Bo-Cheng Wang

Title: Innovations of Bo-Cheng Wang in Egg Yolk Oil Processing

Introduction

Bo-Cheng Wang is a notable inventor based in Taipei, Taiwan. He has made significant contributions to the field of food processing, particularly in the treatment of egg yolk oil. His innovative methods aim to enhance the quality and usability of this valuable ingredient.

Latest Patents

Bo-Cheng Wang holds a patent for a method titled "Method for decolorization and deodorization of egg yolk oil." This method involves several steps, including the addition of a first ether solution to crude egg yolk oil, followed by a stirring process to create a mixture. Activated carbon is then added to this mixture, which undergoes a second stirring process before the carbon is removed. The process continues with the addition of a second ether solution and distilled water, leading to a third stirring process. Finally, a distillation process is employed to remove excess solutions, resulting in a decolorized and deodorized egg yolk oil. This innovative approach not only improves the aesthetic quality of the oil but also enhances its marketability.

Career Highlights

Bo-Cheng Wang is affiliated with Tamkang University, where he contributes to research and development in food science. His work has garnered attention for its practical applications in the food industry, particularly in improving the quality of egg yolk oil.

Collaborations

He has collaborated with notable colleagues, including Ming-Kai Chern and I-Chang Liu, to further advance research in this area. Their combined expertise has led to innovative solutions that benefit the food processing sector.

Conclusion

Bo-Cheng Wang's contributions to the field of egg yolk oil processing exemplify the impact of innovative thinking in food science. His patented method for decolorization and deodorization showcases the potential for improving food quality through scientific advancements.