Hungwei C Lin

US Patent:

20080254177, Oct 16, 2008

Filed:

Sep 29, 2006

Appl. No.:

12/088734

Inventors:

Hungwei Charlie Lin - Lawrence KS, US
Harry Mead Clark - Topeka KS, US
Brent Karl Pope - Topeka KS, US
Jerry Don Millican - Topeka KS, US
Viswas Ghorpade - Lawrence KS, US
Dale Allen Fritsch - Topeka KS, US

International Classification:

A23P 1/08
A23D 7/00
C11B 5/00

US Classification:

426302, 426601, 426541, 426546, 426545, 426544

Abstract:

A process for preparing a food composition by mixing a nutritive base with at least one long chain polyunsaturated fatty acid; cooking the resulting mixture at a temperature not less than about 50 C.; adding to the food composition at least one oxidatively protected long chain polyunsaturated fatty acid; and packaging the resulting composition in an oxygen depleted environment within a sealed container to provide the food product that exhibits (1) acceptable palatability to an animal and (2) a shelf-life of at least about 6 months when stored at ambient temperature without opening the container.

US Patent:

20160302458, Oct 20, 2016

Filed:

Nov 22, 2013

Appl. No.:

15/038545

Inventors:

- Topeka KS, US
Hungwei Lin - Lawrence KS, US

International Classification:

A23L 1/30
A23K 20/10
A23K 20/142
A23K 20/163
A23K 20/22
A23K 20/174
A23K 10/20
A23K 20/158

Abstract:

Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45 C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96 C. to 99 C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.

US Patent:

20160038762, Feb 11, 2016

Filed:

Aug 8, 2014

Appl. No.:

14/455382

Inventors:

Hungwei Lin - Lawrence KS, US

International Classification:

A61N 5/06
A61C 1/12
A46B 5/00
A61C 1/08

Abstract:

The present invention provides an improved light emitting toothbrush having an angular head removably secured to a base, wherein said base includes an operator for operating the light emitting toothbrush and an electronic power supply for powering said light emitting toothbrush, said angular head adapted for use with a radiation responsive paste applied to a tooth surface for simultaneous removal of bacteria and whitening of the tooth surface a plurality of fiber optic bristles extending from a front brush face of the angular head and in optical communication with a light emitter, said plurality of fiber optic bristles being generally adapted for conducting the emitted radiation from said light emitter towards the tooth surface.

US Patent:

20150272145, Oct 1, 2015

Filed:

Mar 18, 2015

Appl. No.:

14/660971

Inventors:

- Topeka KS, US
Hungwei Lin - Lawrence KS, US

International Classification:

A23B 4/22
C12N 1/20
A23L 1/31
A23L 1/317
A23K 1/10
A23L 1/325

Abstract:

A method for preparing raw meat or raw seafood that is resistant to spoilage, comprising: a) incubating a solution comprising a population of non-pathogenic psychrotrophic lactic acid bacteria under conditions and for a period of time sufficient to enable growth of the bacterial population to form a bacterial culture capable of preventing spoilage; b) adding a saccharide to the bacterial culture and incubating the bacterial culture at a temperature of from 1 to 4 C., wherein the saccharide is present in an amount sufficient to achieve bacteriostasis of the bacterial culture; admixing the bacterial culture formed in step b) with the raw meat or raw seafood, wherein the bacteriostatic bacterial culture is present in an amount of from 1 to 20 weight % based on the total weight of the composition.