Patents by Inventor Tram Anh Line Do

Tram Anh Line Do 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).

  • Process for sugar modulation
    Patent number: 11597956
    Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.
    Type: Grant
    Filed: December 7, 2018
    Date of Patent: March 7, 2023
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Helene Michele Jeanne Chanvrier, Tram Anh Line Do, Jovyn Kye Tyng Frost, Dietmar August Gustav Sievert
  • Process for sugar modulation
    Patent number: 11445741
    Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.
    Type: Grant
    Filed: December 7, 2018
    Date of Patent: September 20, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Helene Michele Jeanne Chanvrier, Tram Anh Line Do, Jovyn Kye Tyng Frost, Dietmar August Gustav Sievert
  • Process for sugar modulation
    Patent number: 11136606
    Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.
    Type: Grant
    Filed: December 13, 2018
    Date of Patent: October 5, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Helene Michele Jeanne Chanvrier, Tram Anh Line Do, Jovyn Kye Tyng Frost, Dietmar August Gustav Sievert
  • PROCESS FOR SUGAR MODULATION
    Publication number: 20210169111
    Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.
    Type: Application
    Filed: December 7, 2018
    Publication date: June 10, 2021
    Inventors: Helene Michele Jeanne Chanvrier, Tram Anh Line Do, Jovyn Kye Tyng Frost, Dietmar August Gustav Sievert
  • PROCESS FOR SUGAR MODULATION
    Publication number: 20190185894
    Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.
    Type: Application
    Filed: December 13, 2018
    Publication date: June 20, 2019
    Inventors: Helene Michele Jeanne Chanvrier, Tram Anh Line Do, Jovyn Kye Tyng Frost, Dietmar August Gustav Sievert
  • PROCESS FOR SUGAR MODULATION
    Publication number: 20190183159
    Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.
    Type: Application
    Filed: December 13, 2018
    Publication date: June 20, 2019
    Inventors: Helene Michele Jeanne Chanvrier, Tram Anh Line Do, Jovyn Kye Tyng Frost, Dietmar August Gustav Sievert