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Alice Cha Phones & Addresses

  • 210 Mirasol Way, Monterey, CA 93940 (831) 241-6172
  • Chappaqua, NY
  • Carmel, CA
  • Glenview, IL
  • Sunnyvale, CA
  • San Francisco, CA
  • Chicago, IL
  • Northbrook, IL
  • Mount Kisco, NY
  • 210 Mirasol Way, Monterey, CA 93940 (618) 698-6369

Work

Company: New york medical college Aug 2009 Address: Valhalla, NY Position: Medical student

Education

School / High School: University of California, Berkeley

Skills

Molecular Biology

Industries

Biotechnology

Resumes

Resumes

Alice Cha Photo 1

Student At New York Medical College

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Position:
Medical Student at New York Medical College
Location:
San Francisco Bay Area
Industry:
Biotechnology
Work:
New York Medical College - Valhalla, NY since Aug 2009
Medical Student

Children's Hospital Oakland Research Institute Jul 2006 - Jul 2009
Intern
Education:
University of California, Berkeley
Skills:
Molecular Biology

Publications

Us Patents

Gelatin Extender

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US Patent:
6669977, Dec 30, 2003
Filed:
Mar 1, 2001
Appl. No.:
09/797225
Inventors:
Jimbay Peter Loh - Green Oaks IL
Dreena Ann Dulin - Katonah NY
Alice Shen Cha - Northbrook IL
Assignee:
Kraft Foods Holdings, Inc. - Northfield IL
International Classification:
A23L 105
US Classification:
426576, 426573, 426575
Abstract:
The present invention is directed to a setting system for use in the making of gelatin desserts comprising gelatin and an anionic hydrocolloid gum wherein the weight ratio of gelatin to anionic hydrocolloid gum is approximately 250-375:1. Through the use of such a setting system, lower gelatin use of up to 10% or more can be realized while achieving an increase in gel strength of up to about 20%.

Gum Application In Wheyless Cream Cheese Systems

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US Patent:
6913774, Jul 5, 2005
Filed:
Aug 1, 2002
Appl. No.:
10/210851
Inventors:
Alice Shen Cha - Northbrook IL, US
Jimbay P. Loh - Green Oaks IL, US
Ana Patricia Rodriguez - Gurnee IL, US
Assignee:
Kraft Foods Holdings, Inc. - Northfield IL
International Classification:
A23C009/12
US Classification:
426 36, 426 34, 426519, 426520, 426573, 426580, 426582
Abstract:
The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e. g. , about 0. 005 to about 0. 1 percent) but effective amount of the ionic gum (e. g. , xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.

Acid Whey Texture System

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US Patent:
7150894, Dec 19, 2006
Filed:
May 1, 2003
Appl. No.:
10/427567
Inventors:
Alice S. Cha - Northbrook IL, US
Jimbay Loh - Green Oaks IL, US
Timothy Nellenback - Palatine IL, US
Assignee:
Kraft Foods Holdings, Inc. - Northfield IL
International Classification:
A23C 9/15
US Classification:
426580, 426519, 426573, 426583, 426586
Abstract:
The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing, without combining with cheese curd, without neutralizing, and without the disposal or recycling costs common in the industry.

Low Protein Cream Cheese

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US Patent:
7611743, Nov 3, 2009
Filed:
Feb 22, 2005
Appl. No.:
11/062376
Inventors:
Isabelle Marie-Francoise Laye - Wheeling IL, US
Alice S. Cha - Northbrook IL, US
Jimbay P. Loh - Green Oaks IL, US
Ted Riley Lindstrom - Lake Forest IL, US
Ana Patricia Rodriguez - Gurnee IL, US
Assignee:
Kraft Foods Global Brands LLC - Northfield IL
International Classification:
A23C 19/00
US Classification:
426582, 426573, 426580
Abstract:
The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6. 5 percent, and preferably between about 5 to about 6 percent, with acceptable baking properties. In order to obtain such a cream cheese composition with acceptable baking properties, a stabilizer composition is added to the low protein cream cheese. The stabilizer composition comprises a first stabilizer and a second stabilizer, wherein the first stabilizer is selected from the group consisting of carob gum and tara gum and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar.

Gum Application In Wheyless Cream Cheese Systems

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US Patent:
7655267, Feb 2, 2010
Filed:
Feb 8, 2005
Appl. No.:
11/053060
Inventors:
Alice Shen Cha - Northbrook IL, US
Jimbay P. Loh - Green Oaks IL, US
Ana Patricia Rodriguez - Gurnee IL, US
Assignee:
Kraft Foods Global Brands LLC - Northfield IL
International Classification:
A23C 19/00
US Classification:
426582, 426 34, 426 36, 426519, 426520, 426573, 426580
Abstract:
The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e. g. , about 0. 005 to about 0. 1 percent) but effective amount of the ionic gum (e. g. , xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.

Dairy Composition With Probiotics And Anti-Microbial System

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US Patent:
8349313, Jan 8, 2013
Filed:
Mar 30, 2009
Appl. No.:
12/413784
Inventors:
Gary Francis Smith - Glenview IL, US
Alice Shen Cha - Northbrook IL, US
Zuoxing Zheng - Palatine IL, US
Michael Gerard Roman - Third Lake IL, US
Benjamin Emanuel Dias - Chicago IL, US
Assignee:
Kraft Foods Global Brands LLC - Northfield IL
International Classification:
A01N 63/00
A23C 17/00
A23C 21/00
US Classification:
424 933, 424 934, 424 9345, 426583, 435853
Abstract:
Dairy compositions are provided having a high pH, of about 4. 8 to about 6. 2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

Dairy Composition With Probiotics And Anti-Microbial System

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US Patent:
8617625, Dec 31, 2013
Filed:
Dec 10, 2012
Appl. No.:
13/709334
Inventors:
Gary Francis Smith - Glenview IL, US
Alice Shen Cha - Monterey CA, US
Zuoxing Zheng - Buffalo Grove IL, US
Michael Gerard Roman - Third Lake IL, US
Benjamin Emanuel Dias - Chicago IL, US
Assignee:
Kraft Foods Group Brands LLC - Northfield IL
International Classification:
A23C 9/12
A23C 9/154
A01N 63/00
US Classification:
426 43, 426580, 426 34, 426 42, 424 933, 424 934, 424 9345, 435853
Abstract:
Dairy compositions are provided having a high pH, of about 4. 8 to about 6. 2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

Shelf-Stable Foodstuffs And Methods For Their Preparation

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US Patent:
20050186312, Aug 25, 2005
Filed:
Oct 1, 2004
Appl. No.:
10/956907
Inventors:
Jimbay Loh - Green Oaks IL, US
Laura Hill - Prospect Heights IL, US
Tim Hansen - Chicago IL, US
Alice Cha - Northbrook IL, US
Veronica Harrison - Bartlett IL, US
Colin Crowley - Wheeling IL, US
Iksoon Kang - Madison WI, US
John Hirschey - Middleton WI, US
Erik Whalen-Pedersen - Spring Grove IL, US
International Classification:
A23L001/30
US Classification:
426326000
Abstract:
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165 F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.
Alice S Cha from Monterey, CA, age ~77 Get Report