Jacqueline A Kramer

US Patent:

D497466, Oct 26, 2004

Filed:

Oct 3, 2003

Appl. No.:

29/191144

Inventors:

Eric Van De Wal - Port Murray NJ
Jacqueline Kramer - Stroudsburg PA

Assignee:

Mars Incorporated - McLean VA

International Classification:

0101

US Classification:

D 1127

US Patent:

D498898, Nov 30, 2004

Filed:

Oct 3, 2003

Appl. No.:

29/191148

Inventors:

Eric Van De Wal - Port Murray NJ
Jacqueline Kramer - Stroudsburg PA

Assignee:

Mars Incorporated - McLean VA

International Classification:

0101

US Classification:

D 1127, D1106

US Patent:

D556427, Dec 4, 2007

Filed:

Jun 29, 2006

Appl. No.:

29/262239

Inventors:

John M. Kaiser - Manheim PA, US
Robert F. Baron - Phillipsburg NJ, US
Jacqueline Kramer - Stroudsburg PA, US
Dale R. Slesser - Mount Joy PA, US
Karen R. Martin - Hoboken NJ, US

Assignee:

Mars, Incorporated - McLean VA

International Classification:

0101

US Classification:

D 1127

US Patent:

D584877, Jan 20, 2009

Filed:

Oct 18, 2007

Appl. No.:

29/290083

Inventors:

John M. Kaiser - Manheim PA, US
Robert F. Baron - Phillipsburg NJ, US
Jacqueline Kramer - Stroudsburg PA, US
Dale R. Slesser - Mount Joy PA, US
Karen R. Martin - Hoboken NJ, US

Assignee:

Mars, Incorporated - McLean VA

International Classification:

0101

US Classification:

D 1121, D1127

US Patent:

D593276, Jun 2, 2009

Filed:

Jul 10, 2008

Appl. No.:

29/321093

Inventors:

John M. Kaiser - Manheim PA, US
Robert F. Baron - Phillipsburg NJ, US
Jacqueline Kramer - Stroudsburg PA, US
Dale R. Slesser - Mount Joy PA, US
Karen R. Martin - Hoboken NJ, US

Assignee:

MARS, Incorporated - McLean VA

International Classification:

0101

US Classification:

D 1127

US Patent:

20080317891, Dec 25, 2008

Filed:

Jun 21, 2007

Appl. No.:

11/766224

Inventors:

Brent A. Anderson - Lincoln Park NJ, US
John M. Kaiser - Manheim PA, US
Ilene K. Cooper - Mount Joy PA, US
David J. Hausman - Lancaster PA, US
Barry D. Glazier - Harrisburg PA, US
Jacqueline B. Kramer - Stroudsburg PA, US
Tracey L. Knapp - E. Stroudsburg PA, US

International Classification:

A61K 36/00
A23G 1/30
A23G 1/32
A23G 1/46
A23G 1/56

US Classification:

424776, 426538, 426584, 426648, 426650, 426655

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).

US Patent:

20150352163, Dec 10, 2015

Filed:

Jul 24, 2015

Appl. No.:

14/808534

Inventors:

- MCLEAN VA, US
John M. KAISER - Manheim PA, US
Ilene K. COOPER - Mount Joy PA, US
David J. HAUSMAN - Lancaster PA, US
Barry D. GLAZIER - Harrisburg PA, US
Jacqueline B. KRAMER - Stroudsburg PA, US
Tracey L. Knapp - E. Stroudsburg PA, US

International Classification:

A61K 36/185
A23G 1/52
A23L 1/30
A61K 31/353
A23L 1/09

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).