Company Filing History:
Years Active: 2011
Title: Yinging Ma: Innovator in Dairy Product Technology
Introduction
Yinging Ma is a notable inventor based in Arlington Heights, IL (US). He has made significant contributions to the field of dairy product technology, particularly with his innovative approach to concentrated milk products. His work focuses on enhancing the quality and stability of dairy liquids, which is crucial for both manufacturers and consumers.
Latest Patents
Yinging Ma holds a patent for a heat-stable concentrated milk product. This invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel. The method of production utilizes specific thermal treatments to create a stable concentrated dairy liquid, to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value F of at least 5, making them resistant to gelling and browning during high-temperature sterilization. Additionally, these products maintain their quality during storage for over six months. The method balances thermal treatments with the addition of stabilizers and enhancers to achieve the desired flavor and mouthfeel while minimizing browning and gelation.
Career Highlights
Yinging Ma is associated with Kraft Foods Global Brands LLC, where he applies his expertise in dairy technology. His innovative work has contributed to the advancement of dairy products, ensuring they meet consumer demands for quality and stability. His patent reflects his commitment to improving food technology and enhancing the consumer experience.
Collaborations
Yinging Ma has collaborated with notable colleagues, including Kenneth William Cale and George William Haas. These collaborations have likely fostered a creative environment that encourages innovation and the development of new ideas in dairy product technology.
Conclusion
Yinging Ma's contributions to the dairy industry through his innovative patent for heat-stable concentrated milk products highlight his role as a key inventor in this field. His work not only improves product quality but also sets a standard for future innovations in dairy technology.