Patents by Inventor David Kee Yang
David Kee Yang 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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Patent number: 6994877Abstract: Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containing beverages, such beverages can be produced using a process that is similar to that used to produce regular dairy milk. Such beverages can be consumed neat or easily incorporated into other food or beverage products.Type: GrantFiled: August 24, 2004Date of Patent: February 7, 2006Assignee: The Procter + Gamble Co.Inventors: Ashok Prem Chand Luhadiya, David Kee Yang, Matthew Thomas Heisey
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Patent number: 6811800Abstract: Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containing beverages, such beverages can be produced using a process that is similar to that used to produce regular dairy milk. Such beverages can be consumed neat or easily incorporated into other food or beverage products.Type: GrantFiled: April 26, 2002Date of Patent: November 2, 2004Assignee: The Procter & Gamble Co.Inventors: Ashok Prem Chand Luhadiya, David Kee Yang, Matthew Thomas Heisey
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Patent number: 6777020Abstract: Disclosed are a potato flakes and the method for making the same. The potato flakes can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks.Type: GrantFiled: July 17, 2001Date of Patent: August 17, 2004Assignee: The Procter & Gamble Co.Inventors: Maria Dolores Martinez-Serna Villagran, Eileen Marie Boyle, Jianjun Li, Marko Stojanovic, David Kee Yang, Donald Ray Patton, Helena Aino Soini
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Patent number: 6703065Abstract: Disclosed is a potato mash and the method for making the same. The potato mash can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato mash can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the mash and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.Type: GrantFiled: July 17, 2001Date of Patent: March 9, 2004Assignee: The Procter & Gamble Co.Inventors: Maria Dolores Martinez-Serna Villagran, Jianjun Li, David Kee Yang, David Shang-Jie Chang, Joel Franklin Evans
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Publication number: 20030026881Abstract: Disclosed is a potato mash and the method for making the same. The potato mash can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato mash can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the mash and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.Type: ApplicationFiled: July 17, 2001Publication date: February 6, 2003Applicant: The Procter & Gamble CompanyInventors: Maria Dolores Martinez-Serna Villagran, Jianjun Li, David Kee Yang, David Shang-Jie Chang, Joel Franklin Evans
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Publication number: 20030003192Abstract: Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containing beverages, such beverages can be produced using a process that is similar to that used to produce regular dairy milk. Such beverages can be consumed neat or easily incorporated into other food or beverage products.Type: ApplicationFiled: April 26, 2002Publication date: January 2, 2003Applicant: The Procter & Gamble CompanyInventors: Ashok Prem Chand Luhadiya, David Kee Yang, Matthew Thomas Heisey
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Publication number: 20020187219Abstract: The present disclosure is related to compositions useful in the field of foods and beverages. In particular, the present invention relates to those compositions that reduce the postprandial rise in blood glucose (described as low Glycemic Index) that synergistically provide enhanced metabolism in the mammalian system and inhibit the storage of systemic fat.Type: ApplicationFiled: March 29, 2001Publication date: December 12, 2002Applicant: The Procter & Gamble Co.Inventors: David Kee Yang, Judy Ann Jones, Gary Allen Britting
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Publication number: 20020146486Abstract: Low acid beverages can be further fortified with calcium without adversely affecting the taste or texture of the beverage. These products have a more bioavailable source of calcium and contain an additional 3% to 100% of the recommended daily allowance of calcium per unit serving. Calcium fortified water compositions of the present invention have elemental calcium concentrations up to 850 ppm. The added calcium source that is used to fortify the beverages of the present invention is added directly to the beverages of the present invention or may be added in the form of at least one premix.Type: ApplicationFiled: February 27, 2002Publication date: October 10, 2002Inventors: David Kee Yang, Matthew Thomas Heisey, Mark Benson Andon
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Publication number: 20020142085Abstract: Disclosed is a potato mash and the method for making the same. The potato mash can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato mash can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the mash and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.Type: ApplicationFiled: July 17, 2001Publication date: October 3, 2002Applicant: The Procter & Gamble CompanyInventors: Maria Dolores Martinez-Serna Villagran, Eileen Marie Boyle, Jianjun Li, Marko Stojanovic, David Kee Yang, Donald Ray Patton, Helena Aino Soini
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Publication number: 20010051197Abstract: Low acid beverages can be further fortified with calcium without adversely affecting the taste or texture of the beverage. These products have a more bioavailable source of calcium and contain an additional 3% to 100% of the recommended daily allowance of calcium per unit serving. Calcium fortified water compositions of the present invention have elemental calcium concentrations up to 850 ppm. The added calcium source that is used to fortify the beverages of the present invention is added directly to the beverages of the present invention or may be added in the form of at least one premix.Type: ApplicationFiled: June 28, 2001Publication date: December 13, 2001Applicant: The Procter & Gamble CompanyInventors: David Kee Yang, Matthew Thomas Heisey, Mark Benson Andon
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Patent number: 5648112Abstract: Chilled or shelf stable beverage products which are physically stable, visually opaque and do not precipitate over time, and a process for preparing these products, are disclosed. These products contain from about 5 to about 99.8% milk, from about 0.05 to about 0.8% of a food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size of the protein/stabilizer particles at less than about 0.8 microns, the protein/stabilizer mixture is acidified to a pH ranging from about 3.2 to about 4.5. In order to maintain the requisite particle size of the protein/stabilizer particles during the acidification step, the protein/stabilizer mixture is maintained under high shear mixing conditions at a temperature ranging from about 4 to about 30.degree. C.Type: GrantFiled: March 28, 1995Date of Patent: July 15, 1997Assignee: The Procter & Gamble CompanyInventors: David Kee Yang, Matthew Thomas Heisey, Raul Victorino Nunes