Chih-Yang G Lo

Title: Chih-Yang G Lo: Innovator in Refrigerated Food Technology

Introduction

Chih-Yang G Lo is a notable inventor based in Saddle Brook, NJ (US). He has made significant contributions to the field of food technology, particularly in the development of refrigerated ready-to-eat products. His innovative approach has led to advancements in food preservation and safety.

Latest Patents

Chih-Yang G Lo holds a patent for a unique formulation of refrigerated ready-to-eat aseptically produced rice pudding. This patent describes a rice pudding formulation that incorporates 2-16% dry weight parboiled medium grain rice. The rice is processed using ultra-high temperature treatment of at least 230°F, which effectively produces sporecidal activity. This process results in a rice pudding product that maintains a relatively low level of microbiological activity, making it suitable for refrigerated distribution. The parboiled medium grain rice is specifically chosen for its tolerance to the high temperature and shear conditions of UHT processing. Notably, the rice maintains a soft texture for over 60 days of refrigerated storage in the finished product.

Career Highlights

Chih-Yang G Lo is currently associated with Kraft Foods Holdings, Inc., where he continues to innovate in food technology. His work has not only enhanced product quality but also improved food safety standards in the industry.

Collaborations

Chih-Yang G Lo has collaborated with notable colleagues such as Dominic J Vellucci, Jr. and Donald L Messick. These collaborations have contributed to the advancement of food technology and the development of new products.

Conclusion

Chih-Yang G Lo's contributions to the field of refrigerated food technology exemplify the impact of innovation on food safety and quality. His patented rice pudding formulation showcases the potential of modern food processing techniques.