Patents by Inventor C. Ronnie Yuan

C. Ronnie Yuan 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).

  • CALCIUM STABLE HIGH ACYL GELLAN GUM FOR ENHANCED COLLOIDAL STABILITY IN BEVERAGES
    Publication number: 20150044353
    Abstract: Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
    Type: Application
    Filed: October 6, 2014
    Publication date: February 12, 2015
    Inventors: C. Ronnie Yuan, Neil Argo Morrison, Ross Clark
  • Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages
    Patent number: 8883240
    Abstract: A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
    Type: Grant
    Filed: July 18, 2013
    Date of Patent: November 11, 2014
    Assignee: CP Kelco U.S., Inc.
    Inventors: C. Ronnie Yuan, Neil Argo Morrison, Ross Clark
  • CALCIUM STABLE HIGH ACYL GELLAN GUM FOR ENHANCED COLLOIDAL STABILITY IN BEVERAGES
    Publication number: 20130302502
    Abstract: A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
    Type: Application
    Filed: July 18, 2013
    Publication date: November 14, 2013
    Inventors: C. Ronnie Yuan, Neil Argo Morrison, Ross Clark
  • Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages
    Patent number: 8513408
    Abstract: A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
    Type: Grant
    Filed: May 24, 2005
    Date of Patent: August 20, 2013
    Assignee: CP Kelco U.S., Inc.
    Inventors: C. Ronnie Yuan, Neil Morrison, Ross Clark
  • High performance gellan gums and methods for production thereof
    Patent number: 8231921
    Abstract: The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm2, i.e. from about 117 g/cm2 to about 400 g/cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.
    Type: Grant
    Filed: December 15, 2006
    Date of Patent: July 31, 2012
    Inventors: Ralph B. Bezanson, William C. Baldwin, Daniel E. Jackson, Bradley S. Dominik, Don Dimasi, C. Ronnie Yuan, Andrew J. Grazela
  • High Performance Gellan Gums and Methods for Production Thereof
    Publication number: 20080145505
    Abstract: The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm2, i.e. from about 117 g/cm2 to about 400 g/cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.
    Type: Application
    Filed: December 15, 2006
    Publication date: June 19, 2008
    Applicant: CP Kelco U.S., Inc.
    Inventors: Ralph D. Bezanson, William C. Baldwin, Daniel E. Jackson, Bradley S. Dominik, Don Dimasi, C. Ronnie Yuan, Andrew J. Grazela
  • Dispersible sterol compositions
    Patent number: 6190720
    Abstract: The present invention pertains to a food ingredient comprising one or more sterols, one or more fats and one or more emulsifiers, as well as to methods of making the food ingredient and food compositions comprising the food ingredient The food ingredient can be used as a cholesterol-lowering agent.
    Type: Grant
    Filed: June 15, 1999
    Date of Patent: February 20, 2001
    Assignee: Opta Food Ingredients, Inc.
    Inventors: C. Ronnie Yuan, Noel G. Rudie