Chii-Fen Wang

Title: Innovations of Chii-Fen Wang

Introduction

Chii-Fen Wang is a prominent inventor based in Princeton, NJ (US). She has made significant contributions to the field of flavor nanoemulsions and has been awarded five patents for her innovative work. Her inventions focus on enhancing the quality and stability of flavoring agents in liquid beverages.

Latest Patents

One of her latest patents is titled "Metastable, translucent flavor nanoemulsion and methods of preparing the same." This patent describes a unique nanoemulsion that includes a flavor oil phase, an aqueous phase, and a specialized surfactant system. The surfactant system is composed of two types of lecithin and is free from any non-natural surfactants. Additionally, the nanoemulsion is designed for use in liquid beverages and concentrates. Another notable patent is "Lysolecithin compositions and their use," which outlines a method for preparing a lysolecithin composition. This method involves enzymatic reactions that convert phospholipids into lysophospholipids, resulting in a composition that can be used in flavor emulsions and liquid beverages.

Career Highlights

Chii-Fen Wang has worked with several notable companies throughout her career, including Kraft Foods Holdings, Inc. and International Flavors & Fragrances Inc. Her experience in these organizations has allowed her to develop and refine her innovative ideas in the food and beverage industry.

Collaborations

Chii-Fen has collaborated with esteemed colleagues such as Zhen-Yi Yan and Harry Levine. These partnerships have contributed to her success and the advancement of her research in flavor technology.

Conclusion

Chii-Fen Wang's contributions to the field of flavor nanoemulsions demonstrate her innovative spirit and dedication to improving beverage formulations. Her patents reflect her expertise and commitment to advancing food science.