Company Filing History:
3 out of 128 
1 out of 41 Years Active: 1977-2001
Title: The Innovations of Iue Chung Cho: Pioneering Protein Compositions in St. Louis, MO
Introduction
Iue Chung Cho is a notable inventor based in St. Louis, Missouri, recognized for his contributions to the field of food technology through innovative protein compositions. With a total of four patents, Cho has made significant strides in enhancing the quality and functionality of meat emulsions and milk replacers.
Latest Patents
Cho's latest patents include groundbreaking developments. The first patent is for a low viscosity meat emulsion and process for producing a protein composition useful for forming this emulsion. This invention details a protein-starch composition that remains low in viscosity before cooking but exhibits high gel strength once cooked, which includes a detailed process for creating this composition. The second patent focuses on a non-fat milk replacer for baking that contains isolated vegetable protein. This milk replacer is produced through a carefully defined process, ensuring comparable baking properties to non-fat dry milk while utilizing a blend of dairy whey and vegetable protein.
Career Highlights
Throughout his career, Iue Chung Cho has worked with renowned companies such as Ralston Purina Company and Protein Technologies International, Inc. His position in these organizations allowed him to apply his innovative concepts in practical settings, significantly impacting food technology.
Collaborations
In his professional journey, Cho has collaborated with esteemed colleagues, including Charles W. Kolar, Jr. and Christopher W. Frederiksen. Together, these inventors have contributed to the advancements in food science, driving innovations that benefit the industry and consumers alike.
Conclusion
Iue Chung Cho's innovative spirit and dedication to advancing food technology have led to significant patents that address vital challenges in food production. His work not only demonstrates the potential for improvements in food products but also highlights the importance of collaboration and ingenuity in the field of culinary science.