Mary Farrell Myers

US Patent:

7329429, Feb 12, 2008

Filed:

Sep 25, 2003

Appl. No.:

10/672232

Inventors:

Mark J. Chimel - Long Valley NJ, US
J. Christopher Johnson - Yardley PA, US
Mary E. Myers - Lititz PA, US
Rodney M. Snyder - Elizabethtown PA, US
Eric J. Whitacre - Elizabethtown PA, US

International Classification:

A23L 1/48

US Classification:

426631, 426611

Abstract:

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.

US Patent:

20080213456, Sep 4, 2008

Filed:

Jan 4, 2008

Appl. No.:

11/969545

Inventors:

Mark J. Chimel - Long Valley NJ, US
John F. Hammerstone - Nazareth PA, US
J. Christopher Johnson - Yardley PA, US
Mary E. Myers - Lititz PA, US
Rodney M. Snyder - Elizabethtown PA, US
Eric J. Whitacre - Elizabethtown PA, US

Assignee:

Mars, Incorporated - McLean VA

International Classification:

A23G 1/30

US Classification:

426631

Abstract:

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.