Patents by Inventor Jun-Tse Ray Fu

Jun-Tse Ray 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).

  • Publication number: 20190110508
    Abstract: The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer.
    Type: Application
    Filed: March 21, 2017
    Publication date: April 18, 2019
    Inventors: Matthew Galen Bunce, Maxime Saffon, Jun-Tse Ray Fu, Alexander A. Sher
  • Publication number: 20190069583
    Abstract: The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.07 to 0.15 wt/wt %; acacia senegal gum present in an amount ranging from 0.30 to 1.50 wt/wt %; and buffer ranging from 0.1 to 0.4 wt/wt %.
    Type: Application
    Filed: March 22, 2017
    Publication date: March 7, 2019
    Inventors: Matthew Galen Bunce, Jun-Tse Ray Fu, Maxime Saffon, Alexander A. Sher, Winnie Octavia
  • Publication number: 20170367361
    Abstract: The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.
    Type: Application
    Filed: December 21, 2015
    Publication date: December 28, 2017
    Inventors: Virginie Kapchie, Jun-Tse Ray Fu, Madansinh Nathusinh Vaghela, Lu Wang, Philippe Rousset, Alexander A. Sher
  • Publication number: 20170105435
    Abstract: Ready to drink low sugar flavored dairy beverages are provided, and methods for making such beverages are also provided. The beverage can include a dairy component, a flavor component, and a stabilizing system comprising a first stabilizing component and a second stabilizing component. The flavor component can be at least one of a cocoa component or a fruit flavoring component. The first stabilizing component is microcrystalline cellulose, carboxymethyl cellulose and further comprising carrageenans, and the second stabilizing component is at least one of gellan or a modified starch. Sugar can be present in the beverage in an amount up to about 4.5% of the beverage. The beverage can be aseptic and stable in a homogenous state for at least three months in ambient storage and preferably at least six months in ambient storage.
    Type: Application
    Filed: May 19, 2015
    Publication date: April 20, 2017
    Inventors: Ying Zheng, Alexander Sher, Virginie Kapchie, Jun-Tse Ray Fu
  • Publication number: 20160000123
    Abstract: Ready to drink dairy chocolate beverages are provided. The beverage can include at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising microcrystalline cellulose, carboxymethyl cellulose and carrageenan. Milk fat can be present in the beverage in an amount from about 0% to about 1.5% of the beverage and can be the only fat in the beverage. Sugar can be present in the beverage in an amount from about 2% to about 4% of the beverage. The beverage can be aseptic and stable in a homogenous state for at least nine months at 4° C., at least three months at 30° C. and at least one month at 38° C.
    Type: Application
    Filed: February 26, 2014
    Publication date: January 7, 2016
    Inventors: Alexander Sher, Virginie Kapchie, Jun-Tse Ray Fu
  • Publication number: 20150320065
    Abstract: Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer comprising: between about 0.1% and 10% oil; between about 0.1% and about 35% sugar; and a hydrocolloid stabilizing system comprising kappa carrageenan and iota carrageenan having kappa carrageenan:iota carrageenan weight ratio of between about 1:2.5 and about 1:33.
    Type: Application
    Filed: December 19, 2012
    Publication date: November 12, 2015
    Inventors: Jean-Baptiste Bezelgues, Yichi Xu, Martin Erwin Leser, Alexander A. Sher, Veneta Alahverdzhieva, Jun-Tse Ray Fu
  • Publication number: 20150313251
    Abstract: Ready to drink dairy chocolate beverages are provided. The beverage can include water, at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising gellan gum, carrageenan and at least one of carboxymethyl-cellulose, guar gum or tara gum. The beverage can be aseptic and stable in a homogenous state for at least nine months at 4° C., at least six months at 25° C., at least three months at 30° C. and at least one month at 38° C.
    Type: Application
    Filed: November 29, 2013
    Publication date: November 5, 2015
    Inventors: Teresita Bautista Pascual, Jun-Tse Ray Fu, Virginie Kapchie, Alexander A. Sher
  • Publication number: 20140314924
    Abstract: Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be shelf-stable and aseptic. In a general embodiment, the dairy beverages comprise milk, a flavoring component, and a stabilizing system comprising a cellulose and carrageenan. The weight ratio of the cellulose to the carrageenan ranges from about 17:1 to about 1.5:1.
    Type: Application
    Filed: November 2, 2012
    Publication date: October 23, 2014
    Inventors: Alexander A. Sher, Sandhya Sridhar, Stephen Mark, Ying Zheng, Jun-Tse Ray Fu