Patents by Inventor Yinqing Ma
Yinqing Ma 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: 20200305453Abstract: Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.Type: ApplicationFiled: June 16, 2020Publication date: October 1, 2020Inventors: Ammar N. Chinwalla, Bruce E. Campbell, Rodrigo R. Roesch, Yinqing Ma, Julia Lee Gregg, Virgil L. Metzger, Brian M. Reinhart
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Patent number: 10721940Abstract: Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.Type: GrantFiled: July 20, 2012Date of Patent: July 28, 2020Assignee: Kraft Food Group Brands LLCInventors: Ammar N. Chinwalla, Bruce E. Campbell, Rodrigo R. Roesch, Yinqing Ma, Julia Lee Gregg, Virgil L. Metzger, Brian M. Reinhart
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Patent number: 9326538Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.Type: GrantFiled: April 7, 2010Date of Patent: May 3, 2016Assignee: Kraft Foods Group Brands LLCInventors: Gary Francis Smith, Olaf C. Kortum, Yinqing Ma, Amanda J. Reilly, Kelly K. Harman, Edward Charles Coleman, Juan R. Peebles
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Patent number: 9320292Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.Type: GrantFiled: March 15, 2013Date of Patent: April 26, 2016Assignee: Kraft Foods Group Brands LLCInventors: Gary Francis Smith, Olaf C. Kortum, Yinqing Ma, Amanda Jane Criezis, Kelly K. Harman, Edward Charles Coleman, Juan R. Peebles
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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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Patent number: 8613967Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: GrantFiled: August 2, 2012Date of Patent: December 24, 2013Assignee: Intercontinental Great Brands LLCInventors: Kenneth William Cale, George W. Haas, Jamie Allen Hestekin, Heather Marie Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle Elizabeth Perkins, Charles Wang
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Publication number: 20130202745Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.Type: ApplicationFiled: March 15, 2013Publication date: August 8, 2013Inventors: Gary Francis Smith, Olaf C. Kortum, Yinqing Ma, Amanda Jane Criezis, Kelly K. Harman, Edward Charles Coleman, Juan R. Peebles
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Publication number: 20130064944Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: ApplicationFiled: August 2, 2012Publication date: March 14, 2013Inventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
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Publication number: 20130022729Abstract: Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.Type: ApplicationFiled: July 20, 2012Publication date: January 24, 2013Inventors: Ammar N. Chinwalla, Bruce E. Campbell, Rodrigo R. Roesch, Yinqing Ma, Julia Lee Gregg, Virgil L. Metzger, Brian M. Reinhart
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Patent number: 8236362Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: GrantFiled: January 12, 2011Date of Patent: August 7, 2012Assignee: Kraft Foods Global Brands LLCInventors: Kenneth William Cale, George W. Haas, Jamie Allen Hestekin, Heather Marie Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle Elizabeth Perkins, Charles Wang
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Publication number: 20110250327Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.Type: ApplicationFiled: April 7, 2010Publication date: October 13, 2011Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Gary Francis Smith, Olaf C. Kortum, Yinqing Ma, Amanda J. Reilly, Kelly K. Harman, Edward Charles Coleman, Juan R. Peebles
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Publication number: 20110104344Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.Type: ApplicationFiled: January 12, 2011Publication date: May 5, 2011Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
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Patent number: 7687095Abstract: The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.Type: GrantFiled: September 30, 2005Date of Patent: March 30, 2010Assignee: Kraft Foods Global Brands LLCInventors: Yinqing Ma, Ted R. Lindstrom, Isabelle Laye, Ana P. Rodriguez, Gavin M. Schmidt, Mary C. Doyle
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Publication number: 20100028503Abstract: 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: July 30, 2008Publication date: February 4, 2010Inventors: Jimbay Peter Loh, Yeong-Ching Albert Hong, Yinqing Ma, Alice S. Cha, Iksoon Kang
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Publication number: 20090169690Abstract: Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with increased firmness despite high levels of whey protein contained therein by combining at least one high functionality thermally modified whey protein compound with specific casein or other protein sources to achieve a synergistic effect that increases the yield stress of the cheese compound.Type: ApplicationFiled: December 28, 2007Publication date: July 2, 2009Inventors: Yinqing Ma, Ted Riley Lindstrom, Ana Patricia Rodriguez, Fu-I Mei
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Publication number: 20070134396Abstract: A processed cheese and method of forming the processed cheese are provided. The processed cheese generally includes between about 14 to about 16 protein, about 45 to about 50 percent moisture; and a ratio of casein protein to whey protein at least about 60:40. The method of forming the processed cheese includes thermally treating a whey protein at a protein concentration and pH sufficient to form whey protein aggregates, blending the thermally treated whey protein with a milk protein concentrate to form a slurry; and heating the slurry for a time and temperature sufficient to form the processed cheese. In one form, the processed cheese includes about 3 to about 6.3 percent modified whey protein.Type: ApplicationFiled: May 12, 2006Publication date: June 14, 2007Applicant: Kraft Foods Holding, Inc.Inventors: Yinqing Ma, Ted Lindstrom, Gavin Schmidt
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Publication number: 20070077342Abstract: The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.Type: ApplicationFiled: September 30, 2005Publication date: April 5, 2007Inventors: Yinqing Ma, Ted Lindstrom, Isabelle Laye, Ana Rodriguez, Gavin Schmidt, Mary Doyle