Patents by Inventor Wen Jue Amelia Tan

Wen Jue Amelia Tan 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).

  • Patent number: 11771119
    Abstract: A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.
    Type: Grant
    Filed: July 5, 2017
    Date of Patent: October 3, 2023
    Assignee: COCONUTZ PTE. LTD.
    Inventors: Peter Samuel James Cheetham, Christoph Langwallner, Margit Langwallner, Christian Hermansen, Candy Chuing Tey Shiang, Wen Jue Amelia Tan
  • Patent number: 11470866
    Abstract: A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100° C. or above.
    Type: Grant
    Filed: October 28, 2016
    Date of Patent: October 18, 2022
    Assignee: Toroz Pte. Ltd.
    Inventors: Peter Cheetham, Christoph Langwallner, Shiang Chuing Tey, Margit Langwallner, Wen Jue Amelia Tan
  • Patent number: 11123279
    Abstract: The present invention relates to cosmetic or personal care compositions comprising two or more compounds, each compound containing an allylic or partially allylic carbonylsubstructure having the following structure I: wherein Y is a second substructure immediately adjacent to the allylic or partially allyliccarbonyl substructure and is selected from one of the following groups consisting of (i) hydroxyl-based group including —OH or —C(?)—(OH); (ii)carbonyl-based group including —C(?)—C (?O)—CH3; (iii) N ether group, —O—; (iv) sultam group, —N(H)—S(?O)2—; (v) lactam group, —N(H)—C(?O)—; (vi) apolar group including cyclic structures based on menthol or carotenoids; (vii) secondary aldimine containing group including —N(H)—C(NH2)?N— or —N(H)—C(H)?N—; (viii) amine group, —NH2; (ix) secondary amine-based group, —N(H)—; and (x) amide-based group including —N(H)—C(?O)— or —N(H)—C(?O)—N(H)—, their derivatives, isomers, salts and/or combination thereof; and a cosmetically acceptable vehicle.
    Type: Grant
    Filed: January 19, 2017
    Date of Patent: September 21, 2021
    Assignee: AchromaZ Pte. Ltd.
    Inventors: Peter Samuel James Cheetham, Christoph Langwallner, Margit Langwallner, Wen Jue Amelia Tan
  • Publication number: 20190297930
    Abstract: A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.
    Type: Application
    Filed: July 5, 2017
    Publication date: October 3, 2019
    Applicant: COCONUTZ PTE. LTD.
    Inventors: Peter Samuel James CHEETHAM, Christoph LANGWALLNER, Margit LANGWALLNER, Christian HERMANSEN, Candy Chuing Tey SHIANG, Wen Jue Amelia TAN
  • Publication number: 20190021974
    Abstract: The present invention relates to cosmetic or personal care compositions comprising two or more compounds, each compound containing an allylic or partially allylic carbonyl substructure having the following structure I: wherein Y is a second substructure immediately adjacent to the allylic or partially allyliccarbonyl substructure and is selected from one of the following groups consisting of (i) hydroxyl-based group including —OH or —C(?)—(OH); (ii) carbonyl-based group including —C(?)—C (?O)—CH3; (iii) ether group, —O—; (iv) sultam group, —N(H)—S(?O)2—; (v) lactam group, —N(H)—C(?O)—; (vi) apolar group including cyclic structures based on menthol or carotenoids; (vii) secondary aldimine containing group including —N(H)—C(NH2)?N— or —N(H)—C(H)?N—; (viii) amine group, —NH2; (ix) secondary amine-based group, —N(H)—; and (x) amide-based group including —N(H)—C(?O)— or —N(H)—C(?O)—N(H)—, their derivatives, isomers, salts and/or combination thereof; and a cosmetically acceptable vehicle.
    Type: Application
    Filed: January 19, 2017
    Publication date: January 24, 2019
    Inventors: Peter Samuel James Cheetham, Christoph Langwallner, Margit Langwallner, Wen Jue Amelia Tan
  • Publication number: 20180338515
    Abstract: A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100° C. or above.
    Type: Application
    Filed: October 28, 2016
    Publication date: November 29, 2018
    Inventors: Peter Cheetham, Christoph Langwallner, Shiang Chuing Tey, Margit Langwallner, Wen Jue Amelia Tan