Patents by Inventor Alice Shen
Alice Shen 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).
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Publication number: 20240104294Abstract: In one embodiment, the disclosure provides a computer-implemented method, comprising receiving, by a computer system, electronic digital data representing a first text sequence in a first language, the first text sequence comprising unstructured natural language text; by one or more machine-learning models of the computer system, determining a score corresponding to the first text sequence, the score being determined by one or more rule-based filters and indicating one or more predicted tones; determining whether to modify the first text sequence based on the score of the first text sequence; in response to a determination to modify the first text sequence, modifying the first text sequence, the modifying comprising replacement of at least one or more words of the first text sequence to result in creating and digitally storing a second text sequence; and transmitting a graphical control element indicative of a tone associated with the second text sequence for display.Type: ApplicationFiled: September 23, 2022Publication date: March 28, 2024Inventors: Alice Shen, Dmitry Unkovsky, Yevhen Bochkov, Jennifer van Dam, Lily Ng, Mark Norris, Maxim Gubin, Megan Keough, Oleksandr Korniienko, Yuriy Tanskyi
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Publication number: 20160073651Abstract: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.Type: ApplicationFiled: November 20, 2015Publication date: March 17, 2016Inventors: Jimbay Peter Loh, Yeong-Ching Albert Hong, Yinqing Ma, Alice Shen Cha, Iksoon Kang
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Patent number: 8617625Abstract: Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.Type: GrantFiled: December 10, 2012Date of Patent: December 31, 2013Assignee: Kraft Foods Group Brands LLCInventors: Gary Francis Smith, Alice Shen Cha, Zuoxing Zheng, Michael Gerard Roman, Benjamin Emanuel Dias
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Publication number: 20130164410Abstract: Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.Type: ApplicationFiled: December 10, 2012Publication date: June 27, 2013Inventors: Gary Francis Smith, Alice Shen Cha, Zuoxing Zheng, Michael Gerard Roman, Benjamin Emanuel Dias
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Patent number: 8349313Abstract: Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.Type: GrantFiled: March 30, 2009Date of Patent: January 8, 2013Assignee: Kraft Foods Global Brands LLCInventors: Gary Francis Smith, Alice Shen Cha, Zuoxing Zheng, Michael Gerard Roman, Benjamin Emanuel Dias
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Publication number: 20100112147Abstract: A shelf stable, high moisture hot-aerated dairy product is disclosed that comprises a mixture of about 10 to about 66% of a dairy component, about 20 to about 30% of a fat component, and about 0.5 to about 2.5% of a stabilizer system. The stabilizer system comprises at least a two gum system, where one gum is gelatin, or at least a three gum system, where one gum is either gelatin or carrageenan with the remaining gums being different. The mixture is aerated to about 2% to about 20% overrun while the mixture is still hot and is subsequently filled into packages at the high temperature, i.e., from about 140° F. to about 180° F. The resultant dairy product has a shelf life of at least 12 months when stored at ambient temperatures or at least 18 months when stored at refrigeration temperatures without requiring aseptic processing or packaging techniques.Type: ApplicationFiled: October 30, 2008Publication date: May 6, 2010Inventors: David John BARNARD, Alice Shen Cha, Richard Harold Lincourt
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Patent number: 7655267Abstract: The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.Type: GrantFiled: February 8, 2005Date of Patent: February 2, 2010Assignee: Kraft Foods Global Brands LLCInventors: Alice Shen Cha, Jimbay P. Loh, Ana Patricia Rodriguez
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Publication number: 20090253790Abstract: Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.Type: ApplicationFiled: March 30, 2009Publication date: October 8, 2009Inventors: Gary Francis Smith, Benjamin Emanuel Dias, Michael Gerard Roman, Alice Shen Cha, Zuoxing Zheng
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Publication number: 20080160133Abstract: A whey-based cream cheese food product is disclosed that comprises at least about 60% moisture, less than about 20% fat, less than about 20% protein, wherein the protein component is made up of at least 50% whey protein, and about 0.4 to about 15% of a carbohydrate-based texturizing composition, and methods of manufacture thereof, to provide a food product with a creamy and firm texture comparable to a full fat conventional casein-based cream cheese food product. The carbohydrate-based texturizing composition is made up of about 37 to about 96% low dextrose equivalent maltodextrin or oligofructose, about 1 to about 50% of at least one gum, and optionally about 0.1 to about 19% starch blend. The method of manufacture may include either a fermentation process or a one-day acidification process.Type: ApplicationFiled: November 15, 2007Publication date: July 3, 2008Applicant: KRAFT FOOD HOLDINGS, INC.Inventors: Tamara Vaughn Brooks, Alice Shen Cha, Isabelle Marie-Francoise Laye, Andrew Edward McPherson, Ellen Y. Zhao
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Publication number: 20080145497Abstract: Described herein are organic acid reduced food ingredients and methods of making organic acid reduced food ingredients having a less sour taste and better organoleptic properties at low pH than conventional food ingredients with higher total organic acid content. Reduced sourness of the food ingredients of the present invention may be achieved by subjecting the food ingredients to organic acid/organic acid salt reduction methods.Type: ApplicationFiled: December 15, 2006Publication date: June 19, 2008Inventors: Jimbay Peter Loh, Yeong-Ching Albert Hong, Alice Shen Cha
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Patent number: 6913774Abstract: The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.Type: GrantFiled: August 1, 2002Date of Patent: July 5, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Alice Shen Cha, Jimbay P. Loh, Ana Patricia Rodriguez
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Publication number: 20040022896Abstract: The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.Type: ApplicationFiled: August 1, 2002Publication date: February 5, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Alice Shen Cha, Jimbay P. Loh, Ana Patricia Rodriguez
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Patent number: 6669977Abstract: The present invention is directed to a setting system for use in the making of gelatin desserts comprising gelatin and an anionic hydrocolloid gum wherein the weight ratio of gelatin to anionic hydrocolloid gum is approximately 250-375:1. Through the use of such a setting system, lower gelatin use of up to 10% or more can be realized while achieving an increase in gel strength of up to about 20%.Type: GrantFiled: March 1, 2001Date of Patent: December 30, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Jimbay Peter Loh, Dreena Ann Dulin, Alice Shen Cha
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Publication number: 20020164412Abstract: The present invention is directed to a setting system for use in the making of gelatin desserts comprising gelatin and an anionic hydrocolloid gum wherein the weight ratio of gelatin to anionic hydrocolloid gum is approximately 250-375:1. Through the use of such a setting system, lower gelatin use of up to 10% or more can be realized while achieving an increase in gel strength of up to about 20%.Type: ApplicationFiled: March 1, 2001Publication date: November 7, 2002Inventors: Jimbay Peter Loh, Dreena Ann Dulin, Alice Shen Cha
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Patent number: 6303160Abstract: A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in-significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.Type: GrantFiled: December 14, 2000Date of Patent: October 16, 2001Assignee: Kraft Foods Holdings, Inc.Inventors: Isabelle Marie-Francoise Laye, Jimbay P. Loh, David Glenn Pechak, Alice Shen Cha, Bruce Edward Campbell, Ted Riley Lindstrom, Matthew Zwolfer
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Patent number: 5174138Abstract: This invention relates to a steering wheel lock and in particular to one including a square tubular member having a seat formed with a groove and a hole in the inner side, a movable cylinder slidably inserted into the square tubular member and having a plurality of holes, a rod member slidably inserted into the movable cylinder and a having a plurality of annular grooves, and a lock core composed of a central block, a rotatable member, an engaging pin, a fixing pin and a spring, whereby the lock may be easily assembled and contracted in two stages when not in use.Type: GrantFiled: August 2, 1991Date of Patent: December 29, 1992Inventor: Alice Shen
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Patent number: 5113673Abstract: This invention relates to lock for a steering wheel of an automobile and in particular to one which includes a movable latch having a plurality of annular grooves and a hook at one end, a body portion provided with a longitudinal hole for passage of the movable latch, a hook on the bottom and a seat on the top, a fixed latch extending from one end of the body portion, and a core including an axle sleeve received in the hole of the seat and kept in position by a pin extending through the seat and the axle sleeve, whereby the core is difficult to be destructed and the lock may be reduced when not in use.Type: GrantFiled: June 12, 1991Date of Patent: May 19, 1992Inventor: Alice Shen
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Patent number: D330841Type: GrantFiled: July 17, 1991Date of Patent: November 10, 1992Inventor: Alice Shen
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Patent number: D342459Type: GrantFiled: June 16, 1992Date of Patent: December 21, 1993Inventor: Alice Shen
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Patent number: D347158Type: GrantFiled: February 9, 1993Date of Patent: May 24, 1994Inventor: Alice Shen