Containing Cocoa Or Flavored Beverage Patents (Class 426/584)
  • Patent number: 11363825
    Abstract: Compositions and methods that relate to improved chocolate milk are provided. The chocolate milk may be shelf stable and k-carrageenan free. The chocolate milk does not undergo visually detectable phase separation for at least 7 days. The chocolate milk that does not undergo the visually detectable phase separation contains from 1%-10% micellar casein w/v. Methods for preparing shelf stable k-carrageenan free chocolate milk are also provided and include mixing cocoa powder, sugar, milk, and micellar casein to obtain a mixture, and optionally heating and homogenizing the mixture, and subsequently subjecting the mixture to High Pressure Jet Processing (HPJ) or high pressure homogenization of at least 300 MPa, thereby producing the shelf table k-carrageenan free chocolate milk. The shelf stable k-carrageenan free chocolate milk of produced using such a method may be refrigerated temperature for at least 14 days, and does not undergo detectable phase separation for at least 14 days.
    Type: Grant
    Filed: March 7, 2019
    Date of Patent: June 21, 2022
    Assignee: The Penn State Research Foundation
    Inventors: Federico Miguel Harte, Michelle Tran, John Coupland, Robert Roberts, Greg Ziegler
  • Patent number: 11160290
    Abstract: The present invention relates to low calorie and low carbohydrate nutritional milk compositions and milk products which are designed to include specific components of milk.
    Type: Grant
    Filed: October 18, 2012
    Date of Patent: November 2, 2021
    Assignee: fairlife, LLC
    Inventors: Shakeel Ur-Rehman, Timothy Peter Doelman, Sachin Harendrabhai Adhvaryu, Michael J. McCloskey
  • Patent number: 10905732
    Abstract: A drink includes an edible liquid or semisolid preparation and transfer factor. The drink may also include lactoferrin and one or more preservatives. An edible preparation includes a fruit component and transfer factor. The fruit component may include at least one oligoproanthocyanidin-containing fruit. The edible preparation may also include lactoferrin. One or more preservatives may also be included in the edible preparation. The drink or the edible preparation may be sterilized or pasteurized.
    Type: Grant
    Filed: May 1, 2018
    Date of Patent: February 2, 2021
    Assignee: 4Life Patents, LLC
    Inventors: Calvin W. McCausland, Brent Vaughan, David Lisonbee, William J. Hennen
  • Patent number: 10058109
    Abstract: Caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.
    Type: Grant
    Filed: June 30, 2015
    Date of Patent: August 28, 2018
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventor: Martin Diekhaus
  • Patent number: 9956258
    Abstract: A drink includes an edible liquid or semisolid preparation and transfer factor. The drink may also include lactoferrin and one or more preservatives. An edible preparation includes a fruit component and transfer factor. The fruit component may include at least one oligoproanthocyanidin-containing fruit. The edible preparation may also include lactoferrin. One or more preservatives may also be included in the edible preparation. The drink or the edible preparation may be sterilized or pasteurized.
    Type: Grant
    Filed: May 2, 2006
    Date of Patent: May 1, 2018
    Assignee: 4Life Patents, LLC
    Inventors: Calvin W. McCausland, Brent Vaughan, David Lisonbee
  • Patent number: 9114114
    Abstract: Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).
    Type: Grant
    Filed: June 21, 2007
    Date of Patent: August 25, 2015
    Assignee: MARS, INC.
    Inventors: Brent A. Anderson, John M. Kaiser, Ilene K. Cooper, David J. Hausman, Barry D. Glazier, Jacqueline B. Kramer, Tracey L. Knapp
  • Patent number: 9095168
    Abstract: The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered composition which can be added to water with minimal mixing to produce an acidified fruit beverage containing milk and having a smooth texture. Said powder comprising: i) 20-40 wt % fruit juice powder; ii) 50-70 wt % granular sugar; iii) 1-2 wt % organic acid granules; iv) 4-10 wt % milk powder; and v) 3-4 wt % carboxymethylcellulose powder composed of particles, wherein said particles have a diameter of 0.5 mm or less, preferably of 0.1 mm or less. The present invention also provides a process for producing said powder for the preparation of an acidified milk beverage, comprising steps of: dry blending granular sugar with carboxymethylcellulose powder, and mixing a milk powder, a fruit juice powder and granular organic acid into the blend.
    Type: Grant
    Filed: September 22, 2010
    Date of Patent: August 4, 2015
    Assignee: Nestec S.A.
    Inventors: Birke Juga, Rebecca Lian Hwee Peng
  • Publication number: 20150140193
    Abstract: The present invention relates to a shelf-stable composition for the preparation of a frozen confection comprising: (i) a sweetening agent; (ii) a dairy fat; and (iii) one or more polysaccharide having a Dextrose Equivalent (DE) value of maximum 40; with the proviso that the composition does not comprise added emulsifiers or stabilizers. The present invention also relates to a method of preparing a frozen confection by mixing said composition with ice and an edible liquid and blend the mixture.
    Type: Application
    Filed: December 17, 2012
    Publication date: May 21, 2015
    Applicant: NESTEC S.A.
    Inventors: Nilesh Desai, Mandeep Rajendra Patel, Josephine Enriquez Lometillo
  • Publication number: 20150140177
    Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.
    Type: Application
    Filed: April 21, 2014
    Publication date: May 21, 2015
    Applicant: AMT Group, LLC dba Imbibe
    Inventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
  • Publication number: 20150044351
    Abstract: The method and dairy base formulation allow a user to prepare a milkshake in more consistent ways, more quickly, and with lower cost than currently available formulations and methods. The dairy base formulation eliminates the need to prepare and store frozen dairy products such as ice cream beforehand. A milkshake can be prepared by blending ice, the dairy base formulation, and a flavor. The resulting milkshake has desirable organoleptic properties.
    Type: Application
    Filed: August 7, 2014
    Publication date: February 12, 2015
    Inventors: Honor Luiz BRANDAO, Sheri NOORDHOF, Alison CULLIN, Kim MILLER-BOIVIN, Ryan BARLOW
  • Publication number: 20140314924
    Abstract: Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be shelf-stable and aseptic. In a general embodiment, the dairy beverages comprise milk, a flavoring component, and a stabilizing system comprising a cellulose and carrageenan. The weight ratio of the cellulose to the carrageenan ranges from about 17:1 to about 1.5:1.
    Type: Application
    Filed: November 2, 2012
    Publication date: October 23, 2014
    Inventors: Alexander A. Sher, Sandhya Sridhar, Stephen Mark, Ying Zheng, Jun-Tse Ray Fu
  • Patent number: 8865243
    Abstract: The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fiber content and/or lower the fat content of an acidified dairy food.
    Type: Grant
    Filed: October 8, 2009
    Date of Patent: October 21, 2014
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Bernhard Brandstetter, Peter Hofsaess, Jochen Pfeifer, Hermann Eibel, Dimitrios Chronopoulos
  • Publication number: 20140308397
    Abstract: Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, including a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly include wheat and rice flour and are substantially free of gelling agent(s) and modifies starch. A process for making such milk based compositions is also disclosed. The milk based compositions disclosed herein may contain other ingredients.
    Type: Application
    Filed: July 20, 2012
    Publication date: October 16, 2014
    Applicants: COMPAGNIE GERVAIS DANONE, DANONE GmbH, DANONE FOODS & BEVERAGES (INDIA) PVT. LTD.
    Inventors: Rajneesh Hora, Philippe Pages, Kai Sacher
  • Publication number: 20140295040
    Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages can be selected from about 3.5% to about 10% by weight cocoa powder or the equivalent in cocoa product.
    Type: Application
    Filed: February 3, 2014
    Publication date: October 2, 2014
    Applicant: THE HERSHEY COMPANY
    Inventors: Joseph MILICI, Amy Griel PRESTON, Heather M. ARENTZ
  • Publication number: 20140242221
    Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.
    Type: Application
    Filed: May 12, 2014
    Publication date: August 28, 2014
    Inventors: John F. Sweeney, Peter C. Dea, William R. Aimutis, Vincent M. Cavallini, Karla J. Nelson, Serpil Metin
  • Publication number: 20140234515
    Abstract: This invention is directed to a nutraceutical formulation that provides a balance of 40% carbohydrates, 30% fat, and 30% protein. The nutraceutical formulation comprises egg protein, flax seed powder, coconut palm sugar, cocoa powder, raspberry extract, goji berry extract, sweet potato flour, wheat grass powder, and stevia extract. Optionally, MCT's (medium-chain triglycerides)may be included in the nutraceutical formulation.
    Type: Application
    Filed: January 31, 2014
    Publication date: August 21, 2014
    Inventors: William Cain, Sam Michael Milazzo
  • Publication number: 20140199246
    Abstract: Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: June 20, 2012
    Publication date: July 17, 2014
    Applicant: PURECIRCLE USA INC.
    Inventors: Siddhartha Purkayastha, Avetik Markosyan, Marquita L. Johnson, Monica Moralma Garces Ortega
  • Publication number: 20140155354
    Abstract: The present invention discloses processes for the preparation of phospholipid-enriched dairy products as nutraceuticals for the formulation of functional foods, and nutraceutical and/or pharmaceutical compositions thereof, the processes include the steps of: combining a non-dairy-based PL-containing material with an oil component and water to form a paste; removing an excess amount of the water from the paste to form a PL-oil solution; and mixing the PL-oil solution with a dairy component, thereby obtaining a PL-enriched dairy product. Preferably, the PL-containing material includes at least one material selected from the group consisting of: a vegetal-derived lecithin, a non-vegetal-derived lecithin, a de-oiled lecithin, a native lecithin-oil solution, and an enzymatically-processed lecithin. Preferably, the PL-oil solution has a weight-to-weight (w-w) concentration of at least about 0.01% of a residual amount of the water to the PL-containing material.
    Type: Application
    Filed: March 3, 2013
    Publication date: June 5, 2014
    Applicant: Lipogen Ltd.
    Inventors: David Rutenberg, Ilan Perry
  • Publication number: 20140113043
    Abstract: The present invention relates to low calorie and low carbohydrate nutritional milk compositions and milk products which are designed to include specific components of milk.
    Type: Application
    Filed: October 18, 2012
    Publication date: April 24, 2014
    Applicant: Select Milk Producers, Inc.
    Inventors: Shakeel Ur-Rehman, Timothy Peter Doelman, Sachin Harendrabhai Adhvaryu, Michael J. McCloskey
  • Publication number: 20140044854
    Abstract: Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a sugar, a fat, a protein having a globular protein denaturation degree between about 75% and about 98%, and a viscosity ranging between about 10 cP and about 70 cP when measured at a temperature of 4° C. and a shear rate of 75 s?1.
    Type: Application
    Filed: April 30, 2012
    Publication date: February 13, 2014
    Applicant: NESTEC S.A.
    Inventors: Jean-Baptiste Bezelgues, J. Antonio Gutierrez, Martin Erwin Leser
  • Publication number: 20140037820
    Abstract: A device for producing and dispensing different beverages, which are mixed from milk and different flavoring agents. A mixing chamber (3) is provided, having a milk feed line (2) and a line (8) for discharging the milk-flavoring agent mixture. The device further has at least one reservoir (5) for receiving the flavoring agent (S2, S2, S3, Sn), wherein each reservoir (5) is connected with a supply line (7) via a metering device or delivery pump (4) and a feed line (6) to the mixing chamber (3) of each flavoring agent (S1, S2, S3, Sn) such that the flavoring agent (S1 . . . Sn), which can be delivered into the mixing chamber (3) in a metered manner by means of the delivery pump (4), can be mixed therein with the milk, wherein the mixed beverage can be dispensed via the dispensing line (8).
    Type: Application
    Filed: October 7, 2013
    Publication date: February 6, 2014
    Applicant: EGRO SUISSE AG
    Inventors: Markus ANLIKER, Markus LANDOLT
  • Publication number: 20130280385
    Abstract: Method for manufacturing a milkshake, wherein ice and a liquid with dividing means are put together in a substantially liquid-tight container, after which this container is shaken, such that the ice in the container is divided into small pieces by the dividing means, wherein the ice is preferably provided as a multiplicity of units of ice.
    Type: Application
    Filed: November 4, 2011
    Publication date: October 24, 2013
    Applicant: DAIRY INNOVATIONS B.V.
    Inventors: Maarten Arns, Harry Schippers
  • Patent number: 8563074
    Abstract: A chocolate composition wherein at least 30% by weight, e.g. 33 to 40% or more, of the sucrose content of regular chocolate is replaced by a combination of dietary fibres and wherein the fibre combination comprises, consists of or consists essentially of a dextrin, an inulin and an oligofructose.
    Type: Grant
    Filed: November 28, 2006
    Date of Patent: October 22, 2013
    Assignee: Barry Callebaut AG
    Inventors: Marijke De Brouwer, Alex Landuyt, Maurice De Vis
  • Patent number: 8541042
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 30, 2011
    Date of Patent: September 24, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Patent number: 8535748
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 29, 2011
    Date of Patent: September 17, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Patent number: 8524306
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 28, 2011
    Date of Patent: September 3, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Publication number: 20130224338
    Abstract: In one embodiment, a mixture includes a dairy ingredient, a diluting ingredient having fewer calories per gram than the dairy ingredient, and one or more accentuating ingredients selected to accentuate a property of the dairy ingredient.
    Type: Application
    Filed: February 24, 2012
    Publication date: August 29, 2013
    Applicant: WhiteWave Services, Inc.
    Inventors: Emily Marie Darchuk, Stephen A. McCready
  • Publication number: 20130209622
    Abstract: A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.
    Type: Application
    Filed: July 15, 2011
    Publication date: August 15, 2013
    Inventors: Gerald O. Fountain, Philip James Oxford, Amy Lynn Penner
  • Publication number: 20130177689
    Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.
    Type: Application
    Filed: January 6, 2012
    Publication date: July 11, 2013
    Inventor: Daniel Perlman
  • Publication number: 20130059060
    Abstract: Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A chocolate-like food, which contains a large amount of milk components, can be transported and stored in a melted state by regulating the content of non-crystalline lactose to a specific level or below. Further, a chocolate-like food produced by a simple method, said method comprising adding moisture to a chocolate-like food and then heating the same before the completion of a grain refining step, can be transported and stored in a melted state.
    Type: Application
    Filed: March 29, 2011
    Publication date: March 7, 2013
    Applicant: Fuji Oil Company, Limited
    Inventors: Akiyuki Ishiwata, Yasufumi Kanada
  • Publication number: 20130034631
    Abstract: Crème le Sucre is a mixture of powdered cream and natural or artificial sweetener that can be added to tea or coffee for flavor.
    Type: Application
    Filed: August 4, 2012
    Publication date: February 7, 2013
    Inventor: Patricia Ann Guice
  • Publication number: 20130017300
    Abstract: A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat flour.
    Type: Application
    Filed: July 12, 2012
    Publication date: January 17, 2013
    Applicant: PEPSICO, INC.
    Inventors: Cristina Avila, Laura Maria Pires Blasi, Juan Carlos Fernandez, Renee Hamaoui, Mayte Lee
  • Publication number: 20120308625
    Abstract: A method for altering the flavor of a food product by impregnating a substance into a food product by exposing the food product to a pressure from 1000 to 6000 bar together with a solid compound containing the substance. The method further includes extracting the substance from the solid compound simultaneously with the step of impregnating.
    Type: Application
    Filed: February 7, 2011
    Publication date: December 6, 2012
    Applicant: SENSE FOR TASTE
    Inventor: Bernard Lahousse
  • Publication number: 20120308707
    Abstract: Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed.
    Type: Application
    Filed: June 18, 2012
    Publication date: December 6, 2012
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Harrold Glenn Anijs, Ronald Heistek
  • Publication number: 20120301592
    Abstract: A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.
    Type: Application
    Filed: April 28, 2003
    Publication date: November 29, 2012
    Inventors: Martin Scholz, Dean A. Lippold, Satwinder S. Panesar
  • Publication number: 20120189753
    Abstract: A process for preparing a beverage comprises: providing a liquid carrier; supplying a flavouring ingredient to the liquid carrier; optionally heating the liquid carrier; and agitating the liquid carrier to promote dissolution and/or dispersion of the flavouring ingredient therein. The flavouring ingredient is supplied in the form of a self-sustaining body (2) to the liquid carrier, the self-sustaining body (2) having at least one surface (3) from which the flavouring ingredient is dissolved and/or dispersed into the liquid carrier. The liquid carrier is agitated in a controlled manner to circulate on this surface so as to achieve a controlled dissolution and/or dispersion of the flavouring ingredient into the liquid carrier.
    Type: Application
    Filed: September 29, 2010
    Publication date: July 26, 2012
    Applicant: NESTEC S.A.
    Inventors: Fabien Ludovic Agon, Alexa Perrin, Alexandre Perentes
  • Publication number: 20120189739
    Abstract: A base-syrup composition is described, wherein the base syrup is made up of one or more non-nutritive sweeteners, an invert sugar, and other optional additives are included in a reduced-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in reduced-calorie carbonated and non-carbonated beverages, wherein the products and the base fluids exhibit a Harzen color number (APHA) of ?60. Preferably, the one or more non-nutritive sweeteners include one or more steviosides, a Stevia glycoside, a derivative of a Stevia glycoside, a glycoside of steviol, and/or a Lo Han Guo extract, including one or more mogrosides.
    Type: Application
    Filed: December 20, 2011
    Publication date: July 26, 2012
    Applicant: IMPERIAL SUGAR COMPANY
    Inventors: Thomas Rathke, Darrell Gerdes, James P. Hammond
  • Publication number: 20120189754
    Abstract: An arrangement (20,120,220,320,420,520,620,720,820,920) to hold a dissolvable and/or dispersible beverage flavouring ingredient in a liquid carrier (105,205,405,505) contained in a device (1,100,200,300,400,500,900) has: a tank (11) for containing this liquid carrier; and an impeller (14,214,214?,514,914) located in this tank for circulating this liquid carrier relative to this ingredient to promote dissolution and/or dispersion of this ingredient in the carrier. Such arrangement has means (26,126,226,326,426,526,626,726,826,926) for securing a self-sustaining body (2,102,202,302,402,502,602,702,802,902) of this ingredient and means (21,121,221,321,421,521,621,721,821,921) for positioning the securing means in this tank so as to secure a position of this self-sustaining body spaced apart from this impeller.
    Type: Application
    Filed: September 29, 2010
    Publication date: July 26, 2012
    Applicant: NESTEC S.A.
    Inventors: Fabien Ludovic Agon, Alexa Perrin, Alexandre Perentes
  • Publication number: 20120177793
    Abstract: A sweetened low-calorie, low-fat milk beverage is produced by adding milk calcium, milk protein, sugar and a non-nutritive sweetener, as well as other ingredients, to nonfat dry milk. The product, in different flavors, has about 90 calories in an 8 ounce serving.
    Type: Application
    Filed: March 23, 2011
    Publication date: July 12, 2012
    Inventors: Peter H. Mattson, Wennie Mo, Angela Kristina Gil, Juan Carlos Feregrino Quezada
  • Publication number: 20120156353
    Abstract: A liquid formulation comprising protein and lambda carrageenan, wherein the lambda carrageenan comprises lambda carrageenan from at least one seaweed of the taxonomic order Halymeniales.
    Type: Application
    Filed: December 9, 2011
    Publication date: June 21, 2012
    Applicant: FMC CORPORATION
    Inventors: Christopher J. Sewall, William R. Blakemore, Erick I. Ask
  • Patent number: 8187645
    Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.
    Type: Grant
    Filed: March 24, 2006
    Date of Patent: May 29, 2012
    Assignee: General Mills, Inc.
    Inventors: Heidi O'Sullivan, Jennifer M. Maack, Leslie D. Miller, Joana Montenegro, Lisa K. Pannell, Richard A. Thompson
  • Patent number: 8137725
    Abstract: This invention is directed to an enhanced white chocolate to which has been added isovaleric acid in an amount effective to provide enhanced organoleptic attributes compared to a conventional white chocolate. The invention is also directed to the preparation of the enhanced white chocolate.
    Type: Grant
    Filed: January 15, 2010
    Date of Patent: March 20, 2012
    Assignee: Mars, Incorporated
    Inventors: John P. Munafo, Mark S. Mackey
  • Publication number: 20120027909
    Abstract: The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture, or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) effecting sugar crystallisation in the mixture by subjecting the mixture to a temperature in the range of 55 to 1100C, under a lowered pressure in the range of 3.5 to 18 kPa for 10 to 20 minutes; and e) drying the mixture so as to form chocolate crumb. The sugar crystallisation parameters employed in the process result in reduced fouling of equipment and chocolate crumb having superior flavour and texture development.
    Type: Application
    Filed: February 3, 2010
    Publication date: February 2, 2012
    Applicant: CADBURY HOLDINGS LIMITED
    Inventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
  • Publication number: 20120027908
    Abstract: A process for the manufacture of chocolate crumb and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture so as to form sweetened condensed milk; c) adding and mixing cocoa mass/liquor to the sweetened condensed; d) subjecting the sweetened condensed milk and cocoa mass/liquor mixture to conditions effective to bring about sugar crystallisation in the mixture; e) drying the mixture so as to form chocolate crumb; and f) seeding the mixture with sugar during and/or between one or more of steps (c) to (e). The mixture is seeded with sugar so as to promote crystallisation prior to and/or during and/or after sugar crystallisation.
    Type: Application
    Filed: February 3, 2010
    Publication date: February 2, 2012
    Applicant: CADBURY HOLDINGS LIMITED
    Inventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
  • Patent number: 8088431
    Abstract: The invention provides, in one aspect, a health bar or composition having high levels of a cacao-based product, and with correspondingly high levels of cocoa anti-oxidants, that are shelf stable, heat-resistant, and have good taste and mouthfeel properties. The energy bars and food compositions can deliver healthful cocoa ingredients to improve vigor, enhance physical energy, enhance mental energy, enhance cognitive focus abilities, and/or improve athletic performance. Methods of making such health bars, food ingredients, or heat-resistant compositions that comprise the same high levels of cacao product and other ingredients in effective amounts and that are shelf-stable are also disclosed.
    Type: Grant
    Filed: March 14, 2008
    Date of Patent: January 3, 2012
    Assignee: The Hershey Company
    Inventors: Philip C. Ward, Julie Emsing Mann, Debra L. Miller
  • Publication number: 20110305815
    Abstract: A process is described for the production of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture. During the process of mixing and/or evaporating liquid, cocoa mass/liquor is added and mixed to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb. Fat is added after sugar crystallisation.
    Type: Application
    Filed: February 3, 2010
    Publication date: December 15, 2011
    Applicant: CADBURY HOLDINGS LIMITED
    Inventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
  • Publication number: 20110305814
    Abstract: A process is described for the preparation of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture so as to form sweetened condensed milk The sweetened condensed milk is heated to a temperature in the range of 75 to 110° C. for a period of 10 to 60 minutes, and cocoa mass/liquor are added and mixed to sweetened condensed milk to form a mixture. The mixture is then subjected to conditions effective to bring about a sugar crystallisation in the mixture, and dried so as to form chocolate crumb.
    Type: Application
    Filed: February 3, 2010
    Publication date: December 15, 2011
    Applicant: CADBURY HOLDINGS LIMITED
    Inventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
  • Publication number: 20110300284
    Abstract: A process for chocolate crumb manufacture and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding and mixing cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation; e) drying the mixture so as to form chocolate crumb; and f) forming the chocolate crumb into a plurality of substantially uniformly shaped pieces. The crumb mixture is formed into a plurality of substantially uniformly shaped pieces. In one embodiment the pieces are formed by passing the chocolate crumb through one or more rollers which have one or more depressions adapted to shape the crumb into the pieces.
    Type: Application
    Filed: February 3, 2010
    Publication date: December 8, 2011
    Applicant: CADBURY HOLDINGS LIMITED
    Inventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
  • Publication number: 20110300285
    Abstract: A process is described for preparing chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and the mixture is modified so that the total solids are present in the range of 75% to 90% of the mixture. During the process of mixing and/or modifying the mixture, cocoa mass/liquor is added to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb.
    Type: Application
    Filed: February 3, 2010
    Publication date: December 8, 2011
    Applicant: CADBURY HOLDINGS LIMITED
    Inventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
  • Publication number: 20110300287
    Abstract: The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixtune; e) drying the mixture at a temperature in the range of 50 to 95° C. for 35 to 200 minutes so as to form chocolate crumb; and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb.
    Type: Application
    Filed: February 3, 2010
    Publication date: December 8, 2011
    Applicant: CADBURY HOLDINGS LIMITED
    Inventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver