Rebecca Jeanne Robbins

US Patent:

7566401, Jul 28, 2009

Filed:

Oct 3, 2005

Appl. No.:

11/242210

Inventors:

Mark A. Kelm - East Stroudsburg PA, US
Christopher J. Johnson - Yardley PA, US
Rebecca J. Robbins - Budd Lake NJ, US

International Classification:

B01D 15/08

US Classification:

210635, 210656, 2101982, 424725, 424776

Abstract:

An improved process for separating and isolating individual polar protic monomer(s) and/or oligomer(s) on the basis of degree of polymerization. A liquid sample containing polar protic monomer(s) and/or oligomer(s) is introduced into a liquid chromatography (LC) column packed with a polar bonded stationary chromatographic phase. The individual polar protic monomer(s) and/or oligomer(s) are separated via a binary mobile phase elution. One or more individual fractions containing the monomer(s) and/or oligomer(s) are eluted. The polar protic monomer(s) and/or oligomer(s) may be proanthocyanidins, hydrolyzable tannins, oligosaccharides, oligonucleotides, peptides, acrylamides, polysorbates, polyketides, poloxamers, polyethylene glycols, polyoxyethylene alcohols or polyvinyl alcohols. The binary mobile phase comprises an A phase consisting essentially of a polar aprotic solvent and a B phase consisting essentially of a polar protic solvent. A process for separating and isolating xanthine(s) (e. g.

US Patent:

7786315, Aug 31, 2010

Filed:

Dec 23, 2008

Appl. No.:

12/342321

Inventors:

Rebecca J. Robbins - Budd Lake NJ, US
Mark A. Kelm - Fresno CA, US
John P. Munafo - Hackettstown NJ, US

Assignee:

Mars, Inc. - McLean VA

International Classification:

C07D 311/62

US Classification:

549399, 424776

Abstract:

A process is described for selectively extracting cocoa procyanidins from an aqueous mixture of cocoa polyphenols by using a particular sequence of solvents to extract selected procyanidin monomers and/or oligomers. The solvents are n-butyl acetate, ethyl acetate, methyl acetate, diethyl ether, or mixtures of methyl acetate and diethyl ether. Preferably, the aqueous mixture of cocoa polyphenols is first extracted with n-butyl acetate. The mixtures of methyl acetate and diethyl ether are between 25:75 and 75:25 (v/v).

US Patent:

20070078261, Apr 5, 2007

Filed:

Oct 3, 2005

Appl. No.:

11/242473

Inventors:

Rebecca Robbins - Budd Lake NJ, US
John Munafo - Hackettstown NJ, US
Mark Kelm - East Stroudsburg PA, US

International Classification:

C07D 405/14
C07H 15/00

US Classification:

536008000, 549405000

Abstract:

A process for selectively extracting cocoa procyanidins from an aqueous mixture of cocoa polyphenols, by using a particular sequence of acetate solvents and/or diethyl ether solvents to extract selected desired procyanidin monomers and/or oligomers. The aqueous mixture of cocoa polyphenols is first extracted with n-butyl acetate. The acetate solvents include n-butyl acetate, ethyl acetate and methyl acetate. The diethyl ether solvents include mixtures of methyl acetate and diethyl ether in the following ratios (methyl acetate:diethyl ether): 0:100, 25:75, 75:25 (all v/v).

US Patent:

20100016536, Jan 21, 2010

Filed:

Jun 18, 2009

Appl. No.:

12/487243

Inventors:

Mark A. Kelm - Fresno CA, US
Christopher J. Johnson - Yardley PA, US
Rebecca J. Robbins - Budd Lake NJ, US

Assignee:

Mars, Inc - McLean VA

International Classification:

B01D 15/08
C07H 1/06
C07K 1/16
C07C 231/24
C07C 41/34

US Classification:

526319, 536127, 530344, 564216, 568621, 210659

Abstract:

An improved process for separating and isolating individual polar protic monomer(s) and/or oligomer(s) on the basis of degree of polymerization. A liquid sample containing polar protic monomer(s) and/or oligomer(s) is introduced into a liquid chromatography (LC) column packed with a polar bonded stationary chromatographic phase. The individual polar protic monomer(s) and/or oligomer(s) are separated via a binary mobile phase elution. One or more individual fractions containing the monomer(s) and/or oligomer(s) are eluted. The polar protic monomer(s) and/or oligomer(s) may be proanthocyanidins, hydrolyzable tannins, oligosaccharides, oligonucleotides, peptides, acrylamides, polysorbates, polyketides, poloxarners, polyethylene glycols, polyoxyethylene alcohols or polyvinyl alcohols. The binary mobile phase comprises an A phase consisting essentially of a polar aprotic solvent and a B phase consisting essentially of a polar protic solvent.A process for separating and isolating xanthine(s) (e.g., caffeine and theobromine) from polar protic monomer(s) and/or oligomer(s). A liquid sample containing xanthine(s) and polar protic monomer(s) and/or oligomer(s) is introduced into an LC column packed with a polar bonded stationary chromatographic phase. The xanthines are separated via an isocratic mobile phase elution, and one or more individual fractions containing the xanthines are eluted.

US Patent:

20100055248, Mar 4, 2010

Filed:

Jun 28, 2006

Appl. No.:

12/305247

Inventors:

Keith A. Woelfel - Sparta NJ, US
Rebecca J. Robbins - Budd Lake NJ, US

Assignee:

Mars, Inc. - Mclean VA

International Classification:

A23C 9/152
A23L 2/38
A23L 2/46
A23L 2/52
A23C 3/02
A23C 9/154
A23C 9/156
A23C 9/158
A23C 21/00

US Classification:

426 72, 426580, 426583, 426598, 426593, 426 74, 426548, 426575, 426578, 4263302, 4263303, 426324

Abstract:

Shelf-stable products, particularly beverages, containing polyphenols and optionally sterol and/or stanol esters are disclosed. Loss of polyphenols during the heat processing of the products is prevented by reducing the pH of the product by at least 0.2 after mixing and prior to heat processing. The pH of the final beverage should be about pH 4.6 to about pH 6.8. The preferred products are low fat cocoa beverages containing at least 0.2-5 micrograms of cocoa polyphenols per gram of the beverage.

US Patent:

20210315240, Oct 14, 2021

Filed:

Aug 29, 2019

Appl. No.:

17/269691

Inventors:

- McLean VA, US
Rebecca J. ROBBINS - Chicago IL, US
Randall POWERS - Milford PA, US

International Classification:

A23L 5/43
A23G 3/54
A23G 3/34
A23G 9/32
C09B 61/00
C09B 67/22

Abstract:

Edible colorant compositions containing a monoacylated anthocyanin of Compound I and methods of use are provided. The colorant compositions include at least the monoacylated anthocyanin colorant of Compound I extracted from red cabbage and a metal ion, and have a pH from about 6.0 to about 8.0. The colorant compositions can be derived from a non-artificial product and provide a stable, blue colorant that can be used in food products. Specifically, the monoacylated anthocyanin colorant provides color characteristics similar to those provided by the artificial blue colorant, FD&C Blue No. 1.

US Patent:

20160205980, Jul 21, 2016

Filed:

Jul 31, 2014

Appl. No.:

14/908976

Inventors:

- Mclean VA, US
Rebecca J. Robbins - Hackettstown NJ, US

Assignee:

MARS, INCORPORATED - McLean VA

International Classification:

A23G 3/36
A23G 3/42
A23G 3/32
A23L 1/275

Abstract:

The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted purple carrot anthocyanin-containing colorant, is substantially crystalline, and has a brown hue described by a CIELCH color space h coordinate of from about 0 to about 70. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in brown hues.

US Patent:

20160165940, Jun 16, 2016

Filed:

Jul 31, 2014

Appl. No.:

14/908882

Inventors:

- Mclean VA, US
Rebecca J. Robbins - Hackettstown NJ, US

Assignee:

MARS, INCORPORATED - McLean VA

International Classification:

A23G 3/48
A23G 3/34
A23G 3/54
A23G 3/32
A23G 3/42
A23L 1/221

Abstract:

The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted red radish anthocyanin-containing colorant, is substantially crystalline, and has a red or orange hue described by a CIELCH color space h coordinate of from about 15 to about 70. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in red or orange hues.