Patents by Inventor Sheng Kui ZHU

Sheng Kui ZHU 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).

  • COMPOSITIONS AND METHODS FOR DUAL-TEXTURE BUBBLE BITS
    Publication number: 20230115189
    Abstract: The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.
    Type: Application
    Filed: October 28, 2022
    Publication date: April 13, 2023
    Inventors: Sheng Kui Zhu, David Wang, Fujun Gao, Shuyan Shao, Elsie Guo, Jianping Liao
  • COMPOSITIONS AND METHODS FOR RECONSTITUTED BITS
    Publication number: 20180343897
    Abstract: The principles of the present invention provide compositions and methods for making fruit-like textured chunks, with an interior fiber-like texture, that is juicy and mimics real fruit bits. The method may include combining fruit puree/juice with protein and optionally treated with a gas to simulate the elastic and smooth organoleptic properties of fruit chunks.
    Type: Application
    Filed: February 9, 2016
    Publication date: December 6, 2018
    Inventors: Sheng Kui ZHU, David WANG, Kerri YING, Jianping LIAO, Alonso GARCIADEBLANES
  • COMPOSITIONS AND METHODS FOR DUAL-TEXTURE BUBBLE BITS
    Publication number: 20180020698
    Abstract: The principles of the present invention provide compositions and methods for making dual-texture bubble bits that en.) are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.
    Type: Application
    Filed: February 9, 2016
    Publication date: January 25, 2018
    Inventors: Sheng Kui ZHU, David WANG, Fujun GAO, Shuyan SHAO, Elsie GUO, Jianping LIAO