C Y (Eric) Wang

Title: Innovations by C Y (Eric) Wang

Introduction

C Y (Eric) Wang is an accomplished inventor based in Morris Plains, NJ (US). He has made significant contributions to the field of food technology, particularly in the production of whole grain shredded products. With a total of 5 patents to his name, Wang's work has paved the way for innovative food processing techniques.

Latest Patents

One of Wang's latest patents focuses on the production of whole grain shredded products. This invention involves the continuous production of shredded whole grain products, such as ready-to-eat cereals and snacks like whole grain shredded corn chips. The process includes pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten grains, tend to become hard and rubbery after cooking. The pelletization process results in whole grain pellets that have a soft, pliable texture, making them shreddable into continuous net-like sheets for mass production. The pelletizing occurs at a pressure of about 200 psig to about 600 psig, preferably between 400 psig and 500 psig. The temperature during pelletizing is controlled to achieve a pellet temperature of approximately 80°F to 120°F, ideally from 90°F to 110°F upon exiting the pelletizer.

Career Highlights

Wang is currently employed at Kraft Foods Global Brands LLC, where he continues to innovate in food processing technologies. His expertise in the field has led to advancements that enhance the quality and texture of whole grain products.

Collaborations

Wang collaborates with talented professionals in his field, including Jan Karwowski and Vani Vemulapalli, who contribute to the innovative projects at Kraft Foods.

Conclusion

C Y (Eric) Wang's contributions to the food technology sector demonstrate his commitment to innovation and quality. His patents reflect a deep understanding of food processing, which continues to influence the industry positively.