Company Filing History:
Years Active: 2025
Title: Innovations of Han Joong Ryu in Dextrin Production
Introduction
Han Joong Ryu is a notable inventor based in Icheon-si, South Korea. He has made significant contributions to the field of food science, particularly in the production of branched dextrin. His innovative methods have the potential to enhance the quality and stability of food products.
Latest Patents
Han Joong Ryu holds a patent for a method of producing branched dextrin with improved white turbidity. This method involves several steps, including the addition of heat-resistant alpha-amylase to a starch suspension, followed by a liquefaction reaction at elevated temperatures. The process ensures the production of a liquefied starch solution that maintains a stable dextrose equivalent (DE) value while significantly reducing white turbidity during refrigeration.
Career Highlights
Ryu is currently employed at Daesang Corporation, where he continues to develop innovative solutions in food technology. His work has been instrumental in advancing the production techniques of various food ingredients, contributing to the overall improvement of food quality.
Collaborations
He has collaborated with colleagues such as Min Su Kim and Ju Yeol Lee, working together to enhance the research and development efforts at Daesang Corporation.
Conclusion
Han Joong Ryu's contributions to the field of food science through his innovative methods for producing branched dextrin highlight his role as a significant inventor. His work not only improves food quality but also sets a foundation for future advancements in the industry.