Patents by Inventor Dennis Ann Kim

Dennis Ann Kim 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).

  • Composition and method to suppress whey flavor
    Patent number: 10212952
    Abstract: A whey containing composition having a reduced whey flavor is provided. The composition includes whey and about 0.01 ppm to about 10 ppm thaumatin.
    Type: Grant
    Filed: March 6, 2012
    Date of Patent: February 26, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Dennis Ann Kim, Lisa A. Dierbach, Andrew E. McPherson, Allison R. Bull, Tracy Joella Sanborn
  • Anti-boil-over compositions and methods for microwave oven cooking of dry pasta
    Patent number: 9332773
    Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
    Type: Grant
    Filed: January 13, 2014
    Date of Patent: May 10, 2016
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
  • Use of Solid Fat To Modulate Texture Of Low-Fat Emulsions
    Publication number: 20150208685
    Abstract: Spoonable, pourable, and/or spreadable dressings or edible continuous aqueous emulsions are provided that include a fat blend that is a specific balance of a solid fat portion or solid fat fraction (which may or may not be pre-crystallized) and a liquid fat portion in effective relative amounts, such that when the fat blend is added to dressings and edible continuous aqueous emulsions, lower fat versions effectively mimic the sensory, texture, viscosity, storage modulus, and/or yield stress of much higher fat dressings or emulsions.
    Type: Application
    Filed: September 20, 2013
    Publication date: July 30, 2015
    Inventors: William H. Schwimmer, Dennis Ann Kim, Robert F. Class, Yan Wang, Shamsheer Mahammad, Bruce E. Campbell, Johnny Casasnovas
  • Anti-Boil-Over Compositions And Methods For Microwave Oven Cooking Of Dry Pasta
    Publication number: 20140127378
    Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
    Type: Application
    Filed: January 13, 2014
    Publication date: May 8, 2014
    Applicant: Kraft Foods Group Brands LLC
    Inventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
  • Anti-boil-over compositions and methods for microwave oven cooking of dry pasta
    Patent number: 8637107
    Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
    Type: Grant
    Filed: December 2, 2004
    Date of Patent: January 28, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
  • Composition And Method To Suppress Whey Flavor
    Publication number: 20130236621
    Abstract: A whey containing composition having a reduced whey flavor is provided. The composition includes whey and about 0.01 ppm to about 10 ppm thaumatin.
    Type: Application
    Filed: March 6, 2012
    Publication date: September 12, 2013
    Inventors: Dennis Ann Kim, Lisa A. Dierbach, Andrew E. McPherson, Allison R. Bull, Tracy Joella Sanborn
  • Container with improved release properties
    Patent number: 8003178
    Abstract: A container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The container includes a coating applied to a portion of the inner surfaces thereof that is effective to provide the improved release properties.
    Type: Grant
    Filed: May 15, 2007
    Date of Patent: August 23, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Dennis Ann Kim, Mia Rivard, Jeffrey Donald Edgerton
  • Method for forming a container with improved release properties
    Patent number: 7877968
    Abstract: A method of forming a container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The method includes applying a coating to a portion of the inner surfaces of a container in an amount effective to provide the improved release properties.
    Type: Grant
    Filed: May 15, 2007
    Date of Patent: February 1, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Dennis Ann Kim, Mia Rivard, Jeffrey Donald Edgerton, Kim-Hun Chau, Lael W. Hamilton, William Schwimmer
  • Container With Improved Release Properties
    Publication number: 20080283483
    Abstract: A container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The container includes a coating applied to a portion of the inner surfaces thereof that is effective to provide the improved release properties.
    Type: Application
    Filed: May 15, 2007
    Publication date: November 20, 2008
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Dennis Ann Kim, Mia Rivard, Jeffrey Donald Edgerton
  • Method For Forming A Container With Improved Release Properties
    Publication number: 20080286480
    Abstract: A method of forming a container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The method includes applying a coating to a portion of the inner surfaces of a container in an amount effective to provide the improved release properties.
    Type: Application
    Filed: May 15, 2007
    Publication date: November 20, 2008
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Dennis Ann Kim, Mia Rivard, Jeffrey Donald Edgerton, Kim-Hun Chau, Lael W. Hamilton, William Schwimmer
  • Gasified Food Products and Methods of Preparation Thereof
    Publication number: 20080069924
    Abstract: The present invention provides a gasified food product comprising a solid-gas clathrate and methods for making the same. The solid-gas clathrates used in the present invention are selected from the group consisting of an ?-cyclodextrin-gas clathrate and a derivative thereof. Furthermore, the present invention provides food products such as a powdered coffee mix, dough, sauce, soup, hot cereal and the like comprising the solid-gas clathrate.
    Type: Application
    Filed: September 19, 2007
    Publication date: March 20, 2008
    Inventors: Bary Lyn Zeller, Dennis Ann Kim