Andrew C Peng

Title: The Innovations of Andrew C Peng

Introduction

Andrew C Peng is an accomplished inventor based in Columbus, OH. He has made significant contributions to the field of food science, particularly in the development of innovative food products. His work focuses on utilizing soybean and cheese whey proteins to create nutritious alternatives.

Latest Patents

Andrew C Peng holds a patent for a soybean-cheese whey food product. This invention involves the coagulation of a soybean and cheese whey protein mixture using selected precipitants. Preferred precipitants include glucono-delta-lactone (GDL) and combinations of GDL with calcium sulfate or magnesium chloride. The result is a white, soft, gelatinous mass that boasts a desirable bland aroma, improved yield, optimal moisture content, and advantageous amino acid composition. He has 1 patent to his name.

Career Highlights

Andrew is affiliated with the Ohio Agricultural Research and Development Center, where he conducts research and development in food technology. His work has contributed to advancements in food processing and nutrition, particularly in creating healthier food options.

Conclusion

Andrew C Peng's innovative approach to food science exemplifies the potential of combining traditional ingredients with modern techniques. His contributions continue to influence the industry and promote healthier eating habits.