Patents by Inventor Eric J. Whitacre
Eric J. Whitacre 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).
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Patent number: 8541045Abstract: 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.Type: GrantFiled: December 14, 2006Date of Patent: September 24, 2013Assignee: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Jr., Hans M. Geyer, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Jr., Harold H. Schmitz
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Patent number: 7968140Abstract: 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.Type: GrantFiled: May 12, 2003Date of Patent: June 28, 2011Assignee: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Jr., Hans M. Geyer, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Jr., Harold H. Schmitz
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Patent number: 7678407Abstract: 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.Type: GrantFiled: October 29, 2007Date of Patent: March 16, 2010Assignee: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Jr., Hans M. Geyer, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Jr., Harold H. Schmitz
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Publication number: 20090117072Abstract: This invention relates to a method of therapeutic or prophylactic treatment of periodontal disease comprising administering to a subject in need thereof epicatechin and/or catechin and/or a polymeric compound of formula An. Also disclosed and claimed is an article of manufacture comprising the above compounds packaged within a container with instructions for use thereof.Type: ApplicationFiled: October 26, 2007Publication date: May 7, 2009Applicant: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, JR., Hans M. Geyer, Mary E. Myers, Eric J. Whitacre, Harold H. Schmitz
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Publication number: 20090069414Abstract: This invention relates to compositions comprising epicatechin and method of use of such compositions for inducing vasodilation of blood vessels in humans and veterinary animals.Type: ApplicationFiled: October 25, 2007Publication date: March 12, 2009Applicant: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, JR., Hans M. Geyet, Mary E. Myers, Eric J. Whitacre, Harold H. Schmitz
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Publication number: 20080268133Abstract: 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.Type: ApplicationFiled: October 29, 2007Publication date: October 30, 2008Applicant: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Hans M. Gever, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Harold H. Schmitz
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Publication number: 20080213456Abstract: 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.Type: ApplicationFiled: January 4, 2008Publication date: September 4, 2008Applicant: Mars, IncorporatedInventors: Mark J. Chimel, John F. Hammerstone, J. Christopher Johnson, Mary E. Myers, Rodney M. Snyder, Eric J. Whitacre
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Publication number: 20080188550Abstract: This invention relates to methods of treating inflammation comprising administering to a subject in need thereof a composition comprising the inventive compounds described herein.Type: ApplicationFiled: October 25, 2007Publication date: August 7, 2008Applicant: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Hans M. Geyet, Mary E. Myers, Eric J. Whitacre, Harold H. Schmitz
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Patent number: 7329429Abstract: 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.Type: GrantFiled: September 25, 2003Date of Patent: February 12, 2008Inventors: Mark J. Chimel, John F. Hammerstone, Jr., J. Christopher Johnson, Mary E. Myers, Rodney M. Snyder, Eric J. Whitacre
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Publication number: 20030215558Abstract: 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.Type: ApplicationFiled: May 12, 2003Publication date: November 20, 2003Inventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Hans M. Gever, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Harold H. Schmitz
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Patent number: 6599553Abstract: 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.Type: GrantFiled: November 5, 2001Date of Patent: July 29, 2003Assignee: Mars IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Jr., Hans M. Geyer, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Jr., Harold H. Schmitz
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Patent number: 6582747Abstract: 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.Type: GrantFiled: November 9, 2001Date of Patent: June 24, 2003Assignee: Mars IncorporatedInventors: Mary E. Myers, Chigozie V. Nwosu, Eric J. Whitacre, John F. Hammerstone, Jr.
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Patent number: 6558713Abstract: 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.Type: GrantFiled: October 16, 2001Date of Patent: May 6, 2003Assignee: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Jr., Hans M. Geyer, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Jr., Harold H. Schmitz
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Publication number: 20020136819Abstract: 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.Type: ApplicationFiled: November 9, 2001Publication date: September 26, 2002Applicant: Mars, IncorporatedInventors: Mary E. Myers, Chigozie V. Nwosu, Eric J. Whitacre, John F. Hammerstone
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Patent number: 6399139Abstract: 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.Type: GrantFiled: January 17, 2001Date of Patent: June 4, 2002Assignee: Mars IncorporatedInventors: Mary E. Myers, Chigozie V. Nwosu, Eric J. Whitacre, John F. Hammerstone, Jr.
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Publication number: 20020064584Abstract: 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.Type: ApplicationFiled: November 5, 2001Publication date: May 30, 2002Applicant: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Hans M. Geyer, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Harold H. Schmitz
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Publication number: 20020045002Abstract: 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.Type: ApplicationFiled: October 16, 2001Publication date: April 18, 2002Applicant: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Hans M Geyer, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Harold H. Schmitz
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Patent number: 6312753Abstract: 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.Type: GrantFiled: August 9, 1999Date of Patent: November 6, 2001Assignee: Mars, IncorporatedInventors: Kirk S. Kealey, Rodney M. Snyder, Leo J. Romanczyk, Jr., Hans M. Geyer, Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Jr., Harold H. Schmitz
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Publication number: 20010007693Abstract: 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.Type: ApplicationFiled: January 17, 2001Publication date: July 12, 2001Applicant: Mars, IncorporatedInventors: Mary E. Myers, Chigozie V. Nwosu, Eric J. Whitacre, John F. Hammerstone
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Patent number: 6194020Abstract: 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.Type: GrantFiled: March 12, 1998Date of Patent: February 27, 2001Assignee: Mars IncorporatedInventors: Mary E. Myers, Chigozie V. Nwosu, Eric J. Whitacre, John F. Hammerstone, Jr.