Chuyun Wan

Title: Innovations of Chuyun Wan in Edible Oil Production

Introduction

Chuyun Wan is a notable inventor based in Hubei, China. He has made significant contributions to the field of food science, particularly in the development of functional edible oils. His innovative methods focus on enhancing the nutritional value of edible oils through the incorporation of phytosterol esters and diglycerides.

Latest Patents

Chuyun Wan holds a patent for a method titled "Method for preparing functional edible oil rich in phytosterol esters and diglycerides." This patent outlines a one-step process that includes several key steps. First, a raw material mixture of phytosterol, triglyceride, and a molecular sieve is prepared in a reactor. The ratio of phytosterol to triglyceride is maintained between 1:2 and 1:4, with a molecular sieve amount of 50 g/L. The mixture is then heated to 50-60°C and stirred for 30-60 minutes to obtain a pre-mixture.

Next, non-aqueous enzymatic transesterification is performed by adding 5-20 g/L of lipase and 100-200 ppm of antioxidant to the pre-mixture. This mixture is stirred and reacted for 8-12 hours at a temperature of 50-60°C and atmospheric pressure. After the reaction, the mixture is naturally cooled to room temperature. Finally, the lipase and molecular sieve are removed by centrifugation, resulting in the functional edible oil. This innovative method simplifies the production process, eliminating the need for separation and purification.

Career Highlights

Chuyun Wan is affiliated with the Chinese Academy of Agricultural Sciences, where he conducts research and development in agricultural science and food technology. His work has been instrumental in advancing the production of healthier edible oils, contributing to the overall improvement of food quality.

Collaborations

Chuyun Wan has collaborated with notable colleagues, including Fenghong Huang and Shi Wang. Their combined expertise has further enhanced the research and development efforts in the field of functional food products.

Conclusion

Chuyun Wan's innovative methods in the preparation of functional edible oils represent a significant advancement in food technology. His contributions not only improve the nutritional value of edible oils but also simplify the production process. The impact of his work is expected to benefit the food industry and consumers alike.