Patents by Inventor Jung Sook HAN

Jung Sook HAN 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).

  • ALLULOSE WITH IMPROVED STABILITY
    Publication number: 20240074466
    Abstract: The present invention relates to an allulose storage package for increasing storage stability of allulose syrup and a method for increasing the storage stability of allulose.
    Type: Application
    Filed: December 30, 2021
    Publication date: March 7, 2024
    Inventors: Jae-Kyung YANG, Go-Eun KIM, Ji Won PARK, Chong jin PARK, Jung Sook HAN
  • Chocolate composition having improved processability, and preparation method therefor
    Patent number: 11653667
    Abstract: The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.
    Type: Grant
    Filed: October 31, 2017
    Date of Patent: May 23, 2023
    Assignee: SAMYANG CORPORATION
    Inventors: Il Seo, Bong Chan Kim, Yong-In Kim, Seung Mi Lee, Su Youn Lim, Hye Jin Lim, Tae-Chul Han, Jung Sook Han
  • METHOD FOR PREPARING KESTOSE-CONTAINING FRUCTOOLIGOSACCHARIDES
    Publication number: 20220411838
    Abstract: The present invention relates to a method of preparing kestose-containing fructooligosaccharide, and more specifically, a method of preparing kestose-containing fructooligosaccharide having a high content of kestose and excellent storage stability.
    Type: Application
    Filed: October 30, 2020
    Publication date: December 29, 2022
    Inventors: Ji Won PARK, Go-Eun KIM, Choong Woo NAM, Chong Jin PARK, Jae-Kyung YANG, Jung Sook HAN
  • IMPROVED METHOD FOR MANUFACTURING ALLULOSE
    Publication number: 20220380400
    Abstract: The present disclosure relates to an improved method for producing allulose and, more particularly, to a method for preparing a fructose-containing raw material solution by using raw sugar as a raw substrate used in the production process.
    Type: Application
    Filed: October 29, 2020
    Publication date: December 1, 2022
    Inventors: Jae-Kyung YANG, Ji Won PARK, Jung Sook HAN, Go-Eun KIM, Choong Woo NAM, Chong Jin PARK
  • CHOCOLATE COMPOSITION HAVING IMPROVED PROCESSABILITY, AND PREPARATION METHOD THEREFOR
    Publication number: 20190269140
    Abstract: The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.
    Type: Application
    Filed: October 31, 2017
    Publication date: September 5, 2019
    Applicant: SAMYANG CORPORATION
    Inventors: Il SEO, Bong Chan KIM, Yong-In KIM, Seung Mi LEE, Su Youn LIM, Hye Jin LIM, Tae-Chul HAN, Jung Sook HAN