Ansui Xu

Title: The Innovations of Ansui Xu

Introduction

Ansui Xu is a notable inventor based in Carmel, IN (US), recognized for his contributions to food technology. He holds 2 patents that focus on enhancing the production of masa flour and dough, showcasing his expertise in the field.

Latest Patents

One of Ansui Xu's latest patents is titled "Process for the production of Masa flour and dough." This invention outlines a continuous process for producing flour and dough from ground corn kernels. The process involves removing the hull and tip cap from the corn kernels before grinding, resulting in an endosperm/germ flour. This flour is then moisturized and cooked using both direct and indirect heat to gelatinize a significant portion of the starch.

Another significant patent is "Masa flavored cereal germ and a process for making same." This invention introduces a germ-based additive designed to enhance masa flavor in food products made from flour for dough. The additive consists of alkaline cooked cereal germ, which can be milled and added to food products in an effective amount to produce a masa flavor without the need for masa flour.

Career Highlights

Ansui Xu is currently employed at Cargill Inc., where he applies his innovative ideas to improve food production processes. His work has significantly impacted the industry, particularly in the area of masa flour production.

Collaborations

Throughout his career, Ansui has collaborated with notable colleagues, including Edward Brubacher and James Pause. These partnerships have contributed to the development of his innovative patents and advancements in food technology.

Conclusion

Ansui Xu's contributions to the field of food technology through his patents demonstrate his commitment to innovation. His work at Cargill Inc. and collaborations with esteemed colleagues further highlight his impact on the industry.