Location History:
- Arlington Heights, IL (US) (2010)
- Bethesda, MD (US) (2012 - 2020)
Company Filing History:
3 out of 269 
2 out of 255 
1 out of 280 Years Active: 2010-2020
Title: Yinqing Ma: Innovator in Dairy Product Technologies
Introduction
Yinqing Ma is a notable inventor based in Bethesda, MD, recognized for his significant contributions to dairy product technologies. With six patents to his name, Ma has developed innovative methods that enhance the quality and shelf-life of concentrated milk products. His work reflects a commitment to improving food technology and processing methods.
Latest Patents
One of Yinqing Ma's latest patents addresses challenges associated with high solids concentrated milk products. The patent titled "Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products" presents techniques that minimize the rate at which the viscosity of the concentrates increases during cold storage. This method notably extends the period during which high solids milk concentrates remain fluid and pumpable, benefiting the refrigerated shelf-life of these products.
Another significant invention by Ma is the "Intermediate moisture bar using a dairy-based binder." This patent describes a chewy, intermediate moisture bar that utilizes a dairy-based binder, eliminating the need for gums, humectants, and sugar syrups. Through the use of high levels of dairy proteins, Ma created a binding component that contributes to a moist and chewy texture, showcasing the versatility of dairy ingredients.
Career Highlights
Throughout his career, Yinqing Ma has worked with well-known companies such as Kraft Foods Group Brands LLC and Kraft Foods Global Brands LLC. His experience in these major organizations has been instrumental in shaping his innovative approaches and has provided him with a platform to bring his inventive ideas to fruition.
Collaborations
Ma has collaborated with several colleagues in the field, including Ted Riley Lindstrom and Kenneth William Cale. These partnerships have likely facilitated the development and enhancement of his patented technologies, showcasing the importance of teamwork in the innovation process.
Conclusion
Yinqing Ma's contributions to dairy product technologies exemplify the spirit of innovation within the food industry. His patents not only address critical challenges in food processing but also set new standards for product quality and consumer satisfaction. As he continues to develop novel solutions, Ma serves as an inspiration to aspiring inventors in the realm of food science and technology.