Patents by Inventor Wen-Sherng Chen
Wen-Sherng Chen 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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Publication number: 20110244083Abstract: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.Type: ApplicationFiled: June 15, 2011Publication date: October 6, 2011Inventors: Wen-Sherng Chen, John Westcott Finley, Bruce Campbell, Ariel Cudia
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Patent number: 7989015Abstract: Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.Type: GrantFiled: January 11, 2007Date of Patent: August 2, 2011Assignee: Kraft Foods Global Brands LLCInventors: Ahmad Akashe, Wen-Sherng Chen, Danielle Elizabeth Perkins, Mark Richard Thomas Norton
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Patent number: 7981453Abstract: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.Type: GrantFiled: December 29, 2004Date of Patent: July 19, 2011Assignee: Kraft Foods Global Brands LLCInventors: Wen-Sherng Chen, John Westcott Finley, Bruce Campbell, Ariel Cudia
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Patent number: 7771762Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.Type: GrantFiled: August 14, 2008Date of Patent: August 10, 2010Assignee: Kraft Foods Global Brands LLCInventors: Song Gao, John Westcott Finley, Vijay Kumar Arora, Wen-Sherng Chen, Douglas A. Smyth, Ahmad Akashe, Ronald Louis Meibach, Ariel S. Cudia
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Publication number: 20080299607Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.Type: ApplicationFiled: August 14, 2008Publication date: December 4, 2008Applicant: Kraft Foods Global Brands LLCInventors: Song Gao, John Westcott Finley, Vijay Kumar Arora, Wen-Sherng Chen, Douglas A. Smyth, Ahmad Akashe, Ronald Louis Meibach, Ariel S. Cudia
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Publication number: 20080171125Abstract: Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.Type: ApplicationFiled: January 11, 2007Publication date: July 17, 2008Inventors: Ahmad Akashe, Wen-Sherng Chen, Danielle Elizabeth Perkins, Mark Richard Thomas Norton
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Publication number: 20060198938Abstract: A method for preparing processed cheese containing significant levels of soy protein which possesses melt, firmness, and flavor characteristics similar to regular processed cheese is provided. The method provides a mixture including a dry particulate soy protein ingredient containing soy protein having a molecular weight of about 4,000 to about 40,000 Daltons in combination with dairy fat and dairy protein without pre-emulsification of the soy material, and the mixture is cooked and a soy cheese product thereof is then packaged. This method provides a processed cheese product having the requisite textural and flavor properties, while avoiding competitive adsorption problems between dairy and soy protein ingredients and opportunities for microbial growth which can occur with aqueous emulsified soy compositions.Type: ApplicationFiled: March 2, 2005Publication date: September 7, 2006Inventors: Wen-Sherng Chen, Ahmad Akashe, Song Gao, Ariel Cudia, Sheryl Cole
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Publication number: 20060141101Abstract: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.Type: ApplicationFiled: December 29, 2004Publication date: June 29, 2006Inventors: Wen-Sherng Chen, John Finley, Bruce Campbell, Ariel Cudia
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Patent number: 6984409Abstract: This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein.Type: GrantFiled: April 6, 2004Date of Patent: January 10, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Song Gao, Wen-Sherng Chen, Veronic M. Harrison
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Publication number: 20050255211Abstract: A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g.Type: ApplicationFiled: July 19, 2005Publication date: November 17, 2005Inventors: Donald Carpenter, Wen-Sherng Chen, Alex Gonsalves, Gerard Hasenhuettl, Richard Silver
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Publication number: 20050095344Abstract: Highly functional soy protein materials are provided which are prepared using a process wherein a soy protein material is hydrated in an aqueous solution at a solids level of about 5 to about 20 percent, sufficient edible base is then added to adjust the pH of the aqueous soy composition to about 9 to about 11, and the pH-adjusted composition is then mixed at a temperature of about 40 to about 80° C. for about 0.5 to about 4 hours to obtain the highly functional soy protein material. These highly functional soy protein materials have significantly improved solubilities, water binding capacities, and emulsification properties.Type: ApplicationFiled: October 29, 2003Publication date: May 5, 2005Inventors: Ahmad Akashe, Asma Ahad, Wen-Sherng Chen
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Publication number: 20050079259Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.Type: ApplicationFiled: June 25, 2004Publication date: April 14, 2005Inventors: Song Gao, John Finley, Vijay Arora, Wen-Sherng Chen, Douglas Smyth, Ahmad Akashe, Ronald Meibach, Ariel Cudia
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Publication number: 20050053705Abstract: The present invention utilizes a novel enzyme cocktail comprising a fungal protease enzyme or a mixture of fungal protease enzymes having both endo and exo-peptidase activities to hydrolyze soy proteins while substantially avoiding free amino acids and low-molecular weight peptides which impart a bitter or undesirable flavor to the hydrolysate. The hydrolysate, and more preferably the soluble soy protein contained therein, is used in a food product such as, for example, high protein content beverages, sports beverages, balanced nutritional beverages, fruit juice mixes, health/nutrition bars, salad dressings, meat products, snacks, desserts, confectionaries, nutritional supplements, and the like. The soy protein hydrolysate, and more preferably the soluble soy protein contained therein, according to the present invention is particularly useful when the required dose is as high as about 2.5 to about 6.5 grams of soy protein per normal serving of a food product.Type: ApplicationFiled: September 4, 2003Publication date: March 10, 2005Inventors: Song Gao, Douglas Smyth, Wen-Sherng Chen
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Patent number: 6849282Abstract: Starch-based salad dressing compositions that utilize soy protein as an emulsifier and the making of such compositions. Soy protein replaces a substantial amount of or all of the egg yolk or whole egg as an emulsifier in the starch-based salad dressing. The soy protein may be untreated, heat or enzyme treated, or may be treated according to other optional treatments. The soy protein is blended with the egg yolk or whole egg (if included), salt, spices, sugar, high fructose corn syrup, and soybean oil to make a premix. A starch base is made separately from water, starch, sugar, and acid. The premix and starch base are then mixed and homogenized to form the starch-based salad dressing composition.Type: GrantFiled: February 5, 2003Date of Patent: February 1, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Song Gao, Wen-Sherng Chen, Adedayo Olad Doherty, Reynell Grant, Pernell Showers
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Publication number: 20040191363Abstract: This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein.Type: ApplicationFiled: April 6, 2004Publication date: September 30, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Song Gao, Wen-Sherng Chen, Veronic M. Harrison
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Patent number: 6780446Abstract: This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein.Type: GrantFiled: August 12, 2002Date of Patent: August 24, 2004Assignee: Kraft Foods Holdings, Inc.Inventors: Song Gao, Wen-Sherng Chen, Veronic M. Harrison
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Publication number: 20040151805Abstract: Starch-based salad dressing compositions that utilize soy protein as an emulsifier and the making of such compositions. Soy protein replaces a substantial amount of or all of the egg yolk or whole egg as an emulsifier in the starch-based salad dressing. The soy protein may be untreated, heat or enzyme treated, or may be treated according to other optional treatments. The soy protein is blended with the egg yolk or whole egg (if included), salt, spices, sugar, high fructose corn syrup, and soybean oil to make a premix. A starch base is made separately from water, starch, sugar, and acid. The premix and starch base are then mixed and homogenized to form the starch-based salad dressing composition.Type: ApplicationFiled: February 5, 2003Publication date: August 5, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Song Gao, Wen-Sherng Chen, Adedayo Olad?apos;Po Doherty, Reynell Grant, Pernell Showers
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Publication number: 20040146624Abstract: A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g.Type: ApplicationFiled: January 13, 2004Publication date: July 29, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Donald E. Carpenter, Wen-Sherng Chen, Alex Gonsalves, Gerard Hasenhuettl, Richard Silver
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Publication number: 20040028801Abstract: This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein.Type: ApplicationFiled: August 12, 2002Publication date: February 12, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Song Gao, Wen-Sherng Chen, Veronic M. Harrison
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Patent number: 6458393Abstract: The present invention is directed to cottage cheese having a more porous curd. The resulting curd is less dense than conventional cottage cheese curd. The more porous cottage cheese curd allows the cottage cheese dressing to permeate the curd. The porous cottage cheese curds formed according to the present invention allow greater absorption of the dressing, and thus significantly reduce the problem involving the curds “swimming” in the dressing often found in conventional cottage cheese products. Methods for manufacturing such cottage cheese also are provided. More specifically, the porous cottage cheese curd is prepared by the generation or introduction of gas during the initial formation of the curd.Type: GrantFiled: January 7, 2000Date of Patent: October 1, 2002Assignee: Kraft Foods, Inc.Inventors: Richard H. Lincourt, Wen-Sherng Chen, Ragendra P. Borwankar