Patents by Inventor Jim Bay P. Loh

Jim Bay P. Loh 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).

  • Dairy products with reduced average particle size
    Patent number: 6861080
    Abstract: The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.
    Type: Grant
    Filed: May 24, 2002
    Date of Patent: March 1, 2005
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Clinton Kent, Jim Bay P. Loh, Hermann Eibel
  • Dairy products with reduced average particle size
    Publication number: 20030219510
    Abstract: The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.
    Type: Application
    Filed: May 24, 2002
    Publication date: November 27, 2003
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Clinton Kent, Jim Bay P. Loh, Hermann Eibel