Patents by Inventor Manhu Gu

Manhu Gu 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).

  • Food with reduced breakage and a method of making the same
    Patent number: 10357040
    Abstract: The present invention relates to a food comprising a baked foodstuff based on flour and/or starch. The baked foodstuff comprises at least one first region and at least one second region in contact with the first region. The second region comprises a shaping auxiliary component in an amount of 0.5-15 wt % by the total weight of the flour and/or starch of the baked foodstuff. The shaping auxiliary component has a glass-transition temperature of less than 0° C. The second region is present in an amount of at least 1 wt % by the total weight of the food. The addition of the shaping auxiliary component is able to efficiently decrease the breakage of the multi-region food, especially multi-region food based on a baked foodstuff with a crispy texture.
    Type: Grant
    Filed: May 25, 2016
    Date of Patent: July 23, 2019
    Assignee: Intercontinental Great Brands LLC
    Inventors: Wanwan Yang, Yiwei Zhang, Kevin Qian, Vina Yao, Manhu Gu
  • A FOOD WITH REDUCED BREAKAGE AND A METHOD OF MAKING THE SAME
    Publication number: 20180168171
    Abstract: The present invention relates to a food comprising a baked foodstuff based on flour and/or starch. The baked foodstuff comprises at least one first region and at least one second region in contact with the first region. The second region comprises a shaping auxiliary component in an amount of 0.5-15 wt % by the total weight of the flour and/or starch of the baked foodstuff. The shaping auxiliary component has a glass-transition temperature of less than 0° C. The second region is present in an amount of at least 1 wt % by the total weight of the food. The addition of the shaping auxiliary component is able to efficiently decrease the breakage of the multi-region food, especially multi-region food based on a baked foodstuff with a crispy texture.
    Type: Application
    Filed: May 25, 2016
    Publication date: June 21, 2018
    Applicant: Intercontinental Great Brands LLC
    Inventors: Wanwan Yang, Yiwei Zhang, Kevin Qian, Vina Yao, Manhu Gu
  • METHOD AND APPARATUS FOR MULTI-STAGE STABILIZATION OF WHOLE GRAIN FLOUR
    Publication number: 20140227407
    Abstract: The present invention relates a method and a system for a multi-stage treatment of whole grain flour to reduce enzyme activity, and more specifically, for the rapid treatment of whole grain flour to reduce the lipase enzyme activity for increasing shelf-life using microwave energy for at least one of the stages.
    Type: Application
    Filed: April 1, 2011
    Publication date: August 14, 2014
    Inventors: Feng Sun, Yuliang Dai, Yonjun Jin, Manhu Gu
  • Wafer pillow
    Patent number: D771349
    Type: Grant
    Filed: September 11, 2015
    Date of Patent: November 15, 2016
    Assignee: Intercontinental Great Brands LLC
    Inventors: Wanwan Yang, Yiwei Zhang, Kevin Qian, Vina Yao, Manhu Gu
  • Thin biscuit sandwich
    Patent number: D909006
    Type: Grant
    Filed: September 30, 2014
    Date of Patent: February 2, 2021
    Assignee: Intercontinental Great Brands LLC
    Inventors: Dongxu Wang, Yong Shi, Weibing Qian, Guoqiang Xue, Manhu Gu
  • Thin biscuit sandwich
    Patent number: D909007
    Type: Grant
    Filed: March 27, 2015
    Date of Patent: February 2, 2021
    Assignee: Intercontinental Great Brands LLC
    Inventors: Dongxu Wang, Yong Shi, Weibing Qian, Guoqiang Xue, Manhu Gu