Patents by Inventor Young C. Kang
Young C. Kang 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).
-
Publication number: 20120040056Abstract: In accordance with a particular embodiment of the present disclosure, a method comprises mixing an aqueous medium, a coconut base, and an emulsifier to yield an emulsion. The emulsion is blended with one or more other ingredients to yield a coconut-based beverage. The coconut-based beverage is substantially free of dairy-derived ingredients.Type: ApplicationFiled: August 16, 2010Publication date: February 16, 2012Applicant: WhiteWave Services, Inc.Inventors: Laura LaSalle Tewnion, Stephen A. McCready, Young C. Kang
-
Publication number: 20110091615Abstract: A reduced fat beverage and a method of making the same is disclosed. A method for making a reduced-fat beverage includes destabilizing a base solution, the base solution comprising a fat component and non-fat components. The method also includes separating the fat component from the non-fat components and removing the fat component from the base solution.Type: ApplicationFiled: September 23, 2010Publication date: April 21, 2011Applicant: WhiteWave Services, Inc.Inventor: Young C. Kang
-
Publication number: 20090214712Abstract: The present disclosure relates to a milk-based beverage comprising a milk component and a catechin-containing component. The milk component includes milk fat in an amount of at least about 0.2% by weight of the milk-based beverage. The catechin-containing component, wherein the catechin-containing component prevents off-flavors in the milk-based beverage. A method for preventing off-flavors in a milk-based beverage comprising a milk component including milk fat in an amount of at least about 0.2% by weight of the milk-based beverage is also provided.Type: ApplicationFiled: February 16, 2009Publication date: August 27, 2009Applicant: The Coca Cola CompanyInventors: Young C. Kang, Matthew N. Lecky
-
Patent number: 5091200Abstract: Described is a process for producing cooked browned baked goods including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked baked goods foodstuff, e.g., dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the flavoring powder coated foodstuff surface to microwave radiation for a period of time to cause the foodstuff to be edible and to be brownedwhereby the resulting product is caused to be edible as a foodstuff and the baked goods is edibly browned.Type: GrantFiled: May 17, 1991Date of Patent: February 25, 1992Assignee: International Flavors & Fragrances Inc.Inventors: Young C. Kang, Chee-Teck Tan, Brian Byrne, Lawrence L. Buckholz, Jr., Marion A. Sudol, Richard M. Boden
-
Patent number: 5075528Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reduction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;(c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and(d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.Type: GrantFiled: October 12, 1990Date of Patent: December 24, 1991Assignee: International Flavors & Fragrances Inc.Inventors: Young C. Kang, Chee-Teck Tan, Brian Byrne, Lawrence L. Buckholz, Jr., Marion A. Sudol, Richard M. Boden
-
Patent number: 5064669Abstract: Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing material, such as a fat and/or wax and one or more emulsifiers to melt this starting material; mixing one or more water-containing flavor compositions with a texture conditioning agent; mixing the flavor compositions and texture conditioning agent(s) with the molten fat or wax to obtain a homogeneous mixture in the form of an emulsion; and chilling the flavor composition-containing mixture to provide discrete particles of solid encapsulated flavoring agent, together with the products so produced and methods for using same.Type: GrantFiled: April 3, 1991Date of Patent: November 12, 1991Assignee: International Flavors & Fragrances, Inc.Inventors: Chee-Teck Tan, Young C. Kang, Marion A. Sudol, Chwan K. King, Marvin Schulman
-
Patent number: 5059434Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one enxapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;(c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and(d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.Type: GrantFiled: October 12, 1990Date of Patent: October 22, 1991Assignee: International Flavors & Fragrances Inc.Inventors: Young C. Kang, Chee-Teck Tan, Brian Byrne, Lawrence L. Buckholz, Jr., Marion A. Sudol, Richard M. Boden
-
Patent number: 4985261Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretely encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); andexposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.Type: GrantFiled: June 8, 1990Date of Patent: January 15, 1991Assignee: International Flavors & Fragrances Inc.Inventors: Young C. Kang, Chee-Teck Tan, Brian Byrne, Lawrence L. Buckholz, Jr, Marion A. Sudol, Richard M. Boden