed that includes a fondant formed from a super saturated solution having a bulk sweetener, a hydrocolloid, a texturizing agent, and water. Other ingredients may also be added, and in embodiments in which the solid is provided as a breath freshener, flavoring agents, cooling agents and/or other ingredients useful in conventional breath freshening products may be used. A method for making the comestible solid is also disclosed.