Patents by Inventor Siew Lee

Siew Lee 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).

  • Publication number: 20070160476
    Abstract: A method of restoring a gas turbine engine component includes depositing a filler material onto a sulphidation section of an underside of a turbine engine platform and laser consolidating the filler material to produce a restored surface on the underside. The sulphidation section includes sulphidation pit portions that are filled during the laser consolidating to produce the restored surface. An eroded trailing edge of a turbine airfoil is laser cladded to produce a restored trailing edge thickness.
    Type: Application
    Filed: May 17, 2006
    Publication date: July 12, 2007
    Inventors: Kenny Cheng, Siew Lee, Eng Thong Ong
  • Publication number: 20070065560
    Abstract: The invention provides a process for preparing cheese, a cheese-like product, a yoghurt or a dairy dessert without removing whey. It comprises providing a dairy starting material comprising casein and a quantity of undenatured (native) whey protein; adjusting the pH, if required, to a preselected point in the range 5.0-8.0; subjecting the material with the desired pH to a heating step; adjusting the pH of the heated intermediate product to 4.5-7.5 and processing and/or packaging the pH 4.5-7.5 product to form the final product. The process involves the manipulation of the texture of a dairy gel.
    Type: Application
    Filed: July 5, 2004
    Publication date: March 22, 2007
    Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED
    Inventors: Siew Lee, Skelte Anema
  • Publication number: 20070020371
    Abstract: The invention described is a milk protein composition having a high percentage of the whey protein from the dairy stream from which is was derived bound to the casein from that stream. The composition is prepared by a process in which the dairy stream heated during a holding period. A transglutaminase enzyme is added and the stream is again heated. This is followed by a step of coagulating the curd in the protein composition by the addition of a milk clotting enzyme or by acidifying. The milk protein composition may then be dried into a powder for use in cheese making.
    Type: Application
    Filed: August 9, 2004
    Publication date: January 25, 2007
    Inventors: Samuel Dylan Cuksey, Peter Elston, Ganugapaii Bhaskar, Brent Vautier, Siew Lee