Patents by Inventor Susana R. Waimin Siu

Susana R. Waimin Siu 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).

  • Low fat nut spread composition with high protein and fiber
    Patent number: 6706311
    Abstract: A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. The process for making the nut spread is also disclosed.
    Type: Grant
    Filed: March 20, 2001
    Date of Patent: March 16, 2004
    Assignee: The Procter & Gamble Co.
    Inventors: Vincent York-Leung Wong, Susana R. Waimin Siu, Richard Joseph Sackenheim
  • Process for making low fat nut spread composition with high protein and fiber
    Patent number: 6548103
    Abstract: A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The “protein containing oil suspension” comprises high amounts of protein and fiber. The “sugar containing oil suspension” comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.
    Type: Grant
    Filed: March 20, 2001
    Date of Patent: April 15, 2003
    Assignee: The Procter & Gamble Co.
    Inventors: Vincent York-Leung Wong, Richard Joseph Sackenheim, Susana R. Waimin Siu
  • Process for making low fat nut spread composition with high protein and fiber
    Publication number: 20020037356
    Abstract: A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The “protein containing oil suspension” comprises high amounts of protein and fiber. The “sugar containing oil suspension” comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.
    Type: Application
    Filed: March 20, 2001
    Publication date: March 28, 2002
    Inventors: Vincent York-Leung Wong, Richard Joseph Sackenheim, Susana R. Waimin Siu
  • Low fat nut spread composition with high protein and fiber
    Publication number: 20020037355
    Abstract: A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. The process for making the nut spread is also disclosed.
    Type: Application
    Filed: March 20, 2001
    Publication date: March 28, 2002
    Inventors: Vincent York-Leung Wong, Susana R. Waimin Siu, Richard Joseph Sackenheim, Robert Lawrence Prosise, Christopher Randall Beharry