Company Filing History:
Years Active: 2023-2025
Title: Chao Qiu: Innovator in Emulsion Gel and Agarase Technology
Introduction
Chao Qiu is a notable inventor based in Wuxi, China. He has made significant contributions to the fields of food technology and enzyme engineering. With a total of 3 patents to his name, his work focuses on innovative solutions that enhance product quality and efficiency.
Latest Patents
Chao Qiu's latest patents include the development of an emulsion gel with both a freshness indication and a low migration rate. This invention utilizes lipase and organic acid to modify anthocyanins, resulting in acylated anthocyanins. The process involves dissolving these compounds in vegetable oil to create an oil phase, which is then mixed with a sodium alginate aqueous solution. The final product is an emulsion gel that is simple to prepare, environmentally friendly, and energy-efficient.
Another significant patent is for an agarase mutant with improved thermal stability. This mutant is created by mutating specific amino acids in the agarase enzyme, enhancing its heat resistance and hydrolytic activity. The improved enzyme can be utilized at higher temperatures, increasing the yield of oligosaccharides from agar and demonstrating strong industrial application potential.
Career Highlights
Chao Qiu is affiliated with Jiangnan University, where he conducts research and development in his areas of expertise. His work has garnered attention for its practical applications in various industries, particularly in food processing and biotechnology.
Collaborations
Chao Qiu collaborates with esteemed colleagues such as Long Chen and Zhengyu Jin. Their combined efforts contribute to advancing research and innovation in their respective fields.
Conclusion
Chao Qiu's innovative patents and research contributions significantly impact the fields of food technology and enzyme engineering. His work exemplifies the importance of innovation in developing sustainable and efficient solutions.