Patents by Inventor Jun-Tse Fu

Jun-Tse Fu 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).

  • Liquid coconut-based coffee creamer and method of making the same
    Patent number: 11406112
    Abstract: The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; guar gum present in an amount ranging from 0 to 0.5 wt/wt %; pea protein present in an amount ranging from 0.2 to 2 wt/wt %; and buffer.
    Type: Grant
    Filed: June 13, 2017
    Date of Patent: August 9, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Matthew Galen Bunce, Maxime Saffon, Jun-Tse Fu, Alexander Sher
  • LIQUID COCONUT-BASED COFFEE CREAMER AND METHOD OF MAKING THE SAME
    Publication number: 20190307143
    Abstract: The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; guar gum present in an amount ranging from 0 to 0.5 wt/wt %; pea protein present in an amount ranging from 0.2 to 2 wt/wt %; and buffer.
    Type: Application
    Filed: June 13, 2017
    Publication date: October 10, 2019
    Inventors: Matthew Galen Bunce, Maxime Saffon, Jun-Tse Fu, Alexander Sher
  • CREAMERS WITH IMPROVED TEXTURE/MOUTHFEEL AND METHOD OF MAKING THEREOF
    Publication number: 20180177215
    Abstract: The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising unsaturated high oleic oils; caseinate salts; emulsifiers; and wherein further characterized in that the creamer comprises hydrocolloids comprising lambda-carrageenan, high acyl gellan gum and carboxymethyl cellulose wherein the lambda-carrageenan ranges from 0.02 to 0.1 wt/wt %, high acyl gellan gum ranges from 0.23 to 0.28 wt/wt %, and carboxymethyl cellulose ranges from 0.04 to 0.12 wt/wt % of the creamer.
    Type: Application
    Filed: June 28, 2016
    Publication date: June 28, 2018
    Inventors: Jun-Tse FU, Sue BURNS, Alexander A. SHER
  • SHELF-STABLE READY TO DRINK BEVERAGES CONTAINING HYDROLYZED WHOLE GRAIN AND A STABILIZING SYSTEM
    Publication number: 20180042285
    Abstract: Shelf stable ready to drink beverages are provided, and methods for making such beverages are also provided. The beverages comprise a hydrolyzed whole grain composition and a stabilizing system comprising high acyl gellan and optionally iota carrageenan. The hydrolyzed whole grain composition can be made by subjecting a whole grain component to an alpha-amylase and a protease. The beverage includes at least a dairy component, a cocoa component. The beverage can be aseptic and stable in a homogenous state during storage.
    Type: Application
    Filed: March 3, 2016
    Publication date: February 15, 2018
    Inventors: Soledad Palag, Teresita Bautista Pascual, Alexander Sher, Virginie Kapchie, Jun-Tse Fu, Robert Thomas Boehm