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For the Inventor, By the Inventor

Maytown, PA, United States of America

Gary G Youcheff

This inventor holds 4 USPTO granted patents. Top assignees: Hawley & Hoops, Inc., Mars, Incorporated. Active years: 1992-2003.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Gary G Youcheff. Retrieved from https://idiyas.com/inventor/gary-g-youcheff

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 4

% Patents Active = 100.0

Average Co-Inventor Count = 2.7

ph-index = 3

Forward Citations = 24(Granted Patents)


Company Filing History:

goldMedal2 out of 3 
 
Hawley & Hoops, Inc.
 patents
silverMedal2 out of 1,226 
 
Mars, Incorporated
 patents

Years Active: 1992-2003

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4 patents (USPTO):Explore Patents
1. 6635303 - Powdered milk solids for providing a developed milk flavor to chocolate, the method of preparation and chocolate prepared with the same (2003-10-21),
2. 6265007 - Anhydrous milk fat/vegetable fat food ingredient (2001-07-24),
3. 5500233 - Composition for improving adherence of fat-based coatings to frozen (1996-03-19),
4. 5085877 - Composition and method for improving adherence of fat-based coatings to (1992-02-04),

Title: Gary G Youcheff: Innovator in Food Science

Introduction

Gary G Youcheff is a notable inventor based in Maytown, PA (US), recognized for his contributions to food science. He holds a total of 4 patents, showcasing his innovative approach to enhancing food products, particularly in the chocolate industry.

Latest Patents

Among his latest patents is the invention of powdered milk solids designed to provide a developed milk flavor to chocolate. This patent details a method of preparation and the resulting chocolate that utilizes these powdered milk solids. The unique free fatty acid profile of the powdered milk solids contributes to a rich milk character in milk chocolate. Additionally, he has developed an anhydrous milk fat and vegetable fat food ingredient aimed at improving the oxidative stability of anhydrous milk fat.

Career Highlights

Throughout his career, Gary has worked with prominent companies such as Mars, Incorporated and Hawley & Hoops, Inc. His experience in these organizations has allowed him to refine his expertise in food technology and product development.

Collaborations

Gary has collaborated with notable professionals in his field, including Stephen M Wodke and Douglas W Perkins. These partnerships have further enriched his work and contributed to his innovative projects.

Conclusion

Gary G Youcheff's contributions to food science, particularly in chocolate flavor enhancement, demonstrate his commitment to innovation. His patents reflect a deep understanding of food ingredients and their applications, making him a significant figure in the industry.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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