Patents by Inventor Yeong-Ching Albert Hong
Yeong-Ching Albert Hong 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: 11375727Abstract: Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point of about 45° C. or lower, about 0.5 to about 5 weight percent of a high oil-binding capacity material having an oil-binding capacity of at least about 100%, about 10 to about 30 weight percent of amorphous materials, and less than 30 weight percent sugar, sugar alcohol, or combinations thereof. The fillings generally have a particle size distribution with D50 of about 25 microns or less. Preferably, the fillings have a low water activity of about 0.45 or less and are substantially free of polyhydric alcohols and polyhydric alcohol-based humectants. The fillings maintain their soft and creamy texture after high-temperature, high-pressure cooking co-extrusion, subsequent baking, and throughout storage.Type: GrantFiled: July 9, 2019Date of Patent: July 5, 2022Assignee: Intercontinental Great Brands LLCInventors: Asya Bakhtina, Michelle Beaver, Kelly Christiansen, Yeong-Ching Albert Hong, Joshua Smith, Liyi Yang
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Publication number: 20210007369Abstract: Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point of about 45° C. or lower, about 0.5 to about 5 weight percent of a high oil-binding capacity material having an oil-binding capacity of at least about 100%, about 10 to about 30 weight percent of amorphous materials, and less than 30 weight percent sugar, sugar alcohol, or combinations thereof. The fillings generally have a particle size distribution with D50 of about 25 microns or less. Preferably, the fillings have a low water activity of about 0.45 or less and are substantially free of polyhydric alcohols and polyhydric alcohol-based humectants. The fillings maintain their soft and creamy texture after high-temperature, high-pressure cooking co-extrusion, subsequent baking, and throughout storage.Type: ApplicationFiled: July 9, 2019Publication date: January 14, 2021Inventors: Asya Bakhtina, Michelle Beaver, Kelly Christiansen, Yeong-Ching Albert Hong, Joshua Smith, Liyi Yang
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Patent number: 10512275Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.Type: GrantFiled: July 10, 2015Date of Patent: December 24, 2019Assignee: KRAFT FOODS GROUP BRANDS LLCInventors: Yeong-Ching Albert Hong, Richard Leshik, Zachary Caplan, Jimbay P. Loh
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Patent number: 10383344Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.Type: GrantFiled: December 23, 2014Date of Patent: August 20, 2019Assignee: KRAFT FOODS GROUP BRANDS LLCInventors: Yeong-Ching Albert Hong, Richard Leshik, Zachary Caplan, Jimbay P. Loh
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Patent number: 9456620Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.Type: GrantFiled: February 26, 2014Date of Patent: October 4, 2016Assignee: Intercontinental Great Brands LLCInventors: Jimbay P. Loh, Yeong-Ching Albert Hong
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Patent number: 9420804Abstract: A shelf-stable acidified starch and cheese sauce meal is provided. In one aspect, the meal includes an acidified starch component having a pH of about 4.6 or below and a separate cheese-based sauce component having a pH between about 5.7 and about 6.2. The sauce component is to be combined with the acidified starch component when the meal is ready to be consumed. In another aspect, a buffering composition is blended into the separate cheese-based sauce component and includes blends of dibasic phosphate salts, monobasic phosphate salts, and an edible acid where the cheese-based sauce component has a total dry weight of phosphate salt between about 3 and about 5 percent.Type: GrantFiled: October 6, 2008Date of Patent: August 23, 2016Assignee: Kraft Foods Group Brands LLCInventors: Yeong-Ching Albert Hong, Lynell Morales, John Pasch
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Patent number: 9332773Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.Type: GrantFiled: January 13, 2014Date of Patent: May 10, 2016Assignee: Kraft Foods Group Brands LLCInventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
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Publication number: 20160073651Abstract: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.Type: ApplicationFiled: November 20, 2015Publication date: March 17, 2016Inventors: Jimbay Peter Loh, Yeong-Ching Albert Hong, Yinqing Ma, Alice Shen Cha, Iksoon Kang
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Publication number: 20150313254Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.Type: ApplicationFiled: July 10, 2015Publication date: November 5, 2015Applicant: KRAFT FOODS GROUP BRANDS LLCInventors: Yeong-Ching Albert HONG, Richard LESHIK, Zachary KAPLAN, Jimbay P. LOH
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Patent number: 9131727Abstract: The present invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a liquid milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture. Even more specifically, the powdered composition includes at least one edible monobasic salt of polyprotonic acid. The powdered composition may include a buffer salt, and other optional ingredients such as sweetener, thickener, fiber, bulking agent, anti-caking agent, fruit juice solid, flavor, and colorant, etc.Type: GrantFiled: July 16, 2008Date of Patent: September 15, 2015Assignee: Kraft Foods Group Brands LLCInventors: Kieran Patrick Spelman, Jimbay P. Loh, Maria Velissariou, Yeong-Ching Albert Hong
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Publication number: 20150181906Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.Type: ApplicationFiled: December 23, 2014Publication date: July 2, 2015Inventors: Yeong-Ching Albert HONG, Richard LESHIK, Zachary KAPLAN, Jimbay P. LOH
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Patent number: 9017748Abstract: Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.Type: GrantFiled: December 28, 2007Date of Patent: April 28, 2015Assignee: Kraft Foods Group Brands LLCInventors: Kieran Patrick Spelman, Barbara Jo Lyle, Yi-Fang Chu, Jimbay P. Loh, Yeong-Ching Albert Hong
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Publication number: 20140205735Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.Type: ApplicationFiled: February 26, 2014Publication date: July 24, 2014Inventors: Jimbay P. Loh, Yeong-Ching Albert Hong
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Publication number: 20140127378Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.Type: ApplicationFiled: January 13, 2014Publication date: May 8, 2014Applicant: Kraft Foods Group Brands LLCInventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
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Patent number: 8691316Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.Type: GrantFiled: June 25, 2012Date of Patent: April 8, 2014Assignee: Intercontinental Great Brands LLCInventors: Jimbay P. Loh, Yeong-Ching Albert Hong
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Patent number: 8637107Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.Type: GrantFiled: December 2, 2004Date of Patent: January 28, 2014Assignee: Kraft Foods Group Brands LLCInventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
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Publication number: 20120263859Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.Type: ApplicationFiled: June 25, 2012Publication date: October 18, 2012Inventors: Jimbay P. Loh, Yeong-Ching Albert Hong
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Patent number: 8287936Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.Type: GrantFiled: February 12, 2010Date of Patent: October 16, 2012Assignee: Kraft Foods Global Brands LLCInventors: Jimbay P. Loh, Yeong-Ching Albert Hong
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Publication number: 20120258207Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.Type: ApplicationFiled: March 9, 2012Publication date: October 11, 2012Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Yeong-Ching Albert Hong, Richard Leshik, Zachary Caplan, Jimbay P. Loh
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Publication number: 20120251676Abstract: Methods and compositions relating to a foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a foodstuff comprising (i) about 50% to about 70% water; (ii) about 7% to about 17% hard fat; (iii) about 0.1% to about 5% protein source; and (iv) about 0.1% to about 20% water binder, the foodstuff having a gel strength of about at least 100, further wherein the foodstuff does not comprise lecithin; wherein the first and second components are arranged in discrete layers to form the multi-texture, ready-to-eat foodstuff and wherein the first and second soluble solid ratios have a relative difference of less than about 12 percent.Type: ApplicationFiled: March 9, 2012Publication date: October 4, 2012Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Zachary Caplan, Richard Leshik, Yeong-Ching Albert Hong