Patents by Inventor HONGXIN JIANG
HONGXIN JIANG 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: 12215040Abstract: Provided are a lithium nickel manganese oxide composite material, a preparation method thereof and a lithium ion battery. The preparation method includes: a first calcining process is performed on a nano-oxide and a nickel-manganese precursor, to obtain an oxide-coated nickel-manganese precursor; and a second calcining process is performed on the precursor and a lithium source material, to obtain the lithium nickel manganese oxide, and a temperature of the first calcining process is lower than the second calcining process. A a lower temperature, the nano-oxide may be melted, a denser nano-oxide coating layer is formed on the surface of the precursor, so the oxide-coated nickel-manganese precursor is obtained. At a higher temperature, the nano-oxide, a nickel-manganese material and a lithium element may be more deeply combined. A problem that the nano-oxide layer is easy to fall off is solved, and cycle performance of the lithium nickel manganese oxide is greatly improved.Type: GrantFiled: October 28, 2020Date of Patent: February 4, 2025Assignee: SVOLT ENERGY TECHNOLOGY CO., LTD.Inventors: Jiali Ma, Hongxin Yang, Weijun Jiang, Qiqi Qiao, Mingzhu Sun, Xinpei Xu, Zetao Shi, Pengfei Wang, Sixian Chen
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Patent number: 11723381Abstract: A process of making a caramel color comprising a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from just greater than about 4.0 to about 6.0; and b) heating of the mixture from step a) in a sealed vessel to a temperature of from about 120° C. to about 137° C. and maintaining a temperature in said range for at least about 2 hours, said time and temperature being sufficient to yield a product having a color level of at least about double strength and a level of 4-MeI of less than about 20 ppm, is provided. Also provided is a process of ramped heating which results in a similar caramel color product.Type: GrantFiled: June 25, 2021Date of Patent: August 15, 2023Assignee: Corn Products Development, Inc.Inventors: Hongxin Jiang, Christopher Lane
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Publication number: 20230069060Abstract: A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.Type: ApplicationFiled: November 9, 2022Publication date: March 2, 2023Inventors: Hongxin JIANG, Christopher LANE, Tarak SHAH
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Publication number: 20220159990Abstract: A process of making a caramel color comprising a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from just greater than about 4.0 to about 6.0; and b) heating of the mixture from step a) in a sealed vessel to a temperature of from about 120° C. to about 137° C. and maintaining a temperature in said range for at least about 2 hours, said time and temperature being sufficient to yield a product having a color level of at least about double strength and a level of 4-MeI of less than about 20 ppm, is provided. Also provided is a process of ramped heating which results in a similar caramel color product.Type: ApplicationFiled: June 25, 2021Publication date: May 26, 2022Inventors: Hongxin JIANG, Christopher LANE
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Publication number: 20210307338Abstract: A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.Type: ApplicationFiled: April 26, 2021Publication date: October 7, 2021Inventors: HONGXIN JIANG, CHRISTOPHER LANE, TARAK SHAH
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Patent number: 11058127Abstract: A process of making a caramel color comprising a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from just greater than about 4.0 to about 6.0; and b) heating of the mixture from step a) in a sealed vessel to a temperature of from about 120° C. to about 137° C. and maintaining a temperature in said range for at least about 2 hours, said time and temperature being sufficient to yield a product having a color level of at least about double strength and a level of 4-MeI of less than about 20 ppm, is provided. Also provided is a process of ramped heating which results in a similar caramel color product.Type: GrantFiled: September 3, 2015Date of Patent: July 13, 2021Assignee: Corn Products Development, Inc.Inventors: Hongxin Jiang, Christopher Lane
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Patent number: 10721953Abstract: A thermal-reversible gelling agent derived from the modified starch of a waxy corn variant having an endosperm genotype with one or two doses of the recessive amylose-extender gene (ae). The starch may be modified enzymatically, physically, or by acid hydrolysis. Such gelling agents exhibit properties that may be useful in thickening or providing otherwise unique textures to foods.Type: GrantFiled: December 3, 2019Date of Patent: July 28, 2020Assignee: Corn Products Development, Inc.Inventors: Hongxin Jiang, Christopher Lane, Brad Ostrander, Xin Yang
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Patent number: 10669553Abstract: This invention disclosure relates to novel maize starch. The starch can be made from the newly developed waxy sugary-2 double-mutant maize that has low activity of Granule Bound Starch Synthase I (GBSSI), which results in low amylose level. The starch from newly developed waxy sugary-2 double-mutant is freeze-thaw stable and has high viscosity. In comparison with the starch of the existing waxy sugary-2 double-mutant maize, the new waxy sugary-2 double-mutant maize starch showed, inter alia, improved pasting profile, starch granule integrity, larger starch granule size, and higher viscosity.Type: GrantFiled: April 26, 2018Date of Patent: June 2, 2020Assignee: Corn Products Development, Inc.Inventors: Hongxin Jiang, Brad Ostrander, Chris Lane
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Publication number: 20200100533Abstract: A thermal-reversible gelling agent derived from the modified starch of a waxy corn variant having an endosperm genotype with one or two doses of the recessive amylose-extender gene (ae). The starch may be modified enzymatically, physically, or by acid hydrolysis. Such gelling agents exhibit properties that may be useful in thickening or providing otherwise unique textures to foods.Type: ApplicationFiled: December 3, 2019Publication date: April 2, 2020Inventors: Hongxin Jiang, Christopher Lane, Brad Ostrander, Xin Yang
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Patent number: 10524492Abstract: A thermal-reversible gelling agent derived from the modified starch of a waxy corn variant having an endosperm genotype with one or two doses of the recessive amylose-extender gene (ae). The starch may be modified enzymatically, physically, or by acid hydrolysis. Such gelling agents exhibit properties that may be useful in thickening or providing otherwise unique textures to foods.Type: GrantFiled: January 6, 2017Date of Patent: January 7, 2020Assignee: Corn Products Development, Inc.Inventors: Hongxin Jiang, Brad Ostrander, Xin Yang, Christopher Lane
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Publication number: 20180352820Abstract: A method of making modified konjac glucomannan flour that acts a gelling agent. The method comprises mixing the flour with an alkali-alcohol solution for sufficient time and at sufficient temperature to deacetylate the glucomannan. The modified flour can then be recovered, neutralized, and milled to obtain modified konjac flour that acts a gelling agent. The gelling agent forms gels at high temperature when mixed with water and heated to above an activation temperature, and mixed for a period of time. The gels are useful in a variety of food products.Type: ApplicationFiled: June 7, 2017Publication date: December 13, 2018Inventor: Hongxin Jiang
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Publication number: 20180327767Abstract: This invention disclosure relates to novel maize starch. The starch can be made from the newly developed waxy sugary-2 double-mutant maize that has low activity of Granule Bound Starch Synthase I (GBSSI), which results in low amylose level. The starch from newly developed waxy sugary-2 double-mutant is freeze-thaw stable and has high viscosity. In comparison with the starch of the existing waxy sugary-2 double-mutant maize, the new waxy sugary-2 double-mutant maize starch showed, inter alia, improved pasting profile, starch granule integrity, larger starch granule size, and higher viscosity.Type: ApplicationFiled: April 26, 2018Publication date: November 15, 2018Inventors: Hongxin Jiang, Brad Ostrander, Chris Lane
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Publication number: 20180249720Abstract: A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and or starch.Type: ApplicationFiled: March 6, 2017Publication date: September 6, 2018Inventors: HONGXIN JIANG, CHRISTOPHER LANE, TARAK SHAH
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Publication number: 20180192682Abstract: A thermal-reversible gelling agent derived from the modified starch of a waxy corn variant having an endosperm genotype with one or two doses of the recessive amylose-extender gene (ae). The starch may be modified enzymatically, physically, or by acid hydrolysis. Such gelling agents exhibit properties that may be useful in thickening or providing otherwise unique textures to foods.Type: ApplicationFiled: January 6, 2017Publication date: July 12, 2018Inventors: Hongxin Jiang, Brad Ostrander, Xin Yang, Christopher Lane
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Patent number: 9988641Abstract: This invention disclosure relates to novel maize starch. The starch can be made from the newly developed waxy sugary-2 double-mutant maize that has low activity of Granule Bound Starch Synthase I (GBSSI), which results in low amylose level. The starch from newly developed waxy sugary-2 double-mutant is freeze-thaw stable and has high viscosity. In comparison with the starch of the existing waxy sugary-2 double-mutant maize, the new waxy sugary-2 double-mutant maize starch showed, inter alia, improved pasting profile, starch granule integrity, larger starch granule size, and higher viscosity.Type: GrantFiled: April 21, 2016Date of Patent: June 5, 2018Assignee: Corn Products Development, Inc.Inventors: Hongxin Jiang, Brad Ostrander, Chris Lane
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Publication number: 20170283818Abstract: This invention disclosure relates to novel maize starch. The starch can be made from the newly developed waxy sugary-2 double-mutant maize that has low activity of Granule Bound Starch Synthase I (GBSSI), which results in low amylose level. The starch from newly developed waxy sugary-2 double-mutant is freeze-thaw stable and has high viscosity. In comparison with the starch of the existing waxy sugary-2 double-mutant maize, the new waxy sugary-2 double-mutant maize starch showed, inter alia, improved pasting profile, starch granule integrity, larger starch granule size, and higher viscosity.Type: ApplicationFiled: April 21, 2016Publication date: October 5, 2017Inventors: Hongxin JIANG, Brad Ostrander, Chris Lane
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Patent number: 9732040Abstract: The application pertains to a process comprising a) acidifying a carbohydrate to a pH below 2; b) heating the mixture from step a) to a temperature from about 60° C. to about 100° C.; c) adding a catalyst to the mixture from step b) over a time from about 10 minutes to about 200 minutes; d) heating the mixture from step c) to a temperature from about 121° C. to about 140° C. and to a pressure of about 4.5 Kg/cm2 to about 5.3 Kg/cm2 over a time from about 15 minutes to about 90 minutes; and e) maintaining the mixture of step d) at a temperature from about 121° C. to about 140° C. and a pressure of about 4.5 Kg/cm2 to about 5.3 Kg/cm2 over a time from about 1 minute to about 300 minutes.Type: GrantFiled: January 31, 2014Date of Patent: August 15, 2017Assignee: Corn Products Development, Inc.Inventors: Hongxin Jiang, Felipe Torres Diaz, Brad Carnish, Jose Angel Contreras, Juan Carlos Rico, Jesus Adrian Guerra Martinez
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Publication number: 20160221961Abstract: The application pertains to a process comprising a) acidifying a carbohydrate to a pH below 2; b) heating the mixture from step a) to a temperature from about 60° C. to about 100° C.; c) adding a catalyst to the mixture from step b) over a time from about 10 minutes to about 200 minutes; d) heating the mixture from step c) to a temperature from about 121° C.! to about 140° C. and to a pressure of about 4.5 Kg/cm2 to about 5.3 Kg/cm2 over a time from about 15 minutes to about 90 minutes; and e) maintaining the mixture of step d) at a temperature from about 121° C. to about 140° C. and a pressure of about 4.5 Kg/cm2 to about 5.3 Kg/cm2 over a time from about 1 minute to about 300 minutes.Type: ApplicationFiled: January 31, 2014Publication date: August 4, 2016Applicant: Corn Products Development, Inc.Inventors: Hongxin Jiang, Felipe Torres Diaz, Brad Carnish, Jose Angel Contreras, Juan Carlos Rico
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Publication number: 20160128352Abstract: A process of making a caramel color comprising a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from just greater than about 4.0 to about 6.0; and b) heating of the mixture from step a) in a sealed vessel to a temperature of from about 120° C. to about 137° C. and maintaining a temperature in said range for at least about 2 hours, said time and temperature being sufficient to yield a product having a color level of at least about double strength and a level of 4-MeI of less than about 20 ppm, is provided. Also provided is a process of ramped heating which results in a similar caramel color product.Type: ApplicationFiled: September 3, 2015Publication date: May 12, 2016Inventors: HONGXIN JIANG, CHRISTOPHER LANE