Chang R Lee

Title: **Innovative Contributions of Chang R. Lee in Beverage Technology**

Introduction

Chang R. Lee is an influential inventor based in Yonkers, NY, recognized for his significant contributions to beverage technology. With a portfolio that includes six patents, his work focuses on enhancing the nutritional value and stability of acidic beverages. His inventions not only reflect his creativity but also highlight the scope of contemporary innovations in food science.

Latest Patents

Among his latest innovations is the patent for **calcium fortified acid beverages**. This invention provides a clear, calcium-fortified aqueous acidic beverage that can incorporate substantial amounts of dietary calcium while maintaining clarity and storage stability, even during pasteurization and refrigeration. The formulation includes a clear aqueous solution of an organic calcium compound, such as calcium gluconate, at a pH of around 4, ensuring the calcium content remains within the solubility limits of the compound in water.

Another notable patent by Chang R. Lee pertains to **protein composition characterized by lower thermogelation temperature**. This invention addresses the modification of the thermogelation temperature of proteins in solutions with a pH above their isoelectric point. This process involves cooling an ungelled heated protein-containing alkaline solution, ensuring improved stability of the protein in acidic conditions, thus advancing the food technology field.

Career Highlights

Chang R. Lee's career is marked by his impactful work at renowned companies such as Stauffer Chemical Company and Ciba Corning Diagnostics Corporation. These positions allowed him to apply his inventive ideas on a broader scale, contributing to the development of products that combine science with consumer needs.

Collaborations

Throughout his career, Chang has collaborated with notable professionals in his field, including Nicholas Melachouris and Chifa F. Lin. These collaborations fostered a rich exchange of ideas and techniques, leading to innovations that have the potential to transform the beverage industry.

Conclusion

Chang R. Lee exemplifies the spirit of innovation in the beverage sector. His focus on enhancing nutritional values while ensuring the stability and clarity of beverages showcases the potential for advancements in food science. As he continues to contribute to this field, his work stands as a testament to the importance of combining creativity with scientific expertise in the world of inventions.