Chung W Chiu

Title: Innovations by Chung W Chiu in Food Science

Introduction

Chung W Chiu is a notable inventor based in Princeton, NJ (US), recognized for his contributions to food science through innovative starch modifications. He holds 2 patents that focus on creating cold-water dispersible, gelling starches, which have significant applications in various food systems.

Latest Patents

Chiu's latest patents include the development of a cold-water dispersible, gelling starch derived from tapioca. This modified starch is characterized by forming a gel with a Bloom strength of at least 50 grams. The process involves reacting tapioca starch with a crosslinking agent within defined Brabender viscosity limits. The resulting starch is particularly useful in food systems that gel upon standing, such as pie fillings, jellies, and puddings. Another patent focuses on a similar cold-water dispersible, gelling potato starch, which achieves a Bloom strength of at least 60 grams. This starch is also prepared through a reaction with a crosslinking agent and can be converted to a fluidity starch before or after the crosslinking step.

Career Highlights

Chung W Chiu has made significant strides in the field of food science while working at the National Starch and Chemical Corporation. His innovative approaches to starch modification have paved the way for advancements in food texture and stability.

Collaborations

Chiu has collaborated with Morton W Rutenberg, contributing to the development of new food products and enhancing the functionality of starches in various applications.

Conclusion

Chung W Chiu's work in modifying starches has led to important innovations in the food industry, particularly in creating gelling agents that improve food quality and consumer experience. His patents reflect a commitment to advancing food science through innovative solutions.