Patents by Inventor Ursula Vanesa Lay Ma

Ursula Vanesa Lay Ma has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method, apparatus, and product providing hydrolyzed starch and fiber
    Patent number: 11172695
    Abstract: A method and composition for providing hydrolyzed starch and fiber. In one aspect, the method comprises providing a first enzyme; a second enzyme; water; and a starting composition comprising at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. Additional steps comprise hydrolyzing the fiber and starch in the at least one material through fiber and starch hydrolysis reactions catalyzed by the first and second enzymes, respectively. Further steps comprise deactivating the first and second enzymes. In a second aspect, a composition comprises at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. The average molecular weights of the hydrolyzed starch and fiber molecules in the composition are fractions of the molecular weights of unhydrolyzed starch and fiber molecules, respectively.
    Type: Grant
    Filed: March 22, 2016
    Date of Patent: November 16, 2021
    Assignee: The Quaker Oats Company
    Inventors: Khushal Brijwani, Gary Carder, Yongsoo Chung, Ursula Vanesa Lay Ma, John Schuette, Wesley Twombly
  • Method, Apparatus, and Product Providing Hydrolyzed Starch and Fiber
    Publication number: 20170273337
    Abstract: A method and composition for providing hydrolyzed starch and fiber. In one aspect, the method comprises providing a first enzyme; a second enzyme; water; and a starting composition comprising at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. Additional steps comprise hydrolyzing the fiber and starch in the at least one material through fiber and starch hydrolysis reactions catalyzed by the first and second enzymes, respectively. Further steps comprise deactivating the first and second enzymes. In a second aspect, a composition comprises at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. The average molecular weights of the hydrolyzed starch and fiber molecules in the composition are fractions of the molecular weights of unhydrolyzed starch and fiber molecules, respectively.
    Type: Application
    Filed: March 22, 2016
    Publication date: September 28, 2017
    Inventors: Khushal Brijwani, Gary Carder, Yongsoo Chung, Ursula Vanesa Lay Ma, John Schuette, Wesley Twombly
  • Food Products Prepared with Soluble Whole Grain Oat Flour
    Publication number: 20170265503
    Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
    Type: Application
    Filed: April 6, 2017
    Publication date: September 21, 2017
    Inventors: Yongsoo CHUNG, Ronald G. DEUTSCH, Justin FRENCH, Ursula Vanesa LAY MA, Margaret J. MILLER, Robert E. CHATEL
  • Food products prepared with soluble whole grain oat flour
    Patent number: 9622500
    Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
    Type: Grant
    Filed: March 13, 2014
    Date of Patent: April 18, 2017
    Assignee: The Quaker Oats Company
    Inventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa Lay Ma, Mayte Lee, Margaret J. Miller, Holly Ramage, Robert E. Chatel
  • Food products prepared with soluble whole grain oat flour
    Patent number: 9510614
    Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
    Type: Grant
    Filed: March 13, 2014
    Date of Patent: December 6, 2016
    Assignee: The Quaker Oats Company
    Inventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa Lay Ma, Mayte Lee, Margaret J. Miller, Holly Ramage, Robert E. Chatel
  • Method of processing oats to achieve oats with an increased avenanthramide content
    Patent number: 9504272
    Abstract: Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
    Type: Grant
    Filed: March 4, 2013
    Date of Patent: November 29, 2016
    Assignee: The Quaker Oats Company
    Inventors: Gary Carder, Robert E. Chatel, YiFang Chu, Yongsoo Chung, Justin A. French, Ursula Vanesa Lay Ma, Marianne O'Shea, Bernardus Jan-Willem Van Klinken