Canxin Cai

Title: Innovations of Canxin Cai in Food Processing

Introduction

Canxin Cai is a notable inventor based in Wuxi, China. He has made significant contributions to the field of food processing, particularly in developing methods for creating low glycemic index rice products. With a total of 4 patents to his name, his work is aimed at improving health outcomes for consumers, especially those with dietary restrictions.

Latest Patents

One of his latest patents is the "Preparation method of rice noodle with low glycemic index." This innovative method involves adding debranching enzymes and an emulsifying agent to rice starch, which allows for the creation of resistant starch through a one-step extrusion process. The resulting low glycemic index rice noodles are beneficial for individuals looking to manage their blood sugar levels.

Another significant patent is the "Preparation of recombinant rice with low glycemic index whose raw material is slowly digested starch." This method utilizes high-temperature fluidization technology to treat broken rice raw material, followed by a one-step reactive extrusion process. The outcome is a reconstituted instant rice that is suitable for type II diabetes patients, enhancing the value of agricultural products while reducing production costs.

Career Highlights

Canxin Cai is affiliated with Jiangnan University, where he continues to engage in research and development in food processing technologies. His work not only contributes to academic knowledge but also has practical applications in the food industry.

Collaborations

He collaborates with esteemed colleagues such as Yaoqi Tian and Zhengyu Jin, further enhancing the impact of his research through teamwork and shared expertise.

Conclusion

Canxin Cai's innovative approaches in food processing demonstrate his commitment to improving dietary options for health-conscious consumers. His patents reflect a blend of scientific research and practical application, making a significant impact in the field.