Patents by Inventor William Jeffrey Hurst

William Jeffrey Hurst 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).

  • Steeped cocoa compositions and functional cocoa beverages made from them
    Patent number: 9241500
    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.
    Type: Grant
    Filed: August 18, 2014
    Date of Patent: January 26, 2016
    Assignee: The Hershey Company
    Inventors: Malathy Nair, Tim J. Kohr, Krista L. Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown
  • Jasmonic acid compounds in cocoa products
    Patent number: 9040096
    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.
    Type: Grant
    Filed: August 27, 2009
    Date of Patent: May 26, 2015
    Assignee: The Hershey Company
    Inventors: William Jeffrey Hurst, David A. Stuart, Angela Isabel Calderon Justavino, Richard B. Van Breemen
  • Steeped Cocoa Compositions and Functional Cocoa Beverages Made from Them
    Publication number: 20150099037
    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.
    Type: Application
    Filed: August 18, 2014
    Publication date: April 9, 2015
    Applicant: The Hershey Company
    Inventors: Malathy Nair, Tim J. Kohr, Krista L. Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown
  • STEEPED COCOA COMPOSITIONS AND FUNCTIONAL COCOA BEVERAGES MADE FROM THEM
    Publication number: 20110268846
    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. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.
    Type: Application
    Filed: April 4, 2011
    Publication date: November 3, 2011
    Inventors: Malathy Nair, Tim J. Kohr, Krista Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown
  • JASMONIC ACID COMPOUNDS IN COCOA PRODUCTS
    Publication number: 20110257263
    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.
    Type: Application
    Filed: August 27, 2009
    Publication date: October 20, 2011
    Inventors: William Jeffrey Hurst, David A. Stuart, Angela Isabela Calderon Justavino, Richard B. Van Breemen
  • Steeped cocoa beverages
    Patent number: 7919135
    Abstract: The invention provides, in one aspect, a method of producing a cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed. Preferred sugar-free, low calorie, and calorie-free products and cocoa beverages are also disclosed.
    Type: Grant
    Filed: March 13, 2007
    Date of Patent: April 5, 2011
    Assignee: The Hershey Company
    Inventors: Malathy Nair, Tim J. Kohr, Krista L. Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown