US Patent Issued to The XCJ on Jan. 13 for "Xiaolongbao comprising carrageenan as the gelling agent in the filling" (Washington Inventors)

ALEXANDRIA, Va., Jan. 13 -- United States Patent no. 12,520,864, issued on Jan. 13, was assigned to The XCJ Corp. (Auburn, Wash.).

"Xiaolongbao comprising carrageenan as the gelling agent in the filling" was invented by Josh Yau (Renton, Wash.), Zhaozhi Huang (Bellevue, Wash.), Jennifer Liao (Bellevue, Wash.), Caleb Wang (Bellevue, Wash.) and Yujing Zhu (Tacoma, Wash.).

According to the abstract* released by the U.S. Patent & Trademark Office: "Various aspects of the disclosure relate to food, specifically a xiaolongbao or "soup dumpling" comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising carrageenan as a gelling agent, in which the gel filling is a thermally-reversible gel. Food...