Tuong Huynh-Ba

This inventor holds 21 USPTO granted patents and 4 published patent applications, plus 1 CIPO patent and 2 EPO patents, primarily in Food Flavoring. Top assignees: Nestec S.a., Merck Patent Gmbh, Merck Patent Gesellschaft MIT Beschrankter Haftung. Active years: 1986-2016.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Tuong Huynh-Ba. Retrieved from https://idiyas.com/inventor/tuong-huynh-ba

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

USPTO Granted Patents = 21 (Patent Applications = 4)

% Patents Active = 100.0

CIPO Patents = 1

EPO Patents = 2 (Patent Applications = 6)

Average Co-Inventor Count = 2.1

ph-index = 6

Forward Citations = 135(Granted Patents)

Location History:

Baden, CH (1993 - 1994)
Pully, CH (1986 - 2016)

Company Filing History:

Merck Patent Gesellschaft MIT Beschrankter Haftung

patents

4. 1 out of 100

Merck Patent Gesellschaft MIT Beschraenkter Haftung

patents

Years Active: 1986-2016

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Areas of Expertise:

Food Flavoring

Anisotropic Compounds

2-Acetyl-1-Pyrroline

Bioconversion

Phenolic Compounds

Quinic Acid Derivatives

Liquid Crystals

Flavorant Preparation

Micro-Organisms

Nematic Phase

Food Compositions

21 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 9265276 - Reducing astringency in compositions containing phenolic compounds (2016-02-23),

2. 5948453 - Food flavorant preparation via bioconversion of elemental sulphur (1999-09-07),

3. 5922374 - Treatment of vegetables (1999-07-13),

4. 5747302 - Preparation of thiols with food-acceptable micro-organisms (1998-05-05),

5. 5512290 - Compositions containing 2-acetyl-1-pyrroline (1996-04-30),

6. 5446171 - Preparation of 2-acetyl-1-pyrroline (1995-08-29),

7. 5401858 - Preparation of quinic acid derivatives (1995-03-28),

8. 5401521 - Preparation of 2-acetyl-1-pyrroline compositions (1995-03-28),

9. 5338483 - Anisotropic compounds having nematic phase and liquid crystal mixtures (1994-08-16),

10. 5310501 - Anisotropic compounds having Nematic phase and liquid crystal mixtures (1994-05-10),

11. 5280127 - Pyrroline-based food flavoring compounds (1994-01-18),

12. 5262189 - Process for flavoring foods with 2-carbomethoxy-1-pyrroline (1993-11-16),

13. 5252252 - Anisotropic compounds and liquid crystal mixtures (1993-10-12),

14. 5227484 - Anisotropic compounds having nematic phase and liquid crystal mixtures (1993-07-13),

15. 5179101 - Anisotropic compounds having nematic phase and liquid crystal mixtures (1993-01-12),

Title: Tuong Huynh-Ba: Innovator in Flavor Science

Introduction

Tuong Huynh-Ba, based in Pully, Switzerland, is an accomplished inventor with a remarkable portfolio of 21 patents. His work primarily focuses on innovative solutions for enhancing food flavors and reducing astringency in various compositions.

Latest Patents

Among his latest inventions are two significant patents. The first patent addresses the reduction of astringency in compositions containing phenolic compounds. This invention explores the use of at least one phospholipid to prepare a phenol-containing composition, thereby decreasing the astringency and improving taste experiences. The second patent involves the preparation of flavorant agents through the bioconversion of elemental sulfur using baker's yeast and reducing sugars. This method not only results in the evolution of hydrogen sulfide gas but also allows for the creation of a flavorant composition through further heating and mixing with flavor precursor materials.

Career Highlights

Tuong has made considerable contributions during his career, particularly at notable companies such as Nestlé and Merck Patent GmbH. His experience in these prestigious organizations has enabled him to innovate effectively in the field of food science and flavor enhancement.

Collaborations

Throughout his career, Tuong Huynh-Ba has collaborated with esteemed colleagues, including Maged A. Osman and Philippe Duby. These partnerships have fostered a rich exchange of ideas and expertise, helping to advance his pioneering work in the field.

Conclusion

Tuong Huynh-Ba stands out as a significant figure in the realm of food innovation, with a focus on improving taste and flavor profiles. His patents reflect a deep understanding of chemical interactions and a commitment to enhancing culinary experiences. With 21 patents to his name, he continues to be a driving force in the flavor science industry.

Profile summary based on public USPTO records.