This inventor holds 2 USPTO granted patents. Top assignee: A E Staley Manufacturing Company. Active years: 1982-1984.
Company Filing History:
Years Active: 1982-1984
Title: Innovations in Imitation Cheese by Ho S Yang
Introduction
Ho S Yang is an accomplished inventor based in Decatur, IL (US). He has made significant contributions to the field of food science, particularly in the development of soy isolates for use in imitation cheese products. With a total of 2 patents, his work has the potential to revolutionize the way imitation cheese is produced.
Latest Patents
Ho S Yang's latest patents focus on the creation of soy isolates that are suitable for use in imitation cheese. These unique isolates are characterized by an NSI of at least 90 and have not been subjected to enzymatic or chemical hydrolysis. They form an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85 degrees Celsius for 30 minutes. Additionally, they yield a melt value of at least 15 cm². The innovative process involves preconditioning the protein molecules, allowing them to convert into protein aggregates that simulate the hydrocolloidal attributes of caseinate. This heat treatment restructures the proteinaceous molecules into large molecular weight aggregates. The soy isolates developed by Yang can replace 20% to 60% or more of the caseinate in imitation cheese recipes without negatively impacting the melt characteristics of the final product.
Career Highlights
Ho S Yang is associated with A E Staley Manufacturing Company, where he has been able to apply his expertise in food science and innovation. His work has garnered attention for its potential to improve the quality and functionality of imitation cheese products.
Collaborations
Some of his notable coworkers include Walter C Yackel, Jr and William F Lehnhardt. Their collaboration has likely contributed to the advancements in the field of food technology and innovation.
Conclusion
Ho S Yang's contributions to the development of soy isolates for imitation cheese highlight his innovative spirit and dedication to improving food products. His patents represent a significant step forward in the food industry, offering new possibilities for healthier and more versatile cheese alternatives.