Patents by Inventor Ruth G. Chiou

Ruth G. Chiou 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).

  • Method of preparing reduced fat foods
    Patent number: 6113976
    Abstract: A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.
    Type: Grant
    Filed: July 6, 1992
    Date of Patent: September 5, 2000
    Assignee: A.E. Staley Manufacturing Company
    Inventors: Ruth G. Chiou, Cheryl C. Brown, Jeanette A. Little, Austin Harry Young, Robert V. Schanefelt, Donald W. Harris, Helen D. Coontz, Lori A. Slowinski, Kent R. Anderson, William F. Lehnhardt, Zbigniew J. Witczak
  • Method of preparing reduced fat foods
    Patent number: 5378286
    Abstract: A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.
    Type: Grant
    Filed: April 21, 1992
    Date of Patent: January 3, 1995
    Assignee: A. E. Staley Manufacturing Co.
    Inventors: Ruth G. Chiou, Cheryl C. Brown, Jeanette A. Little, Austin H. Young, Robert V. Schanefelt, Donald W. Harris, Keith D. Stanley, Helen D. Coontz, Carolyn J. Hamdan, Jody A. Wolf-Rueff, Lori A. Slowinski, Kent R. Anderson, William F. Lehnhardt, Zbigniew J. Witczak