Patents by Inventor Frank H. Y. Chung

Frank H. Y. Chung 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).

  • Leavening acid composition
    Patent number: 6080441
    Abstract: A composition of matter useful as a leavening acid produced by heating anhydrous monocalcium phosphate for a suitable time and at a suitable temperature so that the resulting composition contains between about 25 and about 72 percent by weight of P.sub.2 O.sub.7 is provided.
    Type: Grant
    Filed: May 8, 1998
    Date of Patent: June 27, 2000
    Assignee: Rhodia Inc.
    Inventors: Frank H. Y. Chung, Thomas E. Edging
  • Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures
    Patent number: 5925397
    Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of the monocalcium phosphate leavening acid.
    Type: Grant
    Filed: February 9, 1998
    Date of Patent: July 20, 1999
    Assignee: Rhodia Inc.
    Inventor: Frank H. Y. Chung
  • Baking mix including novel leavening acid composition produced by heating monocalcium phosphate at elevated temperatures
    Patent number: 5834050
    Abstract: A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time so that the weight of the resulting leavening acid composition is between 83 to 93 percent of the weight prior to heating is provided.
    Type: Grant
    Filed: July 16, 1997
    Date of Patent: November 10, 1998
    Assignee: Rhodia Inc.
    Inventor: Frank H. Y. Chung
  • Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures
    Patent number: 5667836
    Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of said monocalcium phosphate leavening acid.
    Type: Grant
    Filed: May 17, 1996
    Date of Patent: September 16, 1997
    Assignee: Rhone-Poulenc Inc.
    Inventor: Frank H. Y. Chung
  • Leavening acid composition
    Patent number: 5554404
    Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of said monocalcium phosphate leavening acid.
    Type: Grant
    Filed: November 22, 1994
    Date of Patent: September 10, 1996
    Assignee: Rhone-Poulenc Inc.
    Inventor: Frank H. Y. Chung
  • Process for preparing an antistaling agent for baked goods
    Patent number: 4851234
    Abstract: An improved antistaling agent for baked goods such as bread can be prepared by steeping a bacteral protease in an aqueous alcohol, i.e. ethanol, solution containing flour for a period of time sufficient to prepare the antistaling agent. The alcohol is then separated without removing the alcohol soluble products obtained during the treatment such as by evaporation under vacuum. The wet product can be dried to obtain a powdered antistaling agent.
    Type: Grant
    Filed: April 25, 1988
    Date of Patent: July 25, 1989
    Inventor: Frank H. Y. Chung
  • Method for improving the yield of chocolate cake
    Patent number: 4421777
    Abstract: A process for preparing a chocolate flavored cake comprising mixing together and baking cake ingredients, the improvement, comprising adding to the ingredients of about 3% to about 15% on a flour basis of (1) a defined whey protein-containing composition in combination with (2) an amount of sodium bicarbonate sufficient to elevate the pH of the cake crumb to a pH within the range of about 7.5 to about 9.
    Type: Grant
    Filed: March 27, 1981
    Date of Patent: December 20, 1983
    Assignee: Nutrisearch Company
    Inventor: Frank H. Y. Chung
  • Leavening system in fructose containing baked goods
    Patent number: 4407835
    Abstract: A leavening acid system for the production of baked goods useful in overcoming the difficulties such as browning and uneven color associated with the use of reducing sugars and particularly fructose in baked goods.
    Type: Grant
    Filed: August 6, 1981
    Date of Patent: October 4, 1983
    Assignee: Stauffer Chemical Company
    Inventor: Frank H. Y. Chung