David Edward Stuart

Address:

12121 Persimmon Ave NE, Albuquerque, NM 87111

VIN:

3MEHM0JAXAR658228

Make:

MERCURY

Model:

MILAN

Year:

2010

US Patent:

20090130284, May 21, 2009

Filed:

Nov 19, 2008

Appl. No.:

12/274080

Inventors:

Kenneth B. MILLER - Palmyra PA, US
Xiaoying WANG - Hummelstown PA, US
David A. STUART - Hershey PA, US
Mark HOLMGREN - Hummelstown PA, US

International Classification:

A23G 1/30
A23G 1/56
C11B 5/00

US Classification:

426541, 426631, 426593

Abstract:

The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them.

US Patent:

20110257263, Oct 20, 2011

Filed:

Aug 27, 2009

Appl. No.:

13/061300

Inventors:

William Jeffrey Hurst - Mt. Gretna PA, US
David A. Stuart - Hershey PA, US
Angela Isabela Calderon Justavino - Auburn AL, US
Richard B. Van Breemen - Elmhurst IL, US

International Classification:

A61K 31/255
A61K 31/19
A61P 35/00
H01J 49/00
A23G 1/30
A23G 1/02
A23G 1/42
C07C 303/44
C12N 5/071

US Classification:

514517, 558 23, 514573, 435375, 426631, 426655, 426248, 426 45, 250282

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.

US Patent:

56769938, Oct 14, 1997

Filed:

Jun 7, 1995

Appl. No.:

8/476703

Inventors:

Julia J. Watterson - Hummelstown PA
Kenneth B. Miller - Palmyra PA
Joseph J. Furjanic - Hummelstown PA
David A. Stuart - Hershey PA

Assignee:

Hershey Foods Corporation - Hershey PA

International Classification:

A23L 122
A23L 256

US Classification:

426533

Abstract:

The present invention is directed to a means of enhancing the cocoa flavor to a fat matrix by adding thereto about 0. 3 g to about 4. 0 g phenylalanine, 0. 75 g to about 2. 0 g leucine, and about 0. 5 g to about 3. 0 g reducing sugar and optionally about 0. 05 g to about 0. 8 g alanine for each 100 g of unroasted fat matrix and roasting the same, and to the products produced therefrom.

US Patent:

55851355, Dec 17, 1996

Filed:

Aug 24, 1995

Appl. No.:

8/519085

Inventors:

Gordon Patterson - Hershey PA
David A. Stuart - Hershey PA
Paula Thomas - Harrisburg PA
Douglas W. Lehrian - Hummelstown PA

Assignee:

Hershey Foods Corporation - Hershey PA

International Classification:

A23G 100

US Classification:

426660

Abstract:

The present invention is directed to chocolate confectionery containing roasted high oleic acid peanuts, in whole, or in part, and a process for making same.

US Patent:

20200281229, Sep 10, 2020

Filed:

Apr 17, 2020

Appl. No.:

16/851253

Inventors:

- Hershey PA, US
David A. Stuart - Hershey PA, US

Assignee:

The Hershey Company - Hershey PA

International Classification:

A23L 2/38
A23G 1/00
A23L 33/105
A23L 29/20
A23L 29/212

Abstract:

The invention comprises compositions and methods for improving exercise performance, reducing muscle fatigue and improving recovery of muscle tissue after exercise. One method includes administering a composition of a plant-derived nitrate and a cocoa-derived product daily and before exercise. The synergistic combination of nitrate and cocoa polyphenols acts to improve exercise performance and to improve recovery from a strenuous exercise bout.

US Patent:

20160095341, Apr 7, 2016

Filed:

Dec 11, 2015

Appl. No.:

14/966848

Inventors:

- Hershey PA, US
David A. STUART - Hershey PA, US

International Classification:

A23L 1/30
A23L 1/05
A23L 1/0522
A23L 2/38

Abstract:

The invention includes compositions and methods for improving exercise performance or improving recovery of muscle tissue after exercise performance. One method includes administering a composition of a plant-derived nitrate and a cocoa-derived product daily and before exercise. The synergistic combination of nitrate and cocoa polyphenols acts to improve recovery from a strenuous exercise bout.

US Patent:

20160095342, Apr 7, 2016

Filed:

Dec 11, 2015

Appl. No.:

14/966857

Inventors:

- Hershey PA, US
David A. STUART - Hershey PA, US

International Classification:

A23L 1/30
A23L 1/05
A23L 1/0522
A23L 2/38

Abstract:

The invention includes compositions and methods for improving exercise performance or improving recovery of muscle tissue after exercise performance. One method includes administering a composition of a plant-derived nitrate and a cocoa-derived product daily and before exercise. The synergistic combination of nitrate and cocoa polyphenols acts to improve recovery from a strenuous exercise bout.

US Patent:

20070184167, Aug 9, 2007

Filed:

Jul 24, 2006

Appl. No.:

11/491239

Inventors:

W. Hurst - Hershey PA, US
David Stuart - Mt. Gretna PA, US
Linda Stahl - Elizabethtown PA, US
Kenneth Miller - Palmyra PA, US

International Classification:

A21D 10/00

US Classification:

426549000

Abstract:

The invention provides, in one aspect, a method of making a cocoa-containing food product or ingredient and preserving the levels of a particular polyphenol compound, a collection of polyphenol compounds, and/or total polyphenols present. Certain commonly used baking methods for chocolate cakes and food products use leavening agents that create an alkaline condition that effectively degrades cocoa polyphenols. By monitoring the pH or by adjusting certain alkaline agents or leavening agents used, baked products can be prepared that preserve about 75% or more of the initial cocoa polyphenols present. Food products, cocoa-containing food products, baking mixes and kits, and baked food products produced from the methods are also disclosed.