Patents by Inventor Victor T. Huang
Victor T. Huang 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: 11632977Abstract: Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.Type: GrantFiled: March 25, 2020Date of Patent: April 25, 2023Assignee: General Mills, Inc.Inventors: Christopher J Barrett, Douglas L Goedeken, Daniel R Green, Victor T Huang, Lauren A Jacobson Greevers, Christine M Nowakowski, Scott K Whitman, Danielle M Wojdyla Christensen
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Publication number: 20220218011Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.Type: ApplicationFiled: April 1, 2022Publication date: July 14, 2022Applicant: General Mills, Inc.Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
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Patent number: 11297870Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.Type: GrantFiled: June 30, 2011Date of Patent: April 12, 2022Assignee: General Mills, Inc.Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
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Publication number: 20200260774Abstract: Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.Type: ApplicationFiled: March 25, 2020Publication date: August 20, 2020Applicant: General Mills, Inc.Inventors: Christopher J. Barrett, Douglas L. Goedeken, Daniel R. Green, Victor T. Huang, Lauren A. Jacobson Greevers, Christine M. Nowakowski, Scott K. Whitman, Danielle M. Wojdyla Christensen
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Patent number: 10617142Abstract: Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.Type: GrantFiled: June 26, 2015Date of Patent: April 14, 2020Assignee: General Mills, Inc.Inventors: Christopher J. Barrett, Douglas L. Goedeken, Daniel R. Green, Victor T. Huang, Lauren A. Jacobson, Christine M. Nowakowski, Scott K. Whitman, Danielle M. Wojdyla Christensen
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Patent number: 10609947Abstract: Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.Type: GrantFiled: September 21, 2012Date of Patent: April 7, 2020Assignee: General Mills, Inc.Inventors: Christopher J. Barrett, Douglas L. Goedeken, Daniel R. Green, Victor T. Huang, Lauren A. Jacobson, Christine M. Nowakowski, Scott K. Whitman, Danielle M. Wojdyla Christensen
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Patent number: 10499681Abstract: Described are food products such as ready to eat cereal having a base and a coating; examples include a base, a slurry layer over the base produced by applying a slurry coating to the base, the slurry layer having less than about 80% sucrose on a dry weight basis, and a particulate layer on the slurry layer. The particulate layer can be produced by dry charging particulates onto the slurry coated base. Particulates include be one or more of pregel starch, high molecular weight dextrin, high molecular weight soluble fiber, partially soluble fiber, insoluble fiber, protein, low solubility non-sugar compound, or sucrose, for example.Type: GrantFiled: September 21, 2012Date of Patent: December 10, 2019Assignee: General Mills, Inc.Inventors: Christopher J. Barrett, Daniel R. Green, Victor T. Huang, Christine M. Nowakowski
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Publication number: 20150289555Abstract: Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.Type: ApplicationFiled: June 26, 2015Publication date: October 15, 2015Inventors: Christopher J. Barrett, Douglas L. Goedeken, Daniel R. Green, Victor T. Huang, Lauren A. Jacobson, Christine M. Nowakowski, Scott K. Whitman, Danielle M. Wojdyla Christensen
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Publication number: 20140205720Abstract: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.Type: ApplicationFiled: March 21, 2014Publication date: July 24, 2014Applicant: General Mills, Inc.Inventors: Thomas J Nack, Terry R Harrington, Victor T Huang, Anthony J Larson, Christine Nowakowski, Alan A Oppenheimer, Noel Pollen, Michael A Staeger
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Patent number: 8697159Abstract: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.Type: GrantFiled: January 25, 2010Date of Patent: April 15, 2014Assignee: General Mills, Inc.Inventors: Thomas J. Nack, Terry R. Harrington, Victor T. Huang, Anthony J. Larson, Christine Nowakowski, Alan A. Oppenheimer, Noel Pollen, Michael A. Staeger
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Publication number: 20130071523Abstract: Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.Type: ApplicationFiled: September 21, 2012Publication date: March 21, 2013Inventors: Christopher J. Barrett, Douglas L. Goedeken, Daniel r. Green, Victor T. Huang, Lauren A. Jacobson, Christine M. Nowakowski, Scott K. Whitman, Danielle M. Wojdyla Christensen
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Publication number: 20130071524Abstract: Described are food products such as ready to eat cereal having a base and a coating; examples include a base, a slurry layer over the base produced by applying a slurry coating to the base, the slurry layer having less than about 80% sucrose on a dry weight basis, and a particulate layer on the slurry layer. The particulate layer can be produced by dry charging particulates onto the slurry coated base. Particulates include be one or more of pregel starch, high molecular weight dextrin, high molecular weight soluble fiber, partially soluble fiber, insoluble fiber, protein, low solubility non-sugar compound, or sucrose, for example.Type: ApplicationFiled: September 21, 2012Publication date: March 21, 2013Inventors: Christopher J. Barrett, Daniel R. Green, Victor T. Huang, Christine M. Nowakowski
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Publication number: 20120003360Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.Type: ApplicationFiled: June 30, 2011Publication date: January 5, 2012Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
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Publication number: 20110183046Abstract: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.Type: ApplicationFiled: January 25, 2010Publication date: July 28, 2011Inventors: Thomas J. Nack, Terry R. Harrington, Victor T. Huang, Anthony J. Larson, Christine Nowakowski, Alan A. Oppenheimer, Noel Pollen, Michael A. Staeger
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Patent number: 7807207Abstract: The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of making cheese compositions according to the present invention relate to making cheese compositions that include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of formulating cheese compositions of the present invention include reducing an amount casein protein by replacing it with an amount of non-pregelatinized, modified starch and an amount of non-casein protein.Type: GrantFiled: November 17, 2003Date of Patent: October 5, 2010Assignee: General Mills Marketing, Inc.Inventors: Victor T. Huang, Fern A. Panda, Erika B. Smith
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Patent number: 6824799Abstract: A food product, such as a baked good, having either high molecular weight starch hydrolysate or a crystalline hydrate producing sugar as a sweetening agent. Preferably, the starch hydrolysate has a dextrose equivalent of about 5 to 30 DE, and the crystalline hydrate former is raffinose or trehalose. The high molecular weight starch hydrolysate, the crystalline hydrate former, or combination thereof, increases the crispiness of the product at higher moisture levels. The food product can be a baked good such as an ice cream cone, cookie, wafer, or the like.Type: GrantFiled: October 24, 2000Date of Patent: November 30, 2004Assignee: General Mills, Inc.Inventors: Victor T. Huang, Fern Alane Panda, Diane Rae Rosenwald, Kamel Chida
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Patent number: 6824807Abstract: Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.Type: GrantFiled: September 19, 2001Date of Patent: November 30, 2004Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Fern A. Panda
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Patent number: 6635302Abstract: Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 percent by weight protein, less than about 20 percent by weight lactose and greater than about 3 percent by weight soluble sugar. Preferred milk protein dispersions are low fat. The milk protein dispersions are suitable for storage for at least several days without viscosity build-ups that inhibit processing.Type: GrantFiled: November 20, 1998Date of Patent: October 21, 2003Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Diane R. Rosenwald
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Publication number: 20030113424Abstract: Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.Type: ApplicationFiled: September 19, 2001Publication date: June 19, 2003Applicant: The Pillsbury CompanyInventors: Victor T. Huang, Fern A. Panda
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Patent number: 6368645Abstract: An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than about 40 weight percent at 20° C. Improved icing compositions can be formed that have a cooling shear modulus of about 1000 Pa at a temperature less than about 37.8° C. and a melting shear modulus of about 5000 Pa at a temperature greater than about 73.9° C. The improved icing exhibits improved heat stability when the food product is reheated after freezing. The icing composition can be applied to a variety of food products including cakes and waffles. An improved waffle structure can be combined with the improved icing to form a toaster product.Type: GrantFiled: September 16, 1999Date of Patent: April 9, 2002Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Fern A. Panda, Gerald O. Rabe