Hsien-Hsin Chang is a notable inventor based in Lake Zurich, IL (US). He has made significant contributions to the field of food science, particularly in the development of innovative substitutes and extraction methods. With a total of 4 patents to his name, Chang continues to push the boundaries of food technology.

Latest Patents

Among his latest patents is a "Carbohydrate cream substitute," which discloses a fat substitute comprising water-dispersible macrocolloid particles made from carbohydrate materials. These particles are designed to have a substantially spheroidal shape and a specific particle size distribution, effectively imparting the smooth organoleptic character of an oil-and-water emulsion. Another significant invention is the "Method for extraction of lipids and cholesterol," which outlines a process for removing lipids and cholesterol from protein materials. This method involves treating the protein with an extraction mixture of lower alcohol, water, and acid, followed by the removal of the extraction mixture.

Career Highlights

Hsien-Hsin Chang is currently associated with The Nutrasweet Company, where he applies his expertise in food science to develop innovative products. His work has been instrumental in advancing the company's mission to create healthier food alternatives.

Collaborations

Chang has collaborated with notable colleagues, including Norman S. Singer and Pamela S. Tang. Their combined efforts have contributed to the success of various projects within the company.

Conclusion

Hsien-Hsin Chang is a prominent figure in the field of food science, with a focus on creating innovative substitutes and extraction methods. His contributions continue to impact the industry positively.