Hao Cheng

Title: Hao Cheng - Innovator in Emulsion Gel Technology

Introduction

Hao Cheng is a prominent inventor based in Wuxi, China. He has made significant contributions to the field of food technology, particularly in the development of innovative emulsion gels. His work focuses on creating products that enhance freshness while minimizing environmental impact.

Latest Patents

Hao Cheng holds a patent for an "Emulsion gel with both a freshness indication and a low migration rate, and preparation method therefor." This invention utilizes lipase and organic acid to modify anthocyanins, resulting in acylated anthocyanins. The process involves dissolving these compounds in vegetable oil to create an oil phase, which is then mixed with a sodium alginate aqueous solution to form an emulsion gel. The resulting product is notable for its freshness indication and low migration rate, achieved through a simple, green, and pollution-free preparation method that consumes low energy.

Career Highlights

Hao Cheng is affiliated with Jiangnan University, where he continues to advance research in food technology. His innovative approach to emulsion gels has positioned him as a key figure in the industry, contributing to both academic and practical applications of his inventions.

Collaborations

Hao Cheng has worked alongside notable colleagues, including Long Chen and Jiaqi Zhong. Their collaborative efforts have furthered research and development in the field of emulsion technology.

Conclusion

Hao Cheng's contributions to emulsion gel technology exemplify the intersection of innovation and sustainability. His work not only enhances food preservation but also aligns with environmentally friendly practices.