| The Hershey Company Patent applications |
| Patent application number | Title | Published |
|---|
| 20120114802 | PROCESS FOR ADHERING AN EDIBLE PRINTED IMAGE TO A CHOCOLATE CONFECTION - A process is disclosed for adhering an edible printed image to a chocolate confectionery product. The process includes providing a transfer sheet having a transparent edible film applied thereon, printing a mirrored image on the transparent edible film using edible ink, applying a layer of a colloidal solution consisting essentially of titanium dioxide and a chocolate-compatible fat overlying the mirrored image. The colloidal solution forms an edible opaque layer with the mirrored image intermediate the transparent edible film and the edible opaque layer. The edible opaque layer is then adhered to a chocolate substrate, thereby affixing the image to the chocolate confectionery product. | 05-10-2012 |
| 20110135786 | COCOA-BASED EXERCISE RECOVERY BEVERAGES - 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. | 06-09-2011 |
| 20090123502 | MULTI-LAYERED FONDANT CONTAINING CHEWING GUM - The present invention is directed to a multi-layered chewing gum, comprising alternative layers of a chewing gum region comprising a chewing gum composition containing a gum base and a fondant, each layer being separate and discrete and co-extensive, said multilayered chewing gum comprised of at least three layers, wherein the outer layers are comprised of said chewing gum composition, and the fondant layer is sandwiched between the layers comprised of a chewing gum region, said fondant comprised of a first component selected from tastant, a flavor, a sensate and a functional agent and the gum region being comprised of a second component selected from tastant flavor, sensate and a functionality, said first component being distinct from said second component. | 05-14-2009 |
| 20090110774 | HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES - The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable. | 04-30-2009 |
