Jimbay Loh is an accomplished inventor based in Peekskill, NY (US). He has made significant contributions to the field of food technology, particularly in the development of innovative food products. With a total of 4 patents to his name, Loh has demonstrated a commitment to enhancing food quality and consumer experience.

Latest Patents

One of Loh's latest patents is a process for making low-fat cake donuts. This invention involves a chemically-leavened, self-sustaining cake donut dough that contains 20-30% of a thermally-reversible gel. The dough is shaped into donuts and baked in an oven within 10 minutes. The gel consists of 80-95% water, 5-20% insoluble, water-binding fiber, and 0.2-2% thermally-reversible hydrocolloid gelling agent. Another notable patent is for a cake icing composition that utilizes a food modifying composition. This icing comprises sugar and/or starch, water, and a dispersion of edible soy fiber with a specific particle size. The process involves blending these ingredients to create a smooth and effective cake icing.

Career Highlights

Throughout his career, Jimbay Loh has worked with prominent companies such as Kraft General Foods, Inc. and Cpc International, Inc. His experience in these organizations has allowed him to refine his skills and contribute to various innovative projects in the food industry.

Collaborations

Loh has collaborated with several professionals in his field, including Wendy A Anderson and Dreena Dulin. These partnerships have likely enriched his work and led to further advancements in his inventions.

Conclusion

Jimbay Loh's innovative spirit and dedication to food technology have resulted in valuable patents that enhance consumer products. His work continues to influence the food industry positively.

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