Patents by Inventor Frank W. Earis

Frank W. Earis 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).

  • Method of embossing chocolate products
    Patent number: 7223428
    Abstract: Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.
    Type: Grant
    Filed: March 29, 2002
    Date of Patent: May 29, 2007
    Assignee: Mars Incorporated
    Inventors: Neil A. Willcocks, Frank W. Earis, Thomas M. Collins, Ralph D. Lee, William Harding, Steven D. Stephens
  • Method of shaping chocolate products
    Publication number: 20020176918
    Abstract: Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.
    Type: Application
    Filed: March 29, 2002
    Publication date: November 28, 2002
    Inventors: Neil A. Willcocks, Frank W. Earis, Thomas M. Collins, Ralph D. Lee, William Harding, Steven D. Stephens
  • Methods of setting chocolate and products produced by same
    Patent number: 6419970
    Abstract: The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties including enhanced gloss, improved bloom resistance and hardness. Moreover, the rapid cooling allows for the improved retention of fine detail and/or decoration on the chocolate product. The rapid cooling can be achieved without the use of chilled plungers or cold molds, but instead utilizes increased convective heat transfer coefficients and/or lower operating temperatures. The melted chocolate composition set by the rapid cooling can be of conventional temper, low temper or ultra-low temper chocolate and still result in a stable finished chocolate product allowing for the use of lower fat content formulations.
    Type: Grant
    Filed: January 11, 1997
    Date of Patent: July 16, 2002
    Assignee: Mars, Incorporated
    Inventors: Neil A. Willcocks, Frank W. Earis, Thomas M. Collins, Ralph D. Lee, Wallace R. Palmer, William Harding
  • Method of shaping chocolate products
    Patent number: 6406733
    Abstract: Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.
    Type: Grant
    Filed: January 6, 2000
    Date of Patent: June 18, 2002
    Assignee: Mars, Incorporated
    Inventors: Neil A. Willcocks, Frank W. Earis, Thomas M. Collins, Ralph D. Lee, William Harding, Steven D. Stephens
  • Enhanced confectionery molding
    Patent number: 6406732
    Abstract: Methods are disclosed for rapidly molding chocolate products.
    Type: Grant
    Filed: January 6, 2000
    Date of Patent: June 18, 2002
    Assignee: Mars Incorporated
    Inventors: Ralph D. Lee, Tracy D. B. Ziener, Neil A. Willcocks, William Harding, Frank W. Earis, Thomas M. Collins
  • Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
    Patent number: 6391356
    Abstract: Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.
    Type: Grant
    Filed: January 11, 1997
    Date of Patent: May 21, 2002
    Assignee: Mars, Incorporated
    Inventors: Neil A. Willcocks, Thomas M. Collins, Frank W. Earis, Ralph D. Lee, Arun V. Shastry, Kevin L. Rabinovitch, William Harding