Patents by Inventor Shi Qiu Zhang
Shi Qiu Zhang 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).
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Patent number: 8945655Abstract: Stable and consumable compositions are described. The stable and consumable compositions can be green tea beverages that have added acidic stabilizer, like gallic acid, to stabilize elevated levels of antioxidants such as catechins formulated in the beverage.Type: GrantFiled: July 10, 2007Date of Patent: February 3, 2015Assignee: Conopco, Inc.Inventor: Shi-Qiu Zhang
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Patent number: 7829132Abstract: A consumable composition with antioxidants is described. The consumable composition comprises theaflavin, thearubigin and catechin and has good taste and appearance characteristics. The consumable composition can be black tea having green tea catechins as additives.Type: GrantFiled: November 3, 2004Date of Patent: November 9, 2010Assignee: Unilever Bestfoods, North America division of Conopco, Inc.Inventor: Shi-Qiu Zhang
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Publication number: 20100034934Abstract: Packaging for stabilizing consumable products is described. The packaging has a defined amount of oxygen in its headspace and product portion whereby products packaged in the same are stable in the absence of oxygen scavengers.Type: ApplicationFiled: August 7, 2008Publication date: February 11, 2010Applicant: CONOPCO, INC., D/B/A UNILEVERInventor: Shi-Qiu ZHANG
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Publication number: 20090155420Abstract: A food product, like a beverage, is described. The food product has non-protein amino acid, like theanine, which is stabilized with antioxidants within the food product. The food product has at least 125 ppm non-protein amino acid and at least 25 ppm antioxidant.Type: ApplicationFiled: December 12, 2007Publication date: June 18, 2009Inventors: Shi-Qiu Zhang, Conrad Astill, Mairtin Seosamh O'Coinceanainn
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Publication number: 20090047405Abstract: Food compositions with therapeutic agents are described. The food compositions comprise oligosaccharides and/or polysaccharides that are fractions recovered from North American Ginseng. The food compositions can be tea beverages that have improved taste characteristics and that can provide enhanced immunity when consumed.Type: ApplicationFiled: August 16, 2007Publication date: February 19, 2009Applicant: CONOPCO, INC., D/B/A UNILEVERInventor: Shi-Qiu Zhang
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Publication number: 20090017183Abstract: Stable and consumable compositions are described. The stable and consumable compositions can be green tea beverages that have added acidic stabilizer, like gallic acid, to stabilize elevated levels of antioxidants such as catechins formulated in the beverage.Type: ApplicationFiled: July 10, 2007Publication date: January 15, 2009Applicant: CONOPCO, INC., D/B/A UNILEVERInventor: Shi-Qiu Zhang
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Publication number: 20090011102Abstract: Ready-to-drink color and turbidity stable beverage compositions are provided. The beverage compositions contain from about 100 to about 2,700 milligrams per liter by total weight of the beverage composition of a tea material selected from the group consisting of tea solids, tea polyphenols, tea flavonoids, tea catechins and combinations thereof. The composition contains water, a total of no more than from about 0 to 100 milligrams per liter divalent cations and a turbidity of less than about 50 NTU and even less than 20 NTU for compositions containing 900 mg/l of tea solids. Preferably, the tea material contains less than about 450 milligrams divalent cations per 100 grams of the tea material. The beverage compositions of the invention are color and turbidity stable when packaged and stored under normal conditions.Type: ApplicationFiled: December 8, 2006Publication date: January 8, 2009Inventors: Barry Gosselin, Michael Gonley, Shi-Qiu Zhang
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Publication number: 20080160135Abstract: Shelf stable and ready-to-drink tea beverages are described. The tea beverages have excellent color and flavor characteristics and are prepared from a tea extract that has been made with both cold brew and standard tea leaf. The tea beverages maintain excellent characteristics in the absence of preservatives and caramel.Type: ApplicationFiled: December 27, 2006Publication date: July 3, 2008Applicant: Conopco, Inc., d/b/a UnileverInventor: Shi-Qiu Zhang
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Patent number: 7357956Abstract: The invention is directed to beverages with improved flavor. The beverages are not sour and have a monoprotic acidulant with a pKa of less than about 2.6 and/or a polyprotic acidulant with a pKa1 of less than about 2.6 and a pKa2 of less than about 3 or greater than about 6.Type: GrantFiled: December 3, 2003Date of Patent: April 15, 2008Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.Inventors: Shi-Qiu Zhang, Donald Joseph Hamm, John William Tobin
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Publication number: 20070292482Abstract: A delivery system for ingestible components is described. The delivery system comprises at least one orally soluble film but often comprises more than one orally soluble film. The orally soluble films within the delivery system comprise a different biologically active component or mixture of biologically active components so that a consumer can ingest more than one active at a single time. Often, the biologically active components are agents isolated from tea.Type: ApplicationFiled: June 23, 2006Publication date: December 20, 2007Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Shi-Qiu Zhang, Stephanie Luther-Forsstrom
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Publication number: 20070292480Abstract: A delivery system for ingestible components is described. The delivery system comprises at least one orally soluble film but often comprises more than one orally soluble film. The orally soluble films within the delivery system comprise a different biologically active component or mixture of biologically active components so that a consumer can ingest more than one active at a single time. Often, the biologically active components are agents isolated from tea.Type: ApplicationFiled: June 14, 2006Publication date: December 20, 2007Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Shi-Qiu Zhang, Stephanie Luther-Forsstrom
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Publication number: 20070122539Abstract: The present invention is directed to a method for making a food composition with a precursor and a preservative free food enhancing component.Type: ApplicationFiled: November 21, 2006Publication date: May 31, 2007Applicant: Unilever Bestfoods, North America, Division of Conopco, Inc.Inventor: Shi-Qiu Zhang
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Patent number: 7141264Abstract: Tea-based beverages prepared from functional water are described. The functional water comprises less than 200 ppm total dissolved solids and, when used to make a tea-based beverage, results in a beverage having superior flavor and appearance characteristics, even when up to 6% by weight of tea solids are present within the beverage.Type: GrantFiled: June 2, 2003Date of Patent: November 28, 2006Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.Inventor: Shi Qiu Zhang
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Publication number: 20060134301Abstract: The present invention is directed to a method for making a food composition with a precursor and a preservative free food enhancing component. The method utilizes a precursor and a food enhancing component with an alkaloid additive and an alkaloid solubility enhancer in order to produce a high quality food composition having superior flavor.Type: ApplicationFiled: December 22, 2004Publication date: June 22, 2006Inventor: Shi-Qiu Zhang
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Publication number: 20060093725Abstract: A consumable composition with antioxidants is described. The consumable composition comprises theaflavin, thearubigin and catechin and has good taste and appearance characteristics. The consumable composition can be black tea having green tea catechins as additives.Type: ApplicationFiled: November 3, 2004Publication date: May 4, 2006Inventor: Shi-Qiu Zhang
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Publication number: 20050123660Abstract: The invention is directed to beverages with improved flavor. The beverages are not sour and have a monoprotic acidulant with a pKa of less than about 2.6 and/or a polyprotic acidulant with a pKa1 of less than about 2.6 and a pKa2 of less than about 3 or greater than about 6.Type: ApplicationFiled: December 3, 2003Publication date: June 9, 2005Inventors: Shi-Qiu Zhang, Donald Hamm, John Tobin
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Publication number: 20040241299Abstract: Tea-based beverages prepared from functional water are described. The functional water comprises less than 200 ppm total dissolved solids and, when used to make a tea-based beverage, results in a beverage having superior flavor and appearance characteristics, even when up to 6% by weight of tea solids are present within the beverage.Type: ApplicationFiled: June 2, 2003Publication date: December 2, 2004Applicant: Unilever Bestfoods North AmericaInventor: Shi Qiu Zhang
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Patent number: 5972120Abstract: The invention disclosed relates to a process for the extraction of sweet compounds from Stevia rebaudiana Bertoni, by column extraction, followed by purification by filtration. The extraction is at temperatures in the range of 0 to 25.degree. C. Preferably, a pre-treatment step of microfiltration is used to clarify the extract. Purification is by ultrafiltration followed by nanofiltration. The filtration conditions are controlled to optimize the recovery of the sweet compounds.Type: GrantFiled: July 17, 1998Date of Patent: October 26, 1999Assignee: National Research Council of CanadaInventors: Oleh Kutowy, Shi Qiu Zhang, Ashwani Kumar